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Mauro Petrini
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Michael Anthony
Roberta Esposito
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Gabriele Dani
Francesco Bracali
Ernesto Iaccarino
Pino Cuttaia
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Rosanna Marziale
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Norbert Niederkofler
Arrigo Cipriani
Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
Valerio Centofanti
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Roy Caceres
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José Avillez
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Claudio Pregl
Lello Ravagnan
Pasquale Torrente
Fabrizia Meroi
Leonor Espinosa
Michele Pascale
Tony Mantuano
Fabrizio Fiorani
Pier Giorgio e Luca Parini
Pieter Lonneville
Recipes
Recipes
Nikko Spring
LE RICETTE
Nikko Spring
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Grilled lavaret strips, cress paté, artichokes, orange and lemon
by
Emmanuel Renaut
My sweet vegetables
by
Pietro Leemann
Kamut tagliatelle ice-cream, butter, cardamom and spelt
by
Alessandro Gilmozzi
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Instant carrot stock
by
Paolo Lopriore
Different textures of arctic snowgrouse
by
Hans Välimäki
La riccia
by
Franco Pepe
Egg and cauliflower
by
Antonia Klugmann
Sound of the Sea
by
Heston Blumenthal
”Tataki” of capercaillie with caramellized rowanberries. Raw liqourice and carrots from our own garden cooked in it´s own juice. Served with a small liqourice tasting herb salad
by
Björn Frantzén
Petite Marmite
by
Davide Scabin
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
Celeriac cooked in salt crust
Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce
by
Galileo Reposo
Geometry... of taste
by
Gianluca Fusto
Sardine with anchovy butter and walnut rye bread
Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
by
Giuliano Baldessari
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
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Author's articles list
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Latest articles published
15-07-2024
Ocean, the Austrian chef on a journey from Portugal to Asia
26-06-2024
Tomaz Kavcic, the pioneer of the new Slovenian cuisine has never stopped
22-06-2024
Niklas Ekstedt, flame master of the Great North
19-02-2024
The menu of the menus of Spain: the best 10 dishes from 8 establishments between Barcelona and Madrid
23-10-2023
Coda, the Berlin restaurant serving only (sugar-free) desserts
18-09-2023
I'm not There
, 6 thoughts on Osteria Francescana's special menu
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Antonia Klugmann and L’Argine on the homologations of our time
10-07-2023
Andoni and 25 years of Mugaritz: 'As long as I live, we will continue to make dreams and cook ideas'
11-06-2023
Lafleur, vegan chronicles from Frankfurt
27-04-2023
Nadia and Antonio Santini, 50 years of love and cooking
27-03-2023
The Spring of Enrico Crippa
26-12-2022
Revelations from a blind dinner
11-12-2022
Mil, diving at the edge of the world
08-12-2022
Malena Martinez, the scientist who sheds light on Peru's hidden ingredients: 'The more you know, the less you know'
25-11-2022
Alex Atala: 'Influencers don't understand a thing, information should prevail once again'
12-11-2022
Matteo Baronetto, sworn enemy of homologation
07-10-2022
Andreas Caminada and the secrets of Schauenstein Castle
26-09-2022
Boia De, the only starred Italian restaurant in Miami
14-09-2022
Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe
16-08-2022
Mette Søberg, the woman who drives the creativity at Noma
25-07-2022
Geranium: behind the scenes of the best restaurant in the world, and the current menu
19-07-2022
As the 20th anniversary approaches, Noma redesigns itself
06-07-2022
Cracco in Galleria, a cuisine that resembles no other
27-05-2022
Dignified salaries, growing responsibilities, 3 days and a half of rest: Simone Tondo's virtuous format
13-12-2021
Paco Morales, Andalusia on a time machine
28-10-2021
In the Armenian pantry
26-10-2021
Armenia, a fairy tale country
28-07-2021
My name is Himanshu and my job is to give Indian cuisine the role it deserves
23-07-2021
There's more than Le Cementine: the Alajmos colonise H-Farm's site
25-01-2021
Niko Romito's new Campus: «Good and healthy food will be available for everyone»
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