Still under 30 and full of grit. No frills in and out of the kitchen for Nikita Sergeev, young chef of Russian origin who once came to Italy for a vacation and then came back to follow his passion for food. His style is quite personal, never ordinary or mimetic. If we had to suggest just three dishes from his menu, they would be the Calf’s head with oyster, papaya capers, chive and almonds, the Toasted cauliflower terrine with powdered mushrooms and burned shallot, caper leaves and orange oil and the Smoked eel tortelli with kefir and grapefruit.
esperto di comunicazione, giornalista, da quasi trent'anni racconta di ristoranti, di vini e di territori. E' fondatore e curatore di MeetInCucina, congresso di cucina regionale
