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Recipes
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Truffle delicacy of pear Macaé
LE RICETTE
Truffle delicacy of pear Macaé
by
Thierry Bridron
Cuttlefish with peas
by
Moreno Cedroni
Memories…
by
Franco Aliberti
Pasta and helium
by
Alfonso Caputo
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Lamb's liver wrapped in cacio and egg
by
Peppino e Angela Tinari
The silence of the woods
by
Daniel Facen
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Country simplicity
by
Corrado Assenza
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Cold fusion
by
Giuseppe Rambaldi
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Sweet rice sauté
by
Christian e Manuel Costardi
Mandarin ice, kumquat, angostura bitters
by
Daniel Patterson
Mullet fillet cooked in a salt capsule flavoured with seaweed
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
2008 white truffle perfume
by
Davide Oldani
It could be a risotto
by
Matias Perdomo
Tail "alla vaccinara"
by
Valeria Piccini
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
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Bistrot 64: dulcis in fundo è la cacio e pepe
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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
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Coda, the Berlin restaurant serving only (sugar-free) desserts
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Matteo Baronetto, sworn enemy of homologation
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Andreas Caminada and the secrets of Schauenstein Castle
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Boia De, the only starred Italian restaurant in Miami
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Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe
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Mette Søberg, the woman who drives the creativity at Noma
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Geranium: behind the scenes of the best restaurant in the world, and the current menu
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As the 20th anniversary approaches, Noma redesigns itself
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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
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Paco Morales, Andalusia on a time machine
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In the Armenian pantry
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Armenia, a fairy tale country
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My name is Himanshu and my job is to give Indian cuisine the role it deserves
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There's more than Le Cementine: the Alajmos colonise H-Farm's site
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Niko Romito's new Campus: «Good and healthy food will be available for everyone»
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Care's and its taking care of details
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Niko Romito, 20 years of technical prodigy
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Hiša Franko, being reborn in Kobarid
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