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Carlo Liuzzi
Frank Rizzuti
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Francesco Mazzei
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Errico Recanati
Gianni Tarabini
Enrico Baronetto
Guglielmo Paolucci
Andoni Luis Aduriz
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Gianfrancesco Cutelli
Pietro Zito
Natalino Ambra
Enrico Buonocore
Igles Corelli
Aurelio Damiani
Domenico Di Clemente
Paul Pairet
Alessandro Della Tommasina
Francesca Morandin
Livia, Alfonso e Mario Iaccarino
Giuseppe Carino
Mehmet GĂĽrs
Maria Chiara Sanna
Ernesto Iaccarino
Titti Traina
Nadia, Antonio e Giovanni Santini
Gennaro Esposito
Philip Cranston
Luca Finardi
Diletta Zenna
Luciano Tona
Daniel Humm
Davide Cassi
Juri Chiotti
Paolo Mancuso
Mattia e Alessio Spadone
Massimo Giovannini
Gioacchino Bonsignore
Giuseppe Palmieri
Daniel Patterson
Rodrigo Oliveira
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Autumn risotto
LE RICETTE
Autumn risotto
by
Aurora Mazzucchelli
Citrus fruit & shellfish
by
Sergio Dondoli
"Mastunicola"
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
Mixed Boiled Meats (without boiling)
by
Massimo Bottura
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Taste of fish ravioli with dried perch roe
Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by
Janez BratovĹľ
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
by
Giuliano Baldessari
“Marinara” mussels
by
Carlo Cracco
Mullet fillet cooked in a salt capsule flavoured with seaweed
Black broccoli soup, Sorrento lemon risotto, mullet marinated in ginger
by
Gennaro Esposito
Sweet rice sauté
by
Christian e Manuel Costardi
Chocolate
by
Heinz Beck
Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by
Peter Brunel
Loška smojka (loška turnip)
by
Vesna e Gašper Carman
Special relationship
by
Pietro Leemann
Mandarin ice, kumquat, angostura bitters
by
Daniel Patterson
El Coq mixed salad
by
Lorenzo Cogo
Summary
by
Corrado Assenza
Dhal and string hoppers
by
Stevie Parle
Morille
Botrytis Cinerea
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Latest articles published
28-02-2024
Phenomenology of Davide Caranchini, who will talk at IdentitĂ Vegetali, within IdentitĂ 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 StĂĽa 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 IdentitĂ 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
03-05-2021
A fantastic vegetable tajine and other dishes show the growth of Paolo Griffa
01-02-2021
The case of Varvara: from struggling shop to fine dining protagonist. The story of an idea that becomes a growth model
25-12-2020
A good morning at Da Vittorio: we tasted the Cerea special breakfast, an ode to deliciousness
21-10-2020
The surprising Tina Marcelli: close to Brennero, an emerging talent for Italian cuisine
16-10-2020
The Douro Valley during the wine-making season, what with excellent food and tastings of Porto
07-10-2020
José Avillez's Belcanto, the melody of the New Portuguese Cuisine
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In cantina
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A tutta birra
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