IT

05-02-2016

2016 dish by dish (6)

Abruzzo, Molise, Apulia, Basilicata and Calabria: 33 dishes/a journey through the great restaurants of the South

Photogallery
Photogallery

Gianni Dezio, Tosto, Atri (Teramo)

Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine

Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila)

Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb)

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb)

Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila)

Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase

Mattia Spadone, La Bandiera, Civitella Casanova (Pescara)

Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced

Patrizia Corradetti, Zenobi, Colonnella (Teramo)

Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional

Nadia Moscardi, Elodia nel Parco, L'Aquila

Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen


William Zonfa, Magione Papale, L'Aquila

Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself

Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti)

Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire

Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia)

Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change

Felice Sgarra, Umami, Andria

Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion
 

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion  

Antonio Scalera, La Bul, Bari

Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table

Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani)

Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes

Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi)

Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours

Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi)

Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April

Francesco Nacci, Botrus, Ceglie Messapica (Brindisi)

I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)
 

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)  

Filomena Silibello, Cibus, Ceglie Messapica (Brindisi)

Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally

Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto)

Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories

Alfredo De Luca, Malcandrino, Lecce

Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice

Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari)

Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna)

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna)

Pietro Zito, Antichi Sapori, Montegrosso (Andria) 

Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good

Enzo Florio, Da Tuccino, Polignano a Mare (Bari)

Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano

Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi)

Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today

Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto)
Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel

Stefano Di Gennaro, Quintessenza, Trani

Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots

Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari)

Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia

Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza)

La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures

Luca Abbruzzino, Antonio Abbruzzino, Catanzaro

Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey
 

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures Luca Abbruzzino, Antonio Abbruzzino, Catanzaro Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey  

Alfonso Crescenzo, Pietramare del Praia Art, Isola di Caporizzuto (Crotone)

Tortelli with egg pasta stuffed with a genovese sauce with tuna, marinated squid and caviar from its ink, clams and parsley, compote of San Marzano tomatoes and air of sea water. It’s a new take on Neapolitan Genovese sauce: I prepared a filling with a genovese sauce with tuna (not meat) and played with different ingredients and textures that are typical of the Mediterranean sea

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures Luca Abbruzzino, Antonio Abbruzzino, Catanzaro Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey   Alfonso Crescenzo, Pietramare del Praia Art, Isola di Caporizzuto (Crotone) Tortelli with egg pasta stuffed with a genovese sauce with tuna, marinated squid and caviar from its ink, clams and parsley, compote of San Marzano tomatoes and air of sea water. It’s a new take on Neapolitan Genovese sauce: I prepared a filling with a genovese sauce with tuna (not meat) and played with different ingredients and textures that are typical of the Mediterranean sea

Bruno Tassone, San Domenico, Pizzo (Vibo Valentia)

Grilled squid with its ink, sea urchin, wild salad leaves with orange emulsion. There’s the aroma of sea urchins in the shape of small cubes of granita, in good contrast with the strong and bitter taste of the squid. The dish is well balanced by the freshness and acidity of the wild salad leaves, the aromatic herbs and the orange emulsions

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures Luca Abbruzzino, Antonio Abbruzzino, Catanzaro Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey   Alfonso Crescenzo, Pietramare del Praia Art, Isola di Caporizzuto (Crotone) Tortelli with egg pasta stuffed with a genovese sauce with tuna, marinated squid and caviar from its ink, clams and parsley, compote of San Marzano tomatoes and air of sea water. It’s a new take on Neapolitan Genovese sauce: I prepared a filling with a genovese sauce with tuna (not meat) and played with different ingredients and textures that are typical of the Mediterranean sea Bruno Tassone, San Domenico, Pizzo (Vibo Valentia) Grilled squid with its ink, sea urchin, wild salad leaves with orange emulsion. There’s the aroma of sea urchins in the shape of small cubes of granita, in good contrast with the strong and bitter taste of the squid. The dish is well balanced by the freshness and acidity of the wild salad leaves, the aromatic herbs and the orange emulsions

Antonio Biafora, Biafora, San Giovanni in Fiore (Cosenza)

Stroncatura, almond, citron and tuna bottarga. Stroncatura is the pasta of the poor, made with "the left-overs from the mill" so as to nourish the poorer people in Calabria. Almonds, citron and bottarga, instead, are "culturally rich" ingredients from my homeland. They give life to a dish without any added fat if not the vegetal ones of the almond

