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Federico Graziani Sergio Colalucci Fabrizio Mellino Michele Lazzarini Jacopo Malpeli Giuseppe Lo Iudice e Alessandro Miocchi Carlo Liuzzi Simone Padoan Angelo Corvitto Sauro Ricci Dani Garcia Gianfranco Vissani Jordi Herrera Aldo Zivieri Jeff Katz

Wylie Dufresne Diego Guerrero Paolo Casagrande Anisia Cafiero e Pasquale De Biase Pietro Zito Giorgio Locatelli Giancarlo Perbellini Enrico Panero Christian Milone Roberto Flore Sergio Humada Andrea Mattei Sean Brock Alessandro Roscioli Sarah Minnick

Alessandro Della Tommasina Dominique Crenn Michael White Errico Recanati Juri Chiotti Davide Guidara Guillaume Desforges, Jacopo Signani, Leonardo Signani ed Ernesto Espinoza Felice Sgarra Francesco Acquaviva Daniela Cicioni Antonio Borruso Josep Maria Rodriguez Guerola Eric Ripert Franco Chialva Natalino Ambra
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Recipes

Cordicelle with white lamb ragout

LE RICETTE

Cordicelle with white lamb ragout
by Peppino e Angela Tinari Florentine steaks from 24-month beef sired by Romagnola breed bulls out of Nguni breed cows
by Giorgio Nava 2007 version, a mushroom and garlic consommé that becomes a traditional soup
by Jacques Décoret The silence of the woods
by Daniel Facen Finally the non-pasta!
by Pietro Leemann Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by Igles Corelli Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by Marcello Spadone Fish soup with molluscs and cavatelli
by Mauro Uliassi

Leek and bacon croissants
by Andrea Menichetti Cod fish with rice 2008 white truffle perfume
by Davide Oldani Super tartare
by Marco Stabile Carn’e pesce (reference to Gualtiero Marchesi)
by Daniel Canzian Mushroom consommé flavoured with garden and forest herbs
by Alex Atala Grand fish antipasto
by Gualtiero Marchesi Pigeon breast, pine nut oil mayonnaise, Matcha tea bread
by Igor Macchia

Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
by Andoni Luis Aduriz Sea Bass and D’O Tapioca Caviar
by Davide Oldani Mezze maniche with “ragout”… 847 km from Naples
by Enrico Crippa Muhu hapurokk
by Peeter Pihel Woodcock for 6 woodcocks
by Mauro Uliassi Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by Andrea Mattei Onion absolute with saffron and Grana Padano
by Niko Romito Coffee & zabaione
by Sergio Dondoli
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The dining room of The Jane. Credits Pieter D'Hoop

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Photo credits @Hazel Thompson

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