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Mauro Petrini
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Mauro Petrini
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Giuseppe Amato
Rita Sodi
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Michael Anthony
Roberta Esposito
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Gabriele Dani
Francesco Bracali
Ernesto Iaccarino
Pino Cuttaia
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Rosanna Marziale
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Norbert Niederkofler
Arrigo Cipriani
Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
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Roy Caceres
Terry Giacomello
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Joxe Mari Aizega
Ricard Camarena
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Mario Peqini
Claudio Pregl
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Pasquale Torrente
Fabrizia Meroi
Leonor Espinosa
Michele Pascale
Tony Mantuano
Fabrizio Fiorani
Pier Giorgio e Luca Parini
Pieter Lonneville
Recipes
Recipes
Nikko Spring
LE RICETTE
Nikko Spring
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Elements: earth, oil, safffron and chocolate
by
Gianluca Fusto
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Grilled lavaret strips, cress paté, artichokes, orange and lemon
by
Emmanuel Renaut
My sweet vegetables
by
Pietro Leemann
Kamut tagliatelle ice-cream, butter, cardamom and spelt
by
Alessandro Gilmozzi
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Instant carrot stock
by
Paolo Lopriore
Different textures of arctic snowgrouse
by
Hans Välimäki
La riccia
by
Franco Pepe
Egg and cauliflower
by
Antonia Klugmann
Sound of the Sea
by
Heston Blumenthal
”Tataki” of capercaillie with caramellized rowanberries. Raw liqourice and carrots from our own garden cooked in it´s own juice. Served with a small liqourice tasting herb salad
by
Björn Frantzén
Petite Marmite
by
Davide Scabin
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
Celeriac cooked in salt crust
Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce
by
Galileo Reposo
Geometry... of taste
by
Gianluca Fusto
Sardine with anchovy butter and walnut rye bread
Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
by
Giuliano Baldessari
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
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Latest articles published
05-04-2025
What’s on the menu at Alexandre Mazzia, the three-star French chef who's changing the rules of the game
30-12-2024
The prophet of the Ostend shrimps (those caught on horseback): at Willem Hiele's, where nature is cooked
17-07-2024
In the name of taste: we went to Cannavacciuolo's new restaurant, with chef Gianluca Renzi
20-06-2024
After starting as a pizzaiolo in the Marche region, he is now an established maître in Bangkok: 'Working in the dining room is great'
24-05-2024
Rat brains, grilled rat and other delicacies: another way of catering at Gaggan’s
29-04-2024
Aristocratic recipes, a kitchen open 22 hours a day: we dined at Viviana Varese's Passalacqua
28-02-2024
Phenomenology of Davide Caranchini, who will talk at Identità Vegetali, within Identità Milano 2024
25-01-2024
Paulo Airaudo in Florence: we tried the jewel-like restaurant at Hotel La Gemma
20-06-2023
Immersed in nature: a visit to Mauro Colagreco's gardens and his tuttifrutti menu
06-05-2023
'Our journey through the unpleasant flavours of Salento': the provocative and precise fine dining offer of Bros in Lecce
05-03-2023
Anthony Genovese: the new Parallels menu is an explosion of taste and intelligence
28-02-2023
Mauro Colagreco and his mountain cuisine: we stayed at The K in Sankt Moritz, in the legendary Kulm Hotel
19-01-2023
A different Lake Como: game, mountains, forest... Davide Caranchini tells us about it in a new great menu
24-10-2022
«We don’t make signature dishes»: the contemporary approach of Enoteca Pinchiorri beyond every commonplace
14-10-2022
Riccardo Camanini and his risotto revolution. Eight versions in 24 years, to transform a dish
28-09-2022
The nature of Antonia, Antonia surrounded by nature: Klugmann’s perfect harmony in Vencò
24-09-2022
The Venetian master, the Lombard pupil, and Ligurian cuisine. Carlo Cracco and Mattia Pecis: great dishes in Portofino
12-09-2022
The development of Cook the mountain, the transition of St. Hubertus: here is how Niederkofler builds the future
09-09-2022
An exceptional marinated pork and other delicacies from Luca Landi, who presents Versilia in an original way
07-09-2022
A magnificent experience at Disfrutar in Barcelona: going against the time, surprising beyond trends
15-07-2022
The borderless revolution at Stüa de Michil: our journey around the world with Simone Cantafio
11-07-2022
Flower power: Mauro Colagreco’s surprising new menu at Mirazur (a photo gallery in 20 dishes)
16-06-2022
Alvaro Clavijo between two continents: El Chato in Bogotà and Mitù in Milan (spoiler: you’ll have a great time in both places)
13-06-2022
A tasting of 32 dishes at the iconic Celler de Can Roca, or how to enjoy a great maison in wonderland
25-03-2022
Brussels and its great chefs: discovering Belgian taste at Bon Bon di Christophe Hardiquest
17-03-2022
Eleven Italians at Geranium, which is aiming for n.1. The new tasting menu. They will be at Identità Milano
01-03-2022
Caimani, ants, giant fish, larvae. Superb cocoa and coffee. Leo Espinosa's menu is an ark of flavours
22-12-2021
A chat with Riccardo Camanini: new game-based dishes, the 50Best-triumph, the Michelin-disappointment... And serenity
16-10-2021
Here's why Bottura-Forapani's Cavallino is a truly perfect model of trattoria (all'emiliana)
09-07-2021
An extraordinary Davide Guidara at Therasia in Vulcano: his 100% vegetable menu charmed us
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