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures Luca Abbruzzino, Antonio Abbruzzino, Catanzaro Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey   Alfonso Crescenzo, Pietramare del Praia Art, Isola di Caporizzuto (Crotone) Tortelli with egg pasta stuffed with a genovese sauce with tuna, marinated squid and caviar from its ink, clams and parsley, compote of San Marzano tomatoes and air of sea water. It’s a new take on Neapolitan Genovese sauce: I prepared a filling with a genovese sauce with tuna (not meat) and played with different ingredients and textures that are typical of the Mediterranean sea Bruno Tassone, San Domenico, Pizzo (Vibo Valentia) Grilled squid with its ink, sea urchin, wild salad leaves with orange emulsion. There’s the aroma of sea urchins in the shape of small cubes of granita, in good contrast with the strong and bitter taste of the squid. The dish is well balanced by the freshness and acidity of the wild salad leaves, the aromatic herbs and the orange emulsions Antonio Biafora, Biafora, San Giovanni in Fiore (Cosenza) Stroncatura, almond, citron and tuna bottarga. Stroncatura is the pasta of the poor, made with "the left-overs from the mill" so as to nourish the poorer people in Calabria. Almonds, citron and bottarga, instead, are "culturally rich" ingredients from my homeland. They give life to a dish without any added fat if not the vegetal ones of the almond

Riccardo Sculli, Gambero Rosso, Gioiosa Ionica (Reggio Calabria)

Tartare of prawns caught with nassa nets, their roe, yogurt sauce with bergamot and citrus fruits from Calabria. A new interpretation and at the same time an enhancement of the prawns (and their roe), caught in our seas. It is matched with the very aromatic citrus fruits from our territory (bergamot, above all). The prawn is chilled and served raw while its eggs are pasteurised

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures Luca Abbruzzino, Antonio Abbruzzino, Catanzaro Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey   Alfonso Crescenzo, Pietramare del Praia Art, Isola di Caporizzuto (Crotone) Tortelli with egg pasta stuffed with a genovese sauce with tuna, marinated squid and caviar from its ink, clams and parsley, compote of San Marzano tomatoes and air of sea water. It’s a new take on Neapolitan Genovese sauce: I prepared a filling with a genovese sauce with tuna (not meat) and played with different ingredients and textures that are typical of the Mediterranean sea Bruno Tassone, San Domenico, Pizzo (Vibo Valentia) Grilled squid with its ink, sea urchin, wild salad leaves with orange emulsion. There’s the aroma of sea urchins in the shape of small cubes of granita, in good contrast with the strong and bitter taste of the squid. The dish is well balanced by the freshness and acidity of the wild salad leaves, the aromatic herbs and the orange emulsions Antonio Biafora, Biafora, San Giovanni in Fiore (Cosenza) Stroncatura, almond, citron and tuna bottarga. Stroncatura is the pasta of the poor, made with "the left-overs from the mill" so as to nourish the poorer people in Calabria. Almonds, citron and bottarga, instead, are "culturally rich" ingredients from my homeland. They give life to a dish without any added fat if not the vegetal ones of the almond Riccardo Sculli, Gambero Rosso, Gioiosa Ionica (Reggio Calabria) Tartare of prawns caught with nassa nets, their roe, yogurt sauce with bergamot and citrus fruits from Calabria. A new interpretation and at the same time an enhancement of the prawns (and their roe), caught in our seas. It is matched with the very aromatic citrus fruits from our territory (bergamot, above all). The prawn is chilled and served raw while its eggs are pasteurised

Gennaro Di Pace, Osteria Porta del Vaglio, Saracena (Cosenza)

Polenta with ashes and spices with cream of poverello white beans, lavender from Pollino and cabbage. I believe it fully represents the essence and simplicity of the park of Pollino. It is commonly known as a frascatula, I gave it a new interpretation with some aromatic touches. A note stands out: the polenta cooked on ashes, together with beans and cabbage. A dish I recall with emotion during the holidays (photo by Gabriele Tolisano)

