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Course Classic Sauces
Tomato sauce
See recipe
Course Brazilian Fine Dining
Pork spread
See recipe
Course Creative Pizzas
Fugazzeta
See recipe
Course Italian Cooking with broths
Risotto with prawn tails
See recipe
Course Italian Cooking with broths
Chicken pie
See recipe
Course Italian Cooking with broths
Beef tortelli
See recipe
Course Mexican Carnitas
Carnitas caramel taco
See recipe
Course Spanish Haute Cuisine
Red mullet escabeche sandwich
See recipe
Course Spanish Haute Cuisine
Sesame taco, foiegras, chickpea andsaffron miso
See recipe
Course Vegan Soul Food
Okra Pilau
See recipe
Course Italian Fine Dining
Eggplant cannoli incrispy pasta
See recipe
Course Italian Fine Dining
Squid ravioli
See recipe
Course Italian Fine Dining
Rice Arancini withred mullet ragoutand wild fennel
See recipe
Course Cooking with Poultry
Pil-pil sauce
See recipe
Course Cantabrian Cuisine
Beef tenderloin, blue cheese sauce and baby carrots
See recipe
Course Cantabrian Cuisine
Roasted horse mackerel fillet with fresh tomato vinaigrette
See recipe
Course Cantabrian Cuisine
Egg timbale with cod tripe and potato “straw”
See recipe
Course Cantabrian Cuisine
Mussels marinara with Cantabrian blue cheese
See recipe
Course Cantabrian Cuisine
Cantabrian red beans stew, vegetables and fried collards
See recipe
Squid and cuttlefish
See recipe
Recipes By Justin Horne
Sea Bass Ceviche
See recipe
Recipes By Justin Horne
Sea Bass Fillet with Vegetable Peel Pakoras
See recipe
Recipes by Luigi Di Doménico
Vegetable pizza with poolish
See recipe
Recipes by Igles Corelli
Lunghetti with mushrooms and celery bearnaise
See recipe
Recipes by Igles Corelli
Lasagnetta with meat sauce, bechamel sauce and parmesan air
See recipe
Recipes by Igles Corelli
Passatelli
See recipe
Recipes by Igles Corelli
Tagliatelle with pigeon ragout and toasted almonds
See recipe
Recipes by Igles Corelli
Spaghetti alla Chitarra served lukewarm
See recipe
Course Argentinian Empanadas
Empanada de Salta ‘Esther Gutiérrez’
See recipe
Course Argentinian Empanadas
Goat Empanada
See recipe
Course Latin Flavors
Shrimp in adobo with algae chicharron and guasacaca
See recipe
Course Contemporary Mexican Cuisine
Short rib barbecue with romeritos and asmoky jus
See recipe
Course Modern Italian Cuisine
Lobster, red beet miso, artemide rice and peach kimchi
See recipe
Course "Snout to Tail" Whole Pig Butchery
Fennel & Garlic Sausage & White Beans
See recipe
Course "Snout to Tail" Whole Pig Butchery
Pork Hock Ragu with Tagliatelle
See recipe
Course Risottos
Ink, Tiptoes, Herbal Emulsion and Octopus Risotto
See recipe
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