Leone Felice de L'Albereta

Everything is different, at L'Albereta. After Gualtiero Marchesi left and the kitchen was handed to Fabio Abbattista, there was a need for a sign of discontinuity. Now Marchesi has passed away; in the meantime, Abbattista made his leap. His dishes are complete, straightforward in terms of flavours, but elegant too; flavours are enveloping but also balanced, harmonious. Sometimes he might focus on the Mediterranean Sea (Squid mousse and Mediterranean sauce), or the local area (Eel from Lake Iseo on the embers, cucumber, green apple and chervil) or even offer a daring and perfect crossover, as in the case of Snails, artichoke royale and teriyaki.

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