Alessandro Tormolino is among the featured chefs in “L’Italia nel Piatto,” the cookbook celebrating Michelin Italia’s 120th anniversary
Chef Tormolino of Sensi Restaurant presents his take on sea bass for the special project through which Michelin is celebrating 120 years in Italy.
In 2026, Michelin Italiana will celebrate 120 years of history in Italy with “L’Italia nel Piatto,” a project that pays tribute to our country’s culinary culture through the interpretations of chefs from the Michelin-starred and Bib Gourmand restaurants featured in the 2026 MICHELIN Guide Italy.
A journey through different regions, traditions, and cultural sensibilities that also featured Alessandro Tormolino, chef at the MICHELIN-starred Sensi restaurant in Amalfi.
Italian cuisine explored through more than 200 recipes
For *L’Italia nel Piatto*, chefs were invited to interpret Italian culinary tradition through their own artistic vision, prioritizing Italian ingredients and highlighting some of the values that define our cuisine: regional identity, seasonality, the quality of ingredients, tradition, and innovation.
The result is a comprehensive cookbook featuring over 200 recipes, complete with photographs, ingredients, and instructions: not just a collection of recipes, then, but a collective narrative of contemporary Italian cuisine and its ability to evolve without losing touch with its roots.
This philosophy finds a natural counterpart in Alessandro Tormolino’s cuisine, which is built precisely on the interplay between the culinary traditions of Campania and the Mediterranean, culinary innovation, and contemporary techniques.
The recipe by Alessandro Tormolino
For this project, Sensi’s chef chose a dish that immediately conveys his connection to Mediterranean cuisine:
Sea bass with Datterino tomato sauce, lemon, Taggiasca olives, capers, and cashews
A dish where the sea meets ingredients with a strong Mediterranean character. The delicate flavor of the sea bass complements the freshness of the tomato water and lemon, while olives, capers, and cashews create a harmonious blend of flavors, textures, and intensity.
Sea bass with tomato water is, after all, a dish closely tied to Tormolino’s culinary journey and Sensi’s menu: one of his interpretations of it is also featured in the restaurant’s current tasting menu, served with Datterino tomato water, Taggiasca olives, and Pantelleria capers.
The contribution to *L’Italia nel Piatto* thus also becomes a brief story about Amalfi and the Mediterranean: a cuisine that draws on the distinct character of its ingredients and on memory, transforming them through technique, balance, and personal sensibility.
From Amalfi to the Michelin 120th Anniversary Cookbook
For Sensi, Alessandro Tormolino’s participation in the project represents further recognition of a culinary journey that continues to take Amalfi and Campania as its starting point, while at the same time embracing innovation and contemporary trends.
With L’Italia nel Piatto, Michelin brings together—in a figurative sense—some of the diverse facets of Italian cuisine in a single project, transforming each recipe into a story of regions, ingredients, and people.
And within these pages is also the story of Sensi, told through one of its most defining elements: the sea.
Discover Chef Alessandro Tormolino’s recipe and all the creations from “L’Italia nel Piatto” in the cookbook dedicated to the 120th anniversary of Michelin Italiana.
