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Jeremy Chan
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Mauro Colagreco
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Riccardo Agostini
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Stefano Deidda
Giulia Miatto
Chris Fischer
Fabrizio Mancinetti
Magnus Nilsson
Eugenio Pol
Carlo Galloni
Matthew Orlando
Lucia Sapia
Alessandro Tomberli
Rafael Peña
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Philippe Léveillé
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Manolo De La Osa
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Salvatore Bianco
Philip Cranston
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Diego Guerrero
Luca Finardi
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Recipes
Recipes
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
LE RICETTE
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Bonito parterre
by
Juan Marì e Elena Arzak
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Evolution
by
Alain Chartier
Pasta e potatoes
by
Nino Di Costanzo
“Wedded” fish soup
by
Gennaro Esposito
The silence of the woods
by
Daniel Facen
Identity
by
Gianluca Fusto
Risotto with red turnips, crunchy jerusalem artichoke and watercress
by
Cesare Battisti
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Smoked beef fillet
by
Vesna e Gašper Carman
Nikko Spring
Char
by
Alfio Ghezzi
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Sardine with anchovy butter and walnut rye bread
Ravioli with broccoli and sea urchins
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by
Janez Bratovž
Avocado with tomato powder and olive oil
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
De-structured tiramisù
Turnips with sheep yogurt mousse and nasturtian leaves
by
Christian Puglisi
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Vegetable cone with fried fish
by
Heinz Beck
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Chefs' life stories
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Latest articles published
09-06-2021
David Tamburini: when you end up in Kobe
20-07-2020
Luigi Ferraro, chef from Calabria at the Four Seasons in Doha, tells his story
07-05-2020
Dal Bo, from Central to volunteer in a Covid19 hospital’s kitchen
03-01-2020
Stefano Ferraro, head pastry-chef at Noma: failing is a premise for growth
23-04-2018
Christoph Bob: Chef's Table is the best restaurant where I have ever dined
20-02-2018
Behind the Bras’s no to Michelin
19-02-2018
Here’s how Marchesi and Bras refused the Michelin stars
25-12-2017
Biassoni in the magic temple of Ryugin
13-02-2017
Felice Sgarra, thoughts of an Apulian in Asia
14-11-2016
On being the right arm of Alléno
11-08-2016
The Italian with the Benelux uniform
25-05-2016
The sweet side of Heinz Beck in Dubai
28-12-2015
Great pizzerias outside Naples
23-09-2015
Digestibility is all that matters
01-03-2015
For a global cuisine
25-02-2015
Strictly tomato
15-02-2015
From Western concert flute to cakes
29-01-2015
Going and then returning
13-01-2015
Milone, an unusual mountain man
23-12-2014
Pandoro Millefoglie
03-08-2014
Roberto Petza’s Sardinia / 2
02-08-2014
Roberto Petza’s Sardinia / 1
06-07-2014
Bilbao according to Alija / 2
05-07-2014
Bilbao according to Alija / 1
05-06-2014
Food to chew
02-06-2014
Rio according to Roberta Sudbrack / 2
01-06-2014
Rio according to Roberta Sudbrack / 1
19-05-2014
Renato Bosco and Figli di Pasta Madre
18-05-2014
Rome according to Apreda / 2
17-05-2014
Rome according to Apreda / 1
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Identità Expo
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Female chef's life stories
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