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GLI CHEF
Karime Lopez
Jordi Roca
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Dario Nuti
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Roger Van Damme
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Luca Gardini
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Luciano Tona
Giancarlo Timballo
Stefano Deidda
Giuseppe Carino
Bernardo Paladini
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Enrique Olvera
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Michael Schlow
Carlo Cracco
Sanjay Dwivedi
Catia Uliassi
Fabrizio Mellino
Giuseppe Zen
Alessio Galli
Massimo Gatti
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Fulvietto Pierangelini
Stefano Callegari
Aimo e Nadia Moroni
Philippe Léveillé
Valeria Piccini
Eugenio Pol
Jacques Décoret
Ferran Adrià
Teo Musso
Francesco Ballico
Marc Vetri
Romain Meder
Recipes
Recipes
Summer trout
LE RICETTE
Summer trout
by
Ana Roš
Friday squilla mantis
by
Mauro Uliassi
Sardine with anchovy butter and walnut rye bread
Beyond the strudel
by
Tatsuya Iwasaki
Evolution
by
Alain Chartier
Pigeon breast, pine nut oil mayonnaise, Matcha tea bread
by
Igor Macchia
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Foil-baked rice
by
Enrico Bartolini
Roots cooked in burning charcoal, leafs that has never seen the light of day, sheeps cream whisked with a vinegar fermented beer, dried cods roe, oregano from last summer
by
Magnus Nilsson
Carnaroli tomato and basil
by
Christian e Manuel Costardi
Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
by
Luigi Taglienti
Egg and cauliflower
by
Antonia Klugmann
Rice cremino
by
Enrico Bartolini
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by
Marcus Eaves
Sea Bass and D’O Tapioca Caviar
by
Davide Oldani
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
Pumpkin
by
Mehmet Gürs
Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
by
Igles Corelli
Tribute to Pirangi (little village near Sao Paolo)
by
Rodrigo Oliveira
Turnips with sheep yogurt mousse and nasturtian leaves
by
Christian Puglisi
Spaghetti Pizza Margherita
by
Davide Scabin
Moonstone
by
Juan Marì e Elena Arzak
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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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