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Roberto Petza
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Recipes
Recipes
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
LE RICETTE
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by
Felice Sgarra
Burnt oil cream with Banded Dye-murex
by
Carlo Cracco
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Choux puffs with extra virgin olive oil, pepper and parsley
by
Andrea Berton
It could be a risotto
by
Matias Perdomo
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
La vie en rose
by
Sang Hoon Degeimbre
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Blood pudding and popped buckwheat
4.0 Everything began
by
Gianluca Fusto
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
Absolute Synthesis
by
Corrado Assenza
Lentil Today
by
Corrado Assenza
Rice cremino
by
Enrico Bartolini
“Wedded” fish soup
by
Gennaro Esposito
Chocolate
by
Heinz Beck
Risotto with red turnips, crunchy jerusalem artichoke and watercress
by
Cesare Battisti
Pigeon baked in oak ash with cooked must sauce
by
Fabio Baldassarre
Smoked beef fillet
by
Vesna e Gašper Carman
Roots cooked in burning charcoal, leafs that has never seen the light of day, sheeps cream whisked with a vinegar fermented beer, dried cods roe, oregano from last summer
by
Magnus Nilsson
Smoked caviar and iced zabaione
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