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
Yannick
Alléno
Matteo
Aloe
Giuseppe
Amato
Gaggan
Anand
Wild Hare, Chocolate, Watercress and Birch Sap
D-Limousine belly salad with puntarelle and mustard
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
Pasta and beans with a mussel emulsion
Finally the non-pasta!
Mullet, foie gras and Jerusalem artichoke
White fish ceviche with asparagus
Cuttlefish gnocchi, broccoli juice, Romanesco broccoli and Taggiasca olive oil