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Chiltern sunglasses
Havana shirt
Large weekender bag
Monocle magazine April 2024
Konfekt - Issue 14
The Forecast 2024
The Monocle Book of Japan
Visal jacket
Rachel long sleeve T-shirt
Ripstop cap
Windbreaker
Nizyū Kanō rucksack
Holdall bag
Backpack with detachable pouch
Equinox Light U Carry-on suitcase 34 L
Waan Nozo bowl
AL30 alarm flip clock
Meigallo cobalt vase
Lou stool
Small A6 hardcover pocket notepad
Large B5 hardcover linen notebook
Drehgriffel pen
Wallet notebook
Candle One: Hinoki
Scent Three: Sugi
Calavria roll-on fragrance
Welsh Lavender Foot Cream
Porter
Comme des Garçons
Leuchtturm1917
Japan Collection
Darumas
London
Zürich
Tokyo
Hong Kong Airport
Spring/Summer 2018
p.69 - 76
01 of 13 First-day nerves
02 of 13Alma director Matteo Berti
03 of 13Calm before cooking up a storm
04 of 13Professional quantities
05 of 13Andrea Sinigaglia, Alma’s general manager, on the grand staircase to the garden
06 of 13Pastry in the making
07 of 13Tools of the trade at the ready
08 of 13Checking on progress
09 of 13Preparing a rabbit
10 of 13‘Needs more salt’
11 of 13Too many cooks?
12 of 13The ‘Versailles of Parma’ in which the school is housed
13 of 13Commencement day
Want to become the next great Italian chef? Then head to a palace in northern Italy that’s training the next generation of star cooks.
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