Al Capriolo

In the old Gregori mansion, time stands still. The family has been here for 6 generations, all of them devoted to hospitality. The only thing that constantly moves is the kitchen, entrusted to Francesco Paonessa’s skillful hands. The chef shows a fair amount of creativity and a great awareness in pairing his ingredients. He can build balanced contrast of textures, drawing from the best products offered from the small artisanal suppliers of neighboring towns. He creates dishes like the Roasted suckling pig belly with black garlic caviar, celeriac, toasted barley and licorice sauce: a treat of juicy saltiness.

Andrea Ciprian

Bellunese, classe 1972, è giornalista freelance e da un decennio collabora con diverse testate enogastronomiche venete e nazionali. Dirige il web magazine dolomitireview.com