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Roberta Esposito

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Roberta Esposito Carlo Liuzzi Dominga Cotarella Gianfrancesco Cutelli Simone Finazzi Marco Pedron Massimiliano Prete Umberto Oliva Attias Tarlao Julia Scavo Paco Morales Josean Alija Ernst Knam Carmine Calò Mauro Uliassi

Fabio Longhin Alessandro Troccoli Luciano Tona Matteo Casone Giancarlo Timballo Lara Gilmore Vito Mollica Cristoforo Trapani Enzo Crivella Claudio e Anna Vicina Luca Zucchini Michelangelo Mammoliti Nicola Olivieri Marco Radicioni Jordi Vilà

Lionello Cera Giuseppe Zen Francesca Morandin Stefano Ghetta Arrigo Cipriani Gianni Zaghetto Daniel Canzian Sat Bains Daniel Berlin Carla Ferrari Giuseppe Li Rosi Roberto Petza Frank Rizzuti Franco Pepe Benjamin e Clara Weatherall
Recipes

Recipes

Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)

LE RICETTE

Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by Elio Sironi Coal flamed tartar of roe deer served with it´s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mälaren and melted animal fat.
by Björn Frantzén Soft polenta gnocchi with minced beef and almond sauce
by Enrico Bartolini Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by Maria Josè San Román Glass of green apple water
by Alain Chartier Time to rest
by Corrado Assenza Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
by Filippo Chiappini Dattilo Muhu hapurokk
by Peeter Pihel

Rose goat
by Paolo Lopriore Loška smojka (loška turnip)
by Vesna e Gašper Carman Mixed puffed rice
by Enrico Bartolini Bread with ricotta
by Andrea Menichetti Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by Felice Sgarra Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by Andrea Mattei Fior di caciotta with seaweed on salt and raw fish crisp
by Alfonso Caputo D-Limousine belly salad with puntarelle and mustard
by Gian Pietro e Giorgio Damini

Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by Magnus Ek Egg and cauliflower
by Antonia Klugmann Naturally leaved "type 1" homemade bread
by Andrea Menichetti Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by Claudio Sadler Citrus fruit & shellfish
by Sergio Dondoli Montanara
by Enzo Coccia Extravagant emotion
by Pierre Hermé Veal ragout with nitrogen and rice lasagne
by Andrea Berton
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Il Serprino, l'anomalia veneta che vince: un piano strategico definisce il futuro del vino autoctono dei Colli Euganei

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Latest articles published

Shattered windows next to the dining tables at Elevato restaurant in Kyiv, struck by a fragment from a Russian kamikaze drone. Yet the restaurant has not closed; it continues to serve its meals and, above all, to offer its customers a few hours of happiness. This is Ukrainian hospitality in wartime: a desperate effort to survive

31-07-2025

Dining Under the Bombs: Stories from Ukraine’s Restaurants That Stay Open Against All Odds

The costoletta of Cotoletta, restaurant opened in October 2024 in Miami, that is redefining the parameters of Italian cuisine in the Florida metropolis

13-06-2025

Cotoletta and San Lorenzo, the New Italy in Miami

Luke Holder and Angela Hartnett are the chefs at the helm of the kitchen at HH&CO, located within the Lime Wood Hotel, a stunning Country House in the New Forest, not far from Lyndhurst in Hampshire, in southeastern Britain. Photo by Amy Murrell

09-10-2024

How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns

Luca Fantin at the fish market in Tokyo

11-12-2023

With Luca Fantin in Japan, where food producers are considered heroes

Aramburu's brigade with, third from right, chef-patron Gonzalo Aramburu, the one with the moustache: he has recently been awarded two Michelin stars, the first restaurant in Argentina (he is in Buenos Aires) to win the prestigious accolade

01-12-2023

Millei, chainsaws... and lots of good food. The Argentine table grows: we tell you about its first two stars

Alessandro Merlo and his wife Souadou Niang

27-11-2023

Dakar, Chef Merlo and the challenge of quality

A view of the Noliane Dakar from the garden

17-11-2023

In Senegal, the Italian you don't expect

A great period for chef Ana Roš. She has just earned three stars for her flagship restaurant, Hiša Franko in Kobarid, Slovenia. But now, she also announces her new restaurant, and more...