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures Luca Abbruzzino, Antonio Abbruzzino, Catanzaro Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey   Alfonso Crescenzo, Pietramare del Praia Art, Isola di Caporizzuto (Crotone) Tortelli with egg pasta stuffed with a genovese sauce with tuna, marinated squid and caviar from its ink, clams and parsley, compote of San Marzano tomatoes and air of sea water. It’s a new take on Neapolitan Genovese sauce: I prepared a filling with a genovese sauce with tuna (not meat) and played with different ingredients and textures that are typical of the Mediterranean sea Bruno Tassone, San Domenico, Pizzo (Vibo Valentia) Grilled squid with its ink, sea urchin, wild salad leaves with orange emulsion. There’s the aroma of sea urchins in the shape of small cubes of granita, in good contrast with the strong and bitter taste of the squid. The dish is well balanced by the freshness and acidity of the wild salad leaves, the aromatic herbs and the orange emulsions Antonio Biafora, Biafora, San Giovanni in Fiore (Cosenza) Stroncatura, almond, citron and tuna bottarga. Stroncatura is the pasta of the poor, made with "the left-overs from the mill" so as to nourish the poorer people in Calabria. Almonds, citron and bottarga, instead, are "culturally rich" ingredients from my homeland. They give life to a dish without any added fat if not the vegetal ones of the almond Riccardo Sculli, Gambero Rosso, Gioiosa Ionica (Reggio Calabria) Tartare of prawns caught with nassa nets, their roe, yogurt sauce with bergamot and citrus fruits from Calabria. A new interpretation and at the same time an enhancement of the prawns (and their roe), caught in our seas. It is matched with the very aromatic citrus fruits from our territory (bergamot, above all). The prawn is chilled and served raw while its eggs are pasteurised Gennaro Di Pace, Osteria Porta del Vaglio, Saracena (Cosenza) Polenta with ashes and spices with cream of poverello white beans, lavender from Pollino and cabbage. I believe it fully represents the essence and simplicity of the park of Pollino. It is commonly known as a frascatula, I gave it a new interpretation with some aromatic touches. A note stands out: the polenta cooked on ashes, together with beans and cabbage. A dish I recall with emotion during the holidays (photo by Gabriele Tolisano)

Caterina Ceraudo, Dattilo, Strongoli (Crotone)

Crustaceans with salt. A simple dish I’m researching. I marinate the crustaceans in citrus fruit juice, lemon zest, mandarin and candied rosemary and the cook them on a scorching salt block. A simple, fresh and intense dish recalling all the flavours of Calabria in a mouthful

Today we sum up in one sole post the dishes of the most interesting chefs working in five regions in Southern Italy: Abruzzo, Molise, Apulia, Basilicata and Calabria. It is the nth proof that the South has much to give to Italian cuisine in terms of research on raw materials and techniques. These chefs explore the ingredients surrounding them with a global approach, which quickly collects the best products that come from elsewhere, without being too focused on dangerous narrow-mindedness.

Looking at these photos, one can almost sense the aromas that arise from the pasta dishes (mostly with fresh, filled pasta), lamb or game, vegetables portrayed in unusual ways, new interpretations from the Adriatic and Ionian Seas. This is the grammar of the new cuisine from the South.

Read also
2016 dish by dish (5): Lazio e Campania
2016 dish by dish (4): Emilia Romagna, Tuscany, Umbria and Marche
2016 dish by dish (3): Veneto, Friuli Venezia Giulia and Trentino Alto Adige
2016 dish by dish (2): Lombardy and Milan
2016 dish by dish (1): Piedmont, Aosta Valley and Liguria

Photogallery
Photogallery

Gianni Dezio, Tosto, Atri (Teramo)

Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine

Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila)

Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb)

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb)

Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila)

Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase

Mattia Spadone, La Bandiera, Civitella Casanova (Pescara)

Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced

Patrizia Corradetti, Zenobi, Colonnella (Teramo)

Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional

Nadia Moscardi, Elodia nel Parco, L'Aquila

Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen


William Zonfa, Magione Papale, L'Aquila

Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself

Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti)

Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire

Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia)

Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change

Felice Sgarra, Umami, Andria

Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion
 

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion  

Antonio Scalera, La Bul, Bari

Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table

Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani)

Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes

Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi)

Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours

Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi)

Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April

Francesco Nacci, Botrus, Ceglie Messapica (Brindisi)

I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)
 

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)  

Filomena Silibello, Cibus, Ceglie Messapica (Brindisi)

Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally

Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto)

Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories

Alfredo De Luca, Malcandrino, Lecce

Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice

Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari)

Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna)

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna)

Pietro Zito, Antichi Sapori, Montegrosso (Andria) 

Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good

Enzo Florio, Da Tuccino, Polignano a Mare (Bari)

Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano

Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi)

Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today

Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto)
Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel

Stefano Di Gennaro, Quintessenza, Trani

Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots

Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari)

Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia

Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza)

La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures

Luca Abbruzzino, Antonio Abbruzzino, Catanzaro

Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey
 

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures Luca Abbruzzino, Antonio Abbruzzino, Catanzaro Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey  

Alfonso Crescenzo, Pietramare del Praia Art, Isola di Caporizzuto (Crotone)

Tortelli with egg pasta stuffed with a genovese sauce with tuna, marinated squid and caviar from its ink, clams and parsley, compote of San Marzano tomatoes and air of sea water. It’s a new take on Neapolitan Genovese sauce: I prepared a filling with a genovese sauce with tuna (not meat) and played with different ingredients and textures that are typical of the Mediterranean sea

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures Luca Abbruzzino, Antonio Abbruzzino, Catanzaro Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey   Alfonso Crescenzo, Pietramare del Praia Art, Isola di Caporizzuto (Crotone) Tortelli with egg pasta stuffed with a genovese sauce with tuna, marinated squid and caviar from its ink, clams and parsley, compote of San Marzano tomatoes and air of sea water. It’s a new take on Neapolitan Genovese sauce: I prepared a filling with a genovese sauce with tuna (not meat) and played with different ingredients and textures that are typical of the Mediterranean sea

Bruno Tassone, San Domenico, Pizzo (Vibo Valentia)

Grilled squid with its ink, sea urchin, wild salad leaves with orange emulsion. There’s the aroma of sea urchins in the shape of small cubes of granita, in good contrast with the strong and bitter taste of the squid. The dish is well balanced by the freshness and acidity of the wild salad leaves, the aromatic herbs and the orange emulsions

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures Luca Abbruzzino, Antonio Abbruzzino, Catanzaro Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey   Alfonso Crescenzo, Pietramare del Praia Art, Isola di Caporizzuto (Crotone) Tortelli with egg pasta stuffed with a genovese sauce with tuna, marinated squid and caviar from its ink, clams and parsley, compote of San Marzano tomatoes and air of sea water. It’s a new take on Neapolitan Genovese sauce: I prepared a filling with a genovese sauce with tuna (not meat) and played with different ingredients and textures that are typical of the Mediterranean sea Bruno Tassone, San Domenico, Pizzo (Vibo Valentia) Grilled squid with its ink, sea urchin, wild salad leaves with orange emulsion. There’s the aroma of sea urchins in the shape of small cubes of granita, in good contrast with the strong and bitter taste of the squid. The dish is well balanced by the freshness and acidity of the wild salad leaves, the aromatic herbs and the orange emulsions

Antonio Biafora, Biafora, San Giovanni in Fiore (Cosenza)

Stroncatura, almond, citron and tuna bottarga. Stroncatura is the pasta of the poor, made with "the left-overs from the mill" so as to nourish the poorer people in Calabria. Almonds, citron and bottarga, instead, are "culturally rich" ingredients from my homeland. They give life to a dish without any added fat if not the vegetal ones of the almond

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures Luca Abbruzzino, Antonio Abbruzzino, Catanzaro Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey   Alfonso Crescenzo, Pietramare del Praia Art, Isola di Caporizzuto (Crotone) Tortelli with egg pasta stuffed with a genovese sauce with tuna, marinated squid and caviar from its ink, clams and parsley, compote of San Marzano tomatoes and air of sea water. It’s a new take on Neapolitan Genovese sauce: I prepared a filling with a genovese sauce with tuna (not meat) and played with different ingredients and textures that are typical of the Mediterranean sea Bruno Tassone, San Domenico, Pizzo (Vibo Valentia) Grilled squid with its ink, sea urchin, wild salad leaves with orange emulsion. There’s the aroma of sea urchins in the shape of small cubes of granita, in good contrast with the strong and bitter taste of the squid. The dish is well balanced by the freshness and acidity of the wild salad leaves, the aromatic herbs and the orange emulsions Antonio Biafora, Biafora, San Giovanni in Fiore (Cosenza) Stroncatura, almond, citron and tuna bottarga. Stroncatura is the pasta of the poor, made with "the left-overs from the mill" so as to nourish the poorer people in Calabria. Almonds, citron and bottarga, instead, are "culturally rich" ingredients from my homeland. They give life to a dish without any added fat if not the vegetal ones of the almond

