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Simone Cozzi
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Salvatore e Francesco Salvo
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Andrea Menichetti
Massimo Giovannini
Frédéric Bau
Josep Maria Rodriguez Guerola
Vania Ghedini
Stefano Callegari
Francesco Bracali
Ugo Alciati
Romain Meder
Andreas Caminada
Paolo Lorenzoni
Lucio Pompili
Andrea Ribaldone
Fernando Darin
Carlo Cracco
Errico Recanati
Philip Cranston
Alice Delcourt
Mattia Pariani
Andrea Antonini
Tommaso Cannata
Ricard Camarena
Antonella Clerici
Isaac McHale
Pierpaolo Pavan
Kobe Desraumaults
Jacopo Malpeli
Paul Cunningham
Carlo Liuzzi
Domingo Schingaro
Antonio Borruso
Camille Lesecq
Stevie Parle
Massimo Minutelli e Tony Melillo
Martino Faccin
Domenico Di Clemente
Solaika Marrocco
Vittorio Fusari
Recipes
Recipes
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot
LE RICETTE
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot
Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
by
Igles Corelli
Bread, chocolate, oil and salt
by
Luca Lacalamita
Cod and hare
by
Moreno Cedroni
Pickled trout
by
Marta Grassi
White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by
Andrea Aprea
New version of a Vichy effervescent pastille
by
Jacques Décoret
Heirloom carrot Gnocchi
Coscia d'Anatra "Apicius"
Sibillini-style crispy partridge
by
Mauro Uliassi
Venison saddle marinated in rosemary honey and its liqueur
by
Emanuele Scarello
Unroasted guinea fowl
by
Massimo Bottura
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Turning point
by
Pietro Leemann
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper
by
Gennaro Esposito
Leek and bacon croissants
by
Andrea Menichetti
Identity
by
Gianluca Fusto
Soft polenta gnocchi with minced beef and almond sauce
by
Enrico Bartolini
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Latest articles published
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Ocean, the Austrian chef on a journey from Portugal to Asia
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Geranium: behind the scenes of the best restaurant in the world, and the current menu
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As the 20th anniversary approaches, Noma redesigns itself
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Cracco in Galleria, a cuisine that resembles no other
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Dignified salaries, growing responsibilities, 3 days and a half of rest: Simone Tondo's virtuous format
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Armenia, a fairy tale country
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My name is Himanshu and my job is to give Indian cuisine the role it deserves
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There's more than Le Cementine: the Alajmos colonise H-Farm's site
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Niko Romito's new Campus: «Good and healthy food will be available for everyone»
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