Recipes

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