We are in the heart of the Asiago plateau, among thriving woods and wide grasslands. This is not a place you stumble upon, but Elvis Pilati’s cuisine is worth the trip. We’re talking about a proper life philosophy, aware of the territory and its raw materials, which he brings to the plate in their entirety. No wonder that the chef also gives classes, teaching his students to spot, pick and use healing plants and herbs, mushrooms and berries. Everything is seen through the lenses of passion and knowledge. The Seasonal garden with Asiago Stravecchio ice cream is maybe the synthesis of all this, along with the Tortelli with wild herbs.
cronista che ama la fotografia, cucina spesso per gli amici, cui offre sempre del buon vino. Vorrebbe morire viaggiando
