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Philippe Léveillé
Niko Romito
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Claudio e Anna Vicina
Norbert Niederkofler
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Stefano Ghetta
Gualtiero Marchesi
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Carmine Calò
Davide Scabin
Fabio Abbattista
Ryan Clift
Angelica Giannuzzi
Denny Imbroisi
Ferdinando Martinotti
Tommaso Cannata
Recipes
Recipes
Local rabbit grilled with langoustines from Læsø
LE RICETTE
Local rabbit grilled with langoustines from Læsø
by
Paul Cunningham
Oh my dear planet
by
Pietro Leemann
Crunchy Black Rice with Green vegetables and Brazil nut milk
by
Alex Atala
After fishing
by
Daniel Facen
Spaghetti alla Carbonara in sweet-savoury communication
by
Andrea Berton
Sweet and acid pomegranate with chirimoya ice-cream
by
Maria Josè San Román
Tongue pastrami, ciauscolo and mustard ice-cream
by
Cristina Bowerman
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Clay baked crosne
by
Peeter Pihel
Beyond the strudel
by
Tatsuya Iwasaki
Friday squilla mantis
by
Mauro Uliassi
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
Black cod, savoy cabbage and foie gras
by
Enrico Crippa
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Ravioli flavoured with lavender, nutmeg and almond
by
Aurora Mazzucchelli
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Rice with Sichuan pepper, ginger and anchovies
by
Carlo Cracco
Cold fusion
by
Giuseppe Rambaldi
Herring
Saffron risotto with pepper transparency
by
Enrico Bartolini
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by
Andoni Luis Aduriz
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Mullet sandwich with oyster mayonnaise
by
Emanuele Scarello
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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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