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Fabio Abbattista
Andrea Besuschio
Sarah Minnick
Petter Nilsson
Jeremy Chan
Inaki Aizpitarte
Gualtiero Marchesi
Vesna e Gašper Carman
Mark Welker
Martina e Luca Caruso
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Silvio Spinelli
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Recipes
Recipes
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
LE RICETTE
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Consommé-gelé of mussels, escabeche and crispy bomb rice
by
Paco Morales
Evolution
by
Alain Chartier
Cream of beans and mixed pasta
by
Gualtiero Marchesi
Bronze drawn spaghetti, cacio, pepper, juniper and chocolate
by
Enrico Crippa
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
Bowled over by an unusual bread bun
by
Viviana Varese
Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by
Marcus Eaves
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
El Coq mixed salad
by
Lorenzo Cogo
"Beered" sweetbread, and all that gives a balance.
by
Marco Stabile
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
by
Loretta Fanella
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Pasta and peas
by
Francesco Sposito
Midday in the middle of the vegetable garden
by
Corrado Assenza
Anconetana Cod
by
Moreno Cedroni
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Montanara
by
Enzo Coccia
Black broccoli soup, Sorrento lemon risotto, mullet marinated in ginger
by
Gennaro Esposito
Bonito parterre
by
Juan Marì e Elena Arzak
Faux chocolate tofu, warm haddock flakes with pink pepper, baby leeks in soya vinaigrette
by
Frédéric Bau
Veal fillet “Raviolo” with bone marrow
by
Emanuele Scarello
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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
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Coda, the Berlin restaurant serving only (sugar-free) desserts
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Lafleur, vegan chronicles from Frankfurt
27-04-2023
Nadia and Antonio Santini, 50 years of love and cooking
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The Spring of Enrico Crippa
26-12-2022
Revelations from a blind dinner
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Mil, diving at the edge of the world
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Malena Martinez, the scientist who sheds light on Peru's hidden ingredients: 'The more you know, the less you know'
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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
14-09-2022
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
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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