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Chefs
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Emanuele Manfroi
GLI CHEF
Emanuele Manfroi
Matteo Lunelli
Alvin Leung
Andrea Besuschio
Lee Wolen
Hilde Soliani
Diego Guerrero
Attilio Marro
Ugo Alciati
Simone Salvini
Ivan e Matteo Piffer
Henrik Yde
Daniel Facen
Corrado Scaglione
Jordi Vilà
Francesca Morandin
Friedrich Schmuck
Martina e Luca Caruso
Arianna Consiglio
Antonia Klugmann
Pieter Lonneville
Cristoforo Trapani
Dominique Crenn
Luigi Taglienti
Chiara Pavan
Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
Sonja Peric
Sanjay Dwivedi
Oliver Glowig
Alfonso Caputo
Fabio Longhin
Chiara Patracchini
Roberto Flore
Federica Scolta
Simone Finazzi
Claudio Pregl
Marta Scalabrini
Frédéric Bau
Mitsuharu Tsumura
Guido Martinetti
Dario Nuti
Pietro Zito
Pierluigi Roscioli
Matthew Kenney
Barbara Lynch
Recipes
Recipes
Puff of iced seawater
LE RICETTE
Puff of iced seawater
by
Corrado Assenza
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Tripe ravioli
by
Davide Oldani
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Instant carrot stock
by
Paolo Lopriore
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
Cacio and Pepper
by
Antonello Colonna
The beetroot
by
Lorenzo Cogo
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Pohorje beef "sandwich"
by
Tomaž Kavcic
5-spice spaghettini soup
by
Jordi Vilà
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
“Mexirica” consommé with raw mushrooms
by
Roberta Sudbrack
Carn’e pesce (reference to Gualtiero Marchesi)
by
Daniel Canzian
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
The carrier pigeon
by
Enrico and Roberto Cerea
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Herb tortelli in a double reduction
by
Enrico Bartolini
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Check salad
by
Davide Scabin
Whelks, gialet beans and baby spinach
by
Antonia Klugmann
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
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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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Mondo pizza
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In cantina
Identità Expo
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In libreria
A tutta birra
Female chef's life stories
IG2020: on the road
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