Biafora

Biafora knows what he wants to do in the future: he wants to return to a territory-based cuisine, not as a way of moving back, but as a way to elaborate an often-surprising story in a contemporary way. «The aromas and flavours of my childhood have the notes of pine trees, herbs, fermentations». 

This project also implies that a structural change must be made to the restaurant: «These flavours, so different from the seafood tradition of Calabria, are difficult». So restaurant Biafora will soon be divided into two parts: in the first, there will be a more inclusive cuisine; in the second, only a few gourmet tables. Here you’ll be able to rediscover the true aromas of the Sila.

Carlo Passera

classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it