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Filippo Chiappini Dattilo
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Filippo Chiappini Dattilo
Solaika Marrocco
Fabrizio Mancinetti
Alyn Williams
Lucca Cantarin
Teo Musso
Ana Roš
Marcus Eaves
Sauro Ricci
Richard Hart
Eugenio Signoroni
Ernst Knam
Giorgio Locatelli
Alessandro Borghese
Antonio Santini
Sarah Minnick
Antonella Clerici
Carla Ferrari
Pasquale Torrente
Eric Pras
Andrés Torres
Umberto Oliva
Marta Grassi
Jessica Rosval
Guido Martinetti
Rossella Cerea
Antonio Bachour
Gaia Giordano
Sergio Capaldo
Nino Di Costanzo
Luciano Alberti
Valentina Rizzo
Paolo Parisi
Cristian e Tomas Torsiello
Claudio Pregl
Riccardo Camanini
John Regefalk
Juan Camilo Quintero Merchan
Magnus Ek
Giorgio Nisoli
Fabrizia Meroi
Fabrizio Mellino
Luca Lacalamita
Fabrizio Marino
Marco Reitano
Recipes
Recipes
Marinated scallops, jerusalem artichoke and truffle
LE RICETTE
Marinated scallops, jerusalem artichoke and truffle
Coscia d'Anatra "Apicius"
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
by
Igles Corelli
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Turnips with sheep yogurt mousse and nasturtian leaves
by
Christian Puglisi
Heirloom carrot Gnocchi
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Boiled meat meatballs, dried tomato purée and chicory
by
Antonia Klugmann
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
Chocolate cake with Swiss chard, yoghurt and asparagus
by
Stefano Baiocco
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
The silence of the woods
by
Daniel Facen
Marinated salmon and foie gras
by
Carlo Cracco
It could be a risotto
by
Matias Perdomo
Tropea Matrioska
by
Davide Scabin
The four seasons
by
Loretta Fanella
Sallad of old cabbage, roasted bone marrow and raw heart, toasts and salt
by
Magnus Nilsson
Smoked beef fillet
by
Vesna e Gašper Carman
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Clam spaghetti
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
Gnudi Verdi
by
Stevie Parle
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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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