Chef

Gastˇn
Acurio
Marcello
Leoni
Giuseppe
Iannotti
Julia
Scavo
Pier
Bussetti
Matias
Perdomo
JoÜko
Sirk
Sat
Bains
Damiano e Giovanni
Nigro
Marta
Grassi
Anthony
Genovese e Marion Lichtle
Giuseppe
Rambaldi
Stefano
Deidda
Matteo
Pisciotta
Ferdinando
Martinotti
Filippo
Gozzoli
Matteo
Torretta
Michele
Rotondo
Antonello
Colonna
Matteo
Baronetto
Sallad of old cabbage, roasted bone marrow and raw heart, toasts and salt
Cuttlefish gnocchi, broccoli juice, Romanesco broccoli and Taggiasca olive oil
Rice bran with pea pods
Porcini, cuttlefish & sea urchin
Boiled meat meatballs, dried tomato purÚe and chicory
Fregula kn÷del, burnt pasta soup, livers and S. Massenza broccoli
Spit-roast pigeon, raw red cabbage jam
Veal udder, spicy fruit and Italian beer froth