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Fabrizio Mancinetti
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Fabrizio Mancinetti
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Tomaž Kavcic
Richard Toix
Claudio e Anna Vicina
Paolo Casagrande
Matteo Aloe
Valeria Margherita Mosca
Leonor Espinosa
Andrea Migliaccio
Michele Biagiola
Ivan e Matteo Piffer
Francesca Morandin
Hideko Kawa
Aimo e Nadia Moroni
Carmen Vecchione
Riccardo Monco and Annie Féolde
Simone Zanoni
Gonzalo Luzarraga
Franco e Raffaella Cazzamali
William Ledeuil
Ricard Camarena
Chiara Pavan
Marcus Eaves
Giuseppe Oliva
Gino Sorbillo
Peppino e Angela Tinari
Roberto e Fiorella Ghisolfi
Roberto Flore
Juri Chiotti
Catia Uliassi
Luca De Santi
Simon Press
Andrea Grignaffini
Norbert Niederkofler
Wylie Dufresne
Gian Luca Forino
Joško Gravner
Luigi Scordamaglia
Renato Bosco
Giuseppe Rambaldi
Nicola e Pierluigi Portinari
Andrea Berton
Marco Stabile
Roberto Petza
Recipes
Recipes
Sweet pizza
LE RICETTE
Sweet pizza
by
Corrado Assenza
3-step extra virgin olive oil process
by
Franco Aliberti
Goat's cheese and honey ravioli
by
Eugenio Pol
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
2008 white truffle perfume
by
Davide Oldani
Coleseed, colliflower, parsley and smoked cheese
Linguine with the fifth quarter of squid
by
Marianna Vitale
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Chocolate
by
Heinz Beck
Different textures of arctic snowgrouse
by
Hans Välimäki
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
Hill landscapes, Italy
by
Corrado Assenza
Cuturro enriched with flavours and colours
by
Corrado Assenza
Riso al salto con ragù di vitello
by
Andrea Berton
4.0 Everything began
by
Gianluca Fusto
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Bonito parterre
by
Juan Marì e Elena Arzak
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Two millimetres of polenta
by
Emmanuel Renaut
Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by
Andoni Luis Aduriz
Onion absolute with saffron and Grana Padano
by
Niko Romito
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
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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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