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Chefs
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Alberto Cristofori
GLI CHEF
Alberto Cristofori
Enrique Dacosta
Sara Scarsella and Matteo Compagnucci
Inaki Aizpitarte
Fabrizio Mellino
Catia Uliassi
René Redzepi
Paco Magri
Giulio Terrinoni
Jason Atherton
Massimiliano Prete
Roberto Petza
Sauro Ricci
Rossella Cerea
Lionello Cera
Paolo Lorenzoni
Domenico Di Clemente
Gianfranco Vissani
Ernesto Iaccarino
Thierry Bridron
Alberto Gipponi
Marta Scalabrini
Alberto Morello
Magnus Nilsson
Peter Brunel
Michael Anthony
Paul Liebrandt
Giuseppe Li Rosi
Riccardo Gaspari
Giuliano Baldessari
Enrico Baronetto
Ciccio Vitiello
Andrea e Giacomo Besuschio
Natalino Ambra
Gianluca Fusto
Massimo Alverà
Enrico Buonocore
Rafael Peña
Marco Sacco
Margarita Forés
Clelia d'Onofrio
Stefano Callegari
Mauro Brun e Bruno Rebuffi
Kobus van der Merwe
Marcus Eaves
Recipes
Recipes
Extra virgin olive oil millefeuille with potato and ricotta mousse on quince jelly and praline almonds
LE RICETTE
Extra virgin olive oil millefeuille with potato and ricotta mousse on quince jelly and praline almonds
by
Felice Sgarra
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Mezze maniche with “ragout”… 847 km from Naples
by
Enrico Crippa
Instant carrot stock
by
Paolo Lopriore
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
D’O white truffle fritter
by
Davide Oldani
Onion absolute with saffron and Grana Padano
by
Niko Romito
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper
by
Gennaro Esposito
Ancestral pleasure, contemporary execution
by
Corrado Assenza
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
The beetroot
by
Lorenzo Cogo
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
Fish with onion and black olives
by
Jordi Vilà
Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by
Janez Bratovž
Avocado with tomato powder and olive oil
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
"Che figata"
by
Moreno Cedroni
Mediterranean fresco
by
Tatsuya Iwasaki
La riccia
by
Franco Pepe
Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by
Peter Brunel
Moonstone
by
Juan Marì e Elena Arzak
Gorgonzola cassata with saffron spicy fruit
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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