The tasty and the beautiful, hand in hand in the historic district of one of the most wonderful cities in the world. These narrow streets are charming, and so are this unwavering chef’s creations. Marco Stabile constantly promotes his own idea of dining, along with regional and Italian food.
At the Ora d’Aria there’s taste, technique, thought, complexity, and especially the highest quality. As in the Risotto terra e terriccio, the Creamed cereal with vegetable charcoal and a humus of herbs, mushrooms, bread and truffle. Or as in another delicacy: Squab breast and leg, cibreo, apple butter, indigo honey. A great dish.
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
