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Recipes
Recipes
Sea urchins in their shells, coriander juice and mandarin cloud
LE RICETTE
Sea urchins in their shells, coriander juice and mandarin cloud
by
Mauro Colagreco
Pumpkin cream, hazelnut and paccheri
by
Gianluca Fusto
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Memories…
by
Franco Aliberti
Veal ragout with nitrogen and rice lasagne
by
Andrea Berton
Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by
Galileo Reposo
Mexican Bubble Cup
So-Riso croccante
by
Andrea Besuschio
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by
Alfonso Caputo
Lampredotto sandwich
by
Valeria Piccini
The silence of the woods
by
Daniel Facen
Coscia d'Anatra "Apicius"
"Espressa" Pavese soup with saffron pasta timbale
by
Davide Oldani
White fish ceviche with asparagus
by
Gastón Acurio
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Fresh pasta parcel stuffed with seafood
Beef goulash
by
Daniel Canzian
Friday pizza
by
Massimo Gatti
Friday squilla mantis
by
Mauro Uliassi
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Delicious wasabi and grapefruit "entré"
by
Pierre Hermé
Soft potato with verbena and roast kidney
by
Enrico Bartolini
Bocadillo helado amour
The wrong Milan
by
Carlo Cracco
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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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