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Recipes
Recipes
Fish soup with molluscs and cavatelli
LE RICETTE
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by
Cristina Bowerman
Ravioli flavoured with lavender, nutmeg and almond
by
Aurora Mazzucchelli
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
Green apple “tajarin” with pepper and blackcurrant purée
by
Pier Bussetti
Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano
Pike cube in inverted toast
by
Emmanuel Renaut
Glass of green apple water
by
Alain Chartier
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by
Andrea Aprea
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
Sudden delights
by
Christophe Felder
Unroasted guinea fowl
by
Massimo Bottura
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Cold cream of Idiazabal cheese, roasted tomato sorbet, sprouts salad and rye bread
by
Sergio Humada
Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or
by
Marcus Eaves
Cacio and Pepper
by
Antonello Colonna
Memories…
by
Franco Aliberti
Lampredotto sandwich
by
Valeria Piccini
Bowled over by an unusual bread bun
by
Viviana Varese
Fried Montella ricotta with courgette purée, tomato water, Cetara anchovy sauce and Venticano prosciutto
by
Antonio Pisaniello
Aubergine Parmigiana
by
Andrea Berton
"Mastunicola"
Spaghetti Pizza Margherita
by
Davide Scabin
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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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