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Cristiana Romito
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Gianfranco Vissani
Francesco Acquaviva
Juan Marì e Elena Arzak
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Björn Frantzén
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Ilario Vinciguerra
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Angela Hartnett
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Jacques Décoret
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Luca Abbadir
Simone Padoan
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Sergio Capaldo
Marco Bolasco
Lee Wolen
Roger Van Damme
Paulo Airaudo
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Michele Marcucci
Jean-Luc Fau
Guido Martinetti
Chiara Pavan
Andrea Tortora
Simone Bonini
Terry Giacomello
Giuseppe Li Rosi
Davide Cassi
Oriol Balaguer
Massimiliano Blasone
Gian Luca Forino
Jeremy Chan
Marcello Corrado
Guglielmo Paolucci
Mattia e Alessio Spadone
Recipes
Recipes
Tagliatelle with langoustines
LE RICETTE
Tagliatelle with langoustines
by
Niko Romito
Carn’e pesce (reference to Gualtiero Marchesi)
by
Daniel Canzian
Head mackerel and ALL BEER AHEAD
by
Luigi Taglienti
Sardine with anchovy butter and walnut rye bread
Instant carrot stock
by
Paolo Lopriore
Playing with consistency
by
Corrado Assenza
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Chocolate cake with Swiss chard, yoghurt and asparagus
by
Stefano Baiocco
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Ravioli with broccoli and sea urchins
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Eggs "alla Carbonara"
by
Iside De Cesare
Burnt oil cream with Banded Dye-murex
by
Carlo Cracco
"Mastunicola"
Pasta and helium
by
Alfonso Caputo
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Friscura aruci
by
Corrado Assenza
Bygdoy at 3
by
Paolo Lopriore
Clam tagliolini
by
Moreno Cedroni
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
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Sebastián Weigandt, chef del ristorante stellato argentino Azafrán, racconta: a Mendoza è cambiato tutto in pochi anni
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Cracco in Galleria, a cuisine that resembles no other
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Dignified salaries, growing responsibilities, 3 days and a half of rest: Simone Tondo's virtuous format
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Paco Morales, Andalusia on a time machine
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Armenia, a fairy tale country
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There's more than Le Cementine: the Alajmos colonise H-Farm's site
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Care's and its taking care of details
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Hiša Franko, being reborn in Kobarid
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