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Luca Zucchini
GLI CHEF
Luca Zucchini
Paul Liebrandt
Giorgio Nisoli
Magnus Nilsson
Antonio Santini
Hervé Fleury
Hideko Kawa
Maurizio Bernardini
Alfredo Russo
Joško Gravner
Aimo e Nadia Moroni
Luigi Acciaio e Jessica Tomaino
Antonino Cannavacciuolo
Josean Alija
Barbara Lynch
Francesco Acquaviva
Vincenzo Tiri
Ciro Salvo
Anthony Genovese
Michele Biagiola
Antonella Clerici
Dario Pandolfo
Gert De Mangeleer
Bryce Shuman
Andrea Canton
Angelo Sabatelli
Roberto Petza
Giuseppe Lo Iudice e Alessandro Miocchi
Andrea Besuschio
Pier Bussetti
Eneko Atxa
Fabrizio Mellino
Iginio Ventura
Paolo Griffa
Luca Fantin
Rita Sodi
Pía León
Maria Chiara Sanna
Abi El Attaoui
Christoforos Peskias
Daniel Burns
Matteo Aloe
Gualtiero Marchesi
Heston Blumenthal
Inaki Aizpitarte
Recipes
Recipes
Roast tripe
LE RICETTE
Roast tripe
by
Davide Oldani
Arctic cloudberries HV
by
Hans Välimäki
Sausage and onion
by
Beniamino Bilali
Cloud of pennyroyal with asparagus and sesame
by
Stefano Baiocco
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by
Andoni Luis Aduriz
Roots cooked in burning charcoal, leafs that has never seen the light of day, sheeps cream whisked with a vinegar fermented beer, dried cods roe, oregano from last summer
by
Magnus Nilsson
Aubergine Parmigiana
by
Andrea Berton
Midday in the middle of the vegetable garden
by
Corrado Assenza
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Different textures of arctic snowgrouse
by
Hans Välimäki
Chicken Livers Pilaf
by
Stevie Parle
Summer trout
by
Ana Roš
Bygdoy at 3
by
Paolo Lopriore
Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter
by
Philippe Léveillé
"Che figata"
by
Moreno Cedroni
Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
by
Luigi Taglienti
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Sallad of old cabbage, roasted bone marrow and raw heart, toasts and salt
by
Magnus Nilsson
Pizza Express
by
Giuseppe Giordano
Potato noddles with pecorino soup and seaweed
by
Christian Puglisi
Absolute Synthesis
by
Corrado Assenza
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Sections
Sections
IG2026: Identità Future
La terra stropicciata di Virgilio Martínez: gastro-geografia tra Ande e Amazzonia
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IG2019: costruire nuove memorie
IG2020: on the road
IG2021: il lavoro
IG2022: the future is now
IG2023: ladies and gentlemen, the revolution has been served
IG2024: the disobedience
IG2025: Identità Future
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News
News
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