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Josep Roca
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Recipes
Recipes
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
LE RICETTE
Fresh tagliolini with smoking herring bouillabaisse and sechuan pepper cubes
by
Philippe Léveillé
The beetroot
by
Lorenzo Cogo
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
Fish with onion and black olives
by
Jordi Vilà
Spaghetti Pizza Margherita
by
Davide Scabin
Head mackerel and ALL BEER AHEAD
by
Luigi Taglienti
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
5-spice spaghettini soup
by
Jordi Vilà
Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by
Mauro Colagreco
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Brazil nuts tart with whiskey ice cream, curry and chocolate
by
Alex Atala
Risotto ca pummarola n’ coppa
by
Gualtiero Marchesi
Pike cube in inverted toast
by
Emmanuel Renaut
Sallad of old cabbage, roasted bone marrow and raw heart, toasts and salt
by
Magnus Nilsson
Ragusano cheese ice-cream with chocolate shortbread
by
Corrado Assenza
Kamut tagliatelle ice-cream, butter, cardamom and spelt
by
Alessandro Gilmozzi
Gorgonzola cassata with saffron spicy fruit
by
Davide Oldani
Bread, chocolate, oil and salt
by
Luca Lacalamita
“Marinara” mussels
by
Carlo Cracco
Hand drawn spaghetti with tomato fillet
by
Alfonso Caputo
Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
by
Alfio Ghezzi
Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto
by
Antonio Pisaniello
D’O white truffle fritter
by
Davide Oldani
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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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