In a family it’s never easy to step aside, especially when you have to perpetuate the name of a famous restaurant. But at Desco, historic venue in Verona that’s grown under the signature of Elia Rizzo, the new generation – represented by his son Matteo – has worked with wisdom and good measure, cleverly shuffling the cards and the menus without being too revolutionary. This way, your journey at the table will slide smoothly between great classics and more modern intuition: Spaghetti with acid mountain butter, cauliflower sauce, pollen and barley; or Sweetbread with mustard sauce, marjoram pesto and borlotti beans hummus.
giornalista per riviste di turismo ed enogastronomia italiana, ama le diverse realtà della cucina internazionale e viaggiare
