Patience, consistency, ideas. And lots of passion. There’s plenty of all this in Federico and Filippo’s genome: the Pojana brothers run this restaurant on the border between Padova and Treviso provinces. The food revolves around territory, seasonality, local products, abandoned raw materials: you will remember it for its clean and neat flavors. Today at the stoves we have young Andrea Nardin and Riccardo Furlan, who don’t love the spotlight and prefer to engage in testing new recipes. The Beef tartare with oyster ice cream and lemon jelly is a pleasant surprise.
Padovana, classe 1993, ama girare l’Italia gastronomica dalla testa ai piedi. Gli inseparabili compagni di viaggio? Penna, reflex e apri-bottiglie
