Luca Landi
Pigeon baked in oak ash with cooked must sauce by Fabio Baldassarre
Dall'Italia Viaggio nella Sardegna "liberata" dal Covid, tra entusiasmo ma anche grande senso di responsabilità
A craveable and curious journey between Barcelona, Italy and Paris, from Angela Barusi
Grilled snapper with spinach, onion, beetroot, fennel and capers, a dish from restaurant Nairod, Carrer d'Aribau 141, Barcelona, tel. +34938089260