Bruno Tassone is the author of one of the most intriguing seafood cuisines to be found in this region. He draws inspiration from the pillars of local culinary traditions and is open to the influence of other cuisines.
Lightness and freshness are the distinctive features of his dishes. We can notice these in the selection of raw seafood, in the Carpaccio of scallops with passion fruit ice cream, and in the Baby calamari with asparagus extract, powdered crustaceans and red onion from Tropea. The Squared spaghetti with oil of citron, bottarga and almond also show a certain vivacity.
articolo a cura degli autori Identità Golose
