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Maicol Izzo

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Maicol Izzo Bertrand Grébaut Wylie Dufresne Rodrigo Oliveira Michele Casadei Massari Yannick Alléno Fabrizio Molteni Federica Scolta Enrique Olvera Angelica Giannuzzi Giuseppe Giordano Lucca Cantarin Donato Ascani Mattia e Alessio Spadone Umberto Montano

Mattia Pariani Matteo Baronetto Christoph Lindpointner Cinzia Cinzia De Lauri e Sara Nicolosi Federico Graziani Eneko Atxa Fulvio Pierangelini Francesco Mazzei Gabriele Bonci Angelo Biscotti Giuseppe Li Rosi John Regefalk Jordi Vilà Igles Corelli Daniel Facen

Nazario Biscotti Pier Daniele Seu Marco Radicioni Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza Domenico Di Clemente Andrea Paternoster Luca Pardini, Edoardo Grassi e Marco Civitelli Aimo e Nadia Moroni Patrick Pistolesi Marta Grassi Salvatore Tassa Cinzia De Lauri e Sara Nicolosi Kei Kobayashi Francesco e Vincenzo Montaruli René Redzepi
Recipes

Recipes

Eggs "alla Carbonara"

LE RICETTE

Eggs "alla Carbonara"
by Iside De Cesare Sea Bass and D’O Tapioca Caviar
by Davide Oldani Spaghettoni with cod and tomato
by Niko Romito Sweet ravioli Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by Alfonso Caputo Spaghetti Pizza Margherita
by Davide Scabin Soft potato with verbena and roast kidney
by Enrico Bartolini Candied raw artichokes lacquered with rosemary
by Josean Alija

Gragnano linguine, needle squid and Fobello bread sauce
by Antonino Cannavacciuolo Extra virgin olive oil millefeuille with potato and ricotta mousse on quince jelly and praline almonds
by Felice Sgarra Suggestion of a spicy roast duck stew with fennel and olives
by Luca Landi “Marinara” mussels
by Carlo Cracco Crispy goose leg with foie gras potatoes and scallion
by Enrico Bartolini Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by Peter Brunel Bonito parterre
by Juan Marì e Elena Arzak Chocolate choux puffs
by Corrado Assenza

Clam tagliolini
by Moreno Cedroni Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by Cristina Bowerman Italian foie gras with anchovy ice-cream
by Luigi Taglienti Bread, salted butter & raspberry
by Paolo Lopriore Oyster, cauliflower and Champagne
by Antonino Cannavacciuolo Sprat
by Massimo Bottura Sea mousse Winter forest scenery (sweet finger food)
by Yoshihiro Narisawa
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Coda, the Berlin restaurant serving only (sugar-free) desserts

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Matteo Baronetto, sworn enemy of homologation

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In the Armenian pantry

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26-10-2021

Armenia, a fairy tale country

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28-07-2021

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There's more than Le Cementine: the Alajmos colonise H-Farm's site

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Identità Web S.r.l, con sede in Milano, Corso Magenta 46, P.IVA 07845670962, email info@identitaweb.it, è proprietaria, ideatrice e sviluppatrice della piattaforma internet di cui al sito www.identitagolose.it ed è editrice della testata giornalistica “Identità Golose Web - ”, registrazione Tribunale di Milano n. 32 del 31 gennaio 2018, Direttore Responsabile: Paolo Marchi