Avantgarde isn’t necessarily about breaking. The Bedussis, for instance, are the avantgarde of themselves, since 1992. Over 26 years, what was once a bar became an ice cream shop, then a pastry shop, then a restaurant. Today it’s a workshop where they take the first steps towards what they will become. While the business was launched by Patrizia and Ermanno, their sons, Paolo and Francesco, are leading this idea to new destinations. Bedussi is an avantgarde that started with an ice cream shop (and what a gelato they make!), and continued until it became one of the best pastry shops-cum-bar in Italy.
milanese, a volte londinese, fondamentalmente parigino. Esperto mondiale di BLT sandwich, bevitore di Americano e aspirante Larry David. Solitamente magna e se rilassa. Ogni tanto scrive
