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Recipes
Recipes
Lemon-scented rice with soya caramelised eel
LE RICETTE
Lemon-scented rice with soya caramelised eel
by
Ugo Alciati
Egg yolk, olive oil and fried vegetables
by
Josean Alija
The new Ascolana olive
by
Carmine Calò
Confit quail with samphire scent, pistachio pesto, Cetara anchovies “colatura” and chards with chili pepper
by
Gennaro Esposito
Dive into the sea
by
Emanuele Scarello
Nikko Spring
Spaghettoni with cod and tomato
by
Niko Romito
Friday pizza
by
Massimo Gatti
...a simple salad
by
Stefano Baiocco
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
2007 version, a mushroom and garlic consommé that becomes a traditional soup
by
Jacques Décoret
Anconetana Cod
by
Moreno Cedroni
Mango&Oysters
by
Sergio Dondoli
Shadow of oil
by
Franco Aliberti
Chicken Livers Pilaf
by
Stevie Parle
Marinated salmon and foie gras
by
Carlo Cracco
Onion absolute with saffron and Grana Padano
by
Niko Romito
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Risotto ca pummarola n’ coppa
by
Daniel Canzian
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Saffron risotto with pepper transparency
by
Enrico Bartolini
Beet and goat cheese tart (broken, inverted), rye and dill
by
Daniel Patterson
Apparent egg
by
Francesco Sposito
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Un risotto per Milano 2011
Roma FOOD&WINE Festival 2013
Ingredient
Name
Bread, salted butter & raspberry
Parmesan rice cream with red beetroot sauce
4.0 Everything began
Pumpkin
Lemon-scented rice with soya caramelised eel
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
Puff of iced seawater
Red mullet whitebait with oregano ice-cream, kombu seaweed and Etna sour cherry syrup
Summary
Green tea tartlet with Navelli saffron prawn and orange salad ice-cream
Mushroom consommé flavoured with garden and forest herbs
Foie Gras Royale ‘ Texture of Corn’
Wild Hare, Chocolate, Watercress and Birch Sap
...a simple salad
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
Pigeon baked in oak ash with cooked must sauce
Soft potato with verbena and roast kidney
Crispy goose leg with foie gras potatoes and scallion
Potato Dumplings with Squab in Guazzetto
Lidia’s Recipe
Vegetable cone with fried fish
Mozzarella-filled squid sandwich
Veal ragout with nitrogen and rice lasagne
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
Sound of the Sea
Crescentina bread for people affected by coeliac disease
Marine choreographies from traditional recipes
The sea, in a clam soup
Flavours of Abruzzo
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
"Che figata"
Fig dessert
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
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