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
Maki made with smoked fario trout of the Val d'Aveto with fat duck liver, nori seaweed, bitter almond mousse and citrus and umebosci plum sauce
White fish ceviche with asparagus
Truffle delicacy of pear Macaé
Linguine with the fifth quarter of squid
Crescentina bread for people affected by coeliac disease
Pasta and beans with a mussel emulsion
Red identity
Thai herb stewed croquettes with chili pepper