IT
Chefs
Chef
Enrico Panero
GLI CHEF
Enrico Panero
Magnus Ek
Philippe Léveillé
Bernardo Paladini
Federica Scolta
Vesna e Gašper Carman
Valentina Rizzo
Sean Brock
Ernesto Iaccarino
Barbara Lynch
Papoula Ribeiro
Paolo Brunelli
Iside De Cesare
Marcello Corrado
Riccardo Monco and Annie Féolde
Mariella Caputo
Niko Romito
Natalino Ambra
Daniel Canzian
Mariano Guardianelli
Alessandro Giardiello
Rossella Cerea
Giuseppe Li Rosi
Michele Rotondo
Benjamin e Clara Weatherall
Sergio Bastard
Diego Rossi
Roberto Flore
Josep Roca
Simone Salvini
Giuliano Baldessari
Tommaso Cannata
Adriano Baldassarre
Juan Camilo Quintero Merchan
Marco Beretta
Roberto Petza
Giorgio Caruso
Gaetano Trovato
Sarah Grueneberg
Paco Morales
Gianni Tarabini
Arrigo Cipriani
Jeremy Bearman
David Toutain
Margarita Forés
Recipes
Recipes
Suckling lamb shoulder with mountain flowers
LE RICETTE
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Botrytis Cinerea
Pigeon breast, pine nut oil mayonnaise, Matcha tea bread
by
Igor Macchia
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
Turning point
by
Pietro Leemann
Beetroot risotto, Franciacorta sauce and Grana cheese
by
Gualtiero Marchesi
Summer trout
by
Ana Roš
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Char
by
Alfio Ghezzi
Lemon-scented rice with soya caramelised eel
by
Ugo Alciati
"Beered" sweetbread, and all that gives a balance.
by
Marco Stabile
Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by
Christian e Manuel Costardi
5-spice spaghettini soup
by
Jordi Vilà
Mollusc ceviche
by
Gastón Acurio
Cacio and Pepper
by
Antonello Colonna
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Different textures of arctic snowgrouse
by
Hans Välimäki
Tail "alla vaccinara"
by
Valeria Piccini
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by
Janez Bratovž
Scallop, beetroot mousseline sauce, Menton lemon sauce and "Buddha's hand"
by
Mauro Colagreco
Riso al salto con ragù di vitello
by
Andrea Berton
Cuturro enriched with flavours and colours
by
Corrado Assenza
Citrus tagiolini with ricotta cream and orange semifreddo, yoghurt and fennel sauce
by
Galileo Reposo
Crescentina bread for people affected by coeliac disease
by
Massimo Bottura
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Latest articles published
05-09-2022
Erica Parrino, a Sicilian in Copenhagen: «Here is why Amass is much more than a restaurant»
15-06-2020
Giulia Caffiero: the joy of serving again at Geranium
27-11-2019
Francesca Cane: being maître at Mugaritz, an experience beyond limits
16-10-2019
Pass, the kings of the dining room have their guide
10-10-2019
Dining room is the real revolution of the century
16-07-2018
A tribute to Diego Masciaga, a Master of hospitality
12-08-2017
Alfieri, in view of an entirely female dining room
06-11-2016
Catia Uliassi: my dining room in pink
24-06-2016
Comparing the service at Reale and Spazio
23-06-2016
The pillars in Niko's dining rooms
18-04-2016
We must be invisible actors
01-04-2016
A training ground for the dining room, in memory of Frank
06-01-2016
Many hands make light work in the dining room
08-12-2015
Princigalli, an Italian in London
25-08-2015
Ten questions for a perfect dining room service
04-04-2015
Donato Marzolla the Londoner
09-03-2015
Determination and passion
04-03-2015
Knowledge for training
30-01-2015
Keep Calm and Make it Nice
12-11-2014
Ten years, to become the best
28-01-2014
In the dining room for love
24-01-2014
The solitude of the waiter
21-11-2013
The contemporary waiter
02-10-2013
Vincenzo & Mauro
12-03-2013
Ten times Dining Room
28-02-2013
The truth of light
08-02-2013
Mister dining room
06-02-2013
Serving is a supreme art
14-01-2013
The urgency of a gesture
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