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Gian Luca Forino
GLI CHEF
Gian Luca Forino
Jonathan Tam
Ernesto Iaccarino
Fabrizio Fiorani
Gianfranco Vissani
Giorgio Servetto
Lee Wolen
Eric Ripert
Enrico Crippa
Roberta Merolli e Giovanni Solofra
Moreno Cedroni
Ferdinando Martinotti
Juan Marì e Elena Arzak
Abi El Attaoui
Ricard Camarena
Papoula Ribeiro
Alessandro Perricone
Andoni Luis Aduriz
Marcello Leoni
Bryce Shuman
Jason Atherton
Nino Rossi
Marta Grassi
Andrea Sinigaglia
Mark Ladner
Franco Pepe
Pierpaolo Pavan
Simone Padoan
Paul Liebrandt
Andrew Zimmermann
Cristian Marasco
Titti Traina
Massimiliano Prete
Ernst Knam
Beppe Allegretta
Maicol Izzo
Gualtiero Marchesi
Pietro D'Agostino
Aurora Mazzucchelli
Giorgio Nava
Richard Hart
Fabrizio Mellino
Hervé Fleury
Wicky Priyan
Rosanna Marziale
Recipes
Recipes
Mango&Oysters
LE RICETTE
Mango&Oysters
by
Sergio Dondoli
Toro, foie gras powder, freeze dried raspberry
by
Alvin Leung
Meringue, raspberry and caramel
by
Niko Romito
Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by
Alberto Bettini
Cod fish with rice
Egg and cauliflower
by
Antonia Klugmann
Cream of celery, black truffle and cheese fondue
by
Pascal Barbot
Mixed nuts and sea asparagus
by
Paolo Lopriore
Leek and bacon croissants
by
Andrea Menichetti
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Dumplings with squill-fishes, artichokes and sweet potato
by
Moreno Cedroni
Mexican Bubble Cup
Forest floor
by
Loretta Fanella
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Bonito parterre
by
Juan Marì e Elena Arzak
Arancino 2011
by
Accursio Craparo
Woodcock for 6 woodcocks
by
Mauro Uliassi
Lemon-scented rice with soya caramelised eel
by
Ugo Alciati
Potato snack
by
Chiara Patracchini
Dhal and string hoppers
by
Stevie Parle
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Tripe ravioli
by
Davide Oldani
Fish with onion and black olives
by
Jordi Vilà
Mollusc ceviche
by
Gastón Acurio
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Nuova vita del Pashà: metamorfosi green, si riparte dalla campagna di Polignano
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IG2019: costruire nuove memorie
IG2020: on the road
IG2021: il lavoro
IG2022: the future is now
IG2023: ladies and gentlemen, the revolution has been served
IG2024: the disobedience
IG2025: Identità Future
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Ricette illustrate
Ricette illustrate
Ingredients on the tip of a pencil, edited by
Gianluca Biscalchin
Introducing Antonia Klugmann
Alchemies and ingredients of the chef from Trieste, working well in the enchanted lagoon of Venice
Read
|
13-03-2014
Niko illustrated
The best of the glorious chef from Abruzzo region in a 5-dishes path
Read
|
07-12-2013
Ceviche illustrated
In the second part of our journey to Lima, the protagonists and the recipe of the famous Peruvian signature dish
Read
|
08-09-2013
Gastón Acurio's world
The Peruvian chef is passing through special days. An illustration resumes his greatness
Read
|
07-09-2013
A journey to Sicily: Corrado Assenza
In an illustration, all the masterpieces created by the pastry-chef from Noto, the Aristotle of ingredients
Read
|
30-07-2013
A journey to Sicily: Ciccio Sultano
The illustrated narration of a meal at Ragusa Ibla’s Duomo. Memories become contemporary
Read
|
24-07-2013
22-05-2013
Cogo's mixed salad
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