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Angelo Sabatelli
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Angelo Sabatelli
Nazario Biscotti
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Andrea Mattei
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Matteo Lunelli
Titti Traina
Alessandro Dal Degan
Jordi Roca
Mattia e Alessio Spadone
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Errico Recanati
Marcello Leoni
Heston Blumenthal
Mauro Uliassi
Luca Zaccheroni e Omar Casali
Fabio Baldassarre
Roberto Okabe
Barbara Lynch
John Regefalk
Clelia d'Onofrio
Giuseppe Rambaldi
Gino Fabbri
Dani Garcia
Pietro D'Agostino
Paolo Brunelli
Zuo Cuibig
Giuseppe e Simone Vesi
Christoph Lindpointner
Angela Hartnett
Alyn Williams
Giacomo Devoto and Gianmarco Ferrandi
Matteo Vigotti
Luca Abbadir
Andrea Aprea
Carlos Garcia
Lidia e Joe Bastianich
Virgilio Martinez
Fabrizio Mancinetti
Andrea Grignaffini
Will Guidara
Aurora Mazzucchelli
Iginio Massari
Antonello Colonna
Recipes
Recipes
Apple cooked in beer with honey meringue and ice-cream
LE RICETTE
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Cold fusion
by
Giuseppe Rambaldi
Oyster, cauliflower and Champagne
by
Antonino Cannavacciuolo
Coscia d'Anatra "Apicius"
Bufala Campana
by
Simone Padoan
Bread, chocolate, oil and salt
by
Luca Lacalamita
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Dhal and string hoppers
by
Stevie Parle
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
Check salad
by
Davide Scabin
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
S. Egidio community bread
by
Pierluigi Roscioli
Cuturro enriched with flavours and colours
by
Corrado Assenza
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
by
Alfio Ghezzi
Marinated scallops, jerusalem artichoke and truffle
Potato Dumplings with Squab in Guazzetto
by
Lidia e Joe Bastianich
Instant carrot stock
by
Paolo Lopriore
Dessert: a sweet story
by
Ivano Mestriner
Natural cuttlefish
by
Jordi Vilà
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
The silence of the woods
by
Daniel Facen
De-structured tiramisù
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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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A tutta birra
In libreria
Female chef's life stories
IG2020: on the road
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