The new Lumen by Chef Francesco Donatelli becomes a mature manifesto of Italian culinary identity: an essential cuisine that returns to Italy’s DNA through time‑honored rituals such as tableside service, iconic dishes distilled to their purest form - from the spaghetti al pomodoro to the red prawn risotto created together with the Gambero Rosso Academy - and an emotional map of Italy built on short supply chains, playful contrasts, and traditional desserts, where simplicity emerges as the highest expression of luxury, a living bridge between memory and the future.
