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Recipes
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Horizontal potato
LE RICETTE
Horizontal potato
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Davide Scabin
Finally the non-pasta!
by
Pietro Leemann
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Red identity
by
Franco Aliberti
Glass of green apple water
by
Alain Chartier
Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
by
Alfio Ghezzi
Garlic, oil, chili pepper and mint
by
Elio Sironi
Extravagant emotion
by
Pierre Hermé
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Cuttlefish with peas
by
Moreno Cedroni
Chicken Livers Pilaf
by
Stevie Parle
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Marine expression
by
Paul Liebrandt
Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by
Claudio Sadler
Special relationship
by
Pietro Leemann
Like a tuna, tomato, lettuce and mayonnaise snack
by
Luca Landi
Dhal and string hoppers
by
Stevie Parle
Baked onion with spaghettoni and anchovy sauce
by
Davide Scabin
Linguine with the fifth quarter of squid
by
Marianna Vitale
Playing with consistency
by
Corrado Assenza
Smoked beef fillet
by
Vesna e Gašper Carman
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
Lampredotto sandwich
by
Valeria Piccini
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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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