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Items of sponsors of this event
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Birreria and the guests
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Elisabetta Serraiotto and Chef Denny Imbroisi
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Mario taking an iPhone picture of Massimo Bottura
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Plates of salmon tartare topped with caviar by Massimo Bottura
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Massimo Bottura plating the salmon with Osetra caviar
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Tray of prepped salmon tartare
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Chef Massimo Bottura (left) and Luciano Monosilio plating
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Large container of Osetra caviar meets salmon tartare
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Grana Padano cheeses and grapes to start with
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Waitress pouring Palazzo Lana Satèn Riserva Franciacorta DOCF 2006, Berlucchi, Lombardia for Massimo Bottura's course
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Looking down to see Chefs Mark Ladner, Mario Batali and Luciano Monosilo talking about their dishes
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"Back to the Future" — Salmon tartare in Bellavista with Calvisius Osetra Royal Caviar by Massimo Bottura
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Kren Julep cocktail (made with absinthe) pairing by Chef Lorenzo Cogo to go with Massimo's salmon dish
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Potato and ricotta agnolotti del plin with rabbit ragù by Chefs Ugo Alciatai & Alex Pilas to pair with Imyr di Nato Bianco IGT 2012, Ceraudo, Calabria wine
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La Rossa Birra Moretti wine to pair with the steak dish
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The plated dessert dish consisting of Grana Padano gelato
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Chef sprinkling the shaved black truffle on top of the Grana Padano gelato
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Chef Ugo Alciati (left) and another chef plating the desesrt course
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Pre-dessert of lemon meringue and Concord grape sauce
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Cross section of Manzo all Pizzaiola by Chef Mark Ladner and Chef Luciano Monosillo
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Chef saucing the steak dish
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Chef saucing the steak dish
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Chef Mark Ladner (front of the line), Chef Luciano Monosillo (center left with the beard) and a bridgade plating their steak dish
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My wine (and a beer) wall
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Greeted with glasses of Cuvee '61 Brut Franciaorta DOCG NV, Berlucchi, Lombardia
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Potato and ricotta agnolotti del plin with rabbit ragù by Chefs Ugo Alciatai & Alex Pilas to pair with Imyr di Nato Bianco IGT 2012, Ceraudo, Calabria wine
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Chef Denny Imbroisi (left) and Ugo Alciati (right)
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Chef Mario Batali (co-owner of Eataly) watching Massimo Bottura e Lorenzo Cogo plating
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Kren Julep cocktail (made with absinthe) pairing by Chef Lorenzo Cogo to go with Massimo's salmon dish
