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Recipes
Recipes
Garlic, oil, chili pepper and mint
LE RICETTE
Garlic, oil, chili pepper and mint
by
Elio Sironi
Petite Marmite
by
Davide Scabin
Bocadillo helado amour
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
Time to rest
by
Corrado Assenza
Salad-style…
by
Josean Alija
Baby rosemary pizzas
by
Andrea Menichetti
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Sausage and onion
by
Beniamino Bilali
Bread, salted butter & raspberry
by
Paolo Lopriore
The carrier pigeon
by
Enrico and Roberto Cerea
Mollusc ceviche
by
Gastón Acurio
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by
Alfonso Caputo
"Dirty" cuttlefish, aromatic herbs, cuttlefish liver and sea urchin water-ice
by
Mauro Uliassi
Tongue pastrami, ciauscolo and mustard ice-cream
by
Cristina Bowerman
Linguine with the fifth quarter of squid
by
Marianna Vitale
Cold cream of Idiazabal cheese, roasted tomato sorbet, sprouts salad and rye bread
by
Sergio Humada
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by
Galileo Reposo
3-step extra virgin olive oil process
by
Franco Aliberti
Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by
Peter Brunel
The new Ascolana olive
by
Carmine Calò
Tomato sauce, aromatic herbs and a bed of capers
by
Josean Alija
White fish ceviche with asparagus
by
Gastón Acurio
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
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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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