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Jean-Luc Fau
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Teo Musso
Denis Lovatel
Donato Ascani
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Carmine di Donna
Jeff Katz
Michael Anthony
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Recipes
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Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
LE RICETTE
Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper
by
Luca Landi
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Boiled meat meatballs, dried tomato purée and chicory
by
Antonia Klugmann
De-structured tiramisù
3-step extra virgin olive oil process
by
Franco Aliberti
Anchovy "plin", pepper essence, Bettelmatt
by
Marta Grassi
Muhu hapurokk
by
Peeter Pihel
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Ravioli flavoured with lavender, nutmeg and almond
by
Aurora Mazzucchelli
Midday in the middle of the vegetable garden
by
Corrado Assenza
Evolution
by
Alain Chartier
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Cod and hare
by
Moreno Cedroni
Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
by
Andrea Mattei
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
by
Philippe Léveillé
Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
by
Alfio Ghezzi
Curau, banana skin and caviar
by
Roberta Sudbrack
Ancestral pleasure, contemporary execution
by
Corrado Assenza
Tongue pastrami, ciauscolo and mustard ice-cream
by
Cristina Bowerman
Cuttlefish with peas
by
Moreno Cedroni
Bonito parterre
by
Juan Marì e Elena Arzak
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Relax, cibo e vino: ospitalità in cantina
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Latest articles published
11-12-2023
With Luca Fantin in Japan, where food producers are considered heroes
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Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio
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Rock & roll in the kitchen with the motto: 'Food is our religion'. The iconic The Jane in Antwerp
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Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson
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Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad
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Talks about Food and Future: in search of solutions for the catering of the future
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Trèsind Studio: Himanshu Saini proves that Indian cuisine does not exist
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Dabiz Muñoz’s RavioXO, pasta without cultural preconceptions
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Here’s the story of the dessert that tastes of an old book, invented by Jordi Roca at the legendary Celler
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Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story
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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
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Carlo Petrini: 'This global food system is criminal and does not hold up. It’s time for a revolution'
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