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Massimiliano Blasone
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Recipes
Recipes
Curly strudel with custard ice-cream
LE RICETTE
Curly strudel with custard ice-cream
by
Iside De Cesare
Cocoa and camphor explosion
by
Franco Aliberti
Lime marinated scallops "Ceviche"
Meringue, raspberry and caramel
by
Niko Romito
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Sea Bass and D’O Tapioca Caviar
by
Davide Oldani
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Porcini, cuttlefish & sea urchin
by
Sergio Dondoli
Mozzarella-filled squid sandwich
by
Heinz Beck
Egg and cauliflower
by
Antonia Klugmann
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
5-spice spaghettini soup
by
Jordi Vilà
Clam tagliolini
by
Moreno Cedroni
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Cod with cold horseradish, apples and pickled cucumber
by
Daniel Berlin
Dive into the sea
by
Emanuele Scarello
The wrong Milan
by
Carlo Cracco
Forest Bread
by
Yoshihiro Narisawa
Goat's cheese and honey ravioli
by
Eugenio Pol
Coleseed, colliflower, parsley and smoked cheese
Juicy chocolate cake, cold milk cream, golden bases and smoke and cocoa pompas
by
Andoni Luis Aduriz
“Mexirica” consommé with raw mushrooms
by
Roberta Sudbrack
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Author's articles list
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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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