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
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