La Madonnina del Pescatore is one of the most innovative gourmet restaurants on the italian peninsula, which engages its guests in a kaleidoscopic culinary experience, seeking out the origins of the Marches that rediscovered and reinterpreted in a contemporary, entertaining style. The refined, minimalist and contemporary design of the surroundings is made even more welcoming by the dining-room service that is perfectly coordinated by the professional skills of Moreno Cedroni wife, Mariella. Don’t miss the visit to the Tunnel, the research and development laboratory.

Enrico Crippa was designated by the owners of the Ceretto domain to take control of their gastronomic restaurant. Armed with his experience with the big names in contemporary cuisine, the chef was cut out for this exceptional culinary and artistic project. In the dining room with its pink walls where an amazing fresco climbs in the form of an ode to the vine, Crippa’s cuisine flourishes, generous, coloured, imaginative, glorifying.

Massimo Bottura reinterprets Emilia- Romagna’s traditional cuisine. In a region renowned for its hearty ingredients such as handmade egg pasta, Parmigiano Reggiano cheese and cured meats, Osteria Francescana provides stimulating freshness and modernity which has been met with unanimous approval by international critics. In a complementary contemporary decor, tomorrow’s traditions – inventive, intellectual, discerning and always delicious – are being born.

On the Sorrento coast, there looms a sturdy watchtower from the High Middle Ages: the Torre del Saracino. It is here that Gennaro Esposito chose to exhibit his talent, in an immaculately white space that is resolutely contemporary. He creates light, wonderfully delicate Mediterranean dishes whose roots are firmly anchored in good local produce. On the menu, you will find typical products of Campania, fish from the Bay of Naples, garden vegetables… The path to happiness, Italian style.

La Pergola is Rome seen from the sky. It combines a magnificent panoramic view of St Peter’s Cathedral and the Eternal City with Michelin-starred cuisine served in an elegant and sophisticated setting. Heinz Beck has focused his talents on producing light and delicious Mediterranean dishes. In search of new combinations, he uses avant-garde techniques to revisit Italian cultural heritage.

For 60 years, Il Luogo Aimo e Nadia is a historic sign of Italian culinary excellence, a unique gastronomic reality where creativity, best products and history of our territories are interwoven. Territori is a new in-progress project, an advanced approach to the ingredients and their knowledge. It is also a new method related to the rich Italian gastronomic culture, shared with all our staff. The wide and thorough wine list with rare labels completes perfectly the experience.

The Iaccarino family take the very best from the perfumed fertile land situated between the sky and the sea. With its pink walls, colonnades and terraces above the Gulfs of Naples and Salerno, Don Alfonso dips its tœs in the Mediterranean. The fruit, vegetables and meat are selected according to a biodynamic farming system, accompanied by herbs and virgin olive oil produced on the family farm.

Enrico and Roberto are carrying on their father’s work following their training tour of Europe’s finest establishments. This overview has given them an entirely fresh perspective on Lombardy’s traditional products, which they prepare in new ways by making judicious use of modern techniques. The ingredients are the leading stars in their creative gourmet cuisine, served in this patrician home half an hour away from Milan.