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Recipes
Recipes
Fish with onion and black olives
LE RICETTE
Fish with onion and black olives
by
Jordi Vilà
Cod in crust with spring onions, lentils and crispy bacon
by
Paco Morales
Trenette, anchovies and bonito
by
Enrico Panero
Clam spaghetti
Arctic cloudberries HV
by
Hans Välimäki
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Glass of green apple water
by
Alain Chartier
S. Egidio community bread
by
Pierluigi Roscioli
Cold cream of Idiazabal cheese, roasted tomato sorbet, sprouts salad and rye bread
by
Sergio Humada
Tribute to Pirangi (little village near Sao Paolo)
by
Rodrigo Oliveira
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Playing with consistency
by
Corrado Assenza
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
Mandarin ice, kumquat, angostura bitters
by
Daniel Patterson
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by
Mauro Uliassi
Bread, salted butter & raspberry
by
Paolo Lopriore
D’O white truffle fritter
by
Davide Oldani
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce and parsley
by
Moreno Cedroni
Risotto alla livornese secondo Matteo Torretta
by
Matteo Torretta
Peppered sweet rice tartlet with blackberries
by
Cesare Battisti
Cuttlefish gnocchi, broccoli juice, Romanesco broccoli and Taggiasca olive oil
by
Andrea Berton
Baby rosemary pizzas
by
Andrea Menichetti
Mocofava with special ciccioli
by
Rodrigo Oliveira
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Un risotto per Milano 2011
Roma FOOD&WINE Festival 2013
Ingredient
Name
Bread, salted butter & raspberry
Parmesan rice cream with red beetroot sauce
4.0 Everything began
Pumpkin
Lemon-scented rice with soya caramelised eel
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
Puff of iced seawater
Red mullet whitebait with oregano ice-cream, kombu seaweed and Etna sour cherry syrup
Summary
Green tea tartlet with Navelli saffron prawn and orange salad ice-cream
Mushroom consommé flavoured with garden and forest herbs
Foie Gras Royale ‘ Texture of Corn’
Wild Hare, Chocolate, Watercress and Birch Sap
...a simple salad
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
Pigeon baked in oak ash with cooked must sauce
Soft potato with verbena and roast kidney
Crispy goose leg with foie gras potatoes and scallion
Potato Dumplings with Squab in Guazzetto
Lidia’s Recipe
Vegetable cone with fried fish
Mozzarella-filled squid sandwich
Veal ragout with nitrogen and rice lasagne
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
Sound of the Sea
Crescentina bread for people affected by coeliac disease
Marine choreographies from traditional recipes
The sea, in a clam soup
Flavours of Abruzzo
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
"Che figata"
Fig dessert
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
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