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Nicola Olivieri
Felice Sgarra
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Renato Bosco
Andrea Antonini
David Toutain
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Lucia Sapia
Sanjay Dwivedi
Alain Ducasse
Enrique Olvera
Ezra Kedem
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Michael Anthony
Eugenio Boer
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Patrick Pistolesi
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François Daubinet
Enrico Buonocore
Agostino Perrone and Giorgio Bargiani
Maria Solivellas
Michele Rotondo
Ezio Indiani
Natalino Ambra
Marc Vetri
Recipes
Recipes
Bread, salted butter & raspberry
LE RICETTE
Bread, salted butter & raspberry
by
Paolo Lopriore
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Bergamot, vanilla, honey
by
Luca Lacalamita
Risotto with red turnips, crunchy jerusalem artichoke and watercress
by
Cesare Battisti
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Essence
by
Niko Romito
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Cod crème brûlée
by
Francesco Sposito
Mutton and onion textures
by
Sat Bains
Cuttlefish "Risotto"
by
Ivano Mestriner
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Cod and hare
by
Moreno Cedroni
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Friscura aruci
by
Corrado Assenza
The unusual vegetable garden
by
Chiara Patracchini
Cuttlefish with peas
by
Moreno Cedroni
"Mastunicola"
Dive into the sea
by
Emanuele Scarello
Anchovy "plin", pepper essence, Bettelmatt
by
Marta Grassi
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Braised beef cheek, oyster, seaweed and sprouts
by
Sat Bains
Oh my dear planet
by
Pietro Leemann
Curau, banana skin and caviar
by
Roberta Sudbrack
Soil Soup (Richard's soil)
by
Yoshihiro Narisawa
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Pollino Cocktail Camp 2025: tra boschi e botaniche, il foraging dei bartender
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Latest articles published
05-09-2022
Erica Parrino, a Sicilian in Copenhagen: «Here is why Amass is much more than a restaurant»
15-06-2020
Giulia Caffiero: the joy of serving again at Geranium
27-11-2019
Francesca Cane: being maître at Mugaritz, an experience beyond limits
16-10-2019
Pass, the kings of the dining room have their guide
10-10-2019
Dining room is the real revolution of the century
16-07-2018
A tribute to Diego Masciaga, a Master of hospitality
12-08-2017
Alfieri, in view of an entirely female dining room
06-11-2016
Catia Uliassi: my dining room in pink
24-06-2016
Comparing the service at Reale and Spazio
23-06-2016
The pillars in Niko's dining rooms
18-04-2016
We must be invisible actors
01-04-2016
A training ground for the dining room, in memory of Frank
06-01-2016
Many hands make light work in the dining room
08-12-2015
Princigalli, an Italian in London
25-08-2015
Ten questions for a perfect dining room service
04-04-2015
Donato Marzolla the Londoner
09-03-2015
Determination and passion
04-03-2015
Knowledge for training
30-01-2015
Keep Calm and Make it Nice
12-11-2014
Ten years, to become the best
28-01-2014
In the dining room for love
24-01-2014
The solitude of the waiter
21-11-2013
The contemporary waiter
02-10-2013
Vincenzo & Mauro
12-03-2013
Ten times Dining Room
28-02-2013
The truth of light
08-02-2013
Mister dining room
06-02-2013
Serving is a supreme art
14-01-2013
The urgency of a gesture
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Identità Expo
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IG2020: on the road
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