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Angelo Corvitto
Marta Grassi
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Luciano Monosilio
Maicol Izzo
Sean Brock
Gabriele Bonci
Maria Josè San Román
Poul Andrias Ziska
Recipes
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Water
LE RICETTE
Water
by
Gianluca Fusto
Spaghetti Pizza Margherita
by
Davide Scabin
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
Mocofava with special ciccioli
by
Rodrigo Oliveira
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
Roast rack of suckling piglet glazed with coffee and cocoa bean honey, puréed lambs lettuce roots, chicory roots and gentian roots, coffee and gianduia
by
Enrico Crippa
Mixed nuts and sea asparagus
by
Paolo Lopriore
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
Trifle in a bubble...
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
S. Egidio community bread
by
Pierluigi Roscioli
The new Ascolana olive
by
Carmine Calò
White fish ceviche with asparagus
by
Gastón Acurio
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Beetroot gnocchi, Savoy herb gateau, Grana Padano
by
Emmanuel Renaut
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Cuttlefish with peas
by
Moreno Cedroni
Identity
by
Gianluca Fusto
Zolla di Certosa
by
Paolo Lopriore
Essence
by
Niko Romito
Montanara
by
Enzo Coccia
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
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Buona la prima a Palazzo Utini, il nuovo ristorante di Enrico Bartolini nella Food Valley d'Italia
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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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