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Flavours of Abruzzo
LE RICETTE
Flavours of Abruzzo
by
Fabrizio Camplone
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
...a simple salad
by
Stefano Baiocco
Puff of iced seawater
by
Corrado Assenza
Focaccia
by
Claudio e Anna Vicina
Midday in the middle of the vegetable garden
by
Corrado Assenza
Onion dumpling on roast artichokes with smoked ricotta and fresh turnip
by
Janez Bratovž
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by
Antonino Cannavacciuolo
Pickled trout
by
Marta Grassi
Pinzimonio
by
Igor Macchia
De-structured tiramisù
Roasted winter leek with fermented leek juice
Risotto with Cilento dried figs, cod and basil
by
Gennaro Esposito
Sea mousse
Clay baked crosne
by
Peeter Pihel
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Rutabaga with Pork bouillon and Oregano
by
Christian Puglisi
Cacio and Pepper
by
Antonello Colonna
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by
Mauro Uliassi
Shadow of oil
by
Franco Aliberti
Gnudi Verdi
by
Stevie Parle
Macarons glacés
by
Alain Chartier
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
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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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