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Alta Cucina Recipes

Drinks & Cocktail

Moliberry
Beluga
more...

Appetizers

Yellow Fin Tuna Tartare with Avocado Mousse and Fennel Salad
Courtesy of Ristorante Ragazzi, Recipe by Federico Destro
Veal in tuna sauce with lemon caramel
Recipe by Alfredo Russo of
Ristorante Dolce Stil Novo
more...

Pasta & Soup

From chef Salvatorea Corea - Bocca Restaurant
Cacio e Pepe
Pasta with Pecorino and Black Pepper
Marco Canora, Insieme Restaurant chef, presents Lasagne Verdi
more...

Main courses

Casco Cod with Cockles and Meyer Lemon
Chef Ed Brown recipe
Pan-Seared Sea Bass Filet Over Baby Bok Choy and Sweet Potatoes in a Ginger Sake Veoloute
By Chef Maurizio Florio, Via Quadronno, Coral Gables, FL
more...

Side Dishes

Zucchini ribbons with shaved Pecorino and White Truffle Oil
From Truffles: Ultimate Luxury, Everyday Pleasure
Chicken livers, cabbage and figs Cappellacci in Veal bouillon, camomile and tangerine flavoured
By Chef Pier Bussetti
more...

Desserts

Chef Cedroni advises which pairing of jam and cheeses are the best
For rule lovers who choose not to experiment, chef Cedroni advises some generally good pairings.
Chiacchiere from Lombardy
more...
 










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