Riccardo Sculli, Gambero Rosso, Gioiosa Ionica (Reggio Calabria)

Tartare of prawns caught with nassa nets, their roe, yogurt sauce with bergamot and citrus fruits from Calabria. A new interpretation and at the same time an enhancement of the prawns (and their roe), caught in our seas. It is matched with the very aromatic citrus fruits from our territory (bergamot, above all). The prawn is chilled and served raw while its eggs are pasteurised

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures Luca Abbruzzino, Antonio Abbruzzino, Catanzaro Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey   Alfonso Crescenzo, Pietramare del Praia Art, Isola di Caporizzuto (Crotone) Tortelli with egg pasta stuffed with a genovese sauce with tuna, marinated squid and caviar from its ink, clams and parsley, compote of San Marzano tomatoes and air of sea water. It’s a new take on Neapolitan Genovese sauce: I prepared a filling with a genovese sauce with tuna (not meat) and played with different ingredients and textures that are typical of the Mediterranean sea Bruno Tassone, San Domenico, Pizzo (Vibo Valentia) Grilled squid with its ink, sea urchin, wild salad leaves with orange emulsion. There’s the aroma of sea urchins in the shape of small cubes of granita, in good contrast with the strong and bitter taste of the squid. The dish is well balanced by the freshness and acidity of the wild salad leaves, the aromatic herbs and the orange emulsions Antonio Biafora, Biafora, San Giovanni in Fiore (Cosenza) Stroncatura, almond, citron and tuna bottarga. Stroncatura is the pasta of the poor, made with "the left-overs from the mill" so as to nourish the poorer people in Calabria. Almonds, citron and bottarga, instead, are "culturally rich" ingredients from my homeland. They give life to a dish without any added fat if not the vegetal ones of the almond Riccardo Sculli, Gambero Rosso, Gioiosa Ionica (Reggio Calabria) Tartare of prawns caught with nassa nets, their roe, yogurt sauce with bergamot and citrus fruits from Calabria. A new interpretation and at the same time an enhancement of the prawns (and their roe), caught in our seas. It is matched with the very aromatic citrus fruits from our territory (bergamot, above all). The prawn is chilled and served raw while its eggs are pasteurised

Gennaro Di Pace, Osteria Porta del Vaglio, Saracena (Cosenza)

Polenta with ashes and spices with cream of poverello white beans, lavender from Pollino and cabbage. I believe it fully represents the essence and simplicity of the park of Pollino. It is commonly known as a frascatula, I gave it a new interpretation with some aromatic touches. A note stands out: the polenta cooked on ashes, together with beans and cabbage. A dish I recall with emotion during the holidays (photo by Gabriele Tolisano)

