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Lucia Sapia
Lucia Sapia
Fabrizia Meroi
Romain Meder
Hervé Fleury
Alberto Piras
Jean-François Dargein
Matthew Orlando
Carlo Cracco
Fabrizio Molteni
Bo Songvisava e Dylan Jones
Franco Pepe
Virgilio Martinez
Dante Sollazzo
Marco Beretta
Mitsuharu Tsumura
Gastón Acurio
Luigi Dell'Amura
Wylie Dufresne
Isaac McHale
Jason Atherton
Antonino Cannavacciuolo
Giuseppe Oliva
Franco Aliberti
Davide Oldani
Brett Graham
Riccardo Monco and Annie Féolde
Simone Bonini
Sauro Ricci
Luca Abbruzzino
Lidia e Joe Bastianich
Andrew Zimmermann
Guido Martinetti
Mariano Guardianelli
Mizukami Riki
Edoardo Sandri e Gabriele Fedeli
Federica Racinelli
Pietro D'Agostino
Gian Luca Forino
Sergio Falaschi
Emanuele Manfroi
Gianni Tarabini
Angelo Biscotti
Matteo Torretta
Fernando Darin
Fabio Rossi
Recipes
Recipes
Beetroot
by
Jordi, Josep e Joan Roca
Beetroot
by
Jordi, Josep e Joan Roca
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by
Josean Alija
Friday pizza
by
Massimo Gatti
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
"Perlina" aubergine cannolo in crunchy pasta, ricotta, cherry tomato and Ragusano DOP
by
Pino Cuttaia
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Partridge breast salad with sultanas and porcini mushrooms
by
Lucio Pompili
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Saffron risotto with pepper transparency
by
Enrico Bartolini
Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
by
Alfio Ghezzi
Sausage and onion
by
Beniamino Bilali
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Anchovies, bitter coffee, orange and pasta
by
Davide Oldani
Check salad
by
Davide Scabin
Friscura aruci
by
Corrado Assenza
Salsify spaghetti, Lardo d’Arnad and white truffle
by
Emmanuel Renaut
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Local rabbit grilled with langoustines from Læsø
by
Paul Cunningham
La riccia
by
Franco Pepe
White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by
Andrea Aprea
Bread, salted butter & raspberry
by
Paolo Lopriore
Oyster marinated with pork face and spinach
by
Jordi Vilà
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Pasta and beans with a mussel emulsion
by
Francesco Sposito
Sections
Sections
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Cuochi a teatro per Federico Fellini
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Alice in gourmetland
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Giovanna a Capo-tavola
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NEWSLETTER
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IT
> Congresso Identità Milano 2020
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