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Lucia Sapia
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Recipes
Recipes
Maccaronara with two-meat and San Marzano ragoût
LE RICETTE
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Friscura aruci
by
Corrado Assenza
Pohorje beef "sandwich"
by
Tomaž Kavcic
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Kamut tagliatelle ice-cream, butter, cardamom and spelt
by
Alessandro Gilmozzi
Scallop, beetroot mousseline sauce, Menton lemon sauce and "Buddha's hand"
by
Mauro Colagreco
Beetroot
by
Jordi, Josep e Joan Roca
Veal tripe with honey agaric mushrooms and seafood
by
Gennaro Esposito
Dhal and string hoppers
by
Stevie Parle
Smoked beef fillet
by
Vesna e Gašper Carman
Instant carrot stock
by
Paolo Lopriore
Porcini, cuttlefish & sea urchin
by
Sergio Dondoli
Casserole with potatoes, artichokes, baby onions and wheat cooked in earth
by
Pietro Zito
Spaghettoni with cod and tomato
by
Niko Romito
Yellow pumpkin fondue, quail and coffee
by
Riccardo Agostini
Sea mousse
Cordicelle with white lamb ragout
by
Peppino e Angela Tinari
After fishing
by
Daniel Facen
Bowled over by an unusual bread bun
by
Viviana Varese
Shellfish ceviche
by
Gastón Acurio
Sea Bass and D’O Tapioca Caviar
by
Davide Oldani
“OrtoRiso”, Bettelmatt cheese ice-cream
by
Christian e Manuel Costardi
Turnips with sheep yogurt mousse and nasturtian leaves
by
Christian Puglisi
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
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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
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Dakar, Chef Merlo and the challenge of quality
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In Senegal, the Italian you don't expect
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Three stars but not only. A restaurant, a beverage line, gastro-sandwiches... All the news about Ana Roš
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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
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Francesco Mazzei: from London to Malta
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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
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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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