Great Dishes
Guía grandes platos
Plato | Cocinero | Restaurante |
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Grilled freshwater eel with confited garlic | Riccardo Camanini | Villa Fiordaliso | Italy |
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Tortelli di Zucca | Nadia Santini | Dal Pescatore | Italy |
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Sud | Massimo Bottura | Ostería Francescana | Italy |
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Moderno Caciucco | Nicola Portinari | La Peca | Italy |
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Ricotta, Spinach And Egg Yolk Raviolone | Enrico y Roberto Cerea | Da Vittorio | Italy |
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Mushroom Risotto With Sweet Mountain Cheese | Philippe Leveillé | Miramonti L´Altro | Italy |
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Risotto with prawn carpaccio and ratatouille | Enrico y Roberto Cerea | Da Vittorio | Italy |
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Risotto With Burrata Cheese And Mediterranean Aromas | Nicola Portinari | La Peca | Italy |
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Marinated Tiger Shrimp Over Risina Beans And Treviso Radicchio | Nicola Portinari | La Peca | Italy |
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Baby spring salad leaves with raw squid julienne, fresh broad beans and noto almonds | Daniele Fabris | Il Luogo di Aimo e Nadia | Italy |
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The Gardening | Massimiliano Alajmo | Le Calandre | Italy |
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Spaghetti with squid liver, oil and spicy pepper | Massimiliano Alajmo | Le Calandre | Italy |
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Dripping of fish | Gualtiero Marchesi | Gualtiero Marchesi | Italy |
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Plin de queso de cabra fresco roccaverano con agua de tomate, olivas taggiasche y salteados con mantequilla de cabra | Massimo Camia | Locanda nel Borgo Antico | Italy |
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Elicoidale (tube pasta) With Black Pepper and Pecorino Romano | Paolo Lopriore | Il Canto | Italy |
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Pickled anchovy aspic | Paolo Lopriore | Il Canto | Italy |
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“Cloud” of Iranian oscetra caviar | Enrico y Roberto Cerea | Da Vittorio | Italy |
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Check Salad | Davide Scabin | Combal Zero | Italy |
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Hot salad | Carlo Cracco | Cracco | Italy |
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Baked lumaconi pasta | Paolo Lopriore | Il Canto - Hotel Certosa de Maggiano | Italy |
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Seaweed, herbs and root vegetable salad | Paolo Lopriore | Il Canto - Hotel Certosa de Maggiano | Italy |
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Black and grey rice | Massimo Bottura | Osteria la Francescana | Italy |
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Monochrome of Norway lobster | Paolo Lopriore | Il Canto - Hotel Certosa de Maggiano | Italy |
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My “cima alla genovese” | Luigi Taglienti | Antiche Contrade | Italy |
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Cabbage sushi with ginger foam and prawn ceviche | Damiano Nigro | Villa d´Amelia | Italy |