The chef Bruno Barbieri has more Michelin stars than any other Italian and a long catalogue of cookbooks. His cooking philosophy is based on a refined technique, fast cooking and, above all, the excellent quality of the raw materials that he chooses, because from a mediocre product the only thing you can obtain is a mediocre dish. He worked in the USA and in Latin America. Currently he manages several restaurants where he cooks for his demanding guests, among which there are lots of VIPs.
- 1 Michelin star | Grotta di Brisighella
- 2 Michelin stars | Trigabolo
- 2 Michelin stars | Locanda Solarola
- 2 Michelin stars | Arquade
- 3 Gambero Rosso forks