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Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
GLI CHEF
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Nadia Moscardi
Francesca Morandin
Clelia d'Onofrio
Luigi Dell'Amura
Angelo Biscotti
Lee Wolen
Brett Graham
Peeter Pihel
Giulia Miatto
Paco Morales
Pier Daniele Seu
Fabrizio Molteni
Carlo Cracco
Lorenzo Cogo
Alice Delcourt
Tomaž Kavcic
Manuele Senis
Marco Reitano
Simone Cozzi
Joško Sirk
Wylie Dufresne
Femke Van den Heuvel
Stefano Callegari
Victor Arguinzoniz
Josep Maria Rodriguez Guerola
Fulvio Pierangelini
Lucia De Prai
Gianfranco Pascucci
Angela Hartnett
Nazario Biscotti
Luca Govoni
Gonzalo Luzarraga
Alessio Galli
Jacopo Mercuro
Sergio Dondoli
Fabio Longhin
Matteo Zappile
Stefano Ghetta
Fernando Darin
Loretta Fanella
Friedrich Schmuck
Carmen Vecchione
Luca Pardini, Edoardo Grassi e Marco Civitelli
Enrico Buonocore
Recipes
Recipes
Winter forest scenery (sweet finger food)
LE RICETTE
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot
Roast tripe
by
Davide Oldani
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
"Espressa" Pavese soup with saffron pasta timbale
by
Davide Oldani
Trenette, anchovies and bonito
by
Enrico Panero
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Sallad of old cabbage, roasted bone marrow and raw heart, toasts and salt
by
Magnus Nilsson
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme
by
Riccardo Monco and Annie Féolde
D-Limousine belly salad with puntarelle and mustard
by
Gian Pietro e Giorgio Damini
Cannelloni with roebuck and curd with onion and beer cream
by
Riccardo Agostini
Celeriac cooked in salt crust
"Mastunicola"
Risotto ca pummarola n’ coppa
by
Daniel Canzian
Garlic, oil, chili pepper and mint
by
Elio Sironi
Sound of the Sea
by
Heston Blumenthal
Bread with ricotta
by
Andrea Menichetti
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Egg and cauliflower
by
Antonia Klugmann
Baby rosemary pizzas
by
Andrea Menichetti
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Moonstone
by
Juan Marì e Elena Arzak
Cebiche caliente
by
Gastón Acurio
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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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