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Marcello Spadone Silvio Spinelli Ernst Knam Enrico Berto Alberto Faccani Philippe Léveillé Nino Di Costanzo Tatsuya Iwasaki Gaggan Anand Luca De Santi Davide Di Fabio Clare Smyth Lello Ravagnan Federica Racinelli Fabio Abbattista

Paolo Donei Chiara Pavan Roberta Esposito Rosanna Marziale Chris Fischer Renata Braune Daniel Patterson Luigi Buonansegna Luca Fantin Fabrizio Fiorani Niko Romito Christoph Lindpointner Davide Canina Carlo Galloni Giuseppe e Simone Vesi

Federico Graziani Lucio Pompili Yann Duytsche Massimo Pica Paolo Griffa Davide Scabin Aitor Arregi Beppe Allegretta Simone Cozzi Cesare Battisti Mehmet Gürs Titti Traina Davide Oldani Marcos Di Battista Livia, Alfonso e Mario Iaccarino
Recipes

Recipes

Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda

LE RICETTE

Smoked potato baby gnocchi, cod cheeks, parsley chlorophyll and oriental bagnacauda
by Cristina Bowerman Friday squilla mantis
by Mauro Uliassi Beetroot, goat's cheese and honey salad
by Eugenio Pol Suggestion of a spicy roast duck stew with fennel and olives
by Luca Landi Bread, salted butter & raspberry
by Paolo Lopriore Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by Claudio Pregl Porcini, cuttlefish & sea urchin
by Sergio Dondoli Goat's cheese and honey ravioli
by Eugenio Pol

Cinta Senese pork cheek cooked at a low temperature with soft Avezzano potatoes in a crispy Formenton otto file della Garfagnana polenta wafer
by Igles Corelli Tortelli dei Farnese
by Filippo Chiappini Dattilo 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 Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by Claudio Sadler Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by Andoni Luis Aduriz Crunchy Black Rice with Green vegetables and Brazil nut milk
by Alex Atala Linguine with the fifth quarter of squid
by Marianna Vitale Seafood salad and grilled rigatoni Carbonara
by Davide Scabin

Evolution
by Alain Chartier Cloud of pennyroyal with asparagus and sesame
by Stefano Baiocco Oyster, cauliflower and Champagne
by Antonino Cannavacciuolo Morille Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
by Enrico Crippa Risotto alla livornese secondo Matteo Torretta
by Matteo Torretta Friday pizza
by Massimo Gatti Spaghetti with tomato, lemon rind and goat's cheese
by Elio Sironi
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Photo credits @Hazel Thompson

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