Tradition is just the point of departure, the inspiration. But then ingredients, recipes, pairings and cooking techniques have no geographic boundaries. The result is guaranteed, and the outcome is an essential, clean, elegant cuisine that favours subtraction instead of addition but always focusing on flavours.
It is thanks to this work that we can taste dishes like Chestnut cannelloni with rabbit, mushrooms and citronella, Guinea fowl with herbs, parsnip purée and beetroot juice, or we can finish the meal with a sweet (but not too sweet) Mousse with black garlic and coffee.
Sardo per passione, vino e birra di qualità sono il segreto della sua giovinezza. Lavora dal 2005 al Gambero Rosso e nella vita si divide volentieri tra la penna e il bicchiere
