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Sarah Minnick
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Recipes
Recipes
Vinegar and Honey Sorbet
by
Joško Sirk
Vinegar and Honey Sorbet
by
Joško Sirk
Boiled meat meatballs, dried tomato purée and chicory
by
Antonia Klugmann
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Sprat
by
Massimo Bottura
White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by
Andrea Aprea
Crescentina bread for people affected by coeliac disease
by
Massimo Bottura
Muhu hapurokk
by
Peeter Pihel
Rose goat
by
Paolo Lopriore
Egg yolk, olive oil and fried vegetables
by
Josean Alija
Roasted winter leek with fermented leek juice
Char-grilled red prawns, yoghurt and fresh coriander
by
Carlo Cracco
Pickled trout
by
Marta Grassi
Oh my dear planet
by
Pietro Leemann
Oysters, red beetroot and confit lemon
by
Pascal Barbot
Pigeon breast, pine nut oil mayonnaise, Matcha tea bread
by
Igor Macchia
Truffle delicacy of pear Macaé
by
Thierry Bridron
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Marinated salmon and foie gras
by
Carlo Cracco
Sea mousse
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Dessert: a sweet story
by
Ivano Mestriner
Apple cooked in beer with honey meringue and ice-cream
by
Loretta Fanella
S. Egidio community bread
by
Pierluigi Roscioli
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Guide 2019
NEWSLETTER
Identità Golose
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Identità Milano 2020
03-05 July 2020
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