Cook the blood sausage and cream with meat sauce. Scald the mixture after adding agar-agar and gelatin. Let rest in a cool place for 12 hours, coat with pistachio nut and garlic chips, fry and arrange on a line of apricot purée. The Fagollaga restaurant, established 1903, has evolved to creative haute cuisine thanks to Isaac’s talent, representative of the forth generation of a family that has always been devoted to the cookery business.

Enrico Crippa is a chef who has found his way of expression in purity. A luminous and inspired cuisine based on a great capacity of analysis, culture and intuition. The scalded turnip tops, the amaranth and dashi quenelle, the raw clam and the lemon gelatin with its grated zest combine in perfect harmony. The construction lies on a turnip tops, garlic and anchovy cream that is decorated with a sesame oil and gomasio coulis. A real masterpiece.

Often the simplest ideas yield the best results. Since the day Vintage 1997 opened, Pierluigi Consonni has offered these voluptuous spaghetti: meticulously cooked al dente and sautéed very quickly in the pan with chives and Marennes d’Oléron Spéciales de Claire oysters. The combination is served garnished with seaweed and dressed with a ribbon of extra virgin olive oil. Those who do not like cooked oysters must try this dish: you’ll change your mind.

Antonino Cannavacciuolo, South European cook established in Northern Italy, offers a more and more appreciated cuisine which alternates between dishes that are based on the Campanian tradition and personal creations. This soft half-cold is a simple mixture of passion fruit purée, whipping cream, eggs and sugar. The fondant chocolate coulis and the blue potato chips sprinkled with powdered sugar create a very effective contrast of textures and colors.