When I think of Riccardo Camanini and his Lido 84, I have this strong feeling that this Bergamasco who moved to the Brescian side of Lake Garda has been here, free of obligations, for who knows how long. This is what happens when colleagues respect you and want to understand what you’re doing and see what new idea is coming up. Riccardo is worth much more than his awards. One of his signature dishes has roots in Rome, his Rigatoni cacio e pepe cooked in a pig’s bladder, which he cannot leave out of menu. As for the Spaghettoni with butter and brewer’s yeast, they are displayed at Moma in San Francisco.
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