Chef

Kei
Kobayashi
Michele
Abbatemarco
Fabio
Abbattista
Luca
Abbruzzino
Francesco
Acquaviva
Gastˇn
Acurio
Ferran
AdriÓ
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
Fregula kn÷del, burnt pasta soup, livers and S. Massenza broccoli
Unilateral red prawn tartar, passion fruit, crispy fat liver with spices and oyster butter
Braised beef cheek, oyster, seaweed and sprouts
Fish soup with molluscs and cavatelli
Lasagne with white ragout, artichokes and prized black truffle
Suggestion of a spicy roast duck stew with fennel and olives
Roast teal, teal "civet", oysters, seaweed and seeds
Gragnano macaroni with anchovy "colatura", Pigna beans and Piedmont "fassona" tripe