Norbert Niederkofler is the man responsible for the Michelin starred cuisine served at Hotel Rosa Alpina’s tiny St. Hubertus restaurant, amidst the mountains of Val Badia.

Each and every one of Helene Markart’s  mountain delicacies pays homage to the great gastronomic tradition of the Dolomites,  prepared according to family recipes handed down from generation to generation.

The age old recipes of Venice, the freshest local ingredients and the culinary flair of Chef Renato Piccolotto together make Hotel Cipriani one of the lagoon city’s most sought after dining venues.

The flavors of the province of Siena reign supreme in the delicious Tuscan dishes prepared by Francesco Sabbadini, chef of the award winning Le Coccole dell’Amorosa restaurant

Typical local ingredients, oriental spices, and a pinch of creativity: Pino Lavarra’s magical recipes never fail to delight guests dining at Palazzo Sasso’s Rossellini’s restaurant.

The traditional flavors of Sicily provide the inspiration for Massimo Mantarro’s delicious contemporary Mediterranean cuisine, served in the Michelin star restaurant of Taormina’s San Domenico Palace Hotel.

The great gastronomic tradition of the Campania region provides the inspiration for the dishes prepared by Michele De Leo, the talented young chef of Grand Hotel Angiolieri’s L’Accanto restaurant.

Born from the desire to rediscover the aromas of the region’s old family kitchens,  Luigi Taglienti’s exciting variations of the traditional dishes of Piedmont make Hotel Palazzo Lovera’s “Delle Antiche Contrade” restaurant in Cuneo a gourmet paradise.

At Relais San Maurizio’s ‘Guido da Costigliole’ restaurant, the gastronomic traditions of Piedmont and Lidia Alciati’s passion for the produce gown in the countryside surrounding the city of Asti result in flavour-packed dishes such as the agnolotti del plin – delicious pasta parcels filled with a mixture of veal, rabbit and vegetables.