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Chefs

Chef

Richard Toix

GLI CHEF

Richard Toix Giuseppe Oliva Jean-François Piège Fabrizio Fiorani Francesco Sposito Elio Sironi Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza Andrea Menichetti Dominga Cotarella Giuseppe Iannotti Alberto Morello Giacomo Devoto and Gianmarco Ferrandi Gian Luca Forino Massimo Minutelli e Tony Melillo Roy Caceres

Davide Rampello Philip Cranston Solaika Marrocco Maico Campilongo e Kristjan D'Angelo Terry Giacomello Renato Bosco Felice Sgarra Fabrizia Meroi Marcello Spadone Franco Aliberti Rodrigo Oliveira Vanessa Markey Luigi Acciaio e Jessica Tomaino Luca Gardini Dani Garcia

Andrea Canton Ascanio Brozzetti Bernardo Paladini Pascal Barbot Claudio Pregl Giuseppe Carino Cinzia Cinzia De Lauri e Sara Nicolosi Roberta Sudbrack Ivan e Sergey Berezutsky Sergio Mei Sergio Dondoli Mauro Uliassi Giovanni Cuocci Laura Fratton Pier Daniele Seu
Recipes

Recipes

Smoked squacquerone risotto, saffron pears and "Mora" bacon

LE RICETTE

Smoked squacquerone risotto, saffron pears and "Mora" bacon
by Fabio Rossi Yellow pumpkin fondue, quail and coffee
by Riccardo Agostini Morille Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by Jacques Décoret Pigeon breast, pine nut oil mayonnaise, Matcha tea bread
by Igor Macchia Muhu hapurokk
by Peeter Pihel Lasagne with white ragout, artichokes and prized black truffle
by Alberto Bettini Risotto ca pummarola n’ coppa
by Gualtiero Marchesi

White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by Andrea Aprea Forcello cockerel from the Tetraonide family
by Alessandro Gilmozzi Risotto alla livornese secondo Matteo Torretta
by Matteo Torretta Carpaccio di manzo al ginepro con salsa di pinoli all'acqua e riduzione di birra
by Giuliano Baldessari Mandarin ice, kumquat, angostura bitters
by Daniel Patterson Dumplings with squill-fishes, artichokes and sweet potato
by Moreno Cedroni Cuttlefish dumpling with white fennel cream, summer truffle and cuttlefish ink carbon
by Pino Cuttaia Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
by Marcello Spadone

Fondant tripe
by Davide Oldani Mixed puffed rice
by Enrico Bartolini Juicy chocolate cake, cold milk cream, golden bases and smoke and cocoa pompas
by Andoni Luis Aduriz Spaghetti with tomato, lemon rind and goat's cheese
by Elio Sironi Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by Felice Sgarra Lampredotto sandwich
by Valeria Piccini Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by Fabrizio Camplone Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by Andrea Berton
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Latest articles published

The staff at Locanda La Clusaz after reopening. In the centre, chef Piergiorgio Pellerei, to his right the other chef and business partner, Thierry Buillet, to his right the third partner Alessandro Ménabreaz

18-07-2024

La Clusaz is once again a guarantee

Satoshi Hazama, chef and patron of Hazama at 41 Via Savona in Milan while serving Oshokuji rice under the gaze of his assistant Rosalinda Lassandro, a Pugliese woman bewitched by Japan

14-11-2023

Hazama, a bewitching Kaiseki cuisine

Davide Caranchini, Chef of the Year for the 2023 Identità Golose Guide, signs the souvenir artwork at the award ceremony on Monday 27th of March 2023 in Milan. Foto Brambilla-Serrani

04-04-2023

The future of Italy belongs to Caranchini as well

03-04-2023

Evo, the evolution of flavour according to Matarrese

Katsu Nakaji at the omakase at House of Ronin in Milan

22-02-2023

The House of Ronin is now complete thanks to omakase

Omega 3, sapid and intense Spaghetti with black garlic, oil, and chilli pepper, chlorophyll of parsley and anchovies, from chef Massimiliano Capretta at Arca in Alba Adriatica, Teramo

20-08-2022

At Arca in Alba Adriatica there’s room for the most curious food lovers

Carlo Sebastiani, Alice Vannicola and Maicol Pasquali in front of the entrance of restaurant da Sebastiani in Ortezzano, in the province of Fermo, opened on the 2nd of June 2021

