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Chefs
Chef
Ezra Kedem
GLI CHEF
Ezra Kedem
Massimiliano Blasone
Sergio Capaldo
Michelangelo Mammoliti
Roberto Pongolini
Carmine Calò
Franco Aliberti
Corrado Scaglione
Franco Chialva
Zuo Cuibig
Michele Rotondo
Massimo Alverà
Fabrizio Fiorani
Andrea Mattei
Vesna e Gašper Carman
Luigi Taglienti
Marta Cotarella
Alex Gares
Haruo Ichikawa e Lorenzo Lavezzari
Juan Marì e Elena Arzak
Mitsuharu Tsumura
Giorgio Caruso
Nazario Biscotti
Marianna Vitale
John Regefalk
Roberto Petza
Davide Guidara
Fulvio Pierangelini
Nicola Dell'Agnolo
Fabrizio Mantovani
Salvatore Tassa
Hervé Fleury
Jeremy Bearman
Gaetano Trovato
Juri Chiotti
Lorenzo Cogo
Renata Braune
Will Guidara
Umberto Montano
Gianni Tarabini
Jordi, Josep e Joan Roca
Natalino Ambra
Maria Probst
Pino Cuttaia
Magnus Nilsson
Recipes
Recipes
Morille
LE RICETTE
Morille
Herring
Roast tripe
by
Davide Oldani
Venison saddle marinated in rosemary honey and its liqueur
by
Emanuele Scarello
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Assorted shellfish and seaweed-lemon ice
Pasta and peas
by
Francesco Sposito
Potato noddles with pecorino soup and seaweed
by
Christian Puglisi
Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper
by
Gennaro Esposito
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Horizontal potato
by
Davide Scabin
Roast rack of suckling piglet glazed with coffee and cocoa bean honey, puréed lambs lettuce roots, chicory roots and gentian roots, coffee and gianduia
by
Enrico Crippa
Just corn
by
Alfio Ghezzi
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
Woodcock for 6 woodcocks
by
Mauro Uliassi
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
It could be a risotto
by
Matias Perdomo
Anchovy "plin", pepper essence, Bettelmatt
by
Marta Grassi
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Goat's cheese and honey ravioli
by
Eugenio Pol
Essence
by
Niko Romito
Forest Bread
by
Yoshihiro Narisawa
Special relationship
by
Pietro Leemann
Rose goat
by
Paolo Lopriore
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Chefs' life stories
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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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