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Giuseppe Li Rosi
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Femke Van den Heuvel
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Jessica Rosval
Beniamino Bilali
Francesca Morandin
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Andrea Paternoster
Michele Rotondo
Gennaro Battiloro
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Roberta Esposito
Yoji Tokuyoshi
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Jean-François Piège
Massimo Alverà
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Antonella Clerici
Thierry Bridron
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Francesco Cerea
Pasquale Torrente
Simone Finazzi
Silvio Spinelli
Pietro Leemann
Fabrizio Mancinetti
Sara Scarsella and Matteo Compagnucci
Marcus Eaves
Paco Torreblanca
Daniele Usai
Paco Magri
Gian Luca Forino
Alessandro Giardiello
Antonello Maietta
Nicola Dell'Agnolo
Matteo Torretta
Mariella Organi
Antonio Cappadonia
Recipes
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Salmon spinosini
LE RICETTE
Salmon spinosini
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Moreno Cedroni
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
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Galileo Reposo
Marinated scallops, jerusalem artichoke and truffle
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
S. Egidio community bread
by
Pierluigi Roscioli
Extravagant emotion
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Pierre Hermé
Zolla di Certosa
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Paolo Lopriore
Chocolate choux puffs
by
Corrado Assenza
Salad-style…
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Josean Alija
Dates, puntarelle, marinated anchovies and oil butter
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Carlo Cracco
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by
Janez Bratovž
Veal tripe with honey agaric mushrooms and seafood
by
Gennaro Esposito
Leek and bacon croissants
by
Andrea Menichetti
Coleseed, colliflower, parsley and smoked cheese
Mexican Bubble Cup
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Cuttlefish dumpling with white fennel cream, summer truffle and cuttlefish ink carbon
by
Pino Cuttaia
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
by
Philippe Léveillé
Crispy goose leg with foie gras potatoes and scallion
by
Enrico Bartolini
Forest Bread
by
Yoshihiro Narisawa
Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce and parsley
by
Moreno Cedroni
Spaghetti Pizza Margherita
by
Davide Scabin
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
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La sfida del tempo: Berlucchi svela la sua Riserva Palazzo Lana Extreme 2013
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Latest articles published
11-12-2023
With Luca Fantin in Japan, where food producers are considered heroes
01-12-2023
Millei, chainsaws... and lots of good food. The Argentine table grows: we tell you about its first two stars
27-11-2023
Dakar, Chef Merlo and the challenge of quality
17-11-2023
In Senegal, the Italian you don't expect
20-09-2023
Three stars but not only. A restaurant, a beverage line, gastro-sandwiches... All the news about Ana Roš
24-08-2023
Dining in the Greek islands: our guide to the best restaurants in the Aegean pearls
22-08-2023
Mauro Colagreco is opening in London at the impressive Raffles London at The OWO
15-08-2023
Dining in Rhodes: Our Guide to the Best Restaurants on the Greek Island
13-08-2023
Eating in Crete: our guide to the best restaurants on the Greek island
12-07-2023
Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio
04-07-2023
Rock & roll in the kitchen with the motto: 'Food is our religion'. The iconic The Jane in Antwerp
28-06-2023
Francesco Mazzei: from London to Malta
21-06-2023
Why Virgilio Martinez’s Central is the new Best Restaurant in the world
01-06-2023
The Bollicine del Mondo app triumphs at the Wine Travel Awards
29-05-2023
Discover Taghazout, Morocco with Fairmont: in the land of sun, waves and argan oil
28-04-2023
Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III
17-04-2023
Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson
13-04-2023
Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad
11-04-2023
Talks about Food and Future: in search of solutions for the catering of the future
25-03-2023
Trèsind Studio: Himanshu Saini proves that Indian cuisine does not exist
13-03-2023
Dabiz Muñoz’s RavioXO, pasta without cultural preconceptions
09-03-2023
Here’s the story of the dessert that tastes of an old book, invented by Jordi Roca at the legendary Celler
09-02-2023
Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story
03-01-2023
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
02-12-2022
Giuseppe Dell’Anno: the Italian baker italiano who is winning over the British audience
27-11-2022
Azurmendi, Joselito and the pig that will be
18-11-2022
Carlo Petrini: 'This global food system is criminal and does not hold up. It’s time for a revolution'
18-08-2022
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