Le Calandre
Italy
At Le Calandre in Sarmeola di Rubano, Massimiliano Alajmo treats Italian cooking as a field for sensory exploration. The experience can follow the Classico menu of established dishes, the seasonally evolving Max or Raf menus, or a more personal selection. Playfulness has substance here. Cuttlefish-ink cappuccino, a variation on the restaurant’s saffron and liquorice risotto, and a chocolate finale designed as an interactive experience show how texture, aroma and presentation shape the meal. Seasonal dishes bring further surprises, from chestnut and pecorino tortellini to pasta with tuna, coffee and blackcurrant. A substantial wine programme accompanies cooking that balances technical curiosity with clear, recognisable flavours.