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Alex Gares
GLI CHEF
Alex Gares
Luca De Santi
Marco Bolasco
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Yann Duytsche
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Michele Pascale
Matteo Zappile
Enrico Bartolini
Alyn Williams
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Ciccio Sultano
Alberto Piras
Sang Hoon Degeimbre
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Gaetano Trovato
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Antonello Colonna
Piero, Ugo e Andrea Alciati
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Paul Liebrandt
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Joško Sirk
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Michelangelo Mammoliti
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Domingo Schingaro
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Teo Musso
Alessandro Roscioli
Simone Finazzi
Angelo Corvitto
Recipes
Recipes
Sweet pizza
LE RICETTE
Sweet pizza
by
Corrado Assenza
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Smoked spaghetti, clams and grilled pendolini tomatoes
by
Mauro Uliassi
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Mexican Bubble Cup
Curau, banana skin and caviar
by
Roberta Sudbrack
Marinated scallops, jerusalem artichoke and truffle
Baby rosemary pizzas
by
Andrea Menichetti
After fishing
by
Daniel Facen
Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly
by
Fabio Rossi
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Beet and goat cheese tart (broken, inverted), rye and dill
by
Daniel Patterson
Pasta and beans with a mussel emulsion
by
Francesco Sposito
Dates, puntarelle, marinated anchovies and oil butter
by
Carlo Cracco
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
The whole chicken
by
Emanuele Scarello
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Dumplings with squill-fishes, artichokes and sweet potato
by
Moreno Cedroni
Cream of beans and mixed pasta
by
Gualtiero Marchesi
Crunchy Black Rice with Green vegetables and Brazil nut milk
by
Alex Atala
Beetroot
by
Jordi, Josep e Joan Roca
Northern Indian prawn curry in a salad
by
Alex Gares
Casserole with potatoes, artichokes, baby onions and wheat cooked in earth
by
Pietro Zito
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All the 180 new entries in the 2024 Identità Golose Restaurant Guide to Italy, Europe and the World
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Latest articles published
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Asa Johansson, a wine writer in love with Italy
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From Avellino to the top of the World’s 50 Best: Zuccardi’s talent for wine
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Olivier Borneuf and his first World Sauternes Day
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Julie Cavil, first female Chef de Cave at Maison Krug, presents the Grande Cuvée 168 with Olivier Krug
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Communication and investments: Matteo Lunelli’s recipe for a new start
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A tasting of Prague and the Czech Republic, what with beer, wine and gin
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15-04-2017
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Fausto Maculan, 40 harvests for a great wine maker
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An excellent welcome for Brunello di Montalcino 2012
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Dom Pérignon Rosé: rich and to be drunk generously
29-01-2017
83 shades of Amarone 2013
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