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Beetroot gnocchi, Savoy herb gateau, Grana Padano
by Emmanuel Renaut

Beetroot gnocchi, Savoy herb gateau, Grana Padano
by Emmanuel Renaut Friday squilla mantis
by Mauro Uliassi 2008 white truffle perfume
by Davide Oldani Garlic, oil, chili pepper and mint
by Elio Sironi Veal fillet “Raviolo” with bone marrow
by Emanuele Scarello Mediterranean fresco
by Tatsuya Iwasaki Beef goulash
by Daniel Canzian Sweet ravioli

Mozzarella-filled squid sandwich
by Heinz Beck Suggestion of a spicy roast duck stew with fennel and olives
by Luca Landi 2007 version, a mushroom and garlic consommé that becomes a traditional soup
by Jacques Décoret Turning point
by Pietro Leemann 5-spice spaghettini soup
by Jordi Vilà The beetroot
by Lorenzo Cogo Smoked beef fillet
by Vesna e Gašper Carman Wild Hare, Chocolate, Watercress and Birch Sap
by Sat Bains

Two millimetres of polenta
by Emmanuel Renaut Cuttlefish "Risotto"
by Ivano Mestriner Essence
by Niko Romito Winter trout
by Ana Roš Potato Dumplings with Squab in Guazzetto
by Lidia e Joe Bastianich Ragusano cheese ice-cream with chocolate shortbread
by Corrado Assenza Chocolate cake with Swiss chard, yoghurt and asparagus
by Stefano Baiocco Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by Galileo Reposo
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