Due Colombe

The strong creativity of chef Stefano Cerveni blends with his appreciation for researching his roots, which materialises in a successful new take on peasant traditions. The pairing of history and present is charming: at Due Colombe you dine under vaults and bricks. Among the most iconic dishes, Potato with red prawn and Franciacorta, Baked tench or Fagottelli with butter and Grana Padano, vendace roe and parsley chlorophyll stand out. But there’s lots of space for experiments too, as in the recent Tartare of scampi from Liguria, crème fraîche, bottarga di muggine and oil aromatised with orange.

Camilla Rocca

 

mentre studiava Economia a Verona, passava gli appunti ai compagni, imprenditori vinicoli della Valpolicella: da lì l'amore per il buon cibo e il bere bene. Collabora con Food24 ,Style, Ansa, Class, Il Giornale