In his Alla Chiesa osteria, chef Claudio Gazzola offers a provoking cuisine, with recognizable features and extravagant pairing. He highlights his ingredients with technique and sensitivity, and before that he picks them at good local suppliers: goats, lambs, ducks and chickens from small breeders, and then the best fish and the vegetables, which come from his father’s garden. Besides, the chef keeps pursuing the unusual idea of dedicating an entire menu to a traditional, quite unpopular product: donkey meat. Many come a long way to eat it, and they’re definitely right.
Padovana, classe 1993, ama girare l’Italia gastronomica dalla testa ai piedi. Gli inseparabili compagni di viaggio? Penna, reflex e apri-bottiglie
