On the top four floors of the Bulgari Ginza Tower, the brand's flagship 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. Fantin blends key traditional ingredients straight from his Mediterranean homeland with fresh Japanese meats, fish, and vegetables. When it's not possible to jet off to Japan, readers can discover the ingredients and inspiration behind Fantin's homemade tagliatelle with lobster, lamb with chicory and zucchini flowers, and tender squid ink gnocchi with La Cucina di Luca Fantin, complete with original photography. 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 Identita Golose awarded him the title of "Best Italian Chef in the World." 90 illustrations
