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Recipes
Foie Gras Royale ‘ Texture of Corn’
by Sat Bains

Foie Gras Royale ‘ Texture of Corn’
by Sat Bains Crunchy Black Rice with Green vegetables and Brazil nut milk
by Alex Atala Forcello cockerel from the Tetraonide family
by Alessandro Gilmozzi "Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by Tatsuya Iwasaki La riccia
by Franco Pepe Aubergine Parmigiana
by Andrea Berton Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by Andrea Berton Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
by Luigi Taglienti

Dessert: a sweet story
by Ivano Mestriner Geometry... of taste
by Gianluca Fusto Fior di caciotta with seaweed on salt and raw fish crisp
by Alfonso Caputo Peppered sweet rice tartlet with blackberries
by Cesare Battisti Smoked beef fillet
by Vesna e Gašper Carman Soft potato with verbena and roast kidney
by Enrico Bartolini Baked onion with spaghettoni and anchovy sauce
by Davide Scabin Shadow of oil
by Franco Aliberti

Horizontal potato
by Davide Scabin Oyster and parsley champagne Cordicelle with white lamb ragout
by Peppino e Angela Tinari Black and red
by Gualtiero Marchesi Identity
by Gianluca Fusto Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by Janez Bratovž Rigatoni with mastic resin and raw porcini mushrooms
by Carlo Cracco Dates, puntarelle, marinated anchovies and oil butter
by Carlo Cracco
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