Before entering the restaurant, go down the stairs that lead to its renowned cellars: you’ll find aging Culatello and blocks of Parmigiano Reggiano, some of them bound to reach the British royalty. Once seated, you will be served some delicacies such as the Podium of Culatellos (some of them aged 37 months) or a dreamy Parmigiano selection, while the rest of the menu is mainly farm-to-table: the classic Fresh herbs tortelli, the Pig’s trotter with citruses, the Roasted brackish-water shrimps, the Frog’s legs with sweet garlic, the Fidenza rooster’s breast, the Sweet and sour Parma baby pork.
origini bergamasche, adolescenze bolognesi, una vita da milanese con scappatelle torinesi, ma sempre cttadino del mondo. Come giornalista prima musicale poi enogastronomico, abbina da sempre le sette note a vini, viaggi e ristoranti: adesso oltretutto lo fa anche nelle vesti di music designer e sound sommelier. Curioso e indagatore, ha un debole per le nuove leve e gli chef più creativi
Ristorante con camere
