onion

Course Cantabrian Cuisine

Egg timbale with cod tripe and potato “straw”

Course Cantabrian Cuisine

Mussels marinara with Cantabrian blue cheese

Course Cantabrian Cuisine

Cantabrian red beans stew, vegetables and fried collards

Course No Waste Fish

Sea Bass Ceviche

Course No Waste Fish

Sea Bass Fillet with Vegetable Peel Pakoras

Course The Fundamentals of Pizza

Vegetable pizza with poolish

Course Mediterranean Cuisine

Char-grilled Málaga avocado

Course Mediterranean Cuisine

Galician cockles empanada

Course Fresh Egg Pasta

Lunghetti with mushrooms and celery bearnaise

Course Fresh Egg Pasta

Lasagnetta with meat sauce, bechamel sauce and parmesan air

Course Fresh Egg Pasta

Tortellini in broth

Course Fresh Egg Pasta

Passatelli

Course Fresh Egg Pasta

Tagliatelle with pigeon ragout and toasted almonds

Recipes by Igles Corelli

Spaghetti alla Chitarra served lukewarm

Course Advanced Grilling Techniques

Lamb Shin with Yuca Puree and Cheese

Course Argentinian Empanadas

Empanada de Salta ‘Esther Gutiérrez’

Course Argentinian Empanadas

Goat Empanada

Course Southern Cuisine

Low Country Jambalaya

Course Latin Flavors

Shrimp in adobo with algae chicharron and guasacaca

Course Contemporary Mexican Cuisine

Short rib barbecue with romeritos and asmoky jus

Course Contemporary Andalusian Cuisine

Roasted vegetable gazpacho with salt-cured tuna

Course Modern Italian Cuisine

Lobster, red beet miso, artemide rice and peach kimchi

Course "Snout to Tail" Whole Pig Butchery

Fennel & Garlic Sausage & White Beans

Course "Snout to Tail" Whole Pig Butchery

Pork Hock Ragu with Tagliatelle

Course Risottos

Ink, Tiptoes, Herbal Emulsion and Octopus Risotto

Course Risottos

Creamy Watercress, Iberian Pork Cheeks and Burrata Risotto

Course Conscientious Baja California Cuisine

Grilled Marinated, Skirt Steak, Moros, Avocado Corn Salsa

Course Conscientious Baja California Cuisine

Summer vegetable soup, anchovy salsa, cheese crackers

Course Modern Colombian Cuisine

Paletero Steak, Romaine Lettuce, Native Potatoes and Culona Ant Bearnaise

Course Modern Colombian Cuisine

Baby Squid and Piangua, Black Garlic Pasta and Leeks with Kaffir Sauce

Course Modern Colombian Cuisine

Crab, Tomato Hoisin, and Nasturtium Flowers and Stems

Course Fresh and Fun Plant-Based Cuisine

King Oyster Mushroom Arepas

Course Italian Cuisine "Trippa" Style

Cicerchie and Calf’s Head Stew

Course Colorful Italian Pasta

Rainbow lasagna with cod, green turnip and lemon

Course California Cuisine with Japanese Techniques

Duclair Duck with Strawberries and Beets

Couse Plant Based Burgers and Falafels

Millet, Quinoa and Bean Burgers

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