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Recipes

Egg yolk, olive oil and fried vegetables

LE RICETTE

Egg yolk, olive oil and fried vegetables
by Josean Alija Focaccia
by Claudio e Anna Vicina Maccaronara with two-meat and San Marzano ragoût
by Antonio Pisaniello Mixed nuts and sea asparagus
by Paolo Lopriore Carnaroli tomato and basil
by Christian e Manuel Costardi Vinegar and Honey Sorbet
by Joško Sirk Marinated salmon and foie gras
by Carlo Cracco "Espressa" Pavese soup with saffron pasta timbale
by Davide Oldani

Spaghetti Pizza Margherita
by Davide Scabin Eulogy to the pig
by Roberto Pongolini A sweet "caprese"
by Stefano Baiocco Avocado with tomato powder and olive oil Peppered sweet rice tartlet with blackberries
by Cesare Battisti Petite Marmite
by Davide Scabin Gorgonzola cassata with saffron spicy fruit
by Davide Oldani Baby rosemary pizzas
by Andrea Menichetti

Baked onion with spaghettoni and anchovy sauce
by Davide Scabin Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by Andoni Luis Aduriz Turning point
by Pietro Leemann Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by Marcus Eaves Pizza Express
by Giuseppe Giordano Pasta e potatoes
by Nino Di Costanzo Candied raw artichokes lacquered with rosemary
by Josean Alija Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by Josean Alija
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