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Gennaro Nasti

Gennaro Nasti Stefano Ghetta Aldo Zivieri Hans Välimäki Andrea Paternoster Leonardo Di Carlo Filippo Gozzoli Camille Lesecq Gino Pesce and Patrizia Ronca Manuele Senis Antonio Cappadonia Gianluca Fusto Christian e Manuel Costardi Pieter Lonneville Iside De Cesare

Alain Ducasse Luigi Taglienti Alberto Morello Filippo Chiappini Dattilo Peter Brunel Daniel Canzian Fulvio Pierangelini Luca Montersino Chiara Patracchini Isaac McHale Paul Liebrandt Simone Tondo Maria Josè San Román Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza Gennaro Esposito

Josep Roca Shane Osborn Paul Cunningham Vito Mollica Simone Zanoni Mattia e Alessio Spadone Daniel Berlin Beppe Allegretta Stefano Callegari Kei Kobayashi Carlo Liuzzi Luciano Alberti Niko Romito Philippe Léveillé Sat Bains
Recipes

Recipes
Rutabaga with Pork bouillon and Oregano
by Christian Puglisi

Rutabaga with Pork bouillon and Oregano
by Christian Puglisi Delicious wasabi and grapefruit "entré"
by Pierre Hermé Cream of celery, black truffle and cheese fondue
by Pascal Barbot Botrytis Cinerea Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by Janez Bratovž The silence of the woods
by Daniel Facen Roots cooked in burning charcoal, leafs that has never seen the light of day, sheeps cream whisked with a vinegar fermented beer, dried cods roe, oregano from last summer
by Magnus Nilsson Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
by Claudio Sadler

Head mackerel and ALL BEER AHEAD
by Luigi Taglienti Coscia d'Anatra "Apicius"
by Davide Oldani Rose goat
by Paolo Lopriore It could be a risotto
by Matias Perdomo Cod with cold horseradish, apples and pickled cucumber
by Daniel Berlin Autumn risotto
by Aurora Mazzucchelli Pickled cod with onion, Annurca apple and fig molasses
by Gennaro Esposito Risotto with Annurca apples and powdered Pantelleria capers
by Ilario Vinciguerra

Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by Claudio Sadler Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by Alfonso Caputo Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by Galileo Reposo Friscura aruci
by Corrado Assenza Hand drawn spaghetti with tomato fillet
by Alfonso Caputo Soil Soup (Richard's soil)
by Yoshihiro Narisawa Milk curd, “D’O” caviar and golden pear
by Davide Oldani Breadsticks on a sheet of salt
by Tomaž Kavcic
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