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
Moonstone
Sibillini-style crispy partridge
Sprat
Cuttlefish dumpling with white fennel cream, summer truffle and cuttlefish ink carbon
Hare saddle cooked in butter and brandy, cugnà (grape must chutney) and beetroot
Sweet and acid pomegranate with chirimoya ice-cream
The new Ascolana olive
It could be a risotto