Chef

Kei
Kobayashi
Michele
Abbatemarco
Fabio
Abbattista
Luca
Abbruzzino
Francesco
Acquaviva
Gastón
Acurio
Ferran
Adrià
Riccardo
Agostini
Paulo
Airaudo
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
Massimo
Alverà
Rutabaga with Pork bouillon and Oregano
Mullet fillet cooked in a salt capsule flavoured with seaweed
Candied raw artichokes lacquered with rosemary
Coleseed, colliflower, parsley and smoked cheese
Beetroot, goat's cheese and honey salad
Macarons, pumpkin, apple, dog rose and spelt spaghetti
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
Herb tortelli in a double reduction