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Denis Lovatel
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Rafael Peña
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Recipes
Recipes
Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
LE RICETTE
Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
by
Filippo Chiappini Dattilo
Roast teal, teal "civet", oysters, seaweed and seeds
by
Mauro Uliassi
Risotto with Annurca apples and powdered Pantelleria capers
by
Ilario Vinciguerra
Extra virgin olive oil millefeuille with potato and ricotta mousse on quince jelly and praline almonds
by
Felice Sgarra
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme
by
Riccardo Monco and Annie Féolde
Veal udder, spicy fruit and Italian beer froth
by
Davide Oldani
Smoked beef fillet
by
Vesna e Gašper Carman
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Maccheroni Soufflé
by
Giuseppe Rambaldi
Tail "alla vaccinara"
by
Valeria Piccini
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
Under the tree: winter venison and hare
by
Alessandro Gilmozzi
Shellfish ice-cream on pistachio and coconut cream with potato scales and olive oil
by
Janez Bratovž
Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by
Janez Bratovž
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
“Strachin” millefeuille
Linguine with the fifth quarter of squid
by
Marianna Vitale
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Garlic, oil, chili pepper and mint
by
Elio Sironi
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
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