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GLI CHEF
Wicky Priyan
Virgilio Martinez
Franco Aliberti
Angelica Giannuzzi
Dominique Crenn
Alessandro Gilmozzi
Ernesto Iaccarino
Enrico Crippa
Giuseppe Palmieri
Victor Arguinzoniz
Rocco Princi
Marta Cotarella
Mario Peqini
Valerio Centofanti
Stefano Baiocco
Roberto Flore
Nicola Olivieri
Michele Rotondo
Francesco Apreda
Gualtiero Marchesi
Jean-François Piège
Enrico Croatti
Matthew Kenney
Enzo Crivella
Giuseppe Iannotti
Davide Guidara
Ana Roš
Moreno Cedroni
Antonio Ziantoni
Simone Tondo
Matteo Lunelli
Heinz Beck
Riccardo Gaspari
Marco Radicioni
Stefano Deidda
Aurora Mazzucchelli
Lucca Cantarin
Simon Press
Sergio Bastard
Alessandro Pipero
Luca Lacalamita
Alberto Piras
Giovanni Porro
Viviana Varese
Haruo Ichikawa e Lorenzo Lavezzari
Recipes
Recipes
Veal udder, spicy fruit and Italian beer froth
LE RICETTE
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
Cacio and Pepper
by
Antonello Colonna
Autumn risotto
by
Aurora Mazzucchelli
Instant carrot stock
by
Paolo Lopriore
2007 version, a mushroom and garlic consommé that becomes a traditional soup
by
Jacques Décoret
"Beered" sweetbread, and all that gives a balance.
by
Marco Stabile
Roast tripe
by
Davide Oldani
Bocadillo helado amour
El Coq mixed salad
by
Lorenzo Cogo
Bread, chocolate, oil and salt
by
Luca Lacalamita
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
4.0 Everything began
by
Gianluca Fusto
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Mocofava with special ciccioli
by
Rodrigo Oliveira
“Mexirica” consommé with raw mushrooms
by
Roberta Sudbrack
So-Riso croccante
by
Andrea Besuschio
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
De-structured tiramisù
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Celeriac cooked in salt crust
Curau, banana skin and caviar
by
Roberta Sudbrack
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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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