Chef

Kei
Kobayashi
Michele
Abbatemarco
Fabio
Abbattista
Luca
Abbruzzino
Francesco
Acquaviva
Gastón
Acurio
Ferran
Adrià
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
Sea urchin soup with their roe made into biscuits and “coffee” made from their toasted spines
Mocofava with special ciccioli
Pinzimonio
Sibillini-style crispy partridge
Confit cod with "pil pil" sauce and roasted "calcots"
Green apple “tajarin” with pepper and blackcurrant purée
5-spice spaghettini soup
The carrier pigeon