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Chefs
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Loretta Fanella
GLI CHEF
Loretta Fanella
Enrico Pierri
Rodrigo Oliveira
Matteo Torretta
Christian Puglisi
Mario Peqini
Eugenio Pol
Umberto Bombana
Carmen Vecchione
Nadia, Antonio e Giovanni Santini
Diletta Zenna
Stefano Deidda
Roberto Petza
Alessandro Giardiello
Domenico Di Clemente
Natalino Ambra
Mizukami Riki
Pino Cuttaia
Giuseppe Rizzo
Paul Cunningham
Paolo Lorenzoni
Gian Luca Forino
Aimo e Nadia Moroni
Ascanio Brozzetti
Alain Ducasse
Antonio Borruso
Jean-Luc Fau
Tatsuya Iwasaki
Errico Recanati
Vladimir Mukhin
Denis Martin
Oriol Castro, Eduard Xatruch e Mateu Casañas
Heston Blumenthal
Francesco Sposito
Fabrizio Molteni
Fabrizio Fiorani
Federico Quaranta
Cesare Battisti
Luciano Tona
Jeremy Chan
Sergio Motta
Giuseppe Oliva
Ferran Adrià
Carlos Garcia
Giorgio Locatelli
Recipes
Recipes
Under the tree: winter venison and hare
LE RICETTE
Under the tree: winter venison and hare
by
Alessandro Gilmozzi
Sallad of old cabbage, roasted bone marrow and raw heart, toasts and salt
by
Magnus Nilsson
Mullet, foie gras and Jerusalem artichoke
by
Enrico Panero
Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper
by
Gennaro Esposito
Roast Sambucano lamb, fresh goat's cheese and Swiss chard
by
Enrico Crippa
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Beetroot risotto, Franciacorta sauce and Grana cheese
by
Gualtiero Marchesi
Fresh pasta parcel stuffed with seafood
Garlic, oil, chili pepper and mint
by
Elio Sironi
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Woodcock for 6 woodcocks
by
Mauro Uliassi
Friday squilla mantis
by
Mauro Uliassi
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Carrot and Chocolate
by
Davide Oldani
Bowled over by an unusual bread bun
by
Viviana Varese
Oyster marinated with pork face and spinach
by
Jordi Vilà
Black broccoli soup, Sorrento lemon risotto, mullet marinated in ginger
by
Gennaro Esposito
Saffron risotto with pepper transparency
by
Enrico Bartolini
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by
Josean Alija
El Coq mixed salad
by
Lorenzo Cogo
Crispy goose leg with foie gras potatoes and scallion
by
Enrico Bartolini
Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by
Antonino Cannavacciuolo
Dive into the sea
by
Emanuele Scarello
Trenette, anchovies and bonito
by
Enrico Panero
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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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