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Ferdinando Martinotti
GLI CHEF
Ferdinando Martinotti
Davide Rampello
Valentina Tepedino
Marco Beretta
Enrico Panero
Ángel León
Carmine di Donna
Matteo Zappile
Maria Solivellas
Pierpaolo Pavan
Bernardo Paladini
Francesco Mazzei
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Domingo Schingaro
Cristiana Romito
Igles Corelli
Federico Graziani
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Giuseppe Palmieri
Sanjay Dwivedi
Pieter Lonneville
Sophie Lair-Costet
Mauro Petrini
Mario Peqini
Norbert Niederkofler
François Daubinet
Massimo Alverà
Giuseppe Bosin
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Zuo Cuibig
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Luca De Santi
Roberta Sudbrack
Paco Magri
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Massimo Spigaroli
Oriol Castro, Eduard Xatruch e Mateu Casañas
Edoardo Sandri e Gabriele Fedeli
Dominique Persoone
Joško Sirk
Prin Polsuk
Umberto Bombana
Matteo Vigotti
Recipes
Recipes
My sweet vegetables
LE RICETTE
My sweet vegetables
by
Pietro Leemann
Beef goulash
by
Daniel Canzian
Saffron risotto with pepper transparency
by
Enrico Bartolini
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
“Strachin” millefeuille
Autumn risotto
by
Aurora Mazzucchelli
Arctic cloudberries HV
by
Hans Välimäki
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
Riso al salto con ragù di vitello
by
Andrea Berton
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Ancestral pleasure, contemporary execution
by
Corrado Assenza
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Botrytis Cinerea
Grilled lavaret strips, cress paté, artichokes, orange and lemon
by
Emmanuel Renaut
Mexican Bubble Cup
Clam tagliolini
by
Moreno Cedroni
Marinated salmon and foie gras
by
Carlo Cracco
Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by
Alberto Bettini
Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by
Janez Bratovž
Crunchy Black Rice with Green vegetables and Brazil nut milk
by
Alex Atala
Pickled trout
by
Marta Grassi
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
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Pierre Alexis 1877, a Courmayeur, celebra i prodotti alpini attraverso preparazioni contemporanee
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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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Chefs' life stories
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Identità Expo
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In libreria
Female chef's life stories
IG2020: on the road
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