03-12-2013
Andrea Berton in the kitchen of his new restaurant in Viale della Liberazione 13, in the new area of Porta Nuova Varesine in Milano (MI). It will be open to the public as of December 13th. «My ideas remain», he explained to Identità’s staff, «but I want it to be less rigid, more fresh, natural, free. There will only be a few elements, paired in an innovative way». (photo by Carlo Passera)
Here, in the kitchen, the staff is under pressure, they need to try the dishes out; in the dining room, instead, everyone’s busy assembling the tables and fixing the lamps. In the middle, there’s the chef - he’s concentrated, as happy as a child at Christmas, as careful as a director on the set of a film: «I can’t wait to start. I feel like a football player who’s back after an injury». In this early-December-Milan, Andrea Berton is full of adrenaline. The 43-year-old chef from Friuli, previously working with Marchesi, two Michelins stars at Trussardi alla Scala, is a true star-chef.
Kitchen's big. In the 20 memembers' staff you can meet Claudio Catino, the sous chef, and Alberto Tasinato, maitre and sommelier
Eel, its fragrant skin, beetroot, yogurt and powdered extra virgin olive oil. At Berton you meet two tasting menus, 80 and 110 euro
The interior project is signed by Tiziano Vudafieri Partners
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief