Recipes

piatto simbolo di Identità Milano 2012

Bread, salted butter & raspberry

Parmesan rice cream with red beetroot sauce

4.0 Everything began

Pumpkin

Lemon-scented rice with soya caramelised eel

Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes

Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup

Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks

Puff of iced seawater
Red mullet whitebait with oregano ice-cream, kombu seaweed and Etna sour cherry syrup

Summary
Green tea tartlet with Navelli saffron prawn and orange salad ice-cream

Mushroom consommé flavoured with garden and forest herbs

Foie Gras Royale ‘ Texture of Corn’

Wild Hare, Chocolate, Watercress and Birch Sap

...a simple salad

Savoy cabbage emulsion with veal bone-marrow and anchovies with ash

Pigeon baked in oak ash with cooked must sauce

Soft potato with verbena and roast kidney

Crispy goose leg with foie gras potatoes and scallion

Potato Dumplings with Squab in Guazzetto
Lidia’s Recipe

Vegetable cone with fried fish

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The good Sardinia at Cucina.eat

In Cagliari a multifunctional space (wine bar, shop, bookshop...) offers excellent bistronomy by Ladu-Vitale

Francesco Vitale, Mauro Ladu,Â Alessandra Meddi: the trio at Â Cucina.eatÂ in Cagliari

Francesco Vitale, Mauro Ladu, Alessandra Meddi: the trio at Cucina.eat in Cagliari

Read | 22-08-2017 | 07:00 | Carlo Passera | Carlo Mangio

Zonfa and a surprising parmigiana

In L’Aquila, at Magione Papale, the chef presents a special risotto: when closing your eyes, it has all the scents of the aubergine-based dish

Ad occhi chiusi Parmigiana di melanzane, the extraordinary risotto byÂ William Zonfa atÂ Magione PapaleÂ in L'Aquila

Ad occhi chiusi "Parmigiana di melanzane", the extraordinary risotto by William Zonfa at Magione Papale in L'Aquila

Read | 21-08-2017 | 07:00 | Paolo Marchi | Affari di Gola di Paolo Marchi

There’s a Tavern on the port of Tricase

The Coppola brothers run a lovely osteria salentina cum pizzeria and fishmonger on the Adriatic sea

A detail ofÂ Taverna del portoÂ in Tricase Porto, Salento. A table perfect for waiting for a latecomer. Or if youâ€™re the one whoâ€™s early

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

Read | 18-08-2017 | 16:30 | Paolo Marchi | Cibi Divini

Cortile Arabo, Sicily to the south of Tunis

In fascinating Marzamemi, chef Massimo Giaquinta presents the Mediterranean Sea with wisdom and a few exotic tricks

Bread at Cortile AraboÂ in Marzamemi: made with flour from ancient Sicilian wheat varieties

Bread at Cortile Arabo in Marzamemi: made with flour from ancient Sicilian wheat varieties

Read | 18-08-2017 | 07:00 | Stefania Lattuca | Dall'Italia

Mauro the Wise

A chat after a great dinner at Uliassi’s: speaking about Romito, Bottura, Cedroni... And the future of Italian cuisine

Mauro Uliassi

Read | 17-08-2017 | 07:00 | Carlo Passera | Carlo Mangio