Carlo Cracco began his professional career in 1986, working with Gualtiero Marchesi at his establishment in Milan, the first Italian restaurant to earn three Michelin stars. Cracco then moved to France for three years, where he learned the secrets of French cuisine under the guidance of Alain Ducasse (Hotel de Paris) and Lucas Carton (Senderens, Paris). On his return to Italy, he became head chef at Enoteca Pinchiorri in Florence where, under his leadership, the restaurant was awarded three Michelin stars. He later returned to Milan to open Ristorante Cracco.Carlo Cracco serves as president of the on-profit organization Maestro Martino Association and is an Ambassador for IFAD, the specialized UN agency focused on increasing and improving agricultural activities. In December 2020, he launched Craccoexpress, an online platform offering a selection of curated Cracco-branded products and, in July 2021, he opened a new restaurant, Cracco Portofino. He is currently in the process of opening a restaurant in Rome and works as a consultant for numerous projects around the world, including in London and Saudi Arabia. Luca Sacchi has worked with Carlo Cracco since 2007, firstly at his Ristorante Cracco (Via Victor Hugo, Milan) and, since 2018, as chef at Cracco in Galleria. Sacchi is driven by a deep dedication to his craft, which demonstrates his constant desire to learn and grow.Luca Sacchi has worked with Carlo Cracco since 2007, firstly at his Ristorante Cracco (Via Victor Hugo, Milan) and, since 2018, as chef at Cracco in Galleria. Sacchi is driven by a deep dedication to his craft, which demonstrates his constant desire to learn and grow.Gabriele Zanatta was born in Milan in 1973. He is a freelance journalist and, since 2007, has been the coordinator of the global restaurant guidebook, Identità Golose. He contributes to many magazines and teaches History of Gastronomy and Culinary Global Trends at several universities and culinary institutes.Toiletpaper is an innovative creative agency co-created by Italian artist Maurizio Cattelan and photographer Pierpaolo Ferrari. Toiletpaper are known for their eponymous bi-annual magazine, which is presented as a limited-edition book and website, both containing no articles or advertisements, and communicating instead through their vivid and witty – often surreal – images.

‘[They] have published a precious volume unlike any other: not just dishes and recipes, but the story of a project that takes shape in the heart of Milan.’ – Identita Golose‘ A decidedly innovative and unclassifiable book.’ – il Giornale  Praise for Carlo Cracco:‘A pioneer in the kitchen, Carlo Cracco blends contemporary art with the art of food. His dishes are as visually stunning as they are flavorful, offering a unique take on classic Italian cuisine.’ – New York Times‘His mastery of Italian classics, paired with his innovative flair, has placed Cracco at the very pinnacle of Italy’s fine dining scene.’ – The Michelin Guide

Carlo Cracco began his professional career in 1986, working with Gualtiero Marchesi at his establishment in Milan, the first Italian restaurant to earn three Michelin stars. Cracco then moved to France for three years, where he learned the secrets of French cuisine under the guidance of Alain Ducasse (Hotel de Paris) and Lucas Carton (Senderens, Paris). On his return to Italy, he became head chef at Enoteca Pinchiorri in Florence where, under his leadership, the restaurant was awarded three Michelin stars. He later returned to Milan to open Ristorante Cracco.Carlo Cracco serves as president of the on-profit organization Maestro Martino Association and is an Ambassador for IFAD, the specialized UN agency focused on increasing and improving agricultural activities. In December 2020, he launched Craccoexpress, an online platform offering a selection of curated Cracco-branded products and, in July 2021, he opened a new restaurant, Cracco Portofino. He is currently in the process of opening a restaurant in Rome and works as a consultant for numerous projects around the world, including in London and Saudi Arabia. Luca Sacchi has worked with Carlo Cracco since 2007, firstly at his Ristorante Cracco (Via Victor Hugo, Milan) and, since 2018, as chef at Cracco in Galleria. Sacchi is driven by a deep dedication to his craft, which demonstrates his constant desire to learn and grow.Luca Sacchi has worked with Carlo Cracco since 2007, firstly at his Ristorante Cracco (Via Victor Hugo, Milan) and, since 2018, as chef at Cracco in Galleria. Sacchi is driven by a deep dedication to his craft, which demonstrates his constant desire to learn and grow.Gabriele Zanatta was born in Milan in 1973. He is a freelance journalist and, since 2007, has been the coordinator of the global restaurant guidebook, Identità Golose. He contributes to many magazines and teaches History of Gastronomy and Culinary Global Trends at several universities and culinary institutes.Toiletpaper is an innovative creative agency co-created by Italian artist Maurizio Cattelan and photographer Pierpaolo Ferrari. Toiletpaper are known for their eponymous bi-annual magazine, which is presented as a limited-edition book and website, both containing no articles or advertisements, and communicating instead through their vivid and witty – often surreal – images.

