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Recipes

Recipes

Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels

LE RICETTE

Minced Damini-Limousine with rampions, oil Bernese and crispy bread morsels
by Gian Pietro e Giorgio Damini Mutton and onion textures
by Sat Bains Wild Hare, Chocolate, Watercress and Birch Sap
by Sat Bains Rose goat
by Paolo Lopriore Crispy goose leg with foie gras potatoes and scallion
by Enrico Bartolini "Beered" sweetbread, and all that gives a balance.
by Marco Stabile Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans
by Magnus Ek Sprat
by Massimo Bottura

Cod fish with rice Cocoa and camphor explosion
by Franco Aliberti Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by Andoni Luis Aduriz Dessert: a sweet story
by Ivano Mestriner Burnt oil cream with Banded Dye-murex
by Carlo Cracco Identity
by Gianluca Fusto Egg yolk, olive oil and fried vegetables
by Josean Alija Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
by Alfonso Caputo

Mullet sandwich with oyster mayonnaise
by Emanuele Scarello Macarons glacés
by Alain Chartier Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
by Antonino Cannavacciuolo Chocolate
by Heinz Beck Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper
by Andrea Mattei Super tartare
by Marco Stabile Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse
by Mauro Colagreco Coscia d'Anatra "Apicius"
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