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Jonny Lake
GLI CHEF
Jonny Lake
Ricard Camarena
Mitsuharu Tsumura
Giacomo Devoto and Gianmarco Ferrandi
Isaac McHale
Alberto Gipponi
Giuseppe Tentori
Domenico Di Clemente
Mehmet Gürs
Luca Zucchini
Christophe Felder
Andrea Zanin
Gastón Acurio
Davide Di Fabio
Mattia e Alessio Spadone
Claudio e Anna Vicina
Romain Meder
Carlo Galloni
Accursio Craparo
Leonor Espinosa
Angelo Biscotti
Luca Finardi
Edoardo Sandri e Gabriele Fedeli
Cristina Bowerman
Dario Rossi
Umberto Montano
Ivan e Matteo Piffer
Marco Pedron
Brett Graham
Jacques Décoret
Alex Gares
Cristiano Tomei
Christoph Lindpointner
Giovanni Allario
Rocco Princi
Pier Bussetti
Maria Solivellas
Sonja Peric
Luca Pardini, Edoardo Grassi e Marco Civitelli
Richard Hart
Daniel Berlin
Giuseppe Carino
Francesco Apreda
Sean Brock
Iginio Ventura
Recipes
Recipes
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
LE RICETTE
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
by
Loretta Fanella
Arctic cloudberries HV
by
Hans Välimäki
Lime marinated scallops "Ceviche"
Finally the non-pasta!
by
Pietro Leemann
Oyster, cauliflower and Champagne
by
Antonino Cannavacciuolo
Friday squilla mantis
by
Mauro Uliassi
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Beyond the strudel
by
Tatsuya Iwasaki
Riso al salto con ragù di vitello
by
Andrea Berton
Special relationship
by
Pietro Leemann
Coal flamed tartar of roe deer served with it´s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mälaren and melted animal fat.
by
Björn Frantzén
Dhal and string hoppers
by
Stevie Parle
Toro, foie gras powder, freeze dried raspberry
by
Alvin Leung
Fish with onion and black olives
by
Jordi Vilà
De-structured tiramisù
Cannelloni with roebuck and curd with onion and beer cream
by
Riccardo Agostini
Cocoa and camphor explosion
by
Franco Aliberti
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Truffle delicacy of pear Macaé
by
Thierry Bridron
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by
Claudio Sadler
Chocolate choux puffs
by
Corrado Assenza
Pizza Express
by
Giuseppe Giordano
Nikko Spring
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Author's articles list
Chefs' life stories
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Author's articles list
Latest articles published
09-06-2021
David Tamburini: when you end up in Kobe
20-07-2020
Luigi Ferraro, chef from Calabria at the Four Seasons in Doha, tells his story
07-05-2020
Dal Bo, from Central to volunteer in a Covid19 hospital’s kitchen
03-01-2020
Stefano Ferraro, head pastry-chef at Noma: failing is a premise for growth
23-04-2018
Christoph Bob: Chef's Table is the best restaurant where I have ever dined
20-02-2018
Behind the Bras’s no to Michelin
19-02-2018
Here’s how Marchesi and Bras refused the Michelin stars
25-12-2017
Biassoni in the magic temple of Ryugin
13-02-2017
Felice Sgarra, thoughts of an Apulian in Asia
14-11-2016
On being the right arm of Alléno
11-08-2016
The Italian with the Benelux uniform
25-05-2016
The sweet side of Heinz Beck in Dubai
28-12-2015
Great pizzerias outside Naples
23-09-2015
Digestibility is all that matters
01-03-2015
For a global cuisine
25-02-2015
Strictly tomato
15-02-2015
From Western concert flute to cakes
29-01-2015
Going and then returning
13-01-2015
Milone, an unusual mountain man
23-12-2014
Pandoro Millefoglie
03-08-2014
Roberto Petza’s Sardinia / 2
02-08-2014
Roberto Petza’s Sardinia / 1
06-07-2014
Bilbao according to Alija / 2
05-07-2014
Bilbao according to Alija / 1
05-06-2014
Food to chew
02-06-2014
Rio according to Roberta Sudbrack / 2
01-06-2014
Rio according to Roberta Sudbrack / 1
19-05-2014
Renato Bosco and Figli di Pasta Madre
18-05-2014
Rome according to Apreda / 2
17-05-2014
Rome according to Apreda / 1
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Identità Expo
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Female chef's life stories
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