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Bo Songvisava e Dylan Jones
GLI CHEF
Bo Songvisava e Dylan Jones
Simon Press
Paul Cunningham
Mark Welker
Sergio Capaldo
Mark Ladner
Mattia e Alessio Spadone
Poul Andrias Ziska
Luciano Monosilio
Diego Rossi
Jean-François Piège
Benjamin e Clara Weatherall
Franck Cerutti
Fatmata Binta
Oliver Glowig
Giorgio Caruso
Alberto Gipponi
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Angelica Giannuzzi
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Christian Milone
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Alessandro Roscioli
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Federica Racinelli
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Marcello Corrado
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Roberta Pezzella
Vania Ghedini
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Ilario Vinciguerra
José Avillez
Jonathan Tam
Davide Cassi
Gino Sorbillo
Ricard Camarena
Daniel Patterson
Damiano e Giovanni Nigro
Clare Smyth
Recipes
Recipes
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
LE RICETTE
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt
by
Mehmet Gürs
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
“Marinara” mussels
by
Carlo Cracco
Game of 4 flavours + 1
by
Alessandro Negrini e Fabio Pisani
Focaccia
by
Claudio e Anna Vicina
Mullet, foie gras and Jerusalem artichoke
by
Enrico Panero
Rice cremino
by
Enrico Bartolini
Mozzarella-filled squid sandwich
by
Heinz Beck
Partridge breast salad with sultanas and porcini mushrooms
by
Lucio Pompili
Whelks, gialet beans and baby spinach
by
Antonia Klugmann
Cuturro enriched with flavours and colours
by
Corrado Assenza
Tripe ravioli
by
Davide Oldani
Caramel puff with a hint of coffee, almond water and extra virgin oil ice-cream
by
Franco Aliberti
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Steemed Leeks from last summer, curdled milk and sage salt
by
Magnus Nilsson
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Winter trout
by
Ana Roš
Braised beef cheek, oyster, seaweed and sprouts
by
Sat Bains
Sweet pizza
by
Corrado Assenza
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Mixed Boiled Meats (without boiling)
by
Massimo Bottura
Salsify spaghetti, Lardo d’Arnad and white truffle
by
Emmanuel Renaut
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
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