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Mauro Petrini
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Elio Sironi
Giuseppe Tentori
Luca Finardi
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Luciano Monosilio
Ashley Palmer Watts
Antonia Klugmann
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Alfio Ghezzi
Recipes
Recipes
Forest floor
by
Loretta Fanella
Forest floor
by
Loretta Fanella
Bread with ricotta
by
Andrea Menichetti
Casserole with potatoes, artichokes, baby onions and wheat cooked in earth
by
Pietro Zito
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
5-spice spaghettini soup
by
Jordi Vilà
Anchovy "plin", pepper essence, Bettelmatt
by
Marta Grassi
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
”Tataki” of capercaillie with caramellized rowanberries. Raw liqourice and carrots from our own garden cooked in it´s own juice. Served with a small liqourice tasting herb salad
by
Björn Frantzén
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Marinated salmon and foie gras
by
Carlo Cracco
Northern Indian prawn curry in a salad
by
Alex Gares
De-structured tiramisù
Fish with onion and black olives
by
Jordi Vilà
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Goat's cheese and honey ravioli
by
Eugenio Pol
Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by
Felice Sgarra
Cannelloni with roebuck and curd with onion and beer cream
by
Riccardo Agostini
Crunchy Black Rice with Green vegetables and Brazil nut milk
by
Alex Atala
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by
Josean Alija
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by
Mauro Uliassi
Dumplings with squill-fishes, artichokes and sweet potato
by
Moreno Cedroni
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