Alimento was born from an idea of two creative minds: Cesare Rizzini, master ice cream maker and a great expert of dough and leavening, and Michele Valotti, the volcanic patron-chef at La Madia in Brione. They studied each other, liked each other. After all, they approach work in the same way: so they decided to join ideas and creativity, and created Alimento, which is an original format: part ice cream shop of the highest quality, part focacceria. Rizzini-Valotti love working with «raw materials that are alive, seasonal, local, wild. We like to experiment with fermentations».
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
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