20-09-2023

Three stars but not only. A restaurant, a beverage line, gastro-sandwiches... All the news about Ana Roš

Cantina, in Sifnos, it's one of the restaurants you'll find in this guide

24-08-2023

Dining in the Greek islands: our guide to the best restaurants in the Aegean pearls

Mauro Colagreco

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

Wonderful Crete: the port of Elounda in a shot by Robert Linsdell

13-08-2023

Eating in Crete: our guide to the best restaurants on the Greek island

Oriol Castro, Eduardo Xatruch and Mateu Casañas, with Compartir Barcelona's executive chef Nil Dulcet Padrós in the centre

(Photos of the restaurant and chefs are by Joan Valera, photos of the dishes are by Niccolò Vecchia)

12-07-2023

Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio

The dining room of The Jane. Credits Pieter D'Hoop

04-07-2023

Rock & roll in the kitchen with the motto: 'Food is our religion'. The iconic The Jane in Antwerp

Francesco Mazzei at the kitchen pass

28-06-2023

Francesco Mazzei: from London to Malta

Happy faces yesterday in Valencia: scientist Malena Martinez and cooks Pia Leon and Virgilio Martinez, the 3 pillars of Central, now at the top of the World's 50Best 2023

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

Adam Handling chef at the Frog restaurant in Covent Garden, London

Photo credits @Hazel Thompson

28-04-2023

Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III

Joan Roca, 59, chef and patron at Celler de Can Roca in Gerona, Spain. The picture was taken during a four-handed dinner with friend and colleague Paco Perez, Arco restaurant in Gdansk, Poland

17-04-2023

Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson

Centre, Chicco Cerea and Paolo Rota, chefs at Da Vittorio, in Sankt Moritz, at the moment of the awarding of the two stars in 2020

13-04-2023

Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad

Left to right, the chefs who took part in the Talks about Food and Future event on the 27th and 28th March at Denis Lovatel's pizzeria in Milan: Amanda Cohen, Blanca Del Noval, Jp McMahon, Denis Lovatel, Davide Oldani, Matt Orlando - photo credits Richard Gruica

11-04-2023

Talks about Food and Future: in search of solutions for the catering of the future

Himanshu Saini, chef at Trèsind Studio in Dubai (UAE, one Michelin star) and a signature dish from his tasting menu 'Tasting India' (Banana, raw and ripened, served on a miso chilli tartlet with yellow peppers, smoked tomato chutney and balsamic vinegar)

25-03-2023

Trèsind Studio: Himanshu Saini proves that Indian cuisine does not exist

Har gau and Jiao zi, two types of traditional Chinese dumplings, reproduced by RavioXO, the restaurant that Dabiz Muñoz opened in May 2022. Before that, he was already the patron at DiverXO and StreetXO, also in Madrid (photo instagram/RavioXO)

13-03-2023

Dabiz Muñoz’s RavioXO, pasta without cultural preconceptions

Earl Grey tea cream millefeuille, magdalenas ice cream, caramelised butter tiles and old-book flavoured rice paper: the extraordinary dessert designed by Jordi Roca at El Celler de Can Roca, in Girona, Catalonia

09-03-2023

Here’s the story of the dessert that tastes of an old book, invented by Jordi Roca at the legendary Celler

Eric Vildgaard and Tina Kragh Vildgaard, the two souls of restaurant Jordnær in Denmark

09-02-2023

Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story

Mauro Colagreco with Audrey Azoulay, Unesco's Director-General, as she awards the Italian-Argentinian chef with the title of Unesco Goodwill Ambassador for Biodiversity

03-01-2023

Mauro Colagreco is the new Unesco ambassador for biodiversity: 'The challenge is to redefine the concept of luxury'

Chef Marco Zampese, originally from Veneto, is executive chef of the three-Michelin-starred Hélène Darroze at the Connaught restaurant in London. While remaining focused on the philosophy of the French chef, Marco brings his talent and personal touch to the restaurant's menu. Photos by Gaia Menchicchi

06-12-2022

Hélène Darroze's cuisine at The Connaught Hotel, London: an ode to concreteness

Group photo for the speakers of 'Italy at the Basque Culinary Centre'. Left to right Gianluca Gorini, Luigi Dattilo, Paolo Marchi, Antonia Klugmann, Joxe Mari Aizega, Paulo Airaudo, Andrea Tortora, Richard Abou Zaki, Fabio Pisani, Pierpaolo Ferracuti, Franco Pepe. Only Federico Ceretto is missing

05-12-2022

A Great Italy at the Basque Culinary Centre: the centre of gastronomic excellence crowns our champions

Giuseppe Dell'Anno with his first book where he collected 60 recipes among which classic cakes, desserts and savoury leavened products

02-12-2022

Giuseppe Dell’Anno: the Italian baker italiano who is winning over the British audience

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