Marco Ambrosino has quickly managed to find his place in the crowded restaurant scene of Milan. He works by subtraction, he meditates and prunes, conceives and makes lighter, studies and transforms. He starts from an idea of cuisine, which derives from his southern heritage, hence rich food, and then shapes it using techniques and ideas. He’s obsessed with enhancing neglected ingredients, or with surprising with famous ones, seen from a new perspective.
Romano di stanza a Milano, sommelier e giornalista del quotidiano Il Giornale, racconta da anni i sapori delle città in cui vive
