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Marco Bolasco
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Michele Rotondo
Paolo Brunelli
Michael White
Ferdinando Martinotti
Giorgio Nava
Fernando Darin
Jean-Luc Fau
Chiara Patracchini
Jon Pollard
Giuseppe Iannotti
Sanjay Dwivedi
Angelica Giannuzzi
Alessandro Roscioli
Thierry Bridron
Alberto Bettini
Nicola Perullo
Dominique Persoone
Massimiliano e Raffaele Alajmo
Andrea Aprea
Paulo Airaudo
Antonio Cappadonia
Joxe Mari Aizega
Luigi Dell'Amura
Alberto Gipponi
Ermanno Zanini
Luca Pezzetta
Alessandro Gilmozzi
Teo Musso
Denis Lovatel
Donato Ascani
Vitantonio Lombardo
Carmine di Donna
Jeff Katz
Michael Anthony
Giuliano Baldessari
Tomaž Kavcic
Recipes
Recipes
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
LE RICETTE
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Boiled meat meatballs, dried tomato purée and chicory
by
Antonia Klugmann
De-structured tiramisù
3-step extra virgin olive oil process
by
Franco Aliberti
Anchovy "plin", pepper essence, Bettelmatt
by
Marta Grassi
Muhu hapurokk
by
Peeter Pihel
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Ravioli flavoured with lavender, nutmeg and almond
by
Aurora Mazzucchelli
Midday in the middle of the vegetable garden
by
Corrado Assenza
Evolution
by
Alain Chartier
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Cod and hare
by
Moreno Cedroni
Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
by
Andrea Mattei
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
by
Philippe Léveillé
Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
by
Alfio Ghezzi
Curau, banana skin and caviar
by
Roberta Sudbrack
Ancestral pleasure, contemporary execution
by
Corrado Assenza
Tongue pastrami, ciauscolo and mustard ice-cream
by
Cristina Bowerman
Cuttlefish with peas
by
Moreno Cedroni
Bonito parterre
by
Juan Marì e Elena Arzak
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Relax, cibo e vino: ospitalità in cantina
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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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