The starred recipe book for Chefs

Riccardo Bassetti

By Riccardo Bassetti

IFFCO Italia has entrusted the development project of the Pristine Hulalà cookbook, dedicated to chefs and catering professionals, to Riccardo Bassetti, starred chef of the "La Tavola" restaurant at the 4-star hotel "Il Porticciolo" (Laveno Mombello, Varese).

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A homage to Italy: Mediterranean-flavour Jellies - Pristine Hulalà Gran Cucina A homage to Italy: Mediterranean-flavour Jellies Video recipe
Sugar-free vegetable cream on fermented plum with plum and almond powders - Pristine Hulalà Sugar Free Sugar-free vegetable cream on fermented plum with plum and almond powders
Potato foam with salmon roe and air baguette - Pristine Hulalà Gran Cucina - Golden Glaze Potato foam with salmon roe and air baguette
Spreadable herb parcel with sorrel filling - Pristine Hulalà Duetto Spreadable herb parcel with sorrel filling
Guineafowl toast with seared lettuce and soy sauce - Pristine Hulalà Gran Cucina Guineafowl toast with seared lettuce and soy sauce
Sicilian red prawns and cauliflower foam with spicy bread and vin santo bisque - Pristine Hulalà Gran Cucina Sicilian red prawns and cauliflower foam with spicy bread and vin santo bisque Video recipe
Oregano and chilli risotto with corn vegetable cream and fermented blueberries - Pristine Hulalà Gran Cucina Oregano and chilli risotto with corn vegetable cream and fermented blueberries Video recipe
The chef's ravioli with a fumet royal and fish soup - Pristine Hulalà Gran Cucina - Pristine Hulalà Duetto The chef's ravioli with a fumet royal and fish soup Video recipe
Piedmontese sliced beef with red berry sauce, rocket, beetroot, pepper and cumin - Pristine Hulalà Gran Cucina Piedmontese sliced beef with red berry sauce, rocket, beetroot, pepper and cumin
Fillet of sea bass with regency garnish and normande sauce - Pristine Hulalà Gran Cucina Fillet of sea bass with regency garnish and normande sauce
Lamb with beetroot and blackberries a heady mix of textures and flavours - Pristine Hulalà Duetto - Pristine Hulalà Sugar Free Lamb with beetroot and blackberries a heady mix of textures and flavours Video recipe
Blue del moncenisio foam and pear sorbet with hazelnuts and fried quinoa - Pristine Hulalà Duetto Blue del moncenisio foam and pear sorbet with hazelnuts and fried quinoa