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
Risotto with burrata and Mediterranean flavourings
Cod and hare
Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
Soft ricotta gnocchi with cotechino and lentils
Liquid prickly lettuce salad, buffalo stracciatella, bread shavings and anchovies
Forest floor
The sweetness of rice
Suckling lamb shoulder with mountain flowers