El Coq

It’s been a few years since a very young Lorenzo Cogo astounded the guests of his family restaurant, here in the countryside. Now that he moved to the big town, nothing has changed, because his cuisine has always been rich in taste gambles and intersections, able to entertain his guests and make them laugh. His food speaks of Italian products and often crosses the border to reach faraway cultures. It goes from a sharp risotto with gentian, red capsicum, and plums, to an ancient passion for Spain with the Rubia Gallega tartare, dry tomatoes, gorgonzola cheese and redberry jelly. Acidity, contrasts.

Gualtiero Spotti

giornalista per riviste di turismo ed enogastronomia italiana, ama le diverse realtà della cucina internazionale e viaggiare