After abandoning her academic studies to follow her dreams, Antonia Klugmann quickly became one of northern Italy's most talked about chefs. Her love of ingredients and talent for combining different regional cuisines together makes a meal at her small farmhouse restaurant one to remember.
Many of South Tyrol's chefs are known for using the region's native ingredients, foraging in the mountains for rare herbs to add flavour to traditional dishes. Not Matteo Metullio – he believes there's no reason to make the most of all of Italy's produce, and his Michelin star proves he's onto a winning formula.
