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Paolo Brunelli
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Claudio Pregl
Nicola Fossaceca
Angelo Corvitto
Oliver Glowig
Enrico Crippa
Roberto e Fiorella Ghisolfi
Andrea Dopico Cafarelli
Recipes
Recipes
Yellow pumpkin fondue, quail and coffee
LE RICETTE
Yellow pumpkin fondue, quail and coffee
by
Riccardo Agostini
Pasta e potatoes
by
Nino Di Costanzo
S. Egidio community bread
by
Pierluigi Roscioli
Soil Soup (Richard's soil)
by
Yoshihiro Narisawa
Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by
Antonino Cannavacciuolo
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Marinated salmon and foie gras
by
Carlo Cracco
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
“Marinara” mussels
by
Carlo Cracco
Sardine with anchovy butter and walnut rye bread
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Roasted winter leek with fermented leek juice
Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by
Gian Pietro e Giorgio Damini
Gently cooked pork breast, orange and wasabi sauce
by
Mauro Colagreco
Carnaroli riso(co)tto with almond milk, saffron, Malvasia delle Lipari and candied orange
by
Accursio Craparo
Cuttlefish essence, cuttlefish liver emulsion and black borage
by
Gennaro Esposito
Mixed nuts and sea asparagus
by
Paolo Lopriore
Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by
Björn Frantzén
It could be a risotto
by
Matias Perdomo
Cod risotto, Grana Padano and Sicilian navel oranges
by
Matteo Pisciotta
Cod fish with rice
Sudden delights
by
Christophe Felder
Roast teal, teal "civet", oysters, seaweed and seeds
by
Mauro Uliassi
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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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