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Roberta Merolli e Giovanni Solofra
Daniela Cicioni
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Nino Rossi
Simone Padoan
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Teo Musso
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Jacques Décoret
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Aitor Arregi
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Enzo Coccia
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Anisia Cafiero e Pasquale De Biase
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Recipes
Recipes
Veal fillet “Raviolo” with bone marrow
LE RICETTE
Veal fillet “Raviolo” with bone marrow
by
Emanuele Scarello
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Forest floor
by
Loretta Fanella
Cacio and Pepper
by
Antonello Colonna
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Hill landscapes, Italy
by
Corrado Assenza
Roast tripe
by
Davide Oldani
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
A rockpool of my childhood - so very, very poetic
by
Paul Cunningham
Salsify spaghetti, Lardo d’Arnad and white truffle
by
Emmanuel Renaut
...a simple salad
by
Stefano Baiocco
Apparent egg
by
Francesco Sposito
Winter sun: San Marzano tomato, cow's milk mozzarella, bacon and quail's eggs
by
Beniamino Bilali
Toro, foie gras powder, freeze dried raspberry
by
Alvin Leung
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Memories…
by
Franco Aliberti
Senigallia Fest baby squid and crab juice
by
Mauro Uliassi
Turning point
by
Pietro Leemann
Mixed Boiled Meats (without boiling)
by
Massimo Bottura
The four seasons
by
Loretta Fanella
Time to rest
by
Corrado Assenza
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Stefano Baiocco sceglie La Cascina dei Sapori: «Una pizzeria che vale il viaggio»
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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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Chefs' life stories
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Identità Expo
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Female chef's life stories
IG2020: on the road
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