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Davide Rampello

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Salvatore Tassa Angelo Biscotti Luca Abbadir Jacopo Mercuro Fabio Longhin Jordi, Josep e Joan Roca Joško Sirk Gaetano Trovato Giuseppe Rizzo Anna Sartori Angelo Corvitto Paul Pairet Mark Welker Matteo Manzini Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza
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Recipes

Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt

LE RICETTE

Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurt Toro, foie gras powder, freeze dried raspberry Evolution Mandarin ice, kumquat, angostura bitters Two millimetres of polenta Guinea fowl stuffed with its liver, tondini bean purée and fried leek Wine cake with Decana pear, wine water ice and Gorgonzola ice-cream Extra virgin olive oil millefeuille with potato and ricotta mousse on quince jelly and praline almonds

Goat's cheese and honey ravioli Coleseed, colliflower, parsley and smoked cheese Moonstone Cuttlefish dumpling with white fennel cream, summer truffle and cuttlefish ink carbon Coffee & zabaione Cuturro enriched with flavours and colours Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows Roast rack of suckling piglet glazed with coffee and cocoa bean honey, puréed lambs lettuce roots, chicory roots and gentian roots, coffee and gianduia

Risotto alla livornese secondo Matteo Torretta Blood pudding and popped buckwheat Double ravioli with Mora Romagnola broiled piglet and burrata filling, with Grana Padano sauce, gravy and thyme The new Ascolana olive Cod in crust with spring onions, lentils and crispy bacon El Coq mixed salad Pan Fried Scallops Herefordshire Snails, Vacherin Mont d’or Rutabaga with Pork bouillon and Oregano
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