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Giuseppe Li Rosi
Will Guidara
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Femke Van den Heuvel
Eric Pras
Luca Sacchi
Jessica Rosval
Beniamino Bilali
Francesca Morandin
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Francesco Sodano
Gianfranco Vissani
Andrea Paternoster
Michele Rotondo
Gennaro Battiloro
Francesco Acquaviva
Roberta Esposito
Yoji Tokuyoshi
Janez Bratovž
Fabio Rossi
Jean-François Piège
Massimo Alverà
Giuseppe Palmieri
Antonella Clerici
Thierry Bridron
Antonio Ziantoni
Francesco Cerea
Pasquale Torrente
Simone Finazzi
Silvio Spinelli
Pietro Leemann
Fabrizio Mancinetti
Sara Scarsella and Matteo Compagnucci
Marcus Eaves
Paco Torreblanca
Daniele Usai
Paco Magri
Gian Luca Forino
Alessandro Giardiello
Antonello Maietta
Nicola Dell'Agnolo
Matteo Torretta
Mariella Organi
Antonio Cappadonia
Recipes
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Salmon spinosini
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Salmon spinosini
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Moreno Cedroni
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
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Galileo Reposo
Marinated scallops, jerusalem artichoke and truffle
Rutabaga with Pork bouillon and Oregano
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Christian Puglisi
S. Egidio community bread
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Pierluigi Roscioli
Extravagant emotion
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Pierre Hermé
Zolla di Certosa
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Paolo Lopriore
Chocolate choux puffs
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Corrado Assenza
Salad-style…
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Josean Alija
Dates, puntarelle, marinated anchovies and oil butter
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Carlo Cracco
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
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Janez Bratovž
Veal tripe with honey agaric mushrooms and seafood
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Gennaro Esposito
Leek and bacon croissants
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Andrea Menichetti
Coleseed, colliflower, parsley and smoked cheese
Mexican Bubble Cup
Rigatoni with mastic resin and raw porcini mushrooms
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Carlo Cracco
Cuttlefish dumpling with white fennel cream, summer truffle and cuttlefish ink carbon
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Pino Cuttaia
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
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Philippe Léveillé
Crispy goose leg with foie gras potatoes and scallion
by
Enrico Bartolini
Forest Bread
by
Yoshihiro Narisawa
Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce and parsley
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Moreno Cedroni
Spaghetti Pizza Margherita
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Davide Scabin
“Emmentaler Cheese” with white asparagus and lemon thyme
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Paco Morales
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
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Mauro Uliassi
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La sfida del tempo: Berlucchi svela la sua Riserva Palazzo Lana Extreme 2013
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Latest articles published
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
07-10-2020
José Avillez's Belcanto, the melody of the New Portuguese Cuisine
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