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Marco Bizzarri
Cristian Marasco
Christian Puglisi
Ugo Alciati
Eric Ezechieli
Heston Blumenthal
Giovanni Porro
Arianna Consiglio
Roberto Carcangiu
Alberto Faccani
Virgilio Martinez
Alessandro Pipero
Poul Andrias Ziska
Chumpol Jangprai
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Cinzia De Lauri e Sara Nicolosi
Alberto Cristofori
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Paulo Airaudo
Marta Scalabrini
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Camille Lesecq
Massimo Alverà
Shane Osborn
Pierluigi Roscioli
Francesco Bracali
Paolo Parisi
Sat Bains
Nicola Dell'Agnolo
Eric Pras
Christoforos Peskias
Fabrizio Molteni
Stefano Ghetta
Oriol Castro, Eduard Xatruch e Mateu Casañas
Recipes
Recipes
Candied raw artichokes lacquered with rosemary
LE RICETTE
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Carn’e pesce (reference to Gualtiero Marchesi)
by
Daniel Canzian
Loška smojka (loška turnip)
by
Vesna e Gašper Carman
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
...a simple salad
by
Stefano Baiocco
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Lime marinated scallops "Ceviche"
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Nikko Spring
Bowled over by an unusual bread bun
by
Viviana Varese
Trifle in a bubble...
Cacio and Pepper
by
Antonello Colonna
Omelette with fine shopped herbs and “panxeta curada”
Egg yolk, olive oil and fried vegetables
by
Josean Alija
Local rabbit grilled with langoustines from Læsø
by
Paul Cunningham
Macarons glacés
by
Alain Chartier
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
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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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