A restaurant in close contact with nature, where raw materials are sourced from the barn, the vegetable garden, because this place is also a farm and agritourism, with luxury rooms, a spa, an educational farm and a shop. This is thanks to chef Gianni Tarabini who at La Preséf has led the best of rural wisdom to fine dining standards. And indeed it is the humblest ingredients that make the experience even more memorable, as in the Mountain potato gnocchi with heart of Bitto 2015, whipped butter, missoltino from Lario and lemon zest.
mentre studiava Economia a Verona, passava gli appunti ai compagni, imprenditori vinicoli della Valpolicella: da lì l'amore per il buon cibo e il bere bene. Collabora con Food24 ,Style, Ansa, Class, Il Giornale
Ristorante con camere
