Alessandro Negrini e Fabio Pisani
For the pizza doughby Simone Padoan
Dolcezze Clèa a Milano, la pasticceria di nuova generazione che gioca tra dolce e salato
Men who, for a moment, leave pots and pans to tell us their experience and point of view
Luigi Ferraro, since January 2020 executive sous chef at the Four Seasons Hotel di Doha
Lorenzo Dal Bo and nutritionist Olimpia Ventura Montecamozzo at Policlinico S. Orsola Malpighi's Cafeteria
Stefano Ferraro, from Torino, since February 2018 is head pastry-chef at Noma in Copenhagen, restaurant number two according to the World’s 50Best, and 2 Michelin stars
The counter at Chef’s Table at Brooklyn Fare in New York, with chef César Ramirez, 3 Michelin stars. 431 W 37th Street in Manhattan (photo www.brooklynfare.com)
Simone Cantafio, chef and director at restaurant Michel Bras in Toya, Japan, between Sebastien and Michel Bras. Born near Milan in 1986, Cantafio has been working with the Bras for almost 10 years
A clipping from weekly magazine Panorama, published after the famous episode in 2008 when Gualtiero Marchesi, then at Albereta in Erbusco (Brescia), refused his 3 Michelin stars. Second from the right, Simone Cantafio, from Milan, now chef and director in Toya, at the restaurant Michel and Sebastien Bras opened in Japan - another family that recently refused 3 Michelin stars
Third from the left, front line, Michele Biassoni, chef at Iyo in Milan, with the team from Ryugin in Tokyo, 3 Michelin stars, where he attended a 3-month internship, from August to November 2017. Chef Seiji Yamamoto is standing beside him
From Western concert flute to cakes
