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
Yannick
AllÚno
Matteo
Aloe
Giuseppe
Amato
Gaggan
Anand
Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle
Smoked caviar and iced zabaione
Sea urchin soup with their roe made into biscuits and ôcoffeeö made from their toasted spines
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffŔ
Partridge breast salad with sultanas and porcini mushrooms
Maccaronara with two-meat and San Marzano ragoűt
Turnips with sheep yogurt mousse and nasturtian leaves
Bocadillo helado amour