Born in 1986, she’s a proud Salentina, by birth and by vocation. On average, this slip of a girl serves 100 guests per day, holds a brigade of 25 people and prepares hundreds of kilos of fish. Meet self-trained chef Alessandra Civilla.
Don’t expect to find sautéed vegetables. Her food is intimate, evocative, comfortable. Creative but with wisdom and balance, Civilla is an acrobat with numbers, serving something like 35-40 risottos made on the spot, every day. The most popular dish? Tagliolini pasta with lemon, stracciatella and scampi. Her pride? Acquerello della chef, rice aromatised with black tea and pine, tartare of prawns and scampi plus drops of soya with red fruits.
Cronista di professione, curiosa per costituzione, attitudine applicata al giornalismo d'inchiesta e alle cose di gusto. Scrive per Repubblica Sapori, Gambero Rosso e Dispensa
