Satricvm: a place of frontier, a few km from Rome, where rigour and creativity coexist. Chef Max Cotilli is in the kitchen. This young man has travelled around the world, from kitchen to kitchen, to learn processes, cooking techniques and presentation.
In his food he blends both the oriental inspirations he’s acquired, and the local area where he lives and works. His dishes have both form and substance, colour and depth. You’ll move from the striking Suggestioni Messicane to the curious Raviolo Aperto. If on the contrary you’re keener on countryside flavours, Cannellone is your best option.
classe 1971, nasce grafico, disegnatore e curioso. Apre il suo blog bloggokin.it nel 2005 quando non era ancora una moda, da allora si occupa e scrive di creatività e di tutto quello che gli gira intorno, cibo e ristorazione compresi
