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“Marinara” mussels
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Carlo Cracco
Seafood salad and grilled rigatoni Carbonara
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Davide Scabin
Apparent egg
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Francesco Sposito
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Enrico Crippa
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Moreno Cedroni
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Davide Oldani
Pasta and peas
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Francesco Sposito
Horizontal potato
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Davide Scabin
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
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Maria Josè San Román
Sweet ravioli
Scallops with dried seaweed tea, chives and Iranian caviar
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Emanuele Scarello
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
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Andoni Luis Aduriz
Taste of fish ravioli with dried perch roe
Tail "alla vaccinara"
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Valeria Piccini
“Smoked” rice with broccoli and clams
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Antonino Cannavacciuolo
Maccheroni Soufflé
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Giuseppe Rambaldi
Clam spaghetti
Flavours of Abruzzo
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Fabrizio Camplone
Dessert: a sweet story
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Ivano Mestriner
Bread with ricotta
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Andrea Menichetti
Confit cod with "pil pil" sauce and roasted "calcots"
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Sergio Humada
Smoked beef fillet
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Vesna e Gašper Carman
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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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