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Chef

Domingo Schingaro

GLI CHEF

Domingo Schingaro Matthew Orlando Enrico Panero April Bloomfield Femke Van den Heuvel Carlos Garcia Heinz Beck Marco Bizzarri José Avillez Daniel Canzian Nicola e Pierluigi Portinari Bryce Shuman Cristiano Tomei Arrigo Cipriani Giampaolo Ottazzi

René Redzepi Luca Zucchini Sergio Motta Jeremy Bearman Christophe Felder Umberto Bombana Anisia Cafiero e Pasquale De Biase Manuele Senis Luca Abbruzzino Angelo Corvitto Will Goldfarb Franco e Raffaella Cazzamali Inaki Aizpitarte Juri Chiotti Alfio Ghezzi

Sergio Bastard Antonio Cappadonia Fabrizio Mellino Jordi, Josep e Joan Roca Pier Daniele Seu Lucio Pompili Fulvio Pierangelini Yoji Tokuyoshi Sang Hoon Degeimbre Giuseppe Carino Luigi Dell'Amura Chiara, Andrea e Stefano Soban Ernst Knam Jordi Butron Alessandro Pipero
Recipes

Recipes

Zolla di Certosa

LE RICETTE

Zolla di Certosa Tripe ravioli Saffron rice stirred with extra virgin olive oil and Ossobuco medallion Blood pudding and popped buckwheat Flavours of Abruzzo Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines Fish With Açaí Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse

Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt Vegetable cone with fried fish Coal flamed tartar of roe deer served with it´s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mälaren and melted animal fat. Head mackerel and ALL BEER AHEAD Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper Casserole with potatoes, artichokes, baby onions and wheat cooked in earth Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam Tribute to Pirangi (little village near Sao Paolo)

Ragusano cheese ice-cream with chocolate shortbread Black cod, savoy cabbage and foie gras S. Egidio community bread Finally the non-pasta! Peach palm fettuccine Carbonara Playing with consistency Coscia d'Anatra "Apicius" Galianos (Gazpacho manchego). Earth and smoke
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Latest articles published

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Francesco Mazzei: from London to Malta

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