Lamb “Tandır” in sous vide
Ahmed Ozer
Jerusalem artichoke flan, “bagna caoda” and vegetable pearls
Gianluca Giromini
Monkfish fillet with crispy porcini mushrooms and purple potatoes
Maurizio Bottega
Deboned goat meat with artichoke stuffing
Alessandro Polver
Picaja: stuffed veal brisket
Daniele Persegani
Baronial Caponata with fried stuffed sardine and “drunk” egg
Giuseppe Pappalardo
Black beef
Stefano Sangion
Mullet fillets and black rice with pistachio on sweet and sour sauce with pine nuts and mandarin orange
Giancarlo Schettini
Bulgur Fried or Baked (Kibeh)
Silvano Costantini
Load more