IT
Chefs
Chef
Vladimir Mukhin
GLI CHEF
Vladimir Mukhin
Valentina Rizzo
Leonardo Di Carlo
Aldo Zivieri
Giuseppe Rizzo
Anthony Genovese
Richard Toix
Kei Kobayashi
Luca Finardi
Felice Sgarra
Sat Bains
Franco Chialva
Gaia Giordano
Gennaro Nasti
Vito Mollica
Fabrizio Mancinetti
Alberto Gipponi
Francesca Morandin
Francesco Apreda
Arianna Consiglio
Ernst Knam
Matthew Kenney
Juri Chiotti
Francesco Bracali
Gianluca Gorini
Luca De Santi
Eric Ripert
Thierry Bridron
Ciccio Vitiello
Pietro Zito
Christophe Felder
Andrea Migliaccio
Wylie Dufresne
Pasquale Torrente
Andrea Sinigaglia
Henrik Yde
Giuseppe Bosin
Andrea Aprea
Marta Cotarella
Teo Musso
Michael Anthony
Tatsuya Iwasaki
Dario Pandolfo
Tony Lo Coco
Umberto Bombana
Recipes
Recipes
”Tataki” of capercaillie with caramellized rowanberries. Raw liqourice and carrots from our own garden cooked in it´s own juice. Served with a small liqourice tasting herb salad
LE RICETTE
”Tataki” of capercaillie with caramellized rowanberries. Raw liqourice and carrots from our own garden cooked in it´s own juice. Served with a small liqourice tasting herb salad
by
Björn Frantzén
Spaghettoni with cod and tomato
by
Niko Romito
Macarons glacés
by
Alain Chartier
Naturally leaved "type 1" homemade bread
by
Andrea Menichetti
Hand drawn rigatoni with cooked and raw scorpion fish in its ragout
by
Alfonso Caputo
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
4.0 Everything began
by
Gianluca Fusto
Linguine with the fifth quarter of squid
by
Marianna Vitale
Italian foie gras with anchovy ice-cream
by
Luigi Taglienti
Dessert: a sweet story
by
Ivano Mestriner
Parmesan rice cream with red beetroot sauce
by
Andrea Berton
Essence
by
Niko Romito
Gorgonzola cassata with saffron spicy fruit
by
Davide Oldani
Onion absolute with saffron and Grana Padano
by
Niko Romito
D’O white truffle fritter
by
Davide Oldani
Pasta with potatoes, basil extract, baby flying squid and Pecorino
by
Viviana Varese
Sprat
by
Massimo Bottura
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Beetroot gnocchi, Savoy herb gateau, Grana Padano
by
Emmanuel Renaut
Carnaroli riso(co)tto with almond milk, saffron, Malvasia delle Lipari and candied orange
by
Accursio Craparo
Marine choreographies from traditional recipes
by
Moreno Cedroni
Geometry... of taste
by
Gianluca Fusto
Evolution
by
Alain Chartier
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
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