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Recipes
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Beetroot
LE RICETTE
Beetroot
by
Jordi, Josep e Joan Roca
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Mezze maniche with “ragout”… 847 km from Naples
by
Enrico Crippa
Bread with ricotta
by
Andrea Menichetti
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by
Claudio Sadler
Heirloom carrot Gnocchi
Spaghettoni with cod and tomato
by
Niko Romito
3-step extra virgin olive oil process
by
Franco Aliberti
Country simplicity
by
Corrado Assenza
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Bread, salted butter & raspberry
by
Paolo Lopriore
Leek and bacon croissants
by
Andrea Menichetti
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Tongue pastrami, ciauscolo and mustard ice-cream
by
Cristina Bowerman
Cialson with ox tail, anchovy gratin and puntarelle
Risotto ca pummarola n’ coppa
by
Daniel Canzian
Cuttlefish essence, cuttlefish liver emulsion and black borage
by
Gennaro Esposito
Cream of beans and mixed pasta
by
Gualtiero Marchesi
Marinated salmon and foie gras
by
Carlo Cracco
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Author's articles list
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Latest articles published
15-07-2024
Ocean, the Austrian chef on a journey from Portugal to Asia
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Tomaz Kavcic, the pioneer of the new Slovenian cuisine has never stopped
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Niklas Ekstedt, flame master of the Great North
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The menu of the menus of Spain: the best 10 dishes from 8 establishments between Barcelona and Madrid
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Coda, the Berlin restaurant serving only (sugar-free) desserts
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Antonia Klugmann and L’Argine on the homologations of our time
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Andoni and 25 years of Mugaritz: 'As long as I live, we will continue to make dreams and cook ideas'
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Lafleur, vegan chronicles from Frankfurt
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Mil, diving at the edge of the world
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Alex Atala: 'Influencers don't understand a thing, information should prevail once again'
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Matteo Baronetto, sworn enemy of homologation
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Andreas Caminada and the secrets of Schauenstein Castle
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Boia De, the only starred Italian restaurant in Miami
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Cartagena de Indias, restaurants and protagonists in the pearl of Colombian Caribe
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Mette Søberg, the woman who drives the creativity at Noma
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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
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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»
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