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Riccardo Canella

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Riccardo Canella Fabrizio Fiorani Martino Faccin Francesco Sodano Matthew Kenney Sarah Minnick Emanuele Manfroi Simone Finazzi Aurora Mazzucchelli Rossella De Vita, Vincenzo Fiorillo e Stefania Urso Missy Robbins Daniel Berlin Gian Luca Forino Gianni Zaghetto Fulvio Pierangelini

Richard Toix Renata Braune Paul Liebrandt Haruo Ichikawa e Lorenzo Lavezzari Shane Osborn Michele Marcucci Marco Bolasco Mauro Uliassi Enrico and Roberto Cerea Alessandro Borghese Tomaž Kavcic Corrado Sanelli Cristoforo Trapani Michele Lazzarini Alexandre Gauthier

Ana Roš Bo Songvisava e Dylan Jones Mattia e Alessio Spadone Simon Press Fabrizio Mancinetti Abi El Attaoui Federica Racinelli Gianluca Fusto Mariano Guardianelli Carlo Liuzzi Maico Campilongo e Kristjan D'Angelo Paolo Lorenzoni Ciccio Sultano Michael White Luca Pezzetta
Recipes

Recipes

Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi

LE RICETTE

Cod and borrage herb knödel with polenta and saffron sauce, pepper pistils and katzuobushi
by Claudio Sadler A rockpool of my childhood - so very, very poetic
by Paul Cunningham Duck foie gras tossed on an imaginary choucroute, dressed with Alsatian bacon fat salt
by Jacques Décoret Veal ragout with nitrogen and rice lasagne
by Andrea Berton Gragnano linguine, needle squid and Fobello bread sauce
by Antonino Cannavacciuolo Crispy goose leg with foie gras potatoes and scallion
by Enrico Bartolini Veal fillet “Raviolo” with bone marrow
by Emanuele Scarello Midday in the middle of the vegetable garden
by Corrado Assenza

The silence of the woods
by Daniel Facen Sausage and onion
by Beniamino Bilali Crescentina bread for people affected by coeliac disease
by Massimo Bottura Bufala Campana
by Simone Padoan Truffle delicacy of pear Macaé
by Thierry Bridron Red identity
by Franco Aliberti Kamut tagliatelle ice-cream, butter, cardamom and spelt
by Alessandro Gilmozzi Meringue, raspberry and caramel
by Niko Romito

Moonstone
by Juan Marì e Elena Arzak Pike cube in inverted toast
by Emmanuel Renaut Pasta and cauliflower wih oysters and pecorino
by Gennaro Esposito Spaghetti with mussels and seaweed, with cold rice and red seaweed cream
by Alfonso Caputo Hand drawn rigatoni with cooked and raw scorpion fish in its ragout
by Alfonso Caputo Summary
by Corrado Assenza Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
by Andoni Luis Aduriz Mixed liquid salad, Jerusalem artichoke, black olives and chocolate
by Andrea Berton
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Aquila Reale Riserva 2015: la gemma di Cesarini Sforza celebra un anno speciale

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The dining room of The Jane. Credits Pieter D'Hoop

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Francesco Mazzei at the kitchen pass

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Identità Web S.r.l, con sede in Milano, Corso Magenta 46, P.IVA 07845670962, email info@identitaweb.it, è proprietaria, ideatrice e sviluppatrice della piattaforma internet di cui al sito www.identitagolose.it ed è editrice della testata giornalistica “Identità Golose Web - ”, registrazione Tribunale di Milano n. 32 del 31 gennaio 2018, Direttore Responsabile: Paolo Marchi