Yesterday, we brought you part one of the gourmet recipes from the ongoing2013 S.Pellegrino Sapori Ticino. Today we're pleased to share the rest of the recipes being prepared at the monthlong food festival being held in the picturesque Swiss canton of Ticino.
This year's theme is Berlino In Ticino and highlights the cuisine of some of Berlin's most successful chefs. Below you'll find some of the recipes that have been included in special dinners, lunches and lounge events.
If you love pasta, we've got two more fabulous main course recipes for you. Chef Dario Ranza's take on potato gnocchi (below) is a departure from the traditional method of production. You can't miss this Neapolitan pasta with buffalo mozzarella and tomato coulis from chef Marco Ghioldi.
This liquid chocolate cake (top image) from chef Ivo Adam is simply to die for. The chocolate is complemented by rhubarb compote and punch sauce.
Dameon Evers is an African-American chef who went from cooking at an airport Chili's, to heading up a Michelin-starred French kitchen, learning from some of the biggest names in gastronomy along the way. Here he tells us his inspiring story.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.