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Rita Sodi
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Sonja Peric
Emanuele Scarello
Frédéric Bau
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Andrea Mattei
Igor Macchia
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Muhu hapurokk
LE RICETTE
Muhu hapurokk
by
Peeter Pihel
Black and red
by
Gualtiero Marchesi
Beetroot risotto, Franciacorta sauce and Grana cheese
by
Gualtiero Marchesi
Risotto alla livornese secondo Matteo Torretta
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Matteo Torretta
“Strachin” millefeuille
Rose goat
by
Paolo Lopriore
Special relationship
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Pietro Leemann
Morille
Game of 4 flavours + 1
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Alessandro Negrini e Fabio Pisani
Sea Bass and D’O Tapioca Caviar
by
Davide Oldani
Coscia d'Anatra "Apicius"
Citrus fruit & shellfish
by
Sergio Dondoli
Soft potato with verbena and roast kidney
by
Enrico Bartolini
Marine expression
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Paul Liebrandt
Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
by
Alfio Ghezzi
Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce and parsley
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Moreno Cedroni
Identity
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Gianluca Fusto
Zolla di Certosa
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Paolo Lopriore
Tongue pastrami, ciauscolo and mustard ice-cream
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Cristina Bowerman
Summary
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Corrado Assenza
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Smoked beef fillet
by
Vesna e Gašper Carman
Black broccoli soup, Sorrento lemon risotto, mullet marinated in ginger
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Gennaro Esposito
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Latest articles published
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
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
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IG2020: on the road
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