05-06-2017
Tatyana Rozenfeld and Italo Bassi: two hearts and two restaurants with ConFusion in Verona and Porto Cervo. Photos by Tanio Liotta
Chef, when are you reopening the restaurant in Porto Cervo? «The first week of June». And when are you closing in Verona, for the summer break? «The first week of June». Logical, but for sure one could have a little ConFusion – just to mention the name of the establishment – in this roaming of Italo Bassi between Veneto and Sardinia, and that of his cuisine between East and West, with a Japanese echo in the setting which has a decor for which, thanks also to wife and interior designer Tatyana Rozenfeld, «some people here in Verona refer to it as of “Lithuanian taste” because they are provincial and they don’t get it» she explains – indeed she has Russian-Lithuanian origins. Tatyana is a really nice character: she only drinks and is passionate about champagne, but she prepares extraordinary cocktails; she’s certainly original, like her style. But she has character: and she’s very friendly.
Mackerel marinated in miso and wrapped in vegetal carbon, cream of peas and wasabi, powder of dehydrated oil
Slightly smoked sturgeon wrapped in rice paper with cream of broccoli, pomegranate gelatine and toasted almonds
Goose foie gras terrine cooked in sweet salt from Cervia and marinated in extra virgin olive oil with gelatine of apples with passion fruit
Breaded poached egg fried with vegetables and sesame and a fondue of Parmigiano, pearls of truffle
Fried raviolo filled with squilla mantis and artichokes with marjoram and puntarelle with cream of celeriac
Mezzi paccheri with mussels and clams, garlic bread and bottarga di muggine: pure comfort food
Pigeon, perfect, of course
Sphere of milk chocolate, membrane of dark chocolate, heart of passion fruit, pearls of crispy cereals
Final cocktails
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief