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Maico Campilongo e Kristjan D'Angelo
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Magnus Ek
Mizukami Riki
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Sergio Mei
Ciccio Sultano
Ruben González e David Gil
Andrea Canton
Franco e Raffaella Cazzamali
Vittorio Fusari
Heston Blumenthal
Davide Cassi
Francesco Arena
Fabrizio Fiorani
William Ledeuil
Alain Chartier
Jeremy Chan
Daniel Humm
Matteo Casone
Simone Cozzi
Lorenzo Cogo
Carlo e Giovanni Guffanti Fiori
Magnus Nilsson
Sergio Colalucci
Jordi Butron
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Enzo Crivella
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Luciano Monosilio
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Josep Maria Rodriguez Guerola
Eugenio Signoroni
Mariano Guardianelli
Tommaso Zoboli
Alvin Leung
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Roberto Pongolini
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Michele Lazzarini
Rocco Princi
Beniamino Bilali
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Federica Scolta
Recipes
Recipes
Sibillini-style crispy partridge
LE RICETTE
Sibillini-style crispy partridge
by
Mauro Uliassi
Beet and goat cheese tart (broken, inverted), rye and dill
by
Daniel Patterson
Veal tripe with honey agaric mushrooms and seafood
by
Gennaro Esposito
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
Risotto with Tropea onion fondant and Monaco Provolone mousse, with Aglianico wine reduction
by
Viviana Varese
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Bronze drawn spaghetti, cacio, pepper, juniper and chocolate
by
Enrico Crippa
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
“OrtoRiso”, Bettelmatt cheese ice-cream
by
Christian e Manuel Costardi
Bowled over by an unusual bread bun
by
Viviana Varese
El Coq mixed salad
by
Lorenzo Cogo
Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
by
Filippo Chiappini Dattilo
Coleseed, colliflower, parsley and smoked cheese
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Tripe ravioli
by
Davide Oldani
Turnips with sheep yogurt mousse and nasturtian leaves
by
Christian Puglisi
Roast tripe
by
Davide Oldani
Bonito parterre
by
Juan Marì e Elena Arzak
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
Cream of beans and mixed pasta
by
Gualtiero Marchesi
Black and red
by
Gualtiero Marchesi
Smoked okra, undercooked shrimp and okra caviar
by
Roberta Sudbrack
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
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Come evolve il pastificio nato negli anni '80, oggi azienda leader di pasta surgelata in Italia
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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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