Photogallery Gianni Dezio, Tosto, Atri (Teramo) Tortelli with artichokes, fondue of pecorino from Atri, mint and liquorice. Liquorice and mint unite so as to enhance one of the most important vegetables in Italian cuisine Valerio Centofanti, L'Angolo d'Abruzzo, Carsoli (L'Aquila) Pappardelle with gelded lamb with pecorino from Alta Valle del Turano. The lamb is gelded before it is two months’ old and raised for 18 months. A dish full of emotions and sensations that has disappeared from Italian kitchens (in the picture, the gelded lamb) Niko Romito, Reale Casadonna, Castel di Sangro (L'Aquila) Because it’s the proof that constant research in the kitchen (in this case applied to cutting and macerating cabbage) can pull down the "wall" of vegetal representation and give new and powerful solutions in terms of structure and taste. Creating surprise and deep emotion. For me, it represents a new phase Mattia Spadone, La Bandiera, Civitella Casanova (Pescara) Vegetables cooked in salt. I worked on cooking in salt only using vegetables (from our kitchen garden). It may seem banal but I’ve been working on this for over 3 months: these are roots and leaves presented in different textures, crispy, mashed and thinly diced Patrizia Corradetti, Zenobi, Colonnella (Teramo) Meat and spinach ravioli with Neapolitan genovese sauce. I needed to include in the mid-August menu a first course with filled pasta that would still be traditional Nadia Moscardi, Elodia nel Parco, L'Aquila Textures of pasta and vegetable garden. It is inspired by Le Virtù, an ancient soup from Abruzzo that was made by the bride for the future mother-in-law to prove her virtues in the kitchen William Zonfa, Magione Papale, L'Aquila Castratissimo. Gelded meat is very popular in Abruzzo. The sauce you see is a dehydrated “veil of gelded meat sauce”, wrapping the soft meat. Upon contact with the heat and humidity of the meat, it is rehydrated and gives life to the memory of meat chops coming out from the sauce itself Cinzia Mancini, Bottega Culinaria Biologica, San Vito Chietino (Chieti) Pescatrice noir. My territory and the elements defining it: sun, rocks, sea, wind and fire Stefania Di Pasquo, Locanda Mammì, Agnone (Isernia) Raspberry mousse with caramelised white chocolate and hazelnuts. It’s a non-sweet sweet, a dessert that represents a change from the classic desserts I have in the menu. It represents my current desire for change Felice Sgarra, Umami, Andria Cream of cannellini beans and scampi with lemon sourness. A fresh course but also one that is suitable for every occasion   Antonio Scalera, La Bul, Bari Home-smoked mackerel, toasted walnuts, jam and gelatine of friggitelli peppers. Blue tailed fish: poor, from the tradition and history of Apulia. Cinderella becomes the queen on our table Giovanni Lorusso, Memory resort, Bisceglie (Barletta, Andria e Trani) Sea bass, smoked Jerusalem artichoke, green affilla and sesame praliné. The fish, the aroma of almonds, the sauce of smoked Jerusalem artichoke, the aroma of the baby peas that have just sprouted and the sesame praliné adding sweetness and balsamic notes Teresa Galeone Buongiorno, Già Sotto l'Arco, Carovigno (Brindisi) Pink gnocchi with pesto heart, ricotta and puffed beetroot. A voluptuous mix of colours and flavours Antonella Ricci and Vinod Sookar, Al Fornello da Ricci, Ceglie Messapica (Brindisi) Drops of ricotta on a pesto of wild chards, crispy pancetta and pepper smoked with apple wood. The brackish note of the chards enhances the milky taste of the ricotta, strictly produced by Mrs Anna Argentiero. In this season there’s the best ricotta and wild chards. In the menu until April Francesco Nacci, Botrus, Ceglie Messapica (Brindisi) I wanted to be a chop. Smoked carpaccio with olive leaves where the "thinness" substitutes the "long cooking time" and the creams with classic flavours (tomato, pecorino, capers) give it the softness and succulence of a homemade "braciola al sugo" (chop with tomato sauce)   Filomena Silibello, Cibus, Ceglie Messapica (Brindisi) Quail soup with simeto durum wheat, chicory and wild scattapietre. The hunting tradition of this territory and the richness of wild herbs induced our grandmothers to serve all that nature had to offer locally Salvatore Amato, Borgo Valle Rita, Ginosa (Taranto) Risotto with burnt garlic, oil, chilli pepper and sea urchins. Our agricultural tradition and all the elegance of the sea melt in a dish capable of recalling the best childhood memories Alfredo De Luca, Malcandrino, Lecce Risotto, sorbet of red onion from Tropea, chicken liver, radishes and wild fennel. The well-established match of onions and liver becomes an explosion thanks to rice Angelo Sabatelli, Angelo Sabatelli, Monopoli (Bari) Squid, allievo (baby squid), almond and lemon. A dish that encloses all of Apulia in 3 ingredients: squid (in two versions: the adult for the veil and the baby served raw), candied lemon from