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Paolo Brunelli
GLI CHEF
Paolo Brunelli
Salvatore e Francesco Salvo
Alessandro Tomberli
Isaac McHale
José Avillez
Luigi Buonansegna
Enrico and Roberto Cerea
Gennaro Nasti
Simone Rodolfi
Simone Bonini
Josep Roca
Sang Hoon Degeimbre
Aitor Arregi
Diletta Zenna
Simone Salvini
Antonello Maietta
Eugenio Boer
Antonio Bachour
Mario Peqini
Daniel Humm
Will Goldfarb
Andrea Migliaccio
Roberto Petza
Rodrigo Oliveira
Gennaro Esposito
Gianluca Fusto
Valeria Piccini
Pietro Zito
Joxe Mari Aizega
Riccardo Gaspari
José del Castillo
Maico Campilongo e Kristjan D'Angelo
Mathias Dahlgren
Massimo Giovannini
Michelangelo Mammoliti
Julia Scavo
Christoforos Peskias
Francesco Ballico
Wylie Dufresne
François Daubinet
Marco Bolasco
Giancarlo Timballo
Matthew Orlando
Roberto Pongolini
Claudio e Anna Vicina
Recipes
Recipes
Bread with ricotta
LE RICETTE
Bread with ricotta
by
Andrea Menichetti
Maccheroni Soufflé
by
Giuseppe Rambaldi
Roasted winter leek with fermented leek juice
Summary
by
Corrado Assenza
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Cuttlefish "Risotto"
by
Ivano Mestriner
Pizza Express
by
Giuseppe Giordano
"Che figata"
by
Moreno Cedroni
Cold cream of Idiazabal cheese, roasted tomato sorbet, sprouts salad and rye bread
by
Sergio Humada
Super tartare
by
Marco Stabile
Cuttlefish dumpling with white fennel cream, summer truffle and cuttlefish ink carbon
by
Pino Cuttaia
Special relationship
by
Pietro Leemann
Coal flamed tartar of roe deer served with it´s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mälaren and melted animal fat.
by
Björn Frantzén
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot
Fish With Açaí
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
Cod and hare
by
Moreno Cedroni
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
Roast rack of suckling piglet glazed with coffee and cocoa bean honey, puréed lambs lettuce roots, chicory roots and gentian roots, coffee and gianduia
by
Enrico Crippa
Vegetable cone with fried fish
by
Heinz Beck
Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by
Andrea Berton
Curly strudel with custard ice-cream
by
Iside De Cesare
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by
Galileo Reposo
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
Sections
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Shake & shock
Pollino Cocktail Camp 2025: tra boschi e botaniche, il foraging dei bartender
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IG2024: the disobedience
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Simone Salvini
Simone Salvini
GLI ARTICOLI DELL'AUTORE
26-07-2015 | 12:00
Eggless, at last
14-12-2014
Dark chocolate torroncini
01-11-2014
Cauliflower and Roman cabbage couscous
24-05-2014
Gluten free pasta and lentils
30-04-2014
Almond fermentation
06-04-2014
Rome-Bombay mix
22-01-2014
Vegan tiles
17-11-2013
A focaccia uniting two worlds
29-10-2013
Camomile and cardamom
14-10-2013
Piedmontese hummus
09-09-2013
Scrambled tofu
27-08-2013
Steamed green tea rolls
10-08-2013
An Ayurvedic gazpacho
10-07-2013
Ethereal vermicelli
07-06-2013
Beans and cardamom
09-05-2013
Discovering
pakora
06-03-2013
Vegan pastry-making
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