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Andrea Zanin

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Andrea Zanin Rodrigo Urraca Jonathan Tam Michele Casadei Massari Maria Josè San Román Maxime Meilleur Gaetano Trovato Andrea Mattei Matteo Aloe Natalino Ambra Rossella Cerea Gastón Acurio Alessandro Gilmozzi Yannick Alléno Tony Lo Coco

Thierry Bridron Luca Govoni Alexandre Gauthier Arrigo Cipriani Chiara, Andrea e Stefano Soban Carlo Galloni Adriano Baldassarre Fabio Baldassarre Matteo Vigotti Francesco Apreda Mauro Colagreco Sergio Colalucci Mark Ladner Massimo Spigaroli Heinz Beck

Iside De Cesare Antonio Ziantoni Moreno Cedroni Luca Gardini José Avillez Aimo e Nadia Moroni Simone Cozzi Veruschka B. and Roberto Jr. Wirth Joško Sirk Mattia Pariani Antonio Bachour Agostino Perrone and Giorgio Bargiani Pier Giorgio e Luca Parini Alberto Piras Josean Alija
Recipes

Recipes

Salsify spaghetti, Lardo d’Arnad and white truffle

LE RICETTE

Salsify spaghetti, Lardo d’Arnad and white truffle
by Emmanuel Renaut Avocado with tomato powder and olive oil Carbonara sauce, bacon, black pepper and spooned pasta
by Davide Oldani Potato snack
by Chiara Patracchini Concentrated turbot essence Cocoa and camphor explosion
by Franco Aliberti Peach palm fettuccine Carbonara
by Alex Atala The new Ascolana olive
by Carmine Calò

Plantain gnocchi Veal fillet “Raviolo” with bone marrow
by Emanuele Scarello De-structured tiramisù Thai herb stewed croquettes with chili pepper
by William Ledeuil "Che figata"
by Moreno Cedroni Senigallia Fest baby squid and crab juice
by Mauro Uliassi Macarons, pumpkin, apple, dog rose and spelt spaghetti
by Alessandro Gilmozzi Anconetana Cod
by Moreno Cedroni

Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by Claudio Sadler Bufala Campana
by Simone Padoan A rockpool of my childhood - so very, very poetic
by Paul Cunningham Veal ragout with nitrogen and rice lasagne
by Andrea Berton Glass of green apple water
by Alain Chartier Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by Alberto Bettini For the pizza dough
by Simone Padoan Petite Marmite
by Davide Scabin
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Latest articles published

Luke Holder and Angela Hartnett are the chefs at the helm of the kitchen at HH&CO, located within the Lime Wood Hotel, a stunning Country House in the New Forest, not far from Lyndhurst in Hampshire, in southeastern Britain. Photo by Amy Murrell

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How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns

Luca Fantin at the fish market in Tokyo

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Aramburu's brigade with, third from right, chef-patron Gonzalo Aramburu, the one with the moustache: he has recently been awarded two Michelin stars, the first restaurant in Argentina (he is in Buenos Aires) to win the prestigious accolade

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Alessandro Merlo and his wife Souadou Niang

27-11-2023

Dakar, Chef Merlo and the challenge of quality

A view of the Noliane Dakar from the garden

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In Senegal, the Italian you don't expect

A great period for chef Ana Roš. She has just earned three stars for her flagship restaurant, Hiša Franko in Kobarid, Slovenia. But now, she also announces her new restaurant, and more...

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24-08-2023

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Mauro Colagreco

22-08-2023

Mauro Colagreco is opening in London at the impressive Raffles London at The OWO

15-08-2023

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Wonderful Crete: the port of Elounda in a shot by Robert Linsdell

13-08-2023

Eating in Crete: our guide to the best restaurants on the Greek island

Oriol Castro, Eduardo Xatruch and Mateu Casañas, with Compartir Barcelona's executive chef Nil Dulcet Padrós in the centre

(Photos of the restaurant and chefs are by Joan Valera, photos of the dishes are by Niccolò Vecchia)

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Compartir: the other (delicious) face of the Castro, Xatruch and Casañas trio

The dining room of The Jane. Credits Pieter D'Hoop

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Rock & roll in the kitchen with the motto: 'Food is our religion'. The iconic The Jane in Antwerp

