Giovanni Grasso has good technique, but he uses it also to teach others how to play. He has vision, will and determination. So he’s raised Igor Macchia in the kitchen, and next to him he’s also placed Chiara Patracchini, who was born as a pastry-chef and now runs with him this nice place with its elegant garden.
The dishes are reassuring in terms of flavours, and beautiful to watch: starting from the “Cannolo” with Russian salad, and the one with anchovies, prawns and mozzarella, or the classic Liquid Ravioli with pigeon, the Sirloin with foie gras pastry, the Gurnard with fried calamari, mussels and broth of saffron.
viaggia e mangia per Lonely Planet, Osterie d'Italia, Repubblica e la collana I Cento (EDT). Ha scritto "Dire Fare Mangiare" (ADD), "Cibo di strada" (Mondadori), "Il Gusto delle piccole cose" (Mondadori Electa) e ama andar per trattorie e ristoranti di blasone portandosi dietro una moglie riottosa e due figli onnivori