17-09-2021

A nice new place in Ortezzano: Sebastiani

30-10-2020

Enzo Di Pasquale charmed me once again in his new restaurant

24-04-2019

Ventall, traditional cuisine from the 21st century

Veal liver, fermented portulaca, pink prawns and liquorice from Enzo di Pasquale at Bistrot 900 in Giulianova, Teramo

25-01-2019

Bistrot 900 and the vital lymph of Abruzzo

19-12-2018

Balobino, the nice story of 5 siblings

18-12-2018

Italian cuisine according to Ducasse

13-11-2018

Casa Urola, a piece of my heart is there

12-06-2018

Gipponi, part of the future

04-04-2018

Quique, la evolucion y el origen

Pep Romany, patron chef at Pont Sec in Denia, Spain, in front of the kitchen garden he started two years ago

24-03-2018

Denia, Pont Sec and a challenge for pizza

01-02-2018

Local restaurant, global quality

The entrance to Eleven Madison Park, Will Guidara’s and Daniel Humm’s super restaurant in Manhattan

19-10-2017

The good and the beautiful at the new Eleven Madison

A detail of Taverna del porto in Tricase Porto, Salento. A table perfect for waiting for a latecomer. Or if you’re the one who’s early

18-08-2017

There’s a Tavern on the port of Tricase

Risotto creamed with pumpkin, stir-fried porcini with thyme and a reduction of balsamic vinegar from Modena, an excellent first course by Roby Piccolin, chef at restaurant-pizzeria Ariston in Cortina d'Ampezzo, Belluno

25-02-2015

Ariston, a black swan in Cortina

Rice and duck entrails, one of the most intense moments during the brunch designed by Paolo Lopriore, chef-patron at Kitchen, his restaurant inside the Grand Hotel di Como’s park, which has just reopened after the winter break

16-02-2015

Kitchen’s memorable brunch

Chub... roots, apricots, almonds and bay leaf, a dish from the menu at Kitchen, Paolo Lopriore’s new restaurant in Tavernola, Como, tel. +39.031.516460.

07-10-2014

Free hand Lopriore in Como

27-04-2014

Umami, pleasure according to Borruso

The entrance to Esprì in Colonnella (Teramo), a "natural cuisine tavern" located in the first hilly village you encounter in Abruzzo, when arriving from the Marche, tel. +39.0861.70581. Since February 2010 the owners are Emanuela Tommolini and Fabio De Cristofaro, both 34 years old and authors of an original and convincing cuisine

14-09-2013

Esprì, natural cuisine is served

Fabrizio Ferrari, born in 1980, chef and patron at the Porticciolo 84 in Lecco, portrayed in Copenhagen with René Redzepi during his two weeks’ experience at Noma, in January 2010

27-03-2013

The road to the sea takes you to Lecco

A detail of the entrance to Al Porticciolo, the restaurant opened in 1984, in Lecco, by the Ferrari family, in Via Fausto Valsecchi 5, tel. +39.0341.498103. It is because of this very date that on the porthole there’s written Al Porticolo 84. Fabrizio Ferrari, born in 1980, starred chef since the 2004 edition of the Michelin Guide, has never betrayed the vocation of his parents for a seafood cuisine, except he transforms it following his ideas and experiences. The dishes that made the fortune of this restaurant during the last century are not missing. Therefore, two ways of cooking fish share the same roof

23-03-2013

Ferrari’s sea, two worlds in one

01-03-2013

Aromando, love is served

The entrance to the restaurant Refettorio Simplicitas at number 2 in via dell'Orso in Milan, tel.+39.02.89096664, an oasis of goodness halfway between the Accademia di Brera and Teatro alla Scala

22-02-2013

Refettorio, a rich Simplicitas

Raffaello chopped meat, an excellent dish at Vicolo del Curato in Fano, near Pesaro Urbino, Marche region, chef patron (with his sister Beatrice), Federico Delmonte, phone +39.0721.809372. Beside the joyful aspect, we have here a clever and lively battuta di fassona (chopped bovine meat from Piedmont) dressed with olive oil, lime juice and then wrapped into dehydrated coconut, served with tomatoes from Vesuvio dressed with Balsamic vinegar

03-01-2013

Delmonte, the new face of Marche

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