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Chefs
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Enzo Crivella
GLI CHEF
Enzo Crivella
Friedrich Schmuck
Yoji Tokuyoshi
Angela Hartnett
Aurelio Damiani
Gianfrancesco Cutelli
Maico Campilongo e Kristjan D'Angelo
Rossella Cerea
Paolo Lorenzoni
Jon Pollard
Barbara Lynch
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Paolo Mancuso
Enrico Crippa
Marcello Corrado
Simone Cozzi
Umberto Giraudo
Dominique Crenn
Federico Quaranta
Gioacchino Bonsignore
Ascanio Brozzetti
Simon Press
Juan Marì e Elena Arzak
Ciccio Vitiello
Francesco Ballico
Hervé Fleury
Rodrigo Oliveira
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Will Guidara
Fabrizio Mellino
Fabio Baldassarre
Alexandre Gauthier
Luca Montersino
Franco Chialva
Luca Gardini
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Livia, Alfonso e Mario Iaccarino
Gonzalo Luzarraga
José del Castillo
Ryan Clift
Giulia Liu
Antonio Borruso
Emmanuel Renaut
Joxe Mari Aizega
Joško Sirk
Recipes
Recipes
Sea snail with Wakame and tangerine foam
LE RICETTE
Sea snail with Wakame and tangerine foam
by
Alex Atala
Under the tree: winter venison and hare
by
Alessandro Gilmozzi
Instant carrot stock
by
Paolo Lopriore
A rockpool of my childhood - so very, very poetic
by
Paul Cunningham
Tripe ravioli
by
Davide Oldani
Riso al salto con ragù di vitello
by
Andrea Berton
Shadow of oil
by
Franco Aliberti
Spaghettoni with cod and tomato
by
Niko Romito
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Marine expression
by
Paul Liebrandt
Essence
by
Niko Romito
Sea mousse
Leek and bacon croissants
by
Andrea Menichetti
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Autumn risotto
by
Aurora Mazzucchelli
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Hill landscapes, Italy
by
Corrado Assenza
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Avocado with tomato powder and olive oil
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Latest articles published
05-09-2022
Erica Parrino, a Sicilian in Copenhagen: «Here is why Amass is much more than a restaurant»
15-06-2020
Giulia Caffiero: the joy of serving again at Geranium
27-11-2019
Francesca Cane: being maître at Mugaritz, an experience beyond limits
16-10-2019
Pass, the kings of the dining room have their guide
10-10-2019
Dining room is the real revolution of the century
16-07-2018
A tribute to Diego Masciaga, a Master of hospitality
12-08-2017
Alfieri, in view of an entirely female dining room
06-11-2016
Catia Uliassi: my dining room in pink
24-06-2016
Comparing the service at Reale and Spazio
23-06-2016
The pillars in Niko's dining rooms
18-04-2016
We must be invisible actors
01-04-2016
A training ground for the dining room, in memory of Frank
06-01-2016
Many hands make light work in the dining room
08-12-2015
Princigalli, an Italian in London
25-08-2015
Ten questions for a perfect dining room service
04-04-2015
Donato Marzolla the Londoner
09-03-2015
Determination and passion
04-03-2015
Knowledge for training
30-01-2015
Keep Calm and Make it Nice
12-11-2014
Ten years, to become the best
28-01-2014
In the dining room for love
24-01-2014
The solitude of the waiter
21-11-2013
The contemporary waiter
02-10-2013
Vincenzo & Mauro
12-03-2013
Ten times Dining Room
28-02-2013
The truth of light
08-02-2013
Mister dining room
06-02-2013
Serving is a supreme art
14-01-2013
The urgency of a gesture
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