Casarecce ‘Gentile di Gragnano’, braised oxtail, pancetta, broad beans – by Jonathan Brincat, chef patron of Noni, Valletta.
Aged Acquerello parmesan risotto, seared scallops and balsamic pearls – by Damian Ciappara of Commando restaurant.
Tagliatelle di Campofilone with fresh Scottish Blue Lobster and Tarragon – by Andrew Vella of Rebekah’s.
Pan seared prawns wrapped with Mafalda Lardo di Colonnata- by Roderick Vella of Grand Hotel Excelsior.
Aged Acquerello Carnaroli rice with spinach and garlic – by Carl Zahra of The Fork & Cork.