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BULGARI: La Cucina di Luca Fantin
BULGARI: La Cucina di Luca Fantin
BULGARI: La Cucina di Luca Fantin
BULGARI: La Cucina di Luca Fantin
BULGARI: La Cucina di Luca Fantin
BULGARI: La Cucina di Luca Fantin
BULGARI: La Cucina di Luca Fantin
BULGARI: La Cucina di Luca Fantin
BULGARI: La Cucina di Luca Fantin
BULGARI: La Cucina di Luca Fantin

BULGARI: La Cucina di Luca Fantin -

$150.00

MaisonAssouline

9781614285243

9781614285243

227650863124

Free U.S. Ground Shipping - Ships same day if order placed before 2pm EST

Description

On the top four oors of the Bulgari Ginza Tower, the brand’s agship location in Tokyo, shoppers can enjoy an extra serving of luxury: a delectable meal crafted by the eponymous head chef of Il Ristorante Luca Fantin. An authentic taste of Italy awaits diners in this stylish locale, where Fantin blends key traditional ingredients straight from his Mediterranean homeland with fresh Japanese meats, sh, and vegetables. La Cucina di Luca Fantin is an exquisite collection of thirty-two of Fantin’s delicious recipes, complete with original photography and Fantin’s inspirations for each dish. When it’s not possible to jet o to Japan, readers from all over the world can discover the ingredients and inspiration behind such delightful concoctions as homemade tagliatelle with lobster, lamb with chicory and zucchini owers, and tender squid ink gnocchi with this beautifully illustrated volume, presented in a luxury slipcase.

Details
  • 176 pages
  • 90 illustrations
  • English language
  • Released in October 2016
  • W 10.83 x L 15.24 x D 1.38 in
  • Hardcover in a luxury slipcase
  • ISBN: 9781614285243
About the Author

Luca Fantin is the executive chef of Bulgari’s Il Ristorante Luca Fantin in Tokyo. He received his diploma from the I.P.S.S.A.R. hotel school in Treviso. Before working at the Bulgari Ginza Tower, he was sous-chef at La Pergola in Rome. He has also worked at other prestigious restaurants such as Cracco in Milan, Gualtiero Marchesi’s Hostaria dell’Orso in Rome, Akelarre and Mugaritz in Spain, and RyuGin in Tokyo. Fantin is currently the only Italian chef in Japan with a Michelin star. In 2015, the Italian culinary guide Identità Golose awarded him the title of “Best Italian Chef in the World.”

Silvio Ursini is the Executive Vice President of the Bulgari Group, a position he has held since 2002. He has been with Bulgari for over 25 years, previously working as director of group marketing, then as the brand image and creative director. He currently dedicates himself to the strategy and design direction of Bulgari Hotels & Resorts.

Takanori Nakamura is a journalist writing on fashion, culture, food, wine, and travel for publications such as Elle Japan, Elle Decor, Marie Claire, and The Nihon Keizai Shimbun. He also hosts events such as Dining Out Taketa and Dining Out Arita. He has been a chairman for The World’s 50 Best Restaurants and Asia’s 50 Best Restaurants since 2013.

Andrea Petrini is a food writer and critic, writing for magazines including Chef Magazine UK, Cook.inc, Le Fooding, and Lucky Peach. He founded the Gelinaz! collective of international chefs and also works as the curator of the Epicurea food festival at Bulgari Hotel in Milan. Petrini also organizes exhibitions that turn cuisine into contemporary art, such as the Cookbook exhibition at the École des Beaux-Arts in Paris, 2013.

Andrea Fazzari is an international photographer and writer specializing in portraiture, travel, and the culinary world. She has worked with Oscar de la Renta, Gordon Ramsay, and Alex Atala, and has contributed to publications such as Gourmet, Travel & Leisure, and Departures. Fazzari has won numerous awards, including the Lowell Thomas Gold Award for Travel Photography.

