«Today we have fennel, radish, watercress, red mustard, sorrel, centopassi, shepherd’s purse, barberry, nakedweed, campion, mustard flower, rue, hyssop, camomile leaves...». You know when you go to a seafood restaurant and they arrive with a tray full of fresh fish? Marco Cozza and Andrea De Carli do the same, but with wild herbs. Their cuisine is contemporary, technical, green; they work hard with botanical ingredients. Rose Salò is a culinary workshop worth keeping an eye on, because it clearly has a very interesting future ahead.
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