‘[They] have published a precious volume unlike any other: not just dishes and recipes, but the story of a project that takes shape in the heart of Milan.’ – Identita Golose‘ A decidedly innovative and unclassifiable book.’ – il Giornale  Praise for Carlo Cracco:‘A pioneer in the kitchen, Carlo Cracco blends contemporary art with the art of food. His dishes are as visually stunning as they are flavorful, offering a unique take on classic Italian cuisine.’ – New York Times‘His mastery of Italian classics, paired with his innovative flair, has placed Cracco at the very pinnacle of Italy’s fine dining scene.’ – The Michelin Guide

Carlo Cracco began his professional career in 1986, working with Gualtiero Marchesi at his establishment in Milan, the first Italian restaurant to earn three Michelin stars. Cracco then moved to France for three years, where he learned the secrets of French cuisine under the guidance of Alain Ducasse (Hotel de Paris) and Lucas Carton (Senderens, Paris). On his return to Italy, he became head chef at Enoteca Pinchiorri in Florence where, under his leadership, the restaurant was awarded three Michelin stars. He later returned to Milan to open Ristorante Cracco.Carlo Cracco serves as president of the on-profit organization Maestro Martino Association and is an Ambassador for IFAD, the specialized UN agency focused on increasing and improving agricultural activities. In December 2020, he launched Craccoexpress, an online platform offering a selection of curated Cracco-branded products and, in July 2021, he opened a new restaurant, Cracco Portofino. He is currently in the process of opening a restaurant in Rome and works as a consultant for numerous projects around the world, including in London and Saudi Arabia. Luca Sacchi has worked with Carlo Cracco since 2007, firstly at his Ristorante Cracco (Via Victor Hugo, Milan) and, since 2018, as chef at Cracco in Galleria. Sacchi is driven by a deep dedication to his craft, which demonstrates his constant desire to learn and grow.Luca Sacchi has worked with Carlo Cracco since 2007, firstly at his Ristorante Cracco (Via Victor Hugo, Milan) and, since 2018, as chef at Cracco in Galleria. Sacchi is driven by a deep dedication to his craft, which demonstrates his constant desire to learn and grow.Gabriele Zanatta was born in Milan in 1973. He is a freelance journalist and, since 2007, has been the coordinator of the global restaurant guidebook, Identità Golose. He contributes to many magazines and teaches History of Gastronomy and Culinary Global Trends at several universities and culinary institutes.Toiletpaper is an innovative creative agency co-created by Italian artist Maurizio Cattelan and photographer Pierpaolo Ferrari. Toiletpaper are known for their eponymous bi-annual magazine, which is presented as a limited-edition book and website, both containing no articles or advertisements, and communicating instead through their vivid and witty – often surreal – images.

‘[They] have published a precious volume unlike any other: not just dishes and recipes, but the story of a project that takes shape in the heart of Milan.’ – Identita Golose‘ A decidedly innovative and unclassifiable book.’ – il Giornale  Praise for Carlo Cracco:‘A pioneer in the kitchen, Carlo Cracco blends contemporary art with the art of food. His dishes are as visually stunning as they are flavorful, offering a unique take on classic Italian cuisine.’ – New York Times‘His mastery of Italian classics, paired with his innovative flair, has placed Cracco at the very pinnacle of Italy’s fine dining scene.’ – The Michelin Guide