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Recipes

Recipes
Cannelloni with roebuck and curd with onion and beer cream
by Riccardo Agostini

Cannelloni with roebuck and curd with onion and beer cream
by Riccardo Agostini Carbonara sauce, bacon, black pepper and spooned pasta
by Davide Oldani Mixed puffed rice
by Enrico Bartolini Sallad of old cabbage, roasted bone marrow and raw heart, toasts and salt
by Magnus Nilsson Fish with onion and black olives
by Jordi Vilà Absolute Synthesis
by Corrado Assenza Riso carnaroli alla zucca mantecato al Grana Padano stravecchio, riduzione di aceto balsamico e polvere di amaretti
by Christian e Manuel Costardi Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by Alfonso Caputo

Herb tortelli in a double reduction
by Enrico Bartolini Turnips with sheep yogurt mousse and nasturtian leaves
by Christian Puglisi Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by Claudio Sadler Marinated scallops, jerusalem artichoke and truffle Country simplicity
by Corrado Assenza Botrytis Cinerea Cream of beans and mixed pasta
by Gualtiero Marchesi La riccia
by Franco Pepe

Tagliatelle with langoustines
by Niko Romito Mullet sandwich with oyster mayonnaise
by Emanuele Scarello Coscia d'Anatra "Apicius"
by Davide Oldani Muhu hapurokk
by Peeter Pihel Consommé-gelé of mussels, escabeche and crispy bomb rice
by Paco Morales Fish With Açaí Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by Andrea Berton Oyster, cauliflower and Champagne
by Antonino Cannavacciuolo
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