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GLI CHEF
Ernst Knam
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René Redzepi
Domingo Schingaro
Victor Arguinzoniz
Barbara Lynch
Lorenzo Cogo
Stefano Deidda
James Petrie
Antonello Maietta
Andrea Sinigaglia
Fabrizio Mellino
Gennaro Battiloro
Giorgio Locatelli
Carlo e Giovanni Guffanti Fiori
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Mariella Organi
Davide Scabin
Manolo De La Osa
Andrea Dopico Cafarelli
Mauro Uliassi
Arrigo Cipriani
Francesco Mazzei
Pietro Leemann
Alessandro Tomberli
Matteo Lunelli
Arianna Consiglio
Luca Gardini
Mario Peqini
Niko Romito
Antonio Ziantoni
Nino Rossi
Agostino Perrone and Giorgio Bargiani
Federico Fazzuoli
Andrea Tortora
Giulio Terrinoni
Alessandro Roscioli
Oliver Glowig
Giacomo Devoto and Gianmarco Ferrandi
Alberto Piras
Igor Macchia
Recipes
Recipes
Veal ragout with nitrogen and rice lasagne
LE RICETTE
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
Crispy goose leg with foie gras potatoes and scallion
by
Enrico Bartolini
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by
Josean Alija
Fish With Açaí
After fishing
by
Daniel Facen
White fish ceviche with asparagus
by
Gastón Acurio
The new Ascolana olive
by
Carmine Calò
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
5-spice spaghettini soup
by
Jordi Vilà
Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by
Jacques Décoret
Focaccia
by
Claudio e Anna Vicina
Omelette with fine shopped herbs and “panxeta curada”
...a simple salad
by
Stefano Baiocco
Sweet pizza
by
Corrado Assenza
Friscura aruci
by
Corrado Assenza
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Oh my dear planet
by
Pietro Leemann
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Tagliatelle with langoustines
by
Niko Romito
Cod fish with rice
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Super tartare
by
Marco Stabile
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Burato e la Valpolicella: per la trovare del giusto equilibrio serve tempo
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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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