Chef

Kei
Kobayashi
Michele
Abbatemarco
Fabio
Abbattista
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
Matteo
Aloe
Giuseppe
Amato
Michael
Anthony
Andrea
Aprea
Francesco
Apreda
Victor
Arguinzoniz
3-step extra virgin olive oil process
Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
Candied raw artichokes lacquered with rosemary
Bowled over by an unusual bread bun
Clam tagliolini
Seafood salad and grilled rigatoni Carbonara
Blood pudding and popped buckwheat
Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to AdriÓ)