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Fabrizio Mancinetti
GLI CHEF
Fabrizio Mancinetti
Matthew Orlando
Tomaž Kavcic
Richard Toix
Claudio e Anna Vicina
Paolo Casagrande
Matteo Aloe
Valeria Margherita Mosca
Leonor Espinosa
Andrea Migliaccio
Michele Biagiola
Ivan e Matteo Piffer
Francesca Morandin
Hideko Kawa
Aimo e Nadia Moroni
Carmen Vecchione
Riccardo Monco and Annie Féolde
Simone Zanoni
Gonzalo Luzarraga
Franco e Raffaella Cazzamali
William Ledeuil
Ricard Camarena
Chiara Pavan
Marcus Eaves
Giuseppe Oliva
Gino Sorbillo
Peppino e Angela Tinari
Roberto e Fiorella Ghisolfi
Roberto Flore
Juri Chiotti
Catia Uliassi
Luca De Santi
Simon Press
Andrea Grignaffini
Norbert Niederkofler
Wylie Dufresne
Gian Luca Forino
Joško Gravner
Luigi Scordamaglia
Renato Bosco
Giuseppe Rambaldi
Nicola e Pierluigi Portinari
Andrea Berton
Marco Stabile
Roberto Petza
Recipes
Recipes
Sweet pizza
LE RICETTE
Sweet pizza
by
Corrado Assenza
3-step extra virgin olive oil process
by
Franco Aliberti
Goat's cheese and honey ravioli
by
Eugenio Pol
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
2008 white truffle perfume
by
Davide Oldani
Coleseed, colliflower, parsley and smoked cheese
Linguine with the fifth quarter of squid
by
Marianna Vitale
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Chocolate
by
Heinz Beck
Different textures of arctic snowgrouse
by
Hans Välimäki
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
Hill landscapes, Italy
by
Corrado Assenza
Cuturro enriched with flavours and colours
by
Corrado Assenza
Riso al salto con ragù di vitello
by
Andrea Berton
4.0 Everything began
by
Gianluca Fusto
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Bonito parterre
by
Juan Marì e Elena Arzak
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Two millimetres of polenta
by
Emmanuel Renaut
Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by
Andoni Luis Aduriz
Onion absolute with saffron and Grana Padano
by
Niko Romito
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
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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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