Braised Eel, Sweet and Sour Pork Stock and Lettuce
The recipe I propose represents my path: past, present and future.The eel is the most convivial ingredient of my homeland, cooked by a grandmother who thanks to it was able to gather everyone around a table. present in my Sardinia, worked and structured manages to give new variations. The bittersweet represents my present, the combinations, the olfactory references and above all intrigue with the taste, are the pillars of my current cuisine.
Maria Chiara Brannetti
Italy
I rapresented violence against woman. Living or cohabiting with someone who exhibits aggressive attitudes and feeling without a wa...
I rapresented violence against woman. Living or cohabiting with someone who exhibits aggressive attitudes and feeling without a way of escape.
Also walk alone, sometimes, could be scare.
During COVID-19 requests for help incresed by 119% and the cage tht I rapresented makes me think of them. Trapped at home.
Elisa Frutti
Italy
Growing up in the province of Bergamo with my grandmothers, who were born and raised during the war, they always had the philosoph...
Growing up in the province of Bergamo with my grandmothers, who were born and raised during the war, they always had the philosophy ‘ the butcher throws nothing away of an animal’. A thought that made me reflect on how many different ways there are to make full use of all that a raw material can offer us. This is why I chose to use a rabbit in its entirety and develop the dish starting with the use of a few kilos of carrots, thus managing to have no waste.
Lorenzo Manosperti
Italy
My dish showcases the biodiversity of Alta Langa using every part of the lamb, emphasizing sustainability and respect. Combining t...
My dish showcases the biodiversity of Alta Langa using every part of the lamb, emphasizing sustainability and respect. Combining tradition and innovation, it draws inspiration from historical local recipes. This dish reflects a deep connection with the land, honoring the region's culinary heritage and presenting it in a modern, creative way.
Alessio Magistro
Italy
My "Ossi di seppia" draws inspiration from Montale's work, where bones, wandering among the waves and seemingly worthless, symboli...
My "Ossi di seppia" draws inspiration from Montale's work, where bones, wandering among the waves and seemingly worthless, symbolize a miserable yet significant existential condition. Like the small things in daily life, they conceal intrinsic value and beauty. By using every part of the cuttlefish, even those considered scraps, I aim to showcase their importance and convey the significance of circular cooking to reduce waste and valorise each ingredient.
Marco Pezzaioli
Italy
My journey starts with sweetbread, a beloved traditional dish from my homeland, often used in my professional experience. The “in ...
My journey starts with sweetbread, a beloved traditional dish from my homeland, often used in my professional experience. The “in carpione” pumpkin is prepared like Lake Garda fish. The langoustine is leveraged in its entirety, as the head is filled by an orangette and sided by a coconut milk-based drink that enhances its minerality. I designed this 3D-printed compostable set, which evokes the sweetbread with its texture, to raise the commensal’s awareness on the consuming of raw material.
Edoardo Tizzanini
Italy
The dish is the result of a creative process that gives new life to discarded glass fragments, reassembled in a symphony of transp...
The dish is the result of a creative process that gives new life to discarded glass fragments, reassembled in a symphony of transparent shapes and colours. The artichoke becomes the protagonist, accompanied by fleshy elements that enhance its intensity without overpowering it, here the meat accompanies the vegetables, not the other way around. A zero-waste vision, this applies to materials as much as to food. The ferrosity of the heart accompanied by the butter mousse complete the artichoke's honesty and freshness.
Eros Castrogiovanni
Italy
With this dish, I would like to express the concept that the replacement of animal protein with vegetable protein, allows the dish...
With this dish, I would like to express the concept that the replacement of animal protein with vegetable protein, allows the dish to have an equal taste, thus reducing the environmental impact, being also environmentally friendly. I hope, in this way, to succeed in approaching all food intolerances and pathologies that do not always allow the guest to feel free and involved in the free and varied choice of multiple dishes.
Michele Antonelli
Italy
This dish revolves around the use of the main part of the ingredients and those of “ scrap “ , nothing is thrown away, rather at t...
This dish revolves around the use of the main part of the ingredients and those of “ scrap “ , nothing is thrown away, rather at the end of each preparation what’s left is used as a base for another recipe. This is to raise consciousness of the Chef on food waste and consequently on the human resources used for the production of raw ingredients.
Gabriel Collazzo
Italy
I wanted to find a point that connects my cooking with the place where I learn and found my passion for it, mostly french, japanes...
