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Alberto Gipponi
Sonja Peric
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Recipes
Recipes
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
LE RICETTE
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Smoked beef fillet
by
Vesna e Gašper Carman
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by
Andrea Aprea
“Wedded” fish soup
by
Gennaro Esposito
Essence
by
Niko Romito
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Cuttlefish with peas
by
Moreno Cedroni
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
by
Andoni Luis Aduriz
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
Roast tripe
by
Davide Oldani
Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by
Marcello Spadone
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Chicken Livers Pilaf
by
Stevie Parle
Gnudi Verdi
by
Stevie Parle
Summary
by
Corrado Assenza
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
“Strachin” millefeuille
Botrytis Cinerea
Steemed Leeks from last summer, curdled milk and sage salt
by
Magnus Nilsson
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy salt
by
Gennaro Esposito
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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
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Antonia Klugmann and L’Argine on the homologations of our time
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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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