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Fabio Abbattista
GLI CHEF
Fabio Abbattista
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Nicola Dell'Agnolo
Stefano Ciotti
Gastón Acurio
Alessandro Troccoli
Chiara Pavan
Sanjay Dwivedi
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Rodrigo Oliveira
Enrico Bartolini
Andrea Grignaffini
Alessandro Della Tommasina
Ernst Knam
Sunny Menon
Roberto Okabe
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Magnus Nilsson
Alessandro Dal Degan
Pierre Hermé
Cinzia De Lauri e Sara Nicolosi
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Giuseppe Rizzo
Eugenio Boer
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Joško Sirk
Alberto Morello
Shane Osborn
Fabrizio Marino
Paul Pairet
Lionello Cera
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Jordi Vilà
Rodolfo Guzman
Jordi, Josep e Joan Roca
Giuseppe Oliva
Andrea Berton
Giuseppe Zen
Mizukami Riki
Luca Finardi
Mauro Colagreco
Angela Hartnett
Recipes
Recipes
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
LE RICETTE
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
by
Roberto Carcangiu
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Nikko Spring
Oyster, cauliflower and Champagne
by
Antonino Cannavacciuolo
Burnt oil cream with Banded Dye-murex
by
Carlo Cracco
Steemed Leeks from last summer, curdled milk and sage salt
by
Magnus Nilsson
Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by
Marcello Spadone
Lightly smoked cod's head with cauliflower in brown butter and salted, dried cod roe
by
Daniel Berlin
Bygdoy at 3
by
Paolo Lopriore
Risotto with Tropea onion fondant and Monaco Provolone mousse, with Aglianico wine reduction
by
Viviana Varese
Time to rest
by
Corrado Assenza
Plantain gnocchi
The wrong Milan
by
Carlo Cracco
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Smoked spaghetti, clams and grilled pendolini tomatoes
by
Mauro Uliassi
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by
Claudio Sadler
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Mollusc ceviche
by
Gastón Acurio
La vie en rose
by
Sang Hoon Degeimbre
Concentrated turbot essence
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Author's articles list
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Latest articles published
23-05-2023
Oh, we love Luca Doro: pizza and love in Macerata Campania (but now also near Udine!)
19-05-2023
Nancy Silverton and Franco Pepe: Authentic emotion
05-11-2022
The 'new all-time pizzeria': Mani in Pasta triples in Via Procida 1, in Milan
11-06-2021
Flegrea: the temple of Neapolitan pizza in Torino focusing on digestibility and excellent raw materials
04-06-2021
Wide range, balance and creativity: the winning recipe of the high-altitude pizza at El Gringo in Calalzo di Cadore
28-05-2021
Ilaria Puddu and the secrets of a small empire of pizza (awarded by the Guida Identità Golose 2021)
21-05-2021
The (almost) 100 pizzerias in the Guida IG 2021: a record that shows the big leap pizza has made in quality
30-04-2021
Autoctona, Vatti's project goes beyond Radicondoli
23-04-2021
Officine del Cibo, pizza meets the cuisine of Liguria
16-04-2021
The revolution of Trecentogradi in Corigliano Calabro
09-04-2021
Mama: if bread is the source (of pizza too)
02-04-2021
Lello Ravagnan's new bakery
15-03-2021
Once upon a time... the nice fairy-tale of Madremia in Avellino
08-03-2021
Spicchi d'arte, what a pizza in Tricase!
01-03-2021
Reacting to the emergency: Cristian Marasco and the wood oven for pizza where he also bakes panettoni
22-02-2021
Ivan Gorlani at Era Pizza is so good. Our three tastings confirm it (available to take away and for delivery)
26-10-2020
Stefano Manfredi: «Here's my new pizza Viaggio in Sicilia for La Cascina dei Sapori»
19-10-2020
Marco Farabegoli: don't change a successful dough. «The quality of my work gave me serenity»
12-10-2020
Friedi Schmuck breaks the delay: his Piano B in Syracuse is now 100% (great) pizza
02-10-2020
Well done Tommaso Vatti, great pizza with a Tuscan identity in the beautiful Radicondoli
21-09-2020
Parsley doesn’t go well with everything
31-08-2020
Massimiliano Prete: «Pizzerias are about conviviality, in safety». And he pulls out of the oven Margherita Extravergine
24-08-2020
Donatelli: after studying and experimenting during the lockdown, he’s now back at work with energy
17-08-2020
At Polzella’s lots of news for the wellbeing of the guests, what with new experiences and food quality
11-08-2020
Battiloro: we were flooded with our clients’ love. Now a reassuring menu, soon some news too
01-06-2020
Re di Cuori near Padua, a nice success for the three brothers specialised in delivery pizza
22-05-2020
Simone Padoan: time to plan the future. I will deliver my pizzas all across Italy
21-05-2020
Cristian Marasco teaches us to make pizza without yeast... - VIDEO
13-03-2020
Aspettando Identità... Luca Pezzetta’s two new pizzas are fantastic
04-03-2020
Fabrizio Mancinetti, from England, a new face for contemporary pizza
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