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Anthony Genovese
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Recipes
Recipes
Lasagne with white ragout, artichokes and prized black truffle
LE RICETTE
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Two millimetres of polenta
by
Emmanuel Renaut
Geometry... of taste
by
Gianluca Fusto
Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce
by
Galileo Reposo
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
Smoked spaghetti, clams and grilled pendolini tomatoes
by
Mauro Uliassi
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Roast teal, teal "civet", oysters, seaweed and seeds
by
Mauro Uliassi
“Strachin” millefeuille
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
Extra virgin olive oil millefeuille with potato and ricotta mousse on quince jelly and praline almonds
by
Felice Sgarra
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
Friscura aruci
by
Corrado Assenza
Onion absolute with saffron and Grana Padano
by
Niko Romito
Beetroot gnocchi, Savoy herb gateau, Grana Padano
by
Emmanuel Renaut
Saffron risotto with pepper transparency
by
Enrico Bartolini
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
5-spice spaghettini soup
by
Jordi Vilà
Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by
Claudio Sadler
Potato Dumplings with Squab in Guazzetto
by
Lidia e Joe Bastianich
Horizontal potato
by
Davide Scabin
Eulogy to the pig
by
Roberto Pongolini
Celeriac cooked in salt crust
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Latest articles published
13-06-2025
Cotoletta and San Lorenzo, the New Italy in Miami
09-10-2024
How is it that in a wonderful Country House located in the New Forest it is Italian cuisine that reigns
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
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