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Alex Atala
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Luca Montersino
Attias Tarlao
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“Marinara” mussels
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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
Tripe ravioli
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Davide Oldani
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Black cod, savoy cabbage and foie gras
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Enrico Crippa
Anconetana Cod
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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"
by
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"
by
Sergio Humada
Smoked beef fillet
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Vesna e Gašper Carman
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Latest articles published
19-02-2024
The menu of the menus of Spain: the best 10 dishes from 8 establishments between Barcelona and Madrid
23-10-2023
Coda, the Berlin restaurant serving only (sugar-free) desserts
18-09-2023
I'm not There
, 6 thoughts on Osteria Francescana's special menu
02-08-2023
Antonia Klugmann and L’Argine on the homologations of our time
10-07-2023
Andoni and 25 years of Mugaritz: 'As long as I live, we will continue to make dreams and cook ideas'
11-06-2023
Lafleur, vegan chronicles from Frankfurt
27-04-2023
Nadia and Antonio Santini, 50 years of love and cooking
27-03-2023
The Spring of Enrico Crippa
26-12-2022
Revelations from a blind dinner
11-12-2022
Mil, diving at the edge of the world
08-12-2022
Malena Martinez, the scientist who sheds light on Peru's hidden ingredients: 'The more you know, the less you know'
25-11-2022
Alex Atala: 'Influencers don't understand a thing, information should prevail once again'
12-11-2022
Matteo Baronetto, sworn enemy of homologation
07-10-2022
Andreas Caminada and the secrets of Schauenstein Castle
26-09-2022
Boia De, the only starred Italian restaurant in Miami
14-09-2022
Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe
16-08-2022
Mette Søberg, the woman who drives the creativity at Noma
25-07-2022
Geranium: behind the scenes of the best restaurant in the world, and the current menu
19-07-2022
As the 20th anniversary approaches, Noma redesigns itself
06-07-2022
Cracco in Galleria, a cuisine that resembles no other
27-05-2022
Dignified salaries, growing responsibilities, 3 days and a half of rest: Simone Tondo's virtuous format
13-12-2021
Paco Morales, Andalusia on a time machine
28-10-2021
In the Armenian pantry
26-10-2021
Armenia, a fairy tale country
28-07-2021
My name is Himanshu and my job is to give Indian cuisine the role it deserves
23-07-2021
There's more than Le Cementine: the Alajmos colonise H-Farm's site
25-01-2021
Niko Romito's new Campus: «Good and healthy food will be available for everyone»
28-10-2020
Care's and its taking care of details
14-10-2020
Niko Romito, 20 years of technical prodigy
27-08-2020
Hiša Franko, being reborn in Kobarid
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