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Enzo Coccia
Luigi Scordamaglia
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Recipes
Recipes
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
LE RICETTE
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Morille
Omelette with fine shopped herbs and “panxeta curada”
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by
Josean Alija
Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by
Jacques Décoret
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Carn’e pesce (reference to Gualtiero Marchesi)
by
Daniel Canzian
Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by
Andoni Luis Aduriz
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
Natural cuttlefish
by
Jordi Vilà
Summer trout
by
Ana Roš
Pigeon baked in oak ash with cooked must sauce
by
Fabio Baldassarre
Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by
Igles Corelli
Carnaroli tomato and basil
by
Christian e Manuel Costardi
Potato Dumplings with Squab in Guazzetto
by
Lidia e Joe Bastianich
Beyond the strudel
by
Tatsuya Iwasaki
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
Beetroot
by
Jordi, Josep e Joan Roca
Pigeon breast, pine nut oil mayonnaise, Matcha tea bread
by
Igor Macchia
Crunchy chocolate ball with persimmon, chestnut and velvety beer froth
by
Loretta Fanella
Faux chocolate tofu, warm haddock flakes with pink pepper, baby leeks in soya vinaigrette
by
Frédéric Bau
Different textures of arctic snowgrouse
by
Hans Välimäki
Loška smojka (loška turnip)
by
Vesna e Gašper Carman
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by
Galileo Reposo
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