Al Mercato

Chef Eugenio Roncoroni has proven he could anticipate a common change of mind in the world of fine dining, where avantgarde, today as ever, is also based on rediscovering classicism. So the ex-daredevil of extreme fusion, of risky culinary experiments, has found a new balance. From the kitchen arrive magnificent dishes. The duck, kept in salt for 15 days is seared and paired with a paté made with its liver and burnt enoki; the pig snout, boiled for 5 hours, is then fried with beetroots, chicory and a vinaigrette with dill...

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