Berton

«My cuisine is more and more focused on vegetables, to which 10 years ago I wouldn’t pay too much attention. For me, it was a crucial step», says Andrea Berton. His current offer is an ode to nature. He includes his green research on classic dishes, suitable for a wider urban clientele. In other words, his menu is extremely elegant and enhances the vegetables in recipes that transform them into true protagonists. There’s structure, elegance, taste, balance, harmony. Great technical skills but without showing them off.

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