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Andrea Migliaccio

GLI CHEF

Andrea Migliaccio Chiara Patracchini Enrico Croatti Davide Cassi Cinzia Cinzia De Lauri e Sara Nicolosi Leonor Espinosa Lucia De Prai Pierluigi Roscioli Jason Atherton Michele Rotondo Pierre e Michel Troisgros Gaetano Trovato Titti Traina Mizukami Riki Donato Ascani

Livia, Alfonso e Mario Iaccarino Lucca Cantarin Pier Giorgio e Luca Parini Catia Uliassi Matteo Pisciotta Miguel de la Cruz Isaac McHale Mariella Organi Anisia Cafiero e Pasquale De Biase David Toutain Marco Radicioni Riccardo Canella Emanuele Mennella Pietro D'Agostino Giuseppe Amato

Sauro Ricci Benjamin e Clara Weatherall Andrea Sinigaglia Lello Ravagnan Jeff Katz Dario Rossi Paolo Parisi Daniel Facen Enrico Panero Michael Anthony Roberta Merolli e Giovanni Solofra Mattia e Alessio Spadone Isabella Potì Ezio Indiani Niimori Nobuya
Recipes

Recipes

Truffle delicacy of pear Macaé

LE RICETTE

Truffle delicacy of pear Macaé
by Thierry Bridron Garlic, oil, chili pepper and mint
by Elio Sironi Foil-baked rice
by Enrico Bartolini Pike cube in inverted toast
by Emmanuel Renaut Cebiche caliente
by Gastón Acurio Game of 4 flavours + 1
by Alessandro Negrini e Fabio Pisani Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
by Alfio Ghezzi The new Ascolana olive
by Carmine Calò

Yellow pumpkin risotto stirred with butter made using its seeds
by Simone Salvini Mutton and onion textures
by Sat Bains Mollusc ceviche
by Gastón Acurio Cold cream of Idiazabal cheese, roasted tomato sorbet, sprouts salad and rye bread
by Sergio Humada Fish soup with molluscs and cavatelli
by Mauro Uliassi Gorgonzola cassata with saffron spicy fruit
by Davide Oldani Earth Marine choreographies from traditional recipes
by Moreno Cedroni

Like a tuna, tomato, lettuce and mayonnaise snack
by Luca Landi Memories…
by Franco Aliberti Natural cuttlefish
by Jordi Vilà Coscia d'Anatra "Apicius" 4.0 Everything began
by Gianluca Fusto 2008 white truffle perfume
by Davide Oldani Aubergine Parmigiana
by Andrea Berton Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by Maria Josè San Román
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Latest articles published

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The dining room of The Jane. Credits Pieter D'Hoop

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Francesco Mazzei at the kitchen pass

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Francesco Mazzei: from London to Malta

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Photo credits @Hazel Thompson

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