{"id":2430,"date":"2026-08-28T17:06:35","date_gmt":"2026-08-28T17:06:35","guid":{"rendered":"https:\/\/sensiamalfi.it\/alessandro-tormolino-is-among-the-featured-chefs-in-litalia-nel-piatto-the-cookbook-celebrating-michelin-italias-120th-anniversary\/"},"modified":"2026-08-28T17:06:35","modified_gmt":"2026-08-28T17:06:35","slug":"alessandro-tormolino-is-among-the-featured-chefs-in-litalia-nel-piatto-the-cookbook-celebrating-michelin-italias-120th-anniversary","status":"publish","type":"post","link":"https:\/\/sensiamalfi.it\/en\/alessandro-tormolino-is-among-the-featured-chefs-in-litalia-nel-piatto-the-cookbook-celebrating-michelin-italias-120th-anniversary\/","title":{"rendered":"Alessandro Tormolino is among the featured chefs in \u201cL\u2019Italia nel Piatto,\u201d the cookbook celebrating Michelin Italia\u2019s 120th anniversary"},"content":{"rendered":"

Chef Tormolino<\/em> of Sensi Restaurant presents his take on sea bass for the special project through which Michelin is celebrating 120 years in Italy.<\/strong><\/p>\n

In 2026, Michelin Italiana will celebrate 120 years of history in Italy with \u201cL\u2019Italia nel Piatto,\u201d<\/strong> a project that pays tribute to our country\u2019s culinary culture through the interpretations of chefs from the Michelin-starred and Bib Gourmand restaurants featured in the 2026 MICHELIN Guide Italy.<\/p>\n

A journey through different regions, traditions, and cultural sensibilities that also featured Alessandro Tormolino, chef at the MICHELIN-starred Sensi restaurant in Amalfi.<\/p>\n

Italian cuisine explored through more than 200 recipes<\/h2>\n

For *L\u2019Italia 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.<\/p>\n

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.<\/p>\n

This philosophy finds a natural counterpart in Alessandro Tormolino\u2019s cuisine, which is built precisely on the interplay between the culinary traditions of Campania and the Mediterranean, culinary innovation, and contemporary techniques.<\/p>\n

The recipe by Alessandro Tormolino<\/h2>\n

For this project, Sensi\u2019s chef chose a dish that immediately conveys his connection to Mediterranean cuisine:<\/p>\n

Sea bass with Datterino tomato sauce, lemon, Taggiasca olives, capers, and cashews<\/em><\/p>\n

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. <\/p>\n

Sea bass with tomato water is, after all, a dish closely tied to Tormolino\u2019s culinary journey and Sensi\u2019s menu: one of his interpretations of it is also featured in the restaurant\u2019s current tasting menu<\/a>, served with Datterino tomato water, Taggiasca olives, and Pantelleria capers.<\/p>\n

The contribution to *L\u2019Italia 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.<\/p>\n

From Amalfi to the Michelin 120th Anniversary Cookbook<\/h2>\n

For Sensi, Alessandro Tormolino\u2019s 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.<\/p>\n

With L\u2019Italia nel Piatto, Michelin brings together\u2014in a figurative sense\u2014some of the diverse facets of Italian cuisine in a single project, transforming each recipe into a story of regions, ingredients, and people.<\/p>\n

And within these pages is also the story of Sensi, told through one of its most defining elements: the sea.<\/p>\n

Discover Chef Alessandro Tormolino\u2019s recipe and all the creations from \u201cL\u2019Italia nel Piatto\u201d in the cookbook dedicated to the 120th anniversary of Michelin Italiana.<\/p>\n

Discover \u201cL\u2019Italia nel Piatto\u201d in the MICHELIN Guide<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Tormolino of Sensi Restaurant presents his take on sea bass for the special project through which Michelin is celebrating 120 years in Italy. 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