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Chefs
Chef
Giuseppe Lo Iudice e Alessandro Miocchi
GLI CHEF
Giuseppe Lo Iudice e Alessandro Miocchi
Jeremy Bearman
Carmine Calò
Christian Puglisi
Stefano Ghetta
Alessandro Tomberli
Natalino Ambra
Michele Lazzarini
Giulia Liu
Alessandro Borghese
Cinzia Cinzia De Lauri e Sara Nicolosi
Giuliano Baldessari
Marta Scalabrini
Miguel de la Cruz
Pier Bussetti
Ivan e Matteo Piffer
Wicky Priyan
Andrea Canton
Pietro Leemann
Eric Ripert
Tommaso Cannata
Enrico Pierri
Simone Bonini
Claudio Pregl
Simone Finazzi
Vladimir Mukhin
Fulvio Pierangelini
Pascal Barbot
Alvin Leung
Alex Gares
Vittorio Fusari
Andrea Tortora
Pier Daniele Seu
Jean-François Dargein
Daniel Facen
Mauro Brun e Bruno Rebuffi
Arianna Consiglio
Chiara Patracchini
Riccardo Gaspari
Franck Cerutti
Eric Pras
Antonio Ziantoni
Maria Chiara Sanna
Luca Landi
Fabrizio Molteni
Recipes
Recipes
“Emmentaler Cheese” with white asparagus and lemon thyme
LE RICETTE
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Loška smojka (loška turnip)
by
Vesna e Gašper Carman
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
Dessert: a sweet story
by
Ivano Mestriner
Absolute Synthesis
by
Corrado Assenza
Cocoa and camphor explosion
by
Franco Aliberti
Lime marinated scallops "Ceviche"
Pinzimonio
by
Igor Macchia
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
D-Limousine belly salad with puntarelle and mustard
by
Gian Pietro e Giorgio Damini
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter
by
Philippe Léveillé
Baby rosemary pizzas
by
Andrea Menichetti
Playing with consistency
by
Corrado Assenza
Spaghetti Pizza Margherita
by
Davide Scabin
Clam tagliolini
by
Moreno Cedroni
Mezze maniche with “ragout”… 847 km from Naples
by
Enrico Crippa
Summary
by
Corrado Assenza
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Baked onion with spaghettoni and anchovy sauce
by
Davide Scabin
Blood pudding and popped buckwheat
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Cocktail bar d’autore: otto indirizzi in Friuli Venezia Giulia
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IG2024: the disobedience
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Latest articles published
19-04-2024
Welcome back, Don Alfonso: what has changed and what will remain the same
11-01-2024
At Enrico Crippa's Piazza Duomo, a ballet of dishes and a symphony of taste
10-01-2024
Peter Brunel dedicates an entire menu to Gabriele D'Annunzio (who was also a gourmet)
14-09-2023
Antonia Klugmann: 'Fine dining has never had such a large audience'
07-08-2023
Chiara Pavan and Francesco Brutto: compatibility between economic and environmental (and human) sustainability
14-07-2023
In praise of the “scarpetta”: Chicco Cerea and the changing haute cuisine (ah, check the rubbish bins!)
09-06-2023
Uliassi, art, sea and hunting
11-05-2023
Presenting I'm not there, the extraordinary new menu at Osteria Francescana in Modena
04-05-2023
28 April 2023: the first Italian Catering Day
30-04-2023
The regenerating power of a sabbatical: Salvatore Bianco reopens Il Comandante
20-04-2023
Hospitality is about feeling welcome
19-04-2023
Paolo Griffa at Caffè Nazionale in Aosta reveals a multifaceted and surprising maturity
05-04-2023
Presenting the first Restaurant Day in Italy, promoting the entire restaurant industry concretely
30-12-2022
The autumn vegetable menu at Niko Romito's Reale
24-12-2022
The emblem dish of Identità Milano 2023 and the small revolution of tropical fruits in Italy
15-12-2022
Amazonian dinner: Alvaro Clavijo tells us about the thousand tasty nuances of his Colombia
13-12-2022
Nobu Milano: 20 years in the sign of essentiality with the cuisine of Nobu Matsuhisa and Antonio D'Angelo
03-12-2022
Unusual, authentic, charming hospitality: welcome to La Bursch in the Upper Cervo Valley
25-10-2022
Today is World Pasta Day, celebrations and numbers of a global boom
20-10-2022
Mind, genius and soul: the surprising cuisine of Riccardo Canella at the iconic Cipriani Belmond Hotel
22-09-2022
S.Pellegrino Young Chef Academy and Gucci Osteria together to support young talents
06-08-2022
Our small food guide of Noto: where to eat (and sleep) well in the pearl of Sicilian Baroque
02-08-2022
From London to Gardone: Camanini’s new menu, having just conquered the 8th place in the 50Best
21-07-2022
Culture, idea, emotion: the genesis (and offering) of "Vieni in Italia con me", Massimo Bottura’s new menu
22-06-2022
Bringing sultry vibes and Yucaton flavors of Tulum to San Benedetto
09-06-2022
Girotonno is back, and Lebanon triumphs
22-03-2022
Metullio - De Pra: chefs of the year, a shared project
14-03-2022
MadreProject: Davide Longoni tells us about his new project, a school dedicated to bread and places
05-03-2022
Guinea fowl, duck, hare... The perfect game according to Antonio Guida and Alessandro Martellini
10-01-2022
Zucchero: Fabrizio Fiorani's new boutique at W Rome
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