Bros

«We want to redefine what is available, give it a new shape, give a new accent to tradition. And then leave a record of this». If you ask Floriano Pellegrino and Isabella Potì the meaning of their research, this will be their answer. At Bros you’ll taste dishes, and more than that you’ll taste concepts. Take carrots, for instance.

They serve them as a cocktail (carrot juice, mirin, sesame oil, gin); as a real dish («We change its PH with a vinaigrette», hence Sour carrot, quenelle of clementine and mandarin extract); as a sorbet, «we use a sweeter yellow variety», and Isabella has a magnificent talent in creating the perfect texture. Their cuisine is an ode to flowers, plants, herbs and fruits. Inspirations worth rediscovering. Not to mention their fabulous duck... 

Carlo Passera

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