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Jeremy Bearman
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Dante Sollazzo
Luca Pardini, Edoardo Grassi e Marco Civitelli
Mehmet Gürs
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Ángel León
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Marco Pedron
Aurelio Damiani
Catia Uliassi
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Denny Imbroisi
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Diego Guerrero
Maria Josè San Román
Davide Oldani
Antonio Pisaniello
Pierpaolo Ferracuti e Richard Abou Zaki
Sophie Lair-Costet
Isaac McHale
Simone Padoan
Luciano Monosilio
Angelo Sabatelli
Christian Milone
Andrea Besuschio
Eugenio Boer
Recipes
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Sibillini-style crispy partridge
LE RICETTE
Sibillini-style crispy partridge
by
Mauro Uliassi
Sprat
by
Massimo Bottura
Tripe ravioli
by
Davide Oldani
Blood pudding and popped buckwheat
S. Egidio community bread
by
Pierluigi Roscioli
Forest floor
by
Loretta Fanella
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Lamb's liver wrapped in cacio and egg
by
Peppino e Angela Tinari
The carrier pigeon
by
Enrico and Roberto Cerea
Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by
Jacques Décoret
Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by
Antonino Cannavacciuolo
Salad-style…
by
Josean Alija
Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by
Galileo Reposo
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Veal tripe with honey agaric mushrooms and seafood
by
Gennaro Esposito
Maccheroni Soufflé
by
Giuseppe Rambaldi
Onion absolute with saffron and Grana Padano
by
Niko Romito
Cebiche caliente
by
Gastón Acurio
Kamut tagliatelle ice-cream, butter, cardamom and spelt
by
Alessandro Gilmozzi
Horizontal potato
by
Davide Scabin
The four seasons
by
Loretta Fanella
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
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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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