Alberto Morello
Mutton and onion texturesby Sat Bains
Signature Dishes Benvenuto 2021: la Pasta e fagioli di terre trentine di Peter Brunel
Born in 1982 in Seneghe, in Montiferru (Sardinia), he travelled around the world and stopped in Copenhagen in February 2014. The following June he became the head chef at the Nordic Food Lab, of which he directs the gastronomic research
