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Recipes
Recipes
Oyster and parsley champagne
LE RICETTE
Oyster and parsley champagne
Gently cooked pork breast, orange and wasabi sauce
by
Mauro Colagreco
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Sausage and onion
by
Beniamino Bilali
Bread, chocolate, oil and salt
by
Luca Lacalamita
Veal tripe with honey agaric mushrooms and seafood
by
Gennaro Esposito
Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream
by
Galileo Reposo
Burnt oil cream with Banded Dye-murex
by
Carlo Cracco
Cialson with ox tail, anchovy gratin and puntarelle
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Curau, banana skin and caviar
by
Roberta Sudbrack
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
by
Mauro Uliassi
Roast rack of suckling piglet glazed with coffee and cocoa bean honey, puréed lambs lettuce roots, chicory roots and gentian roots, coffee and gianduia
by
Enrico Crippa
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
by
Josean Alija
Meringue, raspberry and caramel
by
Niko Romito
Clam spaghetti
Peppered sweet rice tartlet with blackberries
by
Cesare Battisti
Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
by
Andrea Mattei
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Riso al salto con ragù di vitello
by
Andrea Berton
Cordicelle with white lamb ragout
by
Peppino e Angela Tinari
Salad-style…
by
Josean Alija
Fregula knödel, burnt pasta soup, livers and S. Massenza broccoli
by
Alfio Ghezzi
Dessert: a sweet story
by
Ivano Mestriner
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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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