Sedicesimo Secolo

Simone Breda is a young and talented chef who acquired his experience with many great masters (Gualtiero Marchesi and Moreno Cedroni above all) and during a long career that started very early. He’s recently returned home. Sedicesimo Secolo is in a noble building from the 16th Century; here there’s a young brigade at work, offering exquisitely made dishes, like the excellent Risotto, capers, lemon and juice of vegetable roast (with powdered carrot, celery, lovage, onion, garlic) or the Glazed duckling with passion fruit and Java pepper.

Carlo Passera

classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it