This document lists the names of several Italian chefs and restaurants along with short descriptions of dishes they are known for. Some of the highlighted chefs and dishes include Alessandro Breda from Gellius Restaurant in Treviso and his risotto Busera; Andrea Canton from La Primula Restaurant in Pordenone and his fillet of veal with nuts mayonnaise; and Claudio Sadler from Sadler Restaurant in Milano and his Fassone beef cube with crunchy Grana Padano sphere.