Chef

<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
Paulo
Airaudo
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
<p>Credit Brambilla-Serrani</p>
Yannick
Alléno
<p> Credits Brambilla-Serrani</p>
Matteo
Aloe
Risotto with Cilento dried figs, cod and basil
Turnips with sheep yogurt mousse and nasturtian leaves
Salsify spaghetti, Lardo d’Arnad and white truffle
Baked aubergine fibre with liquorice on yoghurt made from the oil of an ancient olive tree
Friscura aruci
Taste of fish ravioli with dried perch roe
Dates, puntarelle, marinated anchovies and oil butter
Shadow of oil