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by Gian-Maria Francesco Battuello   
Friday, 09 November 2007

Italian contemporary menu (XXI° century)

  • Caviar and mozzarella
  • Virtual oyster
  • Green peas cream in test tube
  • Hambook: plastic box with melol purée and ham
  • Chicken and octopus
  • Tartare on liquerices gelée, caviar and saffron, coffee potatoes chips
  • Lobster cream with potatoes purée and vanilla
  • Liquorices consommé with pepper ravioli and salmon medallions
  • Mortadella scallops
  • Spaghetti with sea urchins melted with coffee
  • Saffron risotto with liquorices dust
  • Cream of saffron risotto
  • Squid ravioli with pineapple
  • Monkfish with foie-gras
  • Cocoa crusted turbot
  • Foie-gras cooked in salt, coffee, roasted pineapple and rosemary
  • Harry Potter bonbons
  • Roasted baby pork, mustard sauce, coffee dust
  • Strong cheese sorbet with strawberry jelly and pepper ice cream
  • Nutella mousse with ginger and pepper ice cream
  • Crisp celery with chocolate and mozzarella
Last Updated ( Saturday, 07 February 2015 )


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