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Recipes
Recipes
Dates, puntarelle, marinated anchovies and oil butter
LE RICETTE
Dates, puntarelle, marinated anchovies and oil butter
by
Carlo Cracco
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Cialson with ox tail, anchovy gratin and puntarelle
Mezze maniche with “ragout”… 847 km from Naples
by
Enrico Crippa
Cold cream of Idiazabal cheese, roasted tomato sorbet, sprouts salad and rye bread
by
Sergio Humada
The carrier pigeon
by
Enrico and Roberto Cerea
Roast tripe
by
Davide Oldani
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
5-spice spaghettini soup
by
Jordi Vilà
Marinated scallops, jerusalem artichoke and truffle
White fish ceviche with asparagus
by
Gastón Acurio
Horizontal potato
by
Davide Scabin
The wrong Milan
by
Carlo Cracco
Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by
Igles Corelli
Braised beef cheek, oyster, seaweed and sprouts
by
Sat Bains
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Zolla di Certosa
by
Paolo Lopriore
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by
Andoni Luis Aduriz
Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet
by
Galileo Reposo
Extravagant emotion
by
Pierre Hermé
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by
Magnus Ek
Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by
Igles Corelli
Gnudi Verdi
by
Stevie Parle
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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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