Fabrizia Meroi
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy saltby Gennaro Esposito
Primo piano Golosi di Identità e il Brain Food Forum S.Pellegrino: ecco le novità appena "atterrate" su Identità Digitali
Davide Caranchini, Chef of the Year for the 2023 Identità Golose Guide, signs the souvenir artwork at the award ceremony on Monday 27th of March 2023 in Milan. Foto Brambilla-Serrani
If Como has recently become a culinary and not just tourist destination, this is also thanks to a concrete and sound person like Davide Caranchini, born in 1990. Since around eight years ago he’s at the helm of Materia, a restaurant in Cernobbio which he runs with his partner Ambra Sberna. She’s in the dining room, he’s in the kitchen, she’s from Sicily, he’s from Como. They are partners at work and in life.
Davide Caranchini: Grilled salad, March 2023
Davide Caranchini: Veal sweetbreads and carrots, March 2023
Davide Caranchini: Linguine with butter and garum, March 2023
Davide Caranchini: Risotto, lemon, almond and timut pepper, March 2023
Davide Caranchini: Pigeon on the spit, March 2023
The carcass of the pigeon on the spit by Davide Caranchini
Davide Caranchini: Hazelnuts, chestnuts and rosemary, March 2023 RISTORANTE MATERIA
Davide Caranchini: Hazelnuts, chestnuts and rosemary, March 2023
Via 5 Giornate, 32 22012 Cernobbio Tel: +39.031.2075548 E-mail: info@ristorantemateria.it Closed on Mondays and Tuesdays, ten services per week. Average prices: starters 29 euros; first courses 28; main courses 36; desserts 15. Tasting menu: Revolution revival 85 (five courses), 95 (seven) and 145 (twelve); Green power 85 euros.
Translated into English by Slawka G. Scarso
born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. twitter @oloapmarchi
Restaurants from all the world told in Il Giornale by Paolo Marchi from February 1994 to the winter of 2011. And since the spring, for the readers identitagolose.it