IT
versione italiana

15-01-2016

2016 dish by dish (2)

The Lombard avalanche. Second episode of Identità Golose’s series on new signature dishes

Photogallery
Photogallery

Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo)

Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home

Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo

Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse

Giuliano Pellegrini, Lio Pellegrini, Bergamo

Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew...

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew...

Antonio Borruso, Umami, Bormio (Sondrio)

Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse

Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo)

Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia

Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua)

Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens

Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza)

Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation

Daniel Facen, Anteprima, Chiuduno (Bergamo)

Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea

Davide Oldani, D’O, Cornaredo (Milano)

Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking

Stefano Cerveni, Due Colombe, Corte Franca (Brescia)

Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level

Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia)

Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret

Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese)

Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara

Riccardo Camanini, Lido 84, Gardone Riviera (Brescia)

Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth

Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia)

Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts...

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts...

Fabrizio Ferrari, Al Porticciolo 84, Lecco

Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long!

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long!

Alberto Buratti, Koinè, Legnano (Milan)

Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti

Marco Ambrosino, 28 Posti, Milan

Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born)

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born)

Vittorio Fusari, Al Pont de Ferr, Milan

Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this

Viviana Varese, Alice, Milan

Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field

Matteo Torretta, Asola, Milan

Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition

Hirohiko Shimizu, Basara, Milan

Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish

Guoqing Zhang, Bon Wei, Milan

General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame

Paolo Pivato, Bottega del Vino, Milan

<em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch

Luca Pedata, Carlo e Camilla in Segheria, Milan

Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach

Elio Sironi, Ceresio 7, Milan

Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours

Matias Perdomo, Contraste, Milan

<em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture

Carlo Cracco, Cracco, Milan

Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.)

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.)

Fulvio Siccardi, Da Noi In del Magna Pars, Milan

Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship

Daniel Canzian, Daniel, Milan

Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise

Alice Delcourt, Erba Brusca, Milan

Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds

Eugenio Boer, Essenza, Milan

Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto

Keisuke Koga, Gong, Milan

Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth

Andrea Alfieri, Il Chiostro di Andrea, Milan

Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique

Andrea Provenzani, Il Liberty, Milan

Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good!

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good!

Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan

Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish

Pietro Leemann, Joia, Milan

Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs!

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs!

Haruo Ichikawa and Michele Biassoni, Iyo, Milan

Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste

Matteo Fronduti, Manna, Milan

Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded

Massimiliano Masuelli, Masuelli San Marco, Milan

<em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity

Giovanni Giberti, Pavé, Milan

Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things

Cesare Battisti, Ratanà, Milan

Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition

Matteo Monti, Rebelot del Pont, Milan

Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly

Claudio Sadler, Sadler, Milan

Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene

Antonio Guida, Seta, Milan

Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly

Fabrizio Ferrari, Terrazza Triennale, Milan

Rustin negàa – I decided to present a traditional recipe from Lombardy

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy

Giovanni Traversone, Trattoria del Nuovo Macello, Milan

Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries

Diego Rossi, Trippa, Milan

Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli)

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli)

Roberto Conti, Trussardi alla Scala, Milan

Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone

Felice Lo Basso, Unico Milano, Milan

My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar

Vito Mollica, Veranda del Four Seasons, Milan

Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef

Andrea Aprea, Vun del Park Hyatt, Milan

Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato

Wicky Priyan, Wicky’s, Milan

Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s

Denny Manzoni, La Piazzetta, Montevecchia (Lecco)

Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime"

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime"

Michele Mauri, La Piazzetta, Origgio (Varese)

95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime" Michele Mauri, La Piazzetta, Origgio (Varese) 95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico

Giorgio Lutrini, Sasseo, Santa Maria della Versa (Pavia)

Milanese ossobuco with a puffed rice wafer – A great classic of Italian cuisine with a modern take

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime" Michele Mauri, La Piazzetta, Origgio (Varese) 95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico Giorgio Lutrini, Sasseo, Santa Maria della Versa (Pavia) Milanese ossobuco with a puffed rice wafer – A great classic of Italian cuisine with a modern take

Giancarlo Morelli, Osteria del Pomiroeu, Seregno (Monza Brianza)

Casoncello made with flour and water dough, stuffed with sour ricotta, dried figs, pine nuts and carob, broccoli purée and chestnut truffle – The modernity of tradition

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime" Michele Mauri, La Piazzetta, Origgio (Varese) 95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico Giorgio Lutrini, Sasseo, Santa Maria della Versa (Pavia) Milanese ossobuco with a puffed rice wafer – A great classic of Italian cuisine with a modern take Giancarlo Morelli, Osteria del Pomiroeu, Seregno (Monza Brianza) Casoncello made with flour and water dough, stuffed with sour ricotta, dried figs, pine nuts and carob, broccoli purée and chestnut truffle – The modernity of tradition

