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Ivan e Sergey Berezutsky
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Ugo Alciati
Nino Di Costanzo
Roberta Sudbrack
Enzo Crivella
Sanjay Dwivedi
Fabrizio Mantovani
Mario Batali
Giancarlo Timballo
David Toutain
Isabella Potì
Riccardo Canella
Enrico Buonocore
Massimo Spigaroli
Rafael Peña
Josep Maria Rodriguez Guerola
Massimo Giovannini
Sang Hoon Degeimbre
Andrea Grignaffini
Roger Van Damme
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Andrea Zanin
Giuseppe e Simone Vesi
Dominga Cotarella
Dario Nuti
Aurora Mazzucchelli
Angel León
Gennaro Nasti
Alessandro Dal Degan
Luca Zaccheroni e Omar Casali
Adriano Baldassarre
Marta Scalabrini
Giuseppe Iannotti
Benjamin e Clara Weatherall
Gastón Acurio
Roberto Okabe
Andrea Dopico Cafarelli
Recipes
Recipes
"Che figata"
by
Moreno Cedroni
"Che figata"
by
Moreno Cedroni
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Petite Marmite
by
Davide Scabin
Unroasted guinea fowl
by
Massimo Bottura
Inner landscape
by
Pietro Leemann
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Toro, foie gras powder, freeze dried raspberry
by
Alvin Leung
Saffron risotto with pepper transparency
by
Enrico Bartolini
Cialson with ox tail, anchovy gratin and puntarelle
My sweet vegetables
by
Pietro Leemann
Shellfish ceviche
by
Gastón Acurio
Trifle in a bubble...
Water
by
Gianluca Fusto
Coleseed, colliflower, parsley and smoked cheese
Clam spaghetti
Beef goulash
by
Daniel Canzian
Goat's cheese and honey ravioli
by
Eugenio Pol
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Bread, chocolate, oil and salt
by
Luca Lacalamita
Bygdoy at 3
by
Paolo Lopriore
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Galianos (Gazpacho manchego). Earth and smoke
by
Manolo De La Osa
Celeriac cooked in salt crust
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