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
Suckling lamb shoulder with mountain flowers
Cod in crust with spring onions, lentils and crispy bacon
Fish soup with molluscs and cavatelli
Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly
Cannelloni with roebuck and curd with onion and beer cream
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
Coleseed, colliflower, parsley and smoked cheese
Faux chocolate tofu, warm haddock flakes with pink pepper, baby leeks in soya vinaigrette