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Victor Arguinzoniz
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Manolo De La Osa
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Alessandro Tomberli
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Arianna Consiglio
Luca Gardini
Mario Peqini
Niko Romito
Antonio Ziantoni
Nino Rossi
Agostino Perrone and Giorgio Bargiani
Federico Fazzuoli
Andrea Tortora
Giulio Terrinoni
Alessandro Roscioli
Oliver Glowig
Giacomo Devoto and Gianmarco Ferrandi
Alberto Piras
Igor Macchia
Recipes
Recipes
Veal ragout with nitrogen and rice lasagne
LE RICETTE
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
Crispy goose leg with foie gras potatoes and scallion
by
Enrico Bartolini
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by
Josean Alija
Fish With Açaí
After fishing
by
Daniel Facen
White fish ceviche with asparagus
by
Gastón Acurio
The new Ascolana olive
by
Carmine Calò
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
5-spice spaghettini soup
by
Jordi Vilà
Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by
Jacques Décoret
Focaccia
by
Claudio e Anna Vicina
Omelette with fine shopped herbs and “panxeta curada”
...a simple salad
by
Stefano Baiocco
Sweet pizza
by
Corrado Assenza
Friscura aruci
by
Corrado Assenza
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Oh my dear planet
by
Pietro Leemann
Seitan bread, veal tongue, hazelnuts and capers
by
Carlo Cracco
Tagliatelle with langoustines
by
Niko Romito
Cod fish with rice
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Super tartare
by
Marco Stabile
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Burato e la Valpolicella: per la trovare del giusto equilibrio serve tempo
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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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