Takao Ikejiri studied photography in Tokyo, inspired by artists such as Irving Penn and Akira Kurosawa. After moving to New York in 1991, he focused mainly on still lifes. He has photographed for magazines including Vogue, New York Magazine, and GQ Japan, and for brands including Mikimoto, Burberry, and Estée Lauder.

BULGARI: La Cucina di Luca Fantin - $150.00

MaisonAssouline

9781614285243

9781614285243

227650863124

Description

Details

About the Author

On the top four oors of the Bulgari Ginza Tower, the brand’s agship location in Tokyo, shoppers can enjoy an extra serving of luxury: a delectable meal crafted by the eponymous head chef of Il Ristorante Luca Fantin. An authentic taste of Italy awaits diners in this stylish locale, where Fantin blends key traditional ingredients straight from his Mediterranean homeland with fresh Japanese meats, sh, and vegetables. La Cucina di Luca Fantin is an exquisite collection of thirty-two of Fantin’s delicious recipes, complete with original photography and Fantin’s inspirations for each dish. When it’s not possible to jet o to Japan, readers from all over the world can discover the ingredients and inspiration behind such delightful concoctions as homemade tagliatelle with lobster, lamb with chicory and zucchini owers, and tender squid ink gnocchi with this beautifully illustrated volume, presented in a luxury slipcase.

  • 176 pages
  • 90 illustrations
  • English language
  • Released in October 2016
  • W 10.83 x L 15.24 x D 1.38 in
  • Hardcover in a luxury slipcase
  • ISBN: 9781614285243

Luca Fantin is the executive chef of Bulgari’s Il Ristorante Luca Fantin in Tokyo. He received his diploma from the I.P.S.S.A.R. hotel school in Treviso. Before working at the Bulgari Ginza Tower, he was sous-chef at La Pergola in Rome. He has also worked at other prestigious restaurants such as Cracco in Milan, Gualtiero Marchesi’s Hostaria dell’Orso in Rome, Akelarre and Mugaritz in Spain, and RyuGin in Tokyo. Fantin is currently the only Italian chef in Japan with a Michelin star. In 2015, the Italian culinary guide Identità Golose awarded him the title of “Best Italian Chef in the World.”

Silvio Ursini is the Executive Vice President of the Bulgari Group, a position he has held since 2002. He has been with Bulgari for over 25 years, previously working as director of group marketing, then as the brand image and creative director. He currently dedicates himself to the strategy and design direction of Bulgari Hotels & Resorts.

Takanori Nakamura is a journalist writing on fashion, culture, food, wine, and travel for publications such as Elle Japan, Elle Decor, Marie Claire, and The Nihon Keizai Shimbun. He also hosts events such as Dining Out Taketa and Dining Out Arita. He has been a chairman for The World’s 50 Best Restaurants and Asia’s 50 Best Restaurants since 2013.

Andrea Petrini is a food writer and critic, writing for magazines including Chef Magazine UK, Cook.inc, Le Fooding, and Lucky Peach. He founded the Gelinaz! collective of international chefs and also works as the curator of the Epicurea food festival at Bulgari Hotel in Milan. Petrini also organizes exhibitions that turn cuisine into contemporary art, such as the Cookbook exhibition at the École des Beaux-Arts in Paris, 2013.

Andrea Fazzari is an international photographer and writer specializing in portraiture, travel, and the culinary world. She has worked with Oscar de la Renta, Gordon Ramsay, and Alex Atala, and has contributed to publications such as Gourmet, Travel & Leisure, and Departures. Fazzari has won numerous awards, including the Lowell Thomas Gold Award for Travel Photography.

Takao Ikejiri studied photography in Tokyo, inspired by artists such as Irving Penn and Akira Kurosawa. After moving to New York in 1991, he focused mainly on still lifes. He has photographed for magazines including Vogue, New York Magazine, and GQ Japan, and for brands including Mikimoto, Burberry, and Estée Lauder.

Free U.S. Ground Shipping - Ships same day if order placed before 2pm EST