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Recipes
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Winter trout
LE RICETTE
Winter trout
by
Ana Roš
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
Mollusc ceviche
by
Gastón Acurio
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
Sweet pizza
by
Corrado Assenza
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
Morille
Tongue pastrami, ciauscolo and mustard ice-cream
by
Cristina Bowerman
Foil-baked rice
by
Enrico Bartolini
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by
Roberto Carcangiu
Veal tripe with honey agaric mushrooms and seafood
by
Gennaro Esposito
Beetroot
by
Jordi, Josep e Joan Roca
Curly strudel with custard ice-cream
by
Iside De Cesare
“Strachin” millefeuille
Botrytis Cinerea
Super tartare
by
Marco Stabile
Inner landscape
by
Pietro Leemann
La riccia
by
Franco Pepe
It could be a risotto
by
Matias Perdomo
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Friday squilla mantis
by
Mauro Uliassi
Petite Marmite
by
Davide Scabin
Bonito parterre
by
Juan Marì e Elena Arzak
Tomato sauce, aromatic herbs and a bed of capers
by
Josean Alija
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Buona la prima a Palazzo Utini, il nuovo ristorante di Enrico Bartolini nella Food Valley d'Italia
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Latest articles published
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
02-08-2023
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»
28-10-2020
Care's and its taking care of details
14-10-2020
Niko Romito, 20 years of technical prodigy
27-08-2020
Hiša Franko, being reborn in Kobarid
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