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Recipes
Recipes
2008 white truffle perfume
LE RICETTE
2008 white truffle perfume
by
Davide Oldani
Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
by
Andrea Mattei
Cacio and Pepper
by
Antonello Colonna
Hand drawn rigatoni with cooked and raw scorpion fish in its ragout
by
Alfonso Caputo
Natural cuttlefish
by
Jordi Vilà
Evolution
by
Alain Chartier
Winter trout
by
Ana Roš
Cuturro enriched with flavours and colours
by
Corrado Assenza
Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by
Igles Corelli
Tripe ravioli
by
Davide Oldani
Herring
Tortelli dei Farnese
by
Filippo Chiappini Dattilo
Coleseed, colliflower, parsley and smoked cheese
Fassona stencil in beer with a four cheese pancake
by
Luigi Taglienti
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by
Janez Bratovž
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
My sweet vegetables
by
Pietro Leemann
Sea Bass and D’O Tapioca Caviar
by
Davide Oldani
Coal flamed tartar of roe deer served with it´s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mälaren and melted animal fat.
by
Björn Frantzén
Crescentina bread for people affected by coeliac disease
by
Massimo Bottura
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Oysters, red beetroot and confit lemon
by
Pascal Barbot
...a simple salad
by
Stefano Baiocco
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
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Recensioni da chef: la pizzeria Giotto di Firenze, raccontata da Ariel Hagen
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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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