29-08-2017
The story of Albanian Bleri Dervishi, who landed in Italy with his mum when he was three. He’s now the chef at Locanda Nerello inside relais Monaci delle Terre Nere, on Etna
Twenty-three years of age are usually too few for a guy to be defined a man. The same applies, almost always, to an aspiring chef. At that age – excluding rare cases – young chefs are training. The luckier do so in the family restaurant. The more ambitious are already travelling around the world’s kitchens. At 23 Bleri Dervishi, the executive chef at Locanda Nerello, the restaurant inside relais Monaci delle Terre Nere in Zafferana Etnea, is young only on paper.
Relais Monaci delle Terre Nere
Dervishi won edition 2015 of Masterchef in Albania
Guido Alessandro Coffa, patron at Monaci delle Terre Nere
Risotto with candied lemon, red prawn and three oreganos
Rock mullet, raw coulis of Monaci date tomatoes, wild fennel and saffron chips
Pigeon with "la belle du Nordet" oyster and lime and cucumber granita
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
by
A journalist from Catania, now in Milan, she was born in 1966. «I travel, meet people and tell stories on Volevofareilgiornalista» and on numerous other publications