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.
Aged Acquerello Carnaroli rice with spinach and garlic – by Carl Zahra of The Fork & Cork.
‘Gentile’ Scialatielli with slow cooked tomatoes, peas and pecorino – by Andrew Borg of Black Pig.
Pan seared prawns wrapped with Mafalda Lardo di Colonnata- by Roderick Vella of Grand Hotel Excelsior.