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Goat's cheese and honey ravioli

LE RICETTE

Goat's cheese and honey ravioli
by Eugenio Pol Risotto with Cilento dried figs, cod and basil
by Gennaro Esposito Venison saddle marinated in rosemary honey and its liqueur
by Emanuele Scarello Loška smojka (loška turnip)
by Vesna e Gašper Carman Sea urchins in their shells, coriander juice and mandarin cloud
by Mauro Colagreco Smoked squacquerone risotto, saffron pears and "Mora" bacon
by Fabio Rossi Chocolate cake with Swiss chard, yoghurt and asparagus
by Stefano Baiocco Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle
by Alberto Bettini

Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by Fabrizio Camplone Pancake of the blood with the offal from the roe deer, dried butter & raw apple & lingonberries
by Björn Frantzén Pike cube in inverted toast
by Emmanuel Renaut Absolute Synthesis
by Corrado Assenza Pasta and beans with a mussel emulsion
by Francesco Sposito Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by Fabio Baldassarre Risotto ca pummarola n’ coppa
by Gualtiero Marchesi Clam spaghetti

Sardine with anchovy butter and walnut rye bread "Beered" sweetbread, and all that gives a balance.
by Marco Stabile Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by Magnus Ek Clay baked crosne
by Peeter Pihel Elements: earth, oil, safffron and chocolate
by Gianluca Fusto Oyster and parsley champagne Boves veal cube, caviar, oyster sauce, gremolada and marinated red onion
by Antonino Cannavacciuolo My sweet vegetables
by Pietro Leemann
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Alexandre Mazzia, three-Michelin-starred chef in Marseille, closes one of his multi-course sequences with: Smoked and seared blue lobster tail and claw, watercress, herbaceous shells, head and claw jus; then Marinated scallop, smoked cress, beetroot, scallop milk and granité; finally Razor clams, puffed barley, salty and seaweed condiment, egg nog. Photo by David Girard

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