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Romito
Food News
Niko Romito, Massimiliano Alajmo, Ricard Camarena and pressure cooking
In the '60s and '70s the golden era of the pressure cooker, no cup of broth was cooked without it. Recently it is living a second renaissance in titled kitchens. Niko Romito, Massimiliano Alajmo and Spanish Ricard Camarena tell us...
17 May. 2016, 02:29
Grilled vegetables and chicken on the side: in Chianti, plant-based cuisine takes centre stage
A top gelato maker from Florence launches flavours dedicated to women who made history
How the Gambero Rosso Vini d’Italia Guide works: the Tre Bicchieri method
The secret life of the beach club with over a thousand (stunning) bottles on the menu
We tried Locatelli’s new restaurant in London: here’s what it’s like
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Gambero Rosso Premium
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Chianti 2021
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Dicatum 2017
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Barbaresco Froi 2019
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Roma Malvasia Puntinata Il Laschetto 2019
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Olive Oil Producer
Zisola
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900 Alberi Monocultivar Itrana 2020
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Olio Colle Castello Monocultivar Dritta 2020
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Il Biologico 2020
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