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Why the Ribeye Is the Most Honest Cut — and How to Treat It Right
Chef Marco Valenti spent 18 months developing the recipe that became our most celebrated dish. Here, he reveals the five principles behind perfect steak — principles that apply to everything we cook, not just beef.
No cream. No shortcuts. Just guanciale, Pecorino Romano, eggs and an understanding of emulsification that will change the way you cook pasta forever.
Every ingredient on our menu has a postcode. We explain why provenance isn't just a principle — it's the backbone of flavour.
In a candid conversation with our editor, Chef Marco opens up about the mistakes, mentors and magic moments that shaped Restrova — and the one thing he would do differently if he started again today.
Sofia Reyes — our sommelier and co-founder — demystifies the two most celebrated Italian reds and explains exactly when to pour each one.
The soufflé has a terrifying reputation. Leila breaks it down into simple, repeatable steps — and reveals the one temperature mistake everyone makes.
Perfectly crispy fish skin is one of the hardest things to achieve at home. James explains the three rules our kitchen lives by — and why moisture is your enemy.
The Restrova Weekly
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