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Roberta Merolli e Giovanni Solofra
Daniela Cicioni
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Recipes
Recipes
Veal fillet “Raviolo” with bone marrow
LE RICETTE
Veal fillet “Raviolo” with bone marrow
by
Emanuele Scarello
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Forest floor
by
Loretta Fanella
Cacio and Pepper
by
Antonello Colonna
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Hill landscapes, Italy
by
Corrado Assenza
Roast tripe
by
Davide Oldani
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
A rockpool of my childhood - so very, very poetic
by
Paul Cunningham
Salsify spaghetti, Lardo d’Arnad and white truffle
by
Emmanuel Renaut
...a simple salad
by
Stefano Baiocco
Apparent egg
by
Francesco Sposito
Winter sun: San Marzano tomato, cow's milk mozzarella, bacon and quail's eggs
by
Beniamino Bilali
Toro, foie gras powder, freeze dried raspberry
by
Alvin Leung
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Memories…
by
Franco Aliberti
Senigallia Fest baby squid and crab juice
by
Mauro Uliassi
Turning point
by
Pietro Leemann
Mixed Boiled Meats (without boiling)
by
Massimo Bottura
The four seasons
by
Loretta Fanella
Time to rest
by
Corrado Assenza
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Stefano Baiocco sceglie La Cascina dei Sapori: «Una pizzeria che vale il viaggio»
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Latest articles published
13-06-2025
Cotoletta and San Lorenzo, the New Italy in Miami
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How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns
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Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson
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Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad
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Talks about Food and Future: in search of solutions for the catering of the future
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Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story
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Mauro Colagreco is the new Unesco ambassador for biodiversity: 'The challenge is to redefine the concept of luxury'
06-12-2022
Hélène Darroze's cuisine at The Connaught Hotel, London: an ode to concreteness
05-12-2022
A Great Italy at the Basque Culinary Centre: the centre of gastronomic excellence crowns our champions
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Giuseppe Dell’Anno: the Italian baker italiano who is winning over the British audience
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Azurmendi, Joselito and the pig that will be
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