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Francesca Morandin
Hideko Kawa
Aimo e Nadia Moroni
Carmen Vecchione
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Franco e Raffaella Cazzamali
William Ledeuil
Ricard Camarena
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Juri Chiotti
Catia Uliassi
Luca De Santi
Simon Press
Andrea Grignaffini
Norbert Niederkofler
Wylie Dufresne
Gian Luca Forino
Joško Gravner
Luigi Scordamaglia
Renato Bosco
Giuseppe Rambaldi
Nicola e Pierluigi Portinari
Andrea Berton
Marco Stabile
Roberto Petza
Recipes
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Sweet pizza
LE RICETTE
Sweet pizza
by
Corrado Assenza
3-step extra virgin olive oil process
by
Franco Aliberti
Goat's cheese and honey ravioli
by
Eugenio Pol
“Smoked” rice with broccoli and clams
by
Antonino Cannavacciuolo
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
2008 white truffle perfume
by
Davide Oldani
Coleseed, colliflower, parsley and smoked cheese
Linguine with the fifth quarter of squid
by
Marianna Vitale
Pasta and cauliflower wih oysters and pecorino
by
Gennaro Esposito
Chocolate
by
Heinz Beck
Different textures of arctic snowgrouse
by
Hans Välimäki
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
Hill landscapes, Italy
by
Corrado Assenza
Cuturro enriched with flavours and colours
by
Corrado Assenza
Riso al salto con ragù di vitello
by
Andrea Berton
4.0 Everything began
by
Gianluca Fusto
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Bonito parterre
by
Juan Marì e Elena Arzak
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Two millimetres of polenta
by
Emmanuel Renaut
Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by
Andoni Luis Aduriz
Onion absolute with saffron and Grana Padano
by
Niko Romito
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
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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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