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Ernst Knam
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Victor Arguinzoniz
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Davide Scabin
Manolo De La Osa
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Mauro Uliassi
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Alessandro Tomberli
Matteo Lunelli
Arianna Consiglio
Luca Gardini
Mario Peqini
Niko Romito
Antonio Ziantoni
Nino Rossi
Agostino Perrone and Giorgio Bargiani
Federico Fazzuoli
Andrea Tortora
Giulio Terrinoni
Alessandro Roscioli
Oliver Glowig
Giacomo Devoto and Gianmarco Ferrandi
Alberto Piras
Igor Macchia
Recipes
Recipes
Veal ragout with nitrogen and rice lasagne
LE RICETTE
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
Crispy goose leg with foie gras potatoes and scallion
by
Enrico Bartolini
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by
Josean Alija
Fish With Açaí
After fishing
by
Daniel Facen
White fish ceviche with asparagus
by
Gastón Acurio
The new Ascolana olive
by
Carmine Calò
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
5-spice spaghettini soup
by
Jordi Vilà
Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by
Jacques Décoret
Focaccia
by
Claudio e Anna Vicina
Omelette with fine shopped herbs and “panxeta curada”
...a simple salad
by
Stefano Baiocco
Sweet pizza
by
Corrado Assenza
Friscura aruci
by
Corrado Assenza
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Oh my dear planet
by
Pietro Leemann
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Tagliatelle with langoustines
by
Niko Romito
Cod fish with rice
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Super tartare
by
Marco Stabile
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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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