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Stefano Deidda

GLI CHEF

Stefano Deidda Andrea Canton Edoardo Sandri e Gabriele Fedeli Francesco Cerea Sergio Motta René Redzepi Christian Milone Veruschka B. and Roberto Jr. Wirth Attias Tarlao Marc Vetri Aimo e Nadia Moroni Giuseppe Li Rosi Giovanni Ricciardella Nicola Fossaceca Davide Di Fabio

Jeff Katz Roberta Garibaldi Antonio Biafora Oriol Balaguer Eric Ezechieli Andreas Caminada Dario Rossi Anthony Genovese Solaika Marrocco Pietro Zito Massimiliano Prete Franco Chialva Giuliano Baldessari Luigi Dell'Amura Denis Lovatel

Nicola Dell'Agnolo Simona Carmagnola Ferran Adrià Jonny Lake Carlo Cracco Chiara Pavan Andrea Migliaccio Eugenio Boer Gioacchino Bonsignore Sergio Dondoli Alex Gares Davide Guidara Marco Beretta Giuseppe Amato Luigi Acciaio e Jessica Tomaino
Recipes

Recipes

“Smoked” rice with broccoli and clams

LE RICETTE

“Smoked” rice with broccoli and clams Cod crème brûlée Pike cube in inverted toast Pigeon breast, pine nut oil mayonnaise, Matcha tea bread Summary Roast teal, teal "civet", oysters, seaweed and seeds Lemon-scented rice with soya caramelised eel Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil

Sweet ravioli Montanara For the pizza dough "Mastunicola" New version of a Vichy effervescent pastille Rutabaga with Pork bouillon and Oregano Soft polenta gnocchi with minced beef and almond sauce Burnt oil cream with Banded Dye-murex

Sweet and acid pomegranate with chirimoya ice-cream Natural cuttlefish Roots cooked in burning charcoal, leafs that has never seen the light of day, sheeps cream whisked with a vinegar fermented beer, dried cods roe, oregano from last summer Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt Taste of fish ravioli with dried perch roe Cod and hare Macarons glacés Playing with consistency
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