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Giuseppe Oliva
GLI CHEF
Giuseppe Oliva
Alfio Ghezzi
Igles Corelli
Giancarlo Timballo
Enrico Bartolini
Yann Duytsche
Peppe Guida
Dominga Cotarella
Gianfrancesco Cutelli
Carlos Garcia
Gabriele Dani
Marco Bolasco
Gianluca Fusto
Tomaž Kavcic
Stefano Callegari
Thiago e Felipe Castanho
Enzo Crivella
Ivan e Sergey Berezutsky
Richard Toix
Sophie Lair-Costet
Antonio Cappadonia
Frédéric Bau
Manolo De La Osa
Will Guidara
Pasquale Torrente
Damiano e Giovanni Nigro
Virgilio Martinez
Enrico Baronetto
Paolo Mancuso
Giacomo Devoto and Gianmarco Ferrandi
Giuseppe Giordano
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Roberta Esposito
Carmen Vecchione
Mehmet Gürs
Christoph Lindpointner
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Umberto Montano
Hervé Fleury
Romain Meder
Andrea Aprea
Fatmata Binta
Fabio Baldassarre
Enrico Buonocore
Guglielmo Paolucci
Recipes
Recipes
Italian foie gras with anchovy ice-cream
LE RICETTE
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Hot Las Pedroñeras garlic soup
by
Manolo De La Osa
Dive into the sea
by
Emanuele Scarello
Sweet ravioli
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
Geometry... of taste
by
Gianluca Fusto
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
Lampredotto sandwich
by
Valeria Piccini
Saffron risotto with pepper transparency
by
Enrico Bartolini
Carn’e pesce (reference to Gualtiero Marchesi)
by
Daniel Canzian
Senigallia Fest baby squid and crab juice
by
Mauro Uliassi
Bread with ricotta
by
Andrea Menichetti
Assorted shellfish and seaweed-lemon ice
Anchovies, bitter coffee, orange and pasta
by
Davide Oldani
Kamut tagliatelle ice-cream, butter, cardamom and spelt
by
Alessandro Gilmozzi
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Winter sun: San Marzano tomato, cow's milk mozzarella, bacon and quail's eggs
by
Beniamino Bilali
Flavours of Abruzzo
by
Fabrizio Camplone
Cream of celery, black truffle and cheese fondue
by
Pascal Barbot
Goat's cheese and honey ravioli
by
Eugenio Pol
Faux chocolate tofu, warm haddock flakes with pink pepper, baby leeks in soya vinaigrette
by
Frédéric Bau
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Peppered sweet rice tartlet with blackberries
by
Cesare Battisti
Roasted winter leek with fermented leek juice
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Da Roma a Forte dei Marmi: Drink Kong firma l’estate vista mare al Principe
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Gualtiero Spotti
Gualtiero Spotti
GLI ARTICOLI DELL'AUTORE
13-07-2018 | 10:00
Geranium, a stunning hake
08-01-2018 | 07:00
Simone Zanoni, a Brescian chef in the grandeur of hotel George V
20-07-2017 | 07:00
That old house in Montenegro
19-04-2015
Searching for Skrei / 2
18-04-2015
Searching for Skrei / 1
14-07-2014
New water in Cadore
04-05-2014
Destination Paris / 2
02-05-2014
Destination Paris / 1
04-03-2014
Renovations at Piazza Duomo
17-02-2014
Check-in with Cerea
12-01-2014
New jewels in Città Alta
04-12-2013
Lovely Lebkuchen
11-10-2013
Restaurant with greenhouse
10-09-2013
The beer of the fiord
03-09-2013
In Anita’s cottage
28-08-2013
The new Norwegian cuisine
22-08-2013
Young pizza-chefs grow up
13-08-2013
What the Minoans ate
15-06-2013
See you at Bancovino
12-05-2013
Chic Valtellina
24-03-2013
Once upon a time there was
bacalhau
11-03-2013
Whimsical Jerusalem
18-02-2013
The three musketeers
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