Pierantonio Rocchetti, LoRo, Trescore Balneario (Bergamo)

Double dream of scampi and cheese, both in the shape of gnocchi, served with vegetable stock – These gnocchi are filled with a cream of buffalo milk mozzarella: in one case the container is made with a soft dough, in the other it is a very thin scampi. These are paired with herring roe, turnip tops and a boiling hot vegetable stock, poured upon presenting the dish, to cook the scampi

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime" Michele Mauri, La Piazzetta, Origgio (Varese) 95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico Giorgio Lutrini, Sasseo, Santa Maria della Versa (Pavia) Milanese ossobuco with a puffed rice wafer – A great classic of Italian cuisine with a modern take Giancarlo Morelli, Osteria del Pomiroeu, Seregno (Monza Brianza) Casoncello made with flour and water dough, stuffed with sour ricotta, dried figs, pine nuts and carob, broccoli purée and chestnut truffle – The modernity of tradition Pierantonio Rocchetti, LoRo, Trescore Balneario (Bergamo) Double dream of scampi and cheese, both in the shape of gnocchi, served with vegetable stock – These gnocchi are filled with a cream of buffalo milk mozzarella: in one case the container is made with a soft dough, in the other it is a very thin scampi. These are paired with herring roe, turnip tops and a boiling hot vegetable stock, poured upon presenting the dish, to cook the scampi

Silvio Battistoni, Le Colonne, Varese

Riso Carnaroli creamed with Franciacorta, fresh and candied oranges, wild flowers and a light syrup of Franciacorta – Moving from winter scents to the blossoming spring

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime" Michele Mauri, La Piazzetta, Origgio (Varese) 95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico Giorgio Lutrini, Sasseo, Santa Maria della Versa (Pavia) Milanese ossobuco with a puffed rice wafer – A great classic of Italian cuisine with a modern take Giancarlo Morelli, Osteria del Pomiroeu, Seregno (Monza Brianza) Casoncello made with flour and water dough, stuffed with sour ricotta, dried figs, pine nuts and carob, broccoli purée and chestnut truffle – The modernity of tradition Pierantonio Rocchetti, LoRo, Trescore Balneario (Bergamo) Double dream of scampi and cheese, both in the shape of gnocchi, served with vegetable stock – These gnocchi are filled with a cream of buffalo milk mozzarella: in one case the container is made with a soft dough, in the other it is a very thin scampi. These are paired with herring roe, turnip tops and a boiling hot vegetable stock, poured upon presenting the dish, to cook the scampi Silvio Battistoni, Le Colonne, Varese Riso Carnaroli creamed with Franciacorta, fresh and candied oranges, wild flowers and a light syrup of Franciacorta – Moving from winter scents to the blossoming spring

Andrea e Roberto Tonola, Lanterna Verde, Villa di Chiavenna (Sondrio)

<em>Spelt bavette with a cream of smoked chestnuts and trout roe </em>- In this dish we can find plenty of our territory and the meeting of ingredients that are very familiar to us. We live and work among chestnut groves and chestnuts, over the centuries, fed our ancestors. We use them in their most archaic form, that is to say dehydrated in the heat generated by a fireplace that creates the smoky aroma. We grew up with trout, our father farmed it and as children he taught us to look after it

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime" Michele Mauri, La Piazzetta, Origgio (Varese) 95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico Giorgio Lutrini, Sasseo, Santa Maria della Versa (Pavia) Milanese ossobuco with a puffed rice wafer – A great classic of Italian cuisine with a modern take Giancarlo Morelli, Osteria del Pomiroeu, Seregno (Monza Brianza) Casoncello made with flour and water dough, stuffed with sour ricotta, dried figs, pine nuts and carob, broccoli purée and chestnut truffle – The modernity of tradition Pierantonio Rocchetti, LoRo, Trescore Balneario (Bergamo) Double dream of scampi and cheese, both in the shape of gnocchi, served with vegetable stock – These gnocchi are filled with a cream of buffalo milk mozzarella: in one case the container is made with a soft dough, in the other it is a very thin scampi. These are paired with herring roe, turnip tops and a boiling hot vegetable stock, poured upon presenting the dish, to cook the scampi Silvio Battistoni, Le Colonne, Varese Riso Carnaroli creamed with Franciacorta, fresh and candied oranges, wild flowers and a light syrup of Franciacorta – Moving from winter scents to the blossoming spring Andrea e Roberto Tonola, Lanterna Verde, Villa di Chiavenna (Sondrio) <em>Spelt bavette with a cream of smoked chestnuts and trout roe </em>- In this dish we can find plenty of our territory and the meeting of ingredients that are very familiar to us. We live and work among chestnut groves and chestnuts, over the centuries, fed our ancestors. We use them in their most archaic form, that is to say dehydrated in the heat generated by a fireplace that creates the smoky aroma. We grew up with trout, our father farmed it and as children he taught us to look after it

