The Costardi Bros are bright: they have proven this by making the best use of what they had available, that is to say rice. They gave it a new interpretation, and made it shine thanks to their creative talent in the restaurant of the family-run hotel. And while in the first years the delicious risottos have played a significant part in the success of these brothers, today it would be a mistake to think that those dishes are still the main attraction at Cinzia’s.
Indeed, they’re always there: over 20 impeccable, rich and fun risottos. But most importantly there’s everything else too. There’s an elegant and contemporary cuisine, capable of hinting at tradition, or keeping away from it, with the assertive skill of someone who has sound experience and a clear road ahead.
Giornalista milanese nato nel 1976, a 8 anni gli hanno regalato un disco di Springsteen e non si è più ripreso. Musica e gastronomia sono le sue passioni. Autore e conduttore di Radio Popolare dal 1997, dal 2014 nella redazione di Identità Golose - twitter @niccolovecchia
Ristorante con camere
