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Hervé Fleury

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Hervé Fleury Tatsuya Iwasaki Luciano Tona Chiara, Andrea e Stefano Soban Tim Raue Sergio Capaldo Gennaro Nasti Mitsuharu Tsumura Fabrizio Mantovani Wylie Dufresne Gianni Zaghetto Renato Bosco Giorgio Locatelli Aurora Mazzucchelli Fabrizio Molteni

Ferdinando Martinotti Giuseppe Zen Simone Padoan Alfredo Russo Arianna Consiglio Roberto Petza Paul Liebrandt Lionello Cera Diletta Zenna Nicola Perullo Alberto Bettini Gianfranco Iervolino Luigi Acciaio e Jessica Tomaino Luca Montersino Corrado Sanelli

Tony Lo Coco Eric Bordelet Matteo Casone Wicky Priyan Antonello Colonna Antonio Borruso Sarah Grueneberg Tony Mantuano Mario Peqini Alessandro Roscioli Philippe Léveillé Roberto Pongolini Clelia d'Onofrio Eric Ezechieli Carmen Vecchione
Recipes

Recipes

Pigeon baked in oak ash with cooked must sauce

LE RICETTE

Pigeon baked in oak ash with cooked must sauce
by Fabio Baldassarre Pumpkin
by Mehmet Gürs Cloud of pennyroyal with asparagus and sesame
by Stefano Baiocco Smoked salmon trout with "mieliva", mixed salad leaves, edible flowers and aromatic herb yoghurt
by Claudio Pregl Crispy goose leg with foie gras potatoes and scallion
by Enrico Bartolini Midday in the middle of the vegetable garden
by Corrado Assenza 2007 version, a mushroom and garlic consommé that becomes a traditional soup
by Jacques Décoret Muhu hapurokk
by Peeter Pihel

Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by Fabrizio Camplone Cuttlefish "Risotto"
by Ivano Mestriner Mushroom consommé flavoured with garden and forest herbs
by Alex Atala The sweetness of rice
by Alessandro Negrini e Fabio Pisani Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
by Felice Sgarra Fondant tripe
by Davide Oldani Winter forest scenery (sweet finger food)
by Yoshihiro Narisawa Risotto stirred with confit pumpkin, reduction of Amarone and Grana Padano

Potato noddles with pecorino soup and seaweed
by Christian Puglisi ”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 Rigatoni with mastic resin and raw porcini mushrooms
by Carlo Cracco So-Riso croccante
by Andrea Besuschio Arctic cloudberries HV
by Hans Välimäki Cream of beans and mixed pasta
by Gualtiero Marchesi Brazil nuts tart with whiskey ice cream, curry and chocolate
by Alex Atala Nikko Spring
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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