Davide Caranchini, già Casa Santo Stefano, presto a Materia, Como

<i>Salad of grilled missultin </i>– Raw lettuce in osmosis with juice of grilled lettuce, dandelion capers and mayonnaise made with fermented alosa agone entrails. A dish uniting attachment to the territory, seeming simplicity and research

Second episode in Identità Golose’s series on 2016’s signature dishes. After Piedmont, Aosta Valley and Liguria, it’s the turn of Lombardy, with many great chefs from Italian fine dining. Tomorrow, the third episode with Veneto, Trentino Alto Adige and Friuli Venezia Giulia

And after the Northwest, it’s the turn of Lombardy. The region that more than any other in Italy offers excellent establishments obviously had to stand out in our series dedicated to the 2016 dishes from the greatest chefs, deserving an episode of its own. From Cracco to Santini, from Cerea to Negrini-Pisani, from Bartolini to Sadler, Oldani, Varese and all the others.

Many are in Milan, more or less as many are outside the metropolis. The capital of Lombardy confirms it’s a territory full of exploration and innovation, including perhaps the most creative dishes, and surely those that show off a distinctive fusion or international character. Yet outside Milan we find lots of new dishes that perhaps starting from local tradition, define the regional, and thus Italian, cuisine of the future. The next episode will be dedicated to the Northeast: Veneto, Trentino Alto Adige and Friuli Venezia Giulia.

See also
2016 dish by dish (1): Piedmont, Aosta Valley and Liguria

Photogallery
Photogallery

Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo)

Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home

Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo

Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse

Giuliano Pellegrini, Lio Pellegrini, Bergamo

Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew...

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew...

Antonio Borruso, Umami, Bormio (Sondrio)

Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse

Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo)

Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia

Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua)

Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens

Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza)

Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation

Daniel Facen, Anteprima, Chiuduno (Bergamo)

Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea

Davide Oldani, D’O, Cornaredo (Milano)

Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking

Stefano Cerveni, Due Colombe, Corte Franca (Brescia)

Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level

Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia)

Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret

Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese)

Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara

Riccardo Camanini, Lido 84, Gardone Riviera (Brescia)

Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth

Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia)

Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts...

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts...

Fabrizio Ferrari, Al Porticciolo 84, Lecco

Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long!

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long!

Alberto Buratti, Koinè, Legnano (Milan)

Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti

Marco Ambrosino, 28 Posti, Milan

Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born)

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born)

Vittorio Fusari, Al Pont de Ferr, Milan

Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this

Viviana Varese, Alice, Milan

Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field

Matteo Torretta, Asola, Milan

Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition

Hirohiko Shimizu, Basara, Milan

Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish

Guoqing Zhang, Bon Wei, Milan

General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame

Paolo Pivato, Bottega del Vino, Milan

<em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch

Luca Pedata, Carlo e Camilla in Segheria, Milan

Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach

Elio Sironi, Ceresio 7, Milan

Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours

Matias Perdomo, Contraste, Milan

<em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture

Carlo Cracco, Cracco, Milan

Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.)

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.)

Fulvio Siccardi, Da Noi In del Magna Pars, Milan

Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship

Daniel Canzian, Daniel, Milan

Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise

Alice Delcourt, Erba Brusca, Milan

Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds

Eugenio Boer, Essenza, Milan

Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto

Keisuke Koga, Gong, Milan

Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth

Andrea Alfieri, Il Chiostro di Andrea, Milan

Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique

Andrea Provenzani, Il Liberty, Milan

Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good!

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good!

Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan

Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish

Pietro Leemann, Joia, Milan

Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs!

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs!

Haruo Ichikawa and Michele Biassoni, Iyo, Milan

Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste

Matteo Fronduti, Manna, Milan

Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded

Massimiliano Masuelli, Masuelli San Marco, Milan

<em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity

Giovanni Giberti, Pavé, Milan

Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things

Cesare Battisti, Ratanà, Milan

Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition

Matteo Monti, Rebelot del Pont, Milan

Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly

Claudio Sadler, Sadler, Milan

Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene

Antonio Guida, Seta, Milan

Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly

Fabrizio Ferrari, Terrazza Triennale, Milan

Rustin negàa – I decided to present a traditional recipe from Lombardy

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy

Giovanni Traversone, Trattoria del Nuovo Macello, Milan

Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries

Diego Rossi, Trippa, Milan

Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli)

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli)

Roberto Conti, Trussardi alla Scala, Milan

Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone

Felice Lo Basso, Unico Milano, Milan

My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar

Vito Mollica, Veranda del Four Seasons, Milan

Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef

Andrea Aprea, Vun del Park Hyatt, Milan

Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato

Wicky Priyan, Wicky’s, Milan

Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s

Denny Manzoni, La Piazzetta, Montevecchia (Lecco)

Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime"

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime"

Michele Mauri, La Piazzetta, Origgio (Varese)

95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime" Michele Mauri, La Piazzetta, Origgio (Varese) 95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico

Giorgio Lutrini, Sasseo, Santa Maria della Versa (Pavia)

Milanese ossobuco with a puffed rice wafer – A great classic of Italian cuisine with a modern take

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime" Michele Mauri, La Piazzetta, Origgio (Varese) 95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico Giorgio Lutrini, Sasseo, Santa Maria della Versa (Pavia) Milanese ossobuco with a puffed rice wafer – A great classic of Italian cuisine with a modern take

Giancarlo Morelli, Osteria del Pomiroeu, Seregno (Monza Brianza)

Casoncello made with flour and water dough, stuffed with sour ricotta, dried figs, pine nuts and carob, broccoli purée and chestnut truffle – The modernity of tradition

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime" Michele Mauri, La Piazzetta, Origgio (Varese) 95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico Giorgio Lutrini, Sasseo, Santa Maria della Versa (Pavia) Milanese ossobuco with a puffed rice wafer – A great classic of Italian cuisine with a modern take Giancarlo Morelli, Osteria del Pomiroeu, Seregno (Monza Brianza) Casoncello made with flour and water dough, stuffed with sour ricotta, dried figs, pine nuts and carob, broccoli purée and chestnut truffle – The modernity of tradition

Pierantonio Rocchetti, LoRo, Trescore Balneario (Bergamo)

Double dream of scampi and cheese, both in the shape of gnocchi, served with vegetable stock – These gnocchi are filled with a cream of buffalo milk mozzarella: in one case the container is made with a soft dough, in the other it is a very thin scampi. These are paired with herring roe, turnip tops and a boiling hot vegetable stock, poured upon presenting the dish, to cook the scampi

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime" Michele Mauri, La Piazzetta, Origgio (Varese) 95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico Giorgio Lutrini, Sasseo, Santa Maria della Versa (Pavia) Milanese ossobuco with a puffed rice wafer – A great classic of Italian cuisine with a modern take Giancarlo Morelli, Osteria del Pomiroeu, Seregno (Monza Brianza) Casoncello made with flour and water dough, stuffed with sour ricotta, dried figs, pine nuts and carob, broccoli purée and chestnut truffle – The modernity of tradition Pierantonio Rocchetti, LoRo, Trescore Balneario (Bergamo) Double dream of scampi and cheese, both in the shape of gnocchi, served with vegetable stock – These gnocchi are filled with a cream of buffalo milk mozzarella: in one case the container is made with a soft dough, in the other it is a very thin scampi. These are paired with herring roe, turnip tops and a boiling hot vegetable stock, poured upon presenting the dish, to cook the scampi

Silvio Battistoni, Le Colonne, Varese

Riso Carnaroli creamed with Franciacorta, fresh and candied oranges, wild flowers and a light syrup of Franciacorta – Moving from winter scents to the blossoming spring

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime" Michele Mauri, La Piazzetta, Origgio (Varese) 95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico Giorgio Lutrini, Sasseo, Santa Maria della Versa (Pavia) Milanese ossobuco with a puffed rice wafer – A great classic of Italian cuisine with a modern take Giancarlo Morelli, Osteria del Pomiroeu, Seregno (Monza Brianza) Casoncello made with flour and water dough, stuffed with sour ricotta, dried figs, pine nuts and carob, broccoli purée and chestnut truffle – The modernity of tradition Pierantonio Rocchetti, LoRo, Trescore Balneario (Bergamo) Double dream of scampi and cheese, both in the shape of gnocchi, served with vegetable stock – These gnocchi are filled with a cream of buffalo milk mozzarella: in one case the container is made with a soft dough, in the other it is a very thin scampi. These are paired with herring roe, turnip tops and a boiling hot vegetable stock, poured upon presenting the dish, to cook the scampi Silvio Battistoni, Le Colonne, Varese Riso Carnaroli creamed with Franciacorta, fresh and candied oranges, wild flowers and a light syrup of Franciacorta – Moving from winter scents to the blossoming spring

Andrea e Roberto Tonola, Lanterna Verde, Villa di Chiavenna (Sondrio)

<em>Spelt bavette with a cream of smoked chestnuts and trout roe </em>- In this dish we can find plenty of our territory and the meeting of ingredients that are very familiar to us. We live and work among chestnut groves and chestnuts, over the centuries, fed our ancestors. We use them in their most archaic form, that is to say dehydrated in the heat generated by a fireplace that creates the smoky aroma. We grew up with trout, our father farmed it and as children he taught us to look after it

