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Antonello Maietta

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Antonello Maietta Jordi Herrera Michele Rotondo Ascanio Brozzetti Cristiano Tomei Angelo Rumolo Jacques Décoret Jean-François Dargein Paolo Lorenzoni Marco Bizzarri Gabriele Dani Fulvio Pierangelini Sophie Lair-Costet Luca Fantin Nazario Biscotti

Zuo Cuibig Riccardo Antoniolo Giuseppe Oliva Federica Scolta Beniamino Bilali Lello Ravagnan Antonella Clerici Sauro Ricci Cristian Marasco Tommaso Zoboli Fabio Baldassarre Salvatore e Francesco Salvo Sanjay Dwivedi Alessandro Negrini e Fabio Pisani Missy Robbins

Marcos Di Battista Dario Pandolfo Romain Meder Cesare Battisti Enrico Baronetto Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza Alberto Gipponi Gastón Acurio Teo Musso Dominique Crenn Massimiliano Blasone Hervé Fleury Enrico Pierri Antonio Borruso Sean Brock
Recipes

Recipes

Veal ragout with nitrogen and rice lasagne

LE RICETTE

Veal ragout with nitrogen and rice lasagne
by Andrea Berton Summary
by Corrado Assenza Pickled trout
by Marta Grassi Hand drawn spaghetti with tomato fillet
by Alfonso Caputo “Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy salt
by Gennaro Esposito Ravioli flavoured with lavender, nutmeg and almond
by Aurora Mazzucchelli Sweet pizza
by Corrado Assenza Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by Josean Alija

Tongue pastrami, ciauscolo and mustard ice-cream
by Cristina Bowerman Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by Elio Sironi Crunchy Black Rice with Green vegetables and Brazil nut milk
by Alex Atala Dhal and string hoppers
by Stevie Parle Wild Hare, Chocolate, Watercress and Birch Sap
by Sat Bains Fior di caciotta with seaweed on salt and raw fish crisp
by Alfonso Caputo Ancestral pleasure, contemporary execution
by Corrado Assenza Foil-baked rice
by Enrico Bartolini

Clam tagliolini
by Moreno Cedroni D’O white truffle fritter
by Davide Oldani Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by Marcus Eaves Pasta and helium
by Alfonso Caputo Linguine with the fifth quarter of squid
by Marianna Vitale Clay baked crosne
by Peeter Pihel Spaghettoni with cod and tomato
by Niko Romito Bronze drawn spaghetti, cacio, pepper, juniper and chocolate
by Enrico Crippa
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Latest articles published

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