Chef

Kei
Kobayashi
Michele
Abbatemarco
Fabio
Abbattista
Luca
Abbruzzino
Francesco
Acquaviva
Gastˇn
Acurio
Ferran
AdriÓ
Riccardo
Agostini
Inaki
Aizpitarte
Massimiliano e Raffaele
Alajmo
Luciano
Alberti
Piero, Ugo e Andrea
Alciati
Ugo
Alciati
Franco
Aliberti
Josean
Alija
Beppe
Allegretta
Matteo
Aloe
Giuseppe
Amato
Michael
Anthony
Riccardo
Antoniolo
Pizza Express
3-step extra virgin olive oil process
Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe
Midday in the middle of the vegetable garden
Coal flamed tartar of roe deer served with it┤s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mńlaren and melted animal fat.
Tongue pastrami, ciauscolo and mustard ice-cream
The wrong Milan
Brazil nuts tart with whiskey ice cream, curry and chocolate