Francesco Mazzei at the kitchen pass

28-06-2023

Francesco Mazzei: from London to Malta

Happy faces yesterday in Valencia: scientist Malena Martinez and cooks Pia Leon and Virgilio Martinez, the 3 pillars of Central, now at the top of the World's 50Best 2023

21-06-2023

Why Virgilio Martinez’s Central is the new Best Restaurant in the world

01-06-2023

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29-05-2023

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Adam Handling chef at the Frog restaurant in Covent Garden, London

Photo credits @Hazel Thompson

28-04-2023

Who is Adam Handling, tireless chef whose dessert will celebrate the coronation of King Charles III

Joan Roca, 59, chef and patron at Celler de Can Roca in Gerona, Spain. The picture was taken during a four-handed dinner with friend and colleague Paco Perez, Arco restaurant in Gdansk, Poland

17-04-2023

Double brigade, team psychologist and passing on knowledge to young people: Joan Roca's lesson

Centre, Chicco Cerea and Paolo Rota, chefs at Da Vittorio, in Sankt Moritz, at the moment of the awarding of the two stars in 2020

13-04-2023

Ten years of Da Vittorio in Sankt Moritz: how to make Italian cuisine and hospitality great, even abroad

Left to right, the chefs who took part in the Talks about Food and Future event on the 27th and 28th March at Denis Lovatel's pizzeria in Milan: Amanda Cohen, Blanca Del Noval, Jp McMahon, Denis Lovatel, Davide Oldani, Matt Orlando - photo credits Richard Gruica

11-04-2023

Talks about Food and Future: in search of solutions for the catering of the future

Himanshu Saini, chef at Trèsind Studio in Dubai (UAE, one Michelin star) and a signature dish from his tasting menu 'Tasting India' (Banana, raw and ripened, served on a miso chilli tartlet with yellow peppers, smoked tomato chutney and balsamic vinegar)

25-03-2023

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Har gau and Jiao zi, two types of traditional Chinese dumplings, reproduced by RavioXO, the restaurant that Dabiz Muñoz opened in May 2022. Before that, he was already the patron at DiverXO and StreetXO, also in Madrid (photo instagram/RavioXO)

13-03-2023

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09-03-2023

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Eric Vildgaard and Tina Kragh Vildgaard, the two souls of restaurant Jordnær in Denmark

09-02-2023

Jordnær: the restaurant “with the feet on the ground” that tells an authentic love story

Mauro Colagreco with Audrey Azoulay, Unesco's Director-General, as she awards the Italian-Argentinian chef with the title of Unesco Goodwill Ambassador for Biodiversity

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Mauro Colagreco is the new Unesco ambassador for biodiversity: 'The challenge is to redefine the concept of luxury'

Chef Marco Zampese, originally from Veneto, is executive chef of the three-Michelin-starred Hélène Darroze at the Connaught restaurant in London. While remaining focused on the philosophy of the French chef, Marco brings his talent and personal touch to the restaurant's menu. Photos by Gaia Menchicchi

06-12-2022

Hélène Darroze's cuisine at The Connaught Hotel, London: an ode to concreteness

Group photo for the speakers of 'Italy at the Basque Culinary Centre'. Left to right Gianluca Gorini, Luigi Dattilo, Paolo Marchi, Antonia Klugmann, Joxe Mari Aizega, Paulo Airaudo, Andrea Tortora, Richard Abou Zaki, Fabio Pisani, Pierpaolo Ferracuti, Franco Pepe. Only Federico Ceretto is missing

05-12-2022

A Great Italy at the Basque Culinary Centre: the centre of gastronomic excellence crowns our champions

Giuseppe Dell'Anno with his first book where he collected 60 recipes among which classic cakes, desserts and savoury leavened products

02-12-2022

Giuseppe Dell’Anno: the Italian baker italiano who is winning over the British audience

José Gomez, Eneko Atxa and José Gomez junior, co-authors of the eighth edition of Joselito Lab, on Thursday 17 November at restaurant Azurmendi in Larrabetzu, in the Basque Country, 3 Michelin stars

27-11-2022

Azurmendi, Joselito and the pig that will be

Carlo Petrini, 73, in Sao Paulo on the stage at Mesa SP, the most important cooking congress in Brazil

18-11-2022

Carlo Petrini: 'This global food system is criminal and does not hold up. It’s time for a revolution'

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