Trattoria Zappatori

Christian Milone is a real chef. First of all, because he’s good. And then because, in his sometimes-tormented career, he’s proven he is brave and has a strong personality, and the desire to grow and experiment. His cuisine has become even more elegant, even in terms of aesthetics, and multifaceted.

It’s rich in vegetal notes, putting taste in the first place. It’s almost subtle while in the past it showed the daring attitude of a young chef who exaggerated sometimes. The rough edges of his more border-line dishes have been softened to become more elegant, but never just for the sake of pleasing. There’s fullness and structure. 

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