It’s not easy being a chef and a young entrepreneur, who buys a dining landmark in downtown Pesaro and perpetuate its name. Daniele Patti did it, and with the help of his equally young partner and sous-chef Matteo Ambrosini he is committed and focused on showcasing a line of work that feeds on traditional staples and contemporary sparks, riding on the double track of land and sea. Not to be missed: Tender dogfish with tobiko eggs and almond milk, with a ginger and fermented garlic scent.
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