Chef

Kei
Kobayashi
Michele
Abbatemarco
Fabio
Abbattista
Luca
Abbruzzino
Francesco
Acquaviva
Gastón
Acurio
Ferran
Adrià
Riccardo
Agostini
Paulo
Airaudo
Joxe Mari
Aizega
Inaki
Aizpitarte
Massimiliano e Raffaele
Alajmo
Luciano
Alberti
Piero, Ugo e Andrea
Alciati
Ugo
Alciati
Franco
Aliberti
Josean
Alija
Beppe
Allegretta
Yannick
Alléno
Matteo
Aloe
Carn’e pesce (reference to Gualtiero Marchesi)
Lightly smoked cod's head with cauliflower in brown butter and salted, dried cod roe
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
Just corn
Smoked caviar and iced zabaione
Clam spaghetti
Parmesan rice cream with red beetroot sauce