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Juan Marì e Elena Arzak

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Juan Marì e Elena Arzak Ferran Adrià Michael Anthony Gianfranco Pascucci Enrico Pierri Fabrizio Molteni Tony Nicolini Kei Kobayashi Mariella Organi Julia Scavo Luigi Dell'Amura Heston Blumenthal Gianfrancesco Cutelli Mizukami Riki Giuseppe Li Rosi

Sunny Menon Riccardo Agostini Carla Ferrari Andrea Sinigaglia Claudio e Anna Vicina Zuo Cuibig Patrick Pistolesi Ferdinando Martinotti Cristiana Romito Matteo Casone Maxime Meilleur Gino Fabbri Eugenio Signoroni Mauro Brun e Bruno Rebuffi Yann Duytsche

Ermanno Zanini Philippe Léveillé Agostino Perrone and Giorgio Bargiani Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza Mark Ladner Rossella Cerea Nicola Olivieri Enrique Dacosta Pierluigi Roscioli Alberto Bettini Ana Roš Daniel Canzian Gaetano Trovato Anthony Genovese Cristoforo Trapani
Recipes

Recipes

“Marinara” mussels

LE RICETTE

“Marinara” mussels
by Carlo Cracco Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)
by Elio Sironi Mozzarella-filled squid sandwich
by Heinz Beck Rigatoni with mastic resin and raw porcini mushrooms
by Carlo Cracco 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 Spaghetti with tomato, lemon rind and goat's cheese
by Elio Sironi Apparent egg
by Francesco Sposito Carn’e pesce (reference to Gualtiero Marchesi)
by Daniel Canzian

Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by Alfonso Caputo Salsify spaghetti, Lardo d’Arnad and white truffle
by Emmanuel Renaut Tomato sauce, aromatic herbs and a bed of capers
by Josean Alija Cod risotto, Grana Padano and Sicilian navel oranges
by Matteo Pisciotta Char-grilled red prawns, yoghurt and fresh coriander
by Carlo Cracco White turnip, buffalo ricotta and puntarelle cannolo, langoustines and their consommé
by Andrea Aprea Cod and hare
by Moreno Cedroni Cloud of pennyroyal with asparagus and sesame
by Stefano Baiocco

For the pizza dough
by Simone Padoan Focaccia
by Claudio e Anna Vicina Roast Sambucano lamb, fresh goat's cheese and Swiss chard
by Enrico Crippa Italian foie gras with anchovy ice-cream
by Luigi Taglienti Roast tripe
by Davide Oldani Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper
by Gennaro Esposito Clam tagliolini
by Moreno Cedroni Glass of green apple water
by Alain Chartier
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Francesco Mazzei at the kitchen pass

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Identità Web S.r.l, con sede in Milano, Corso Magenta 46, P.IVA 07845670962, email info@identitaweb.it, è proprietaria, ideatrice e sviluppatrice della piattaforma internet di cui al sito www.identitagolose.it ed è editrice della testata giornalistica “Identità Golose Web - ”, registrazione Tribunale di Milano n. 32 del 31 gennaio 2018, Direttore Responsabile: Paolo Marchi