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Giuliano Baldessari
Giuliano Baldessari
Roberta Sudbrack
Andrea e Giacomo Besuschio
Mark Ladner
Joško Gravner
Wicky Priyan
Silvio Spinelli
Sergio Humada
Jordi Roca
Luca Montersino
Roberto e Fiorella Ghisolfi
Andrea Sinigaglia
Alexandre Gauthier
Camille Lesecq
Andrea Ribaldone
Stefano Callegari
Yann Duytsche
Andrea Canton
Juan Marì e Elena Arzak
Ferran Adrià
Matteo Aloe
Hervé Fleury
Jean-François Piège
Jordi, Josep e Joan Roca
Christophe Felder
Oriol Castro, Eduard Xatruch e Mateu Casañas
Nicola Fossaceca
Alfredo Russo
Pietro Leemann
Ilario Vinciguerra
Enrico Croatti
Mauro Brun e Bruno Rebuffi
Federica Racinelli
Dario Rossi
Gert De Mangeleer
Paolo Lopriore
Frank Rizzuti
Brett Graham
Paolo Donei
Valentina Tepedino
Paul Pairet
Björn Frantzén
Tony Mantuano
Sean Brock
Vittorio Fusari
Recipes
Recipes
Finally the non-pasta!
by
Pietro Leemann
Finally the non-pasta!
by
Pietro Leemann
Winter sun: San Marzano tomato, cow's milk mozzarella, bacon and quail's eggs
by
Beniamino Bilali
Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by
Mauro Colagreco
Taste of fish ravioli with dried perch roe
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
Risotto with burrata and Mediterranean flavourings
by
Nicola e Pierluigi Portinari
Zolla di Certosa
by
Paolo Lopriore
Crunchy Black Rice with Green vegetables and Brazil nut milk
by
Alex Atala
Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter
by
Philippe Léveillé
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Egg and cauliflower
by
Antonia Klugmann
Like a tuna, tomato, lettuce and mayonnaise snack
by
Luca Landi
Pohorje beef "sandwich"
by
Tomaž Kavcic
Bronze drawn spaghetti, cacio, pepper, juniper and chocolate
by
Enrico Crippa
Oyster and parsley champagne
Beetroot risotto, Franciacorta sauce and Grana cheese
by
Gualtiero Marchesi
Instant carrot stock
by
Paolo Lopriore
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by
Josean Alija
Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by
Marcus Eaves
Apparent egg
by
Francesco Sposito
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
by
Filippo Gozzoli
Tropea Matrioska
by
Davide Scabin
Coscia d'Anatra "Apicius"
by
Davide Oldani
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by
Galileo Reposo
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