Photogallery Mario Cornali, Collina, Almenno San Bartolomeo (Bergamo) Stewed snails from Almenno, fumet of powdered corn from Prato – This dish is the consequence of the meeting with Andrea Togni, a young snail breeder from Almenno. I was inspired by the fact that I had an organic snail farm only two kilometres from home Antonio Cuomo, Hostaria del Relais San Lorenzo, Bergamo Dreaming… Cesar salad – We’ve rebuilt a great classic by changing all its textures, with water of Parmigiano, iceberg salad ice cream and confit tomato mousse Giuliano Pellegrini, Lio Pellegrini, Bergamo Salad with tripe, tuna, fried polenta, cucumber and white beans from Soragna – Tripe is a dish I wanted to change because I always had a good memory of it. My grandmother Alice made an excellent tripe stew... Antonio Borruso, Umami, Bormio (Sondrio) Neve al sole [Snow in the sun] – A dessert uniting saffron, litchi and a white chocolate mousse Enrico and Roberto Cerea, Da Vittorio, Brusaporto (Bergamo) Steamed king crab with hazelnut praliné and bottarga – An intriguing and delicious dish, where the white and reddish meat, firm and as sweet as honey, is finely matched by the sapidity of bottarga, much rougher and stronger. All this paired with the fattiness and crispiness of the best hazelnut in the world, the tonda gentile from Cortemilia Nadia and Giovanni Santini, Dal Pescatore, Canneto sull'Oglio (Mantua) Mountain potato cream with poached eggs, tuna bottarga, asetra royal caviar and capers – A great dish from Dal Pescatore’s tradition yet conceived and prepared by the new generation in the kitchen, that is to say by Giovanni Santini – photo by Culinaire Saisonnier-Dirk Kerstens Enrico Bartolini, Devero, Cavenago di Brianza (Monza Brianza) Risotto Arlecchino – Sauce below, rice on top. A return to the Baroque with a modern interpretation Daniel Facen, Anteprima, Chiuduno (Bergamo) Tuna salad with sour egg, purple potatoes and olive oil – It’s like a Salad Niçoise in which the tuna is seared and then cooled in water and ice. The purple potatoes have different textures, in pieces, as a small purée and dehydrated. The tomatoes are confit, the French beans are cooked with ultrasounds, the egg in vinegar and the oil is in a sugar capsule, with anchovies from the Cantabrian Sea Davide Oldani, D’O, Cornaredo (Milano) Milanese style apple marrow – Because it represents the tradition of a Milanese “dish” but with the lightness of good modern cooking Stefano Cerveni, Due Colombe, Corte Franca (Brescia) Warm spaghetti, scampi, sweet paprika and Calvisius Tradition caviar – Luxury and flavour in a dish full of careful simplicity. The service temperature at 40°C enhances the aromas of and the pleasure to the highest level Fabio Abbattista, Leone Felice de L'Albereta, Erbusco (Brescia) Lavarello alla mugnaia, tofeee di cavolfiore e calamondino - This dish is today the most explicit declaration of my cuisine: after 2 years discovering the territory of Franciacorta and thanks to the special relationship developed with <strong>Ferdinando Soardi</strong>, a fisherman in Monte Isola, I chose to give voice to the extraordinary freshwater fish, in this case lavaret Silvio Salmoiraghi, Acquerello, Fagnano Olona (Varese) Stewed sturgeon – We love this dish made with sturgeon because it represents the use of freshwater fish in Italy. It’s a version of the sturgeon prepared in Ferrara Riccardo Camanini, Lido 84, Gardone Riviera (Brescia) Double buttons with ricotta, anchovies, lemon and turnips – This dish appeared in the menu two weeks ago: it is minimalistic, simple, clean. It offers the classic flavour of ricotta, lemon and anchovies but doesn’t play only with the roundness because it includes the “crispiness” of the turnips. These vegetables, by nature, have irregular fibres; this irregularity can thus be sensed when chewing, and it’s unusual. It’s a double button because it has one slice of turnip below and one on top, and in between there’s the button which is visible – between the translucent slices of turnip – and ready to burst in the mouth Stefano Baiocco, Villa Feltrinelli, Gargnano (Brescia) Piglet from Orvieto "alla diavola" – With a cream of wild herbs. The palate is intrigued by the fat and acid notes, the bitter leaves and the spicy touches, the soft and crispy parts... Fabrizio Ferrari, Al Porticciolo 84, Lecco Pache Felicetti, grilled scarpette, armoricaine sauce, puntarelle, dried sweet potato and powdered tarragon – Fireworks for the palate lasting all year long! Alberto Buratti, Koinè, Legnano (Milan) Rice spaghetti in cagnone – A local classic, cagnone becomes the seasoning for homemade rice spaghetti Marco Ambrosino, 28 Posti, Milan Chiajozza – Squilla mantis, oil aromatised with maritime pine tree, sea urchin ice cream, cabbage. A symbol of my origins (Chiajozza is the bay in Procida where I was born) Vittorio Fusari, Al Pont de Ferr, Milan Smoked eel from Cabras, daikon, beetroot essence and hazelnut brittle – A recipe from the new menu in which I wanted to enclose