Gargano and cream of almonds from Toritto (photo by Lello D'Anna) Pietro Zito, Antichi Sapori, Montegrosso (Andria)  Black chard lasagne stuffed with pancotto with turnip tops and potatoes. For us, real farmers, who grew up in the old countryside, vegetarian and vegan cuisine were everyday life. A few days ago I introduced this deceivable dish in the menu: there’s no meat, no egg, no cheese. Still, it is good and looks good Enzo Florio, Da Tuccino, Polignano a Mare (Bari) Crispy red mullet with almonds. The aroma of the seaside in Apulia enclosed in a dish, plus potatoes from Polignano Andrea Cannalire, Cielo del Relais La Sommità, Ostuni (Brindisi) Egg and Flour (dedicated to my father). My father has a poultry farm and he still produces eggs and for me this was the biggest homage I could give him because he gave me the chance to become what I am today Salvatore Carlucci, La Barca di Ciro, Pulsano (Taranto) Oyster Coconut & Passion. It’s an oyster marinated in seawater, aromatised with ginger and pepper from Jamaica, immersed in fresh coconut milk and served with a passion fruit gel Stefano Di Gennaro, Quintessenza, Trani Red mullet, orange, carrot and sweet and sour onion. Straight to the essence of the sea and the deepness of the earth: eating the red mullet, one can perfectly sense the sea, the deepness of the earth refers to cultivating onions and carrots Gaetano Servidio, Menelao a Santa Chiara, Turi (Bari) Cream of chickpeas from Altamura with chargrilled king trumpet mushrooms and pastry with smoked scamorza. A historic dish at our restaurant: strong and clear flavours, a rustico that gets rid of technique (which as chefs we always seek obsessively). It encloses the warmth of the people of Apulia Gianfranco Bruno, Lo Scrigno dei Sapori alle Masserie del Falco, Forenza (Potenza) La podolica in transumanza. That is to say slowly-cooked cheek of podolica cow, mousse of fennels, hazelnuts and black tea with mandarin. The journey of a podolica cow – a typical meat from Basilicata, used for stews – which acquires new scents and textures Luca Abbruzzino, Antonio Abbruzzino, Catanzaro Sweetbreads, anchovies, honey, bergamot and capers. This dish respects my territory and my cooking philosophy, the perfect meeting of sea and earth and the enhancement of ingredients from Calabria such as bergamot, anchovies and honey   Alfonso Crescenzo, Pietramare del Praia Art, Isola di Caporizzuto (Crotone) Tortelli with egg pasta stuffed with a genovese sauce with tuna, marinated squid and caviar from its ink, clams and parsley, compote of San Marzano tomatoes and air of sea water. It’s a new take on Neapolitan Genovese sauce: I prepared a filling with a genovese sauce with tuna (not meat) and played with different ingredients and textures that are typical of the Mediterranean sea Bruno Tassone, San Domenico, Pizzo (Vibo Valentia) Grilled squid with its ink, sea urchin, wild salad leaves with orange emulsion. There’s the aroma of sea urchins in the shape of small cubes of granita, in good contrast with the strong and bitter taste of the squid. The dish is well balanced by the freshness and acidity of the wild salad leaves, the aromatic herbs and the orange emulsions Antonio Biafora, Biafora, San Giovanni in Fiore (Cosenza) Stroncatura, almond, citron and tuna bottarga. Stroncatura is the pasta of the poor, made with "the left-overs from the mill" so as to nourish the poorer people in Calabria. Almonds, citron and bottarga, instead, are "culturally rich" ingredients from my homeland. They give life to a dish without any added fat if not the vegetal ones of the almond Riccardo Sculli, Gambero Rosso, Gioiosa Ionica (Reggio Calabria) Tartare of prawns caught with nassa nets, their roe, yogurt sauce with bergamot and citrus fruits from Calabria. A new interpretation and at the same time an enhancement of the prawns (and their roe), caught in our seas. It is matched with the very aromatic citrus fruits from our territory (bergamot, above all). The prawn is chilled and served raw while its eggs are pasteurised Gennaro Di Pace, Osteria Porta del Vaglio, Saracena (Cosenza) Polenta with ashes and spices with cream of poverello white beans, lavender from Pollino and cabbage. I believe it fully represents the essence and simplicity of the park of Pollino. It is commonly known as a frascatula, I gave it a new interpretation with some aromatic touches. A note stands out: the polenta cooked on ashes, together with beans and cabbage. A dish I recall with emotion during the holidays (photo by Gabriele Tolisano)

Caterina Ceraudo, Dattilo, Strongoli (Crotone)

Crustaceans with salt. A simple dish I’m researching. I marinate the crustaceans in citrus fruit juice, lemon zest, mandarin and candied rosemary and the cook them on a scorching salt block. A simple, fresh and intense dish recalling all the flavours of Calabria in a mouthful

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