Corrado Sanelli
Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beansby Magnus Ek
IG2023: ladies and gentlemen, the revolution has been served La Colombia di Leonor Espinosa: la gastronomia come fonte di ricchezza
Born in 1982 in Seneghe, in Montiferru (Sardinia), he travelled around the world and stopped in Copenhagen in February 2014. The following June he became the head chef at the Nordic Food Lab, of which he directs the gastronomic research