my themes. I choose an ingredient, namely eel from Cabras, which comes from sustainable farms, an important form of virtuous economic development. I then use the small agricultural products from the Parco Sud Milano, an agricultural format that is awakening, safeguarding land. Food is the first medicine and daikon is an emblem of this Viviana Varese, Alice, Milan Homage to Ángel León - Ángel León, Michelin starred chef from Andalusia, is the only chef in the world to have found the way to extract plankton. I’ve been at his restaurant in El Puerto de Santa Maria, near Cadiz, and his use of plankton when cooking inspired me so this “tribute” was born as a risotto with plankton with a very thick squid broth, a light aioli sauce, garnished with lime and fried squid. I’m proud of this dish because you can taste the sea, and then I discovered a new ingredient I didn’t know: plankton, which in Greek means "vagabond" because it is formed by those organisms that are passively moved by the currents and the waves. When we serve this risotto we used an underplate which is a microscope photo of plankton taken by two marine biologists, brothers Sardet, who are two experts in the field Matteo Torretta, Asola, Milan Beef maxi bon with pappa al pomodoro – An evocative dish, with childhood memories and tradition Hirohiko Shimizu, Basara, Milan Squid tagliatelle with red prawns, scallops, sea urchins, caviar with olive oil and yuzu juice – I was inspired by spaghetti with seafood. I wanted to make a dish only using raw fish Guoqing Zhang, Bon Wei, Milan General’s Zuo Zongtang chicken – A specialty from Hunan. It’s a chicken fried in its skin, seasoned with red chilli pepper (in Hunan they basically put chilli pepper everywhere), tofu marinated in Chinese wine, sugar, salt, abalone sauce and yellow bean sauce. Finally I toss it with sesame oil and garnish it with black sesame Paolo Pivato, Bottega del Vino, Milan <em>Cream of peas with burrata, mint and Patanegra fondue</em> – On a crispy and slightly sweet base of sliced toasted almonds, we place the pea cream which adds a velvety feeling. The mint and burrata give a note of freshness, the pea sprouts and the raw peas add a crispiness that recalls the almond base. Finally there’s the Patanegra fondue which gives a strong touch Luca Pedata, Carlo e Camilla in Segheria, Milan Le caramelle – Sweets made with ricotta, buffalo milk mozzarella, spinach, melted butter, candied ginger, chips of veal tongue and reduced cream with mace. Totò, sweets and laughter. Naples and its tongues. My grandmother and ricotta and spinach Elio Sironi, Ceresio 7, Milan Tamburello made with salmon and duck liver – It’s a daring match of two fats: sea and earth, which are very different elements, though when united they create a unique and delicate flavour; moreover, the citrus fruit zest, the acidity of the goat milk curdle and the slightly spicy sweetness of the mango chutney create an exciting contrast of flavours Matias Perdomo, Contraste, Milan <em>Ricchezza e Povertà</em> [Richness and poverty] – A Milanese-style <i>cassoeula </i>yet different. It is linked with the history of Via Meda 2, the location of <em>Contraste</em>, because it is said that a doctor used to live in this house, in the early Twentieth century, who would look after the poor. Once a week, he’d open the doors of his office to cure them and feed them. The dish is composed of a few coins made with gelatine of baked pork shoulder. They are served with a consommé of <em>cassoeula</em> on the side. When the consommé is poured, the coins melt, creating a unique mixture Carlo Cracco, Cracco, Milan Prawns from S. Margherita, pistachio from Bronte and turnip with coffee and orange – A recipe conceived with Luca Sacchi. It’s a version of the prawns which we hold very dear and we will probably present at Identità Milano too. North and South are enclosed in a dish from which we will never want to set us apart because it gave us plenty of emotions (for references, ask Massimo B.) Fulvio Siccardi, Da Noi In del Magna Pars, Milan Raw amberjack, seasonal vegetables, liquid Grana Padano, perlage of black truffle – Summing up, it’s the right meeting between sea, earth and Italian craftsmanship Daniel Canzian, Daniel, Milan Vegetarian savoury petit fours – The dish is composed of different concepts of savoury petit fours, including a broccoli tart, a cauliflower cream puff, a small cannolo with puff pastry and a mousse of parmigiana and pistachio, a Sicilian cannolo with ricotta, olives and tomatoes, cassata, caponata, tomato babà. This idea came from the desire of offering vegetables in a new appearance: fun, tasty and elegant. The goal is to create a selection of small, delicious and light pastries that look nice, taste nice and can suit all the palates of those looking for a surprise Alice Delcourt, Erba Brusca, Milan Camomile maltagliati, melted butter, seirass and toasted sunflower seeds – The maltagliati have camomile flowers in the dough, below, we put a cheese fondue. We