Mistral

Grand Hotel Villa Serbelloni in Bellagio is over 100 years old: given its long history, you’d expect a menu that mirrors the ancient splendour. This is not the case: in his menu Ettore Bocchia pairs Belle époque French classics with the most daring molecular cuisine, one of the last examples in Italy. «A journey in time for the palate, ranging from flavours and techniques from the last century to the purest experimentation», this is how he defines his 7-course freehand menu.  The chef-scientist was the first, 15 years ago, to write the manifesto of Italian molecular cuisine.

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