Chef

Cinzia De Lauri e Sara Nicolosi
<p><em>Brambilla-Serrani</em></p>
Roberta Merolli e Giovanni Solofra
<p> Credits Brambilla-Serrani</p>
Kei
Kobayashi
<p>crediti: Brambilla - Serrani</p>
Michele
Abbatemarco
<p> Credits Brambilla-Serrani</p>
Fabio
Abbattista
<p>Foto Brambilla-Serrani</p>
Luca
Abbruzzino
<p>crediti: Brambilla - Serrani</p>
Francesco
Acquaviva
<p> Credits Brambilla-Serrani</p>
Gastón
Acurio
Ferran
Adrià
Riccardo
Agostini
<p>Brambilla-Serrani</p>
Paulo
Airaudo
<p><em>Brambilla-Serrani</em></p>
Joxe Mari
Aizega
Inaki
Aizpitarte
<p> Credits Brambilla-Serrani</p>
Massimiliano e Raffaele
Alajmo
Luciano
Alberti
Piero, Ugo e Andrea
Alciati
<p>crediti: Brambilla - Serrani</p>
Ugo
Alciati
<p>Foto Brambilla-Serrani</p>
Franco
Aliberti
<p>crediti: Brambilla - Serrani</p>
Josean
Alija
<p>Credits Brambilla-Serrani</p>
Beppe
Allegretta
Spaghetti alla Carbonara in sweet-savoury communication
Southern Indian green mango curry
Oyster marinated with pork face and spinach
Soil Soup (Richard's soil)
4.0 Everything began
Fried spinosini with wild Murge king trumpet mushrooms
Risotto ca pummarola n’ coppa
Bronze drawn spaghetti, cacio, pepper, juniper and chocolate