I wanted to find a point that connects my cooking with the place where I learn and found my passion for it, mostly french, japanese and italian. I am naturally curious, and I love to create association with anything, connecting ingredients that are not supposed to belong together is magic to me. I love the contrast of sea - earth dish, swimming into the sea is like a reset button for me, I have a big love for it. I’m completely linked with the earth, I’m grateful for every product that I have the chance to work with.
Marco Apicella
Italy
The memory of an emotion lives on in this dish. It takes me back in time, to when my mom used to prepare it in our family restaura...
Shades of Snapper. Salt Crust, Dashi with Amalfi Lemon and Snapper Oil; Its Terrine; Chips with Paté
The memory of an emotion lives on in this dish. It takes me back in time, to when my mom used to prepare it in our family restaurant. At the same time it allows me to look ahead, in search of new paths linked to my ideas of sustainability with little waste. Questioning memories to create my interpretation, in full respect of raw materials. The dish talks about who created it, where it started from and what it wants to tell.
Josefina Zojza
Italy
The concept of territory is an important thing when I think about creating a dish. I owe a lot to Tuscany, so I chose the Casentin...
The concept of territory is an important thing when I think about creating a dish. I owe a lot to Tuscany, so I chose the Casentino trout. We are talking about a unique specimen bred in Stia, in the province of Arezzo, where "Puccini Trout Farming" allowed me to experience first-hand one of the most interesting products found so far. A fish that struck me so much that I really wanted to pay homage to it in all its facets, using every part of it in the name of sustainability and reducing waste.
Danilo Vella
Italy
The idea of this dish is to make you live an experience, the feeling of being in Sicily, involving sight, taste and smell, using...
The idea of this dish is to make you live an experience, the feeling of being in Sicily, involving sight, taste and smell, using typical preparations and products, such as Mauro seaweed. A message that I would like to convey with this dish is to make people understand the importance of their territory, look for products that are used less and less today, enhance and promote them. In recent years, the Mauro seaweed has become increasingly difficult to find, due to sea pollution.
Silvia Rozas
Italy
What makes a species local, indigenous, alien, invasive, naturalized, or imported to a specific ecology ?How do species, including...
What makes a species local, indigenous, alien, invasive, naturalized, or imported to a specific ecology ?How do species, including humans, root in places they are not originally from? I reflect about an invasive specie, the blu crab that over-populates the Lagoon. Reminding us about the colonial history that brought corn from the Americas, I considered the meaning of becoming “naturalized” to local ecologies. I complete by using spontaneous plants that reconnects to the tidal of Venice, halophytes.
Paolo Anzil
Italy
I really like being able to eat soup, in a cold version, even in summer or hot days.
The earthy elements are balanced by the diff...
I really like being able to eat soup, in a cold version, even in summer or hot days.
The earthy elements are balanced by the different acidities present in the dish; the accompanying drink has the role of recalling the classic Borsch broth while introducing a contrast linked to the ph of the drink itself which makes tasting the dish more fun in the mouth.
Simone Buggiani
Italy
I chose baby goat, because in addition to liking it a lot, it was the first animal I cooked in my first work experience, we used t...
I chose baby goat, because in addition to liking it a lot, it was the first animal I cooked in my first work experience, we used to stew it with potatoes without any knowledge of the various cuts of meat, it was cut into pieces and cooked in a pot. With this dish I would like to encourage many young people like me who come from experiences like mine, that with study and perseverance you discover other ways of presenting a cut or an animal in general.
Katherine Rios
Italy
Migration and Integration
Arriving in a new place is not always easy and even more so it is not easy to integrate and be accepted...
Migration and Integration
Arriving in a new place is not always easy and even more so it is not easy to integrate and be accepted with your traditions by people with a culture different from yours. The African slaves in Peru in 1800 were able to integrate their spices and traditions to a very important dish in the Inca culture such as the carapulcra.With this dish I want to tell my journey, playing with techniques, shapes and colors to propose the flavors of my land with an Italian twist.
Nicholas Reina
Italy
I believe as human being that we are very sick. Imagination and language is what did separated humans from animal.
Today peoples ...
I believe as human being that we are very sick. Imagination and language is what did separated humans from animal.
Today peoples are not conscious of who we really are and the consequence is that we create confusion, trends and bad ego is the protagonist in this planet. Today we try to fix this planet by using one word, sustainability.
who really know the significant of that word and who first went to see inside of the most scary place of this world? I think it is better to start from us...