make the melted butter also using camomile, and we serve this with seirass (a Piedmontese ricotta matured in hay) and toasted and salted sunflower seeds Eugenio Boer, Essenza, Milan Tagliatelle "lièvre à la royale" – A provocation, yet a comforting one, following Neoclassicism: a classic of the great French cuisine becomes the most classic Italian first course. A dish finely expressing and characterising my cooking – photo by Bob Noto Keisuke Koga, Gong, Milan Spoon Dim sum – It’s a selection of three ravioli: with sea bass marinated with umami, presented with a sea urchin sauce and garnished with a puntarella covered in gold; with smoked scallop and prawn, with an edamame sauce; with wagyū and black truffle, with a sauce of foie gras and duck broth Andrea Alfieri, Il Chiostro di Andrea, Milan Ravioli with semolina filled with pork bottaggio served on cabbage and lemon with jus of cassouela – We need to gradually rediscover the recipes from our territory, make them gentler and lighter by playing with ingredients and technique Andrea Provenzani, Il Liberty, Milan Tokyo-Milano – Spheres of risotto alla milanese, marrow and gremolata with ginger, sea weeds, coriander, mushrooms and sesame. A classic that has already been done in all sorts of way. This Asian contamination adds a different energy and plurality, I think it is modern and dynamic, but most of all good! Alessandro Negrini and Fabio Pisani, Il Luogo di Aimo e Nadia, Milan Raviolo with red mullet marinated with caraway with variegated radicchio from Castelfranco and almonds from Toritto – It’s a brand new recipe. A dish with plenty of sea flavours (we also use the entrails, very fresh), aromatised with caraway and enhanced by the other ingredients: the sweetness of the almonds, the aroma of the mandarin and the slightly bitter flavour of the variegated radicchio from Castelfranco, the freshness and fruitiness of the raspberry vinegar, which acts as a counterbalance for the marine note of the red mullet. It’s a complex dish, given all these flavours and aromas, but at the same time it’s a playful dish too, in which the guest can choose the order in which to taste the different preparations matched with the fish Pietro Leemann, Joia, Milan Madre Terra – A soft carrot and hazelnut cake with a beetroot and pea mousse, carrot and orange sorbet and violets from my garden. Good omens for a year full of changes, towards a healthier diet, respecting our dear planet, hosting us, and a renewed friendship with all beings, with one, two or more legs! Haruo Ichikawa and Michele Biassoni, Iyo, Milan Ika - Ika is the Japanese word for squid. We thought of making this dish because it perfectly suits the Japanese culinary taste, and it is also a perfect expression of the cutting technique usually used with it. The preparation’s sweetness is due to the so-called "fraying", which enhances its taste Matteo Fronduti, Manna, Milan Spaghetti, turnip tops, smoked herring and fresh horseradish – In the menu throughout the winter, or at least until the turnip tops last. Only three strong ingredients full of personality. I’m looking for a balance of strong flavours: managing the contrasts is fun. In the palate, in the end, it’s a pleasant punch. Like fights that bring no wounded Massimiliano Masuelli, Masuelli San Marco, Milan <em>Pan fried rice with saffron pistils and marrow jus </em>– A recipe born so as to find a use to the classic leftover risotto that used to be tossed in a very hot iron pan. A “recycled” dish served with a new identity Giovanni Giberti, Pavé, Milan Cream of dehydrated peas with cotechino from Piacenza and purple cabbage – A dish for the cold days. To warm you up and get closer to simple things Cesare Battisti, Ratanà, Milan Pike in a delicate marinade, its roe, spinach and watercress – Freshwater fish is a very important and precious rediscovery in our menu and listening to the fishermen from Lake Garda explaining how this old recipe was in fact considered a Sunday or festive meal makes you understand how many recipes we still need to rediscover, prepare once again, have people know about and protect as a heritage of national tradition Matteo Monti, Rebelot del Pont, Milan Carne – It’s all about the flavour and aroma you get from cooking meat, presented as a pre-dessert. Or a dessert. Or an amouse-bouche. In other words, a jolly Claudio Sadler, Sadler, Milan Baby calamari stuffed with dried cod, with crispy panella and radicchio stewed with balsamic vinegar, squid ink – The new dish in one of the temples of Milan’s restaurant scene Antonio Guida, Seta, Milan Pigeon fillet with liver royale, black truffle, parsley sauce and lemon balm – I included this dish in the menu only recently, I’m proud to have incorporated my experience on the other side of the Alps, something our guests from Milan appreciate greatly Fabrizio Ferrari, Terrazza Triennale, Milan Rustin negàa – I decided to present a traditional recipe from Lombardy Giovanni Traversone, Trattoria del Nuovo Macello, Milan Risotto with