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Recipes

Recipes
Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by Josean Alija

Black olive ash with aromatic and woodland herbs scented casein and makil-gozo ice-cream
by Josean Alija The new Ascolana olive
by Carmine Calò Super tartare
by Marco Stabile Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by Claudio Sadler The beetroot
by Lorenzo Cogo 2008 white truffle perfume
by Davide Oldani Oyster and parsley champagne White fish ceviche with asparagus
by Gastón Acurio

Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by Davide Oldani Oyster, cauliflower and Champagne
by Antonino Cannavacciuolo Soil Soup (Richard's soil)
by Yoshihiro Narisawa Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
by Filippo Gozzoli Green apple “tajarin” with pepper and blackcurrant purée
by Pier Bussetti Fish with onion and black olives
by Jordi Vilà Fish soup with molluscs and cavatelli
by Mauro Uliassi Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by Andoni Luis Aduriz

Lentil Today
by Corrado Assenza Clay baked crosne
by Peeter Pihel Check salad
by Davide Scabin Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by Mauro Colagreco Choux puffs with extra virgin olive oil, pepper and parsley
by Andrea Berton Maccheroni Soufflé
by Giuseppe Rambaldi Salmon spinosini
by Moreno Cedroni Sea snail with Wakame and tangerine foam
by Alex Atala
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