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Denis Lovatel
Pier Bussetti
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Recipes
Recipes
Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
LE RICETTE
Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by
Jacques Décoret
Fish soup with molluscs and cavatelli
by
Mauro Uliassi
Bread with ricotta
by
Andrea Menichetti
Extra virgin olive oil millefeuille with potato and ricotta mousse on quince jelly and praline almonds
by
Felice Sgarra
Faux chocolate tofu, warm haddock flakes with pink pepper, baby leeks in soya vinaigrette
by
Frédéric Bau
"Perlina" aubergine cannolo in crunchy pasta, ricotta, cherry tomato and Ragusano DOP
by
Pino Cuttaia
Porcini, cuttlefish & sea urchin
by
Sergio Dondoli
Natural cuttlefish
by
Jordi Vilà
Macarons glacés
by
Alain Chartier
Green apple “tajarin” with pepper and blackcurrant purée
by
Pier Bussetti
Omelette with fine shopped herbs and “panxeta curada”
Local rabbit grilled with langoustines from Læsø
by
Paul Cunningham
Scallops with dried seaweed tea, chives and Iranian caviar
by
Emanuele Scarello
Lampredotto sandwich
by
Valeria Piccini
“Strachin” millefeuille
Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by
Igles Corelli
Risotto with Tropea onion fondant and Monaco Provolone mousse, with Aglianico wine reduction
by
Viviana Varese
Thai herb stewed croquettes with chili pepper
by
William Ledeuil
Pickled cod with onion, Annurca apple and fig molasses
by
Gennaro Esposito
For the pizza dough
by
Simone Padoan
Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by
Giorgio Nava
Maccaronara with two-meat and San Marzano ragoût
by
Antonio Pisaniello
2008 white truffle perfume
by
Davide Oldani
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
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Latest articles published
07-03-2022
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How to make the dish of the year
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Four cocktails for Christmas
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Seven virtues... in just one dish
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Couscous “alla Norma”
23-07-2015
Chocolate passion
12-07-2015
East meets West
09-07-2015
Immortal Technique
05-07-2015
Entrées from the new Korea
02-07-2015
Celeriac baked in barley
07-06-2015
Burrata soup with mackerel
01-03-2015
Risotto with Ashes and Arctic char
13-02-2015
A menu for Valentine’s Day / 2
12-02-2015
A menu for Valentine’s Day / 1
17-01-2015
Fossa’s mackerel
05-01-2015
Gluten-free epiphany
13-09-2014
A strangely sweet couscous
12-09-2014
Couscous stuffed with couscous
11-09-2014
Andrea Provenzani’s Sicily
10-09-2014
Fabrizio Ferrari’s Couscous
09-09-2014
Identità Cous Cous: Alice Delcourt
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