smoked lard, rosemary and powdered raspberries – I use lard instead of the butter, using it as a sour butter for risotto, the percentage of fat is the same. As a contrast for the smokiness, I use rosemary and for the acidity, on top of the reduced wine and vinegar, some powdered raspberries Diego Rossi, Trippa, Milan Chargrilled veal marrow – A dish that reminds me of primitive cooking. It is cooked on embers aromatised with myrtle, and then seasoned with Sarawak pepper and rosemary. It’s a concentrate of flavours, the essence of the animal. To be enjoyed as it is, or spread on a toast of acid bread. A very simple preparation yet full of content - (photo Oak Seed Studio-Marco Varoli) Roberto Conti, Trussardi alla Scala, Milan Artic char, butter and sage, its roe and turnip tops – A noble dish, the result of three humble elements (Artic char, its roe and turnip tops). The herbaceous aftertaste of the turnip tops centrifuge juice is a trip down memory lane when I was a child and looked at the fishermen in the countryside in the park of the Ticino river lingering on, waiting to be lucky – photo by Katia Mangone Felice Lo Basso, Unico Milano, Milan My risotto alla milanese – A new take on risotto alla milanese. It’s yellow, but without the use of saffron. The rice is cooked with a centrifuge juice of fresh turmeric and carrots. It is then creamed in the classic way and served with a cream of roasted pumpkin, Balfego tuna belly and caviar Vito Mollica, Veranda del Four Seasons, Milan Foie gras terrine with gelée with Vermouth di Prato – I’ve always been fascinated by the origin of foie gras, made with duck or goose. I had the pleasure of meeting Gioacchino Palestro which led to the magic poetics of raw materials, of having in Mortara a unique excellence that respects seasonality. In fact, this terrine will be in the menu at Veranda from October till March. Every time the terrine is prepared, we follow the ritual of the mise en place that disappeared in other recipes, while with foie gras I believe you can still sense the elegance and finesse of the chef Andrea Aprea, Vun del Park Hyatt, Milan Squid alla diavola, potato, horseradish and sauerkraut – A dish based on a classic preparation such as diavola sauce but trying not to make the spiciness prevail, by contrasting it with the sourness of the sauerkraut and the sweetness of the potato Wicky Priyan, Wicky’s, Milan Tonkatsu – That is to say crispy piglet on a cream of white sesame and sweet sake. A dish introduced only a few days ago at Wicky’s Denny Manzoni, La Piazzetta, Montevecchia (Lecco) Tagliolini garlic, oil and chilli pepper with misultin, cream of broccoli and toasted breadcrumbs – The initial idea was to make a dish based on the “lake at wintertime" Michele Mauri, La Piazzetta, Origgio (Varese) 95% Anchovy, green apple and horseradish gelo and a splash of squid ink - 95% because you eat everything except the entrails, that is to say 5% - photo by Gabriele Basilico Giorgio Lutrini, Sasseo, Santa Maria della Versa (Pavia) Milanese ossobuco with a puffed rice wafer – A great classic of Italian cuisine with a modern take Giancarlo Morelli, Osteria del Pomiroeu, Seregno (Monza Brianza) Casoncello made with flour and water dough, stuffed with sour ricotta, dried figs, pine nuts and carob, broccoli purée and chestnut truffle – The modernity of tradition Pierantonio Rocchetti, LoRo, Trescore Balneario (Bergamo) Double dream of scampi and cheese, both in the shape of gnocchi, served with vegetable stock – These gnocchi are filled with a cream of buffalo milk mozzarella: in one case the container is made with a soft dough, in the other it is a very thin scampi. These are paired with herring roe, turnip tops and a boiling hot vegetable stock, poured upon presenting the dish, to cook the scampi Silvio Battistoni, Le Colonne, Varese Riso Carnaroli creamed with Franciacorta, fresh and candied oranges, wild flowers and a light syrup of Franciacorta – Moving from winter scents to the blossoming spring Andrea e Roberto Tonola, Lanterna Verde, Villa di Chiavenna (Sondrio) <em>Spelt bavette with a cream of smoked chestnuts and trout roe </em>- In this dish we can find plenty of our territory and the meeting of ingredients that are very familiar to us. We live and work among chestnut groves and chestnuts, over the centuries, fed our ancestors. We use them in their most archaic form, that is to say dehydrated in the heat generated by a fireplace that creates the smoky aroma. We grew up with trout, our father farmed it and as children he taught us to look after it

Davide Caranchini, già Casa Santo Stefano, presto a Materia, Como

<i>Salad of grilled missultin </i>– Raw lettuce in osmosis with juice of grilled lettuce, dandelion capers and mayonnaise made with fermented alosa agone entrails. A dish uniting attachment to the territory, seeming simplicity and research

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Carlo Passera e Gabriele Zanatta

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