Chef

Kei
Kobayashi
Michele
Abbatemarco
Fabio
Abbattista
Luca
Abbruzzino
Francesco
Acquaviva
Gastón
Acurio
Ferran
Adrià
Riccardo
Agostini
Paulo
Airaudo
Joxe Mari
Aizega
Inaki
Aizpitarte
Massimiliano e Raffaele
Alajmo
Luciano
Alberti
Piero, Ugo e Andrea
Alciati
Ugo
Alciati
Franco
Aliberti
Josean
Alija
Beppe
Allegretta
Yannick
Alléno
Matteo
Aloe
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
Taralli spaghettoni with Torre Guaceto tomato on "cristauro" pesto with Caciocavallo Podolico
Lasagne with white ragout, artichokes and prized black truffle
Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
Fish soup with molluscs and cavatelli
Cuttlefish "Risotto"
“OrtoRiso”, Bettelmatt cheese ice-cream
Guinea fowl stuffed with light bottaggio, Jerusalem artichoke fondue and black winter truffle