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
Loška smojka (loška turnip)
Timbale in chicken stock with chicken meatballs, wild cardoons and caciocavallo
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
Risotto with Annurca apples and powdered Pantelleria capers
Pickled trout
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
Geometry... of taste
Carbonara sauce, bacon, black pepper and spooned pasta