A journey from the mountains to the lake and back. A constant exchange of aromas and smoking techniques. The idea that Federico Beretta follows in his kitchen is to offer flavours and sensations that are connected with the earth and the lake, in dishes that are sometimes daring, showing this young cook’s strong desire to surprise. At Feel there’s a constant play on contrasts where freshwater fish is essential and the vegetal component is mostly linked with the constant search of herbs and mountain ingredients, such as mountain pine featured in the Risotto della "mughera", with arctic char and cranberries.
giornalista de La Provincia, è sommelier e grande appassionato di whisky scozzesi e birra, soprattutto quella artigianale italiana. E' nella redazione vino di Identità Golose
