A great Ligurian story, also rich with notes from Milan, fundamental Sicilian contributions and a spark from Emilia, from Modena to be precise, because when Fabio Fazio, who is many fine things but certainly not a craftsman of taste, took over an old, exhausted chocolate factory in Varazze, Lavoratti, he was immediately faced with a huge question: who do I turn to for the selection of raw materials and a completely new recipe?
Souvenir photo for the three partners in the new Lavoratti. Left to right: Fabio Fazio, Corrado Assenza and Davide Petrini
Fabio Fazio grappling on screen with Lucio Fontana's crocodile
Lucio Fontana: Crocodile. The original, in Albissola in the province of Savona
Carlo Cracco and Corrado Assenza in the former's restaurant in Portofino on the Ligurian Riviera di Levante
Carlo Cracco's Anchovy and Cinque5 Terre lemon, chocolate and hazelnut risotto on the 15th September at the presentation of the new Lavoratti in Varazze in his restaurant in Portofino
The rhino next to Carlo Cracco's restaurant in Portofino
Translated into English by Slawka G. Scarso
A mouth watering page, published every Sunday in Il Giornale from November 1999 to the autumn of 2010. Stories and personalities that continue to live in this website
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.