Wild mushroom flan with broth, a dish served last night at Bulgari in Milan. It is also one of the 32 recipes in the brand new book La Cucina di Luca Fantin, written with Andrea Petrini and published by Assouline for Bulgari. For 7 years now the maison has been the location in Tokyo for the restaurant of the chef from Treviso, one Michelin star (photo by Takao Ikejiri)
