The vivid colors of this lively venue burst into the quiet landscape of the Berici Hills. This is the background for Alberto Basso’s cuisine, which is tied to the territory just enough to revisit some of its typical dishes with a contemporary spin without being a slave of tradition, that, even so, is still a starting point for interesting reinterpretations. As in the Pasta with peas and ham, where the taste opens up to some green notes through a revolution in the texture of the ingredients: ditalini are first cooked and then fried, while the sweetest peas and some Iberian boiled ham petals are moistened at the table by an aromatic pods and mint broth.
Autrice del libro Gli anni d'oro della cucina parmigiana, per l'Accademia Italiana della Cucina, collabora a “Gusto”, pagina golosa della Gazzetta di Parma
