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Recipes
Recipes
Marinated scallops, jerusalem artichoke and truffle
LE RICETTE
Marinated scallops, jerusalem artichoke and truffle
Coscia d'Anatra "Apicius"
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney
by
Igles Corelli
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by
Enrico Crippa
Turnips with sheep yogurt mousse and nasturtian leaves
by
Christian Puglisi
Heirloom carrot Gnocchi
Winter forest scenery (sweet finger food)
by
Yoshihiro Narisawa
Boiled meat meatballs, dried tomato purée and chicory
by
Antonia Klugmann
Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by
Claudio Pregl
Chocolate cake with Swiss chard, yoghurt and asparagus
by
Stefano Baiocco
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
The silence of the woods
by
Daniel Facen
Marinated salmon and foie gras
by
Carlo Cracco
It could be a risotto
by
Matias Perdomo
Tropea Matrioska
by
Davide Scabin
The four seasons
by
Loretta Fanella
Sallad of old cabbage, roasted bone marrow and raw heart, toasts and salt
by
Magnus Nilsson
Smoked beef fillet
by
Vesna e Gašper Carman
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Clam spaghetti
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
Gnudi Verdi
by
Stevie Parle
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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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