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GLI CHEF
Iside De Cesare
Thierry Bridron
Petter Nilsson
Daniel Humm
Salvatore e Francesco Salvo
Catia Uliassi
Natalino Ambra
Moreno Cedroni
Francesca Morandin
Julia Scavo
Alessandro Dal Degan
Vincenzo Tiri
Gert De Mangeleer
Luigi Dell'Amura
Giorgio Caruso
Marta Grassi
Fabrizio Molteni
Ilario Vinciguerra
Attias Tarlao
Alberto Morello
Andrea Berton
Aimo e Nadia Moroni
Paul Cunningham
Enrico Baronetto
Nicola Olivieri
Giuseppe Oliva
Rodrigo De la Calle
Francesco e Vincenzo Montaruli
Manolo De La Osa
Rodrigo Oliveira
Chiara Pavan
Paolo Lopriore
Sophie Lair-Costet
Damiano e Giovanni Nigro
Enrico Crippa
Carlos Garcia
Sanjay Dwivedi
Enrico Bartolini
Christian Milone
Giuseppe Li Rosi
Pascal Barbot
Teo Musso
Nadia, Antonio e Giovanni Santini
Ferran Adrià
Jordi Herrera
Recipes
Recipes
Friscura aruci
LE RICETTE
Friscura aruci
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Corrado Assenza
Potato Dumplings with Squab in Guazzetto
by
Lidia e Joe Bastianich
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Cuttlefish gnocchi, broccoli juice, Romanesco broccoli and Taggiasca olive oil
by
Andrea Berton
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Cod and hare
by
Moreno Cedroni
Summer trout
by
Ana Roš
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by
Jacques Décoret
Different textures of arctic snowgrouse
by
Hans Välimäki
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Concentrated turbot essence
So-Riso croccante
by
Andrea Besuschio
Foil-baked rice
by
Enrico Bartolini
Chocolate cake with Swiss chard, yoghurt and asparagus
by
Stefano Baiocco
For the pizza dough
by
Simone Padoan
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Turnips with sheep yogurt mousse and nasturtian leaves
by
Christian Puglisi
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Muhu hapurokk
by
Peeter Pihel
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
by
Andrea Mattei
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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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