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Philip Cranston
Philip Cranston
Bruno Scavo
Martina e Luca Caruso
Cristian e Tomas Torsiello
Paul Pairet
Caterina Ceraudo
Guido Martinetti
Alessandro Gilmozzi
Massimo Bottura
Andrea e Giacomo Besuschio
Luca Zaccheroni e Omar Casali
Silvio Spinelli
Mizukami Riki
Fabrizio Camplone
Dominique Persoone
Alessandro Pipero
Stefano Vola
Will Guidara
Luca Pardini, Edoardo Grassi e Marco Civitelli
Andrea Berton
Lionello Cera
Benjamin e Clara Weatherall
Vesna e Gašper Carman
Renato Bosco
Alfredo Russo
Domenico Di Clemente
Andrea Sinigaglia
Ricard Camarena
Bryce Shuman
Matias Perdomo
Rita Sodi
Oriol Castro, Eduard Xatruch e Mateu Casañas
Pierre Hermé
Riccardo Gaspari
Paolo Piantoni
Yann Duytsche
Angelo Sabatelli
Arrigo Cipriani
Ernesto Iaccarino
Piero, Ugo e Andrea Alciati
Alessandro Dal Degan
Luigi Sartini
Andrew Zimmermann
Valerio Centofanti
Sean Brock
Recipes
Recipes
Char
by
Alfio Ghezzi
Char
by
Alfio Ghezzi
Mixed Boiled Meats (without boiling)
by
Massimo Bottura
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
The four seasons
by
Loretta Fanella
Finally the non-pasta!
by
Pietro Leemann
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
Cuturro enriched with flavours and colours
by
Corrado Assenza
Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme
by
Riccardo Monco and Annie Féolde
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
by
Andoni Luis Aduriz
Boiled meat meatballs, dried tomato purée and chicory
by
Antonia Klugmann
Citrus fruit & shellfish
by
Sergio Dondoli
Suckling lamb shoulder with mountain flowers
by
Paolo Donei
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by
Josean Alija
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
Tongue pastrami, ciauscolo and mustard ice-cream
by
Cristina Bowerman
Dhal and string hoppers
by
Stevie Parle
"Espressa" Pavese soup with saffron pasta timbale
by
Davide Oldani
Sea mousse
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by
Elio Sironi
Burnt oil cream with Banded Dye-murex
by
Carlo Cracco
Carn’e pesce (reference to Gualtiero Marchesi)
by
Daniel Canzian
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
Yellow pumpkin fondue, quail and coffee
by
Riccardo Agostini
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