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Chefs
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René Redzepi
GLI CHEF
René Redzepi
Jacques Décoret
Alberto Cristofori
Simona Carmagnola
Nicola Olivieri
Vladimir Mukhin
Cinzia Cinzia De Lauri e Sara Nicolosi
Sergio Falaschi
Francesco Martucci
Ermanno Zanini
Richard Hart
Daniel Berlin
Daniela Cicioni
Nicola Perullo
Francesco e Vincenzo Montaruli
Sat Bains
Maria Solivellas
Fulvio Pierangelini
Riccardo Agostini
Massimo Spigaroli
Nicola Fossaceca
Poul Andrias Ziska
Rosanna Marziale
Ezra Kedem
Davide Guidara
Prin Polsuk
Antonello Colonna
Luca Zucchini
Ivan e Sergey Berezutsky
Fabrizio Camplone
Michelangelo Mammoliti
Luigi Dell'Amura
Jordi Roca
Federico Fazzuoli
Simone Rodolfi
Pietro Zito
Carlo Sebastiani
Manuele Senis
Rodrigo Oliveira
Antonio Biafora
Luca Lacalamita
Pier Giorgio e Luca Parini
Antonio Pisaniello
Laura Fratton
Andrea Ribaldone
Recipes
Recipes
Smoked squacquerone risotto, saffron pears and "Mora" bacon
LE RICETTE
Smoked squacquerone risotto, saffron pears and "Mora" bacon
by
Fabio Rossi
Beef goulash
by
Daniel Canzian
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Cocoa and camphor explosion
by
Franco Aliberti
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
For the pizza dough
by
Simone Padoan
“Strachin” millefeuille
Garlic, oil, chili pepper and mint
by
Elio Sironi
Red identity
by
Franco Aliberti
Essence
by
Niko Romito
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
Roast teal, teal "civet", oysters, seaweed and seeds
by
Mauro Uliassi
Plantain gnocchi
Oyster marinated with pork face and spinach
by
Jordi Vilà
Head mackerel and ALL BEER AHEAD
by
Luigi Taglienti
Vinegar and Honey Sorbet
by
Joško Sirk
Hill landscapes, Italy
by
Corrado Assenza
Clay baked crosne
by
Peeter Pihel
Coscia d'Anatra "Apicius"
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Kamut tagliatelle ice-cream, butter, cardamom and spelt
by
Alessandro Gilmozzi
Saffron risotto with pepper transparency
by
Enrico Bartolini
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
by
Andoni Luis Aduriz
Pizza Express
by
Giuseppe Giordano
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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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IG2024: the disobedience
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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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