Alessandro Negrini e Fabio Pisani
For the pizza doughby Simone Padoan
Dolcezze Clèa a Milano, la pasticceria di nuova generazione che gioca tra dolce e salato
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Pasta and beans with a mussel emulsion
"Espressa" Pavese soup with saffron pasta timbale
Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly
Spaghetti alla Carbonara in sweet-savoury communication
Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
Rice bran with pea pods
Oysters, red beetroot and confit lemon
Char-grilled red prawns, yoghurt and fresh coriander