Top level chef
Chef with international experience interprets the great Italian cuisine by seeking the pillars of an eclectic and modern culinary art in the product, tradition and original taste. Simplicity, high elegance and research thus become the essence of his kitchen.
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Life in the "undergrowth" by Alessandro Ferrera.
"I look back. The crows rest in their nests. The birds are silent. The forest disappears beyond the blue-gray mist"
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Fassona tartare, brioches and white sturgeon caviar
"The discovery of a new and more precious dish for a human race than the discovery of a new stable. (A.B. Savarin)"
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Crocco octopus with Jerusalem artichoke and zenzeo cream, Peruvian macca powder and goji berry.
"Have the mind of the polychrome octopus, which appears to you, as the rock on which it lives. (Theognis)"
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Low temperature cooked egg, frois gras millefeuille, autumn mushrooms and chestnut cream.
"The bush is more cosmopolitan than we are: it has breakfast in Canada, lunches in Ohio and smoothes its feathers for the night in a Southern Bayou. (H.D. Thoreau)"
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The Chef's tile 100% Cervia sweet salt.
"It's always that extra pinch of salt that makes the difference. (Pellescura)"
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Linguine from Gragnano, calcium and pepper, stewed leeks and sea urchin
"It is rare to beach the sea urchin on this sand until the moon divided the waves and the island arose. (Franco Pucci)"
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