Matteo Fronduti is a seemingly ill-tempered chef. But when you read the menu, you realise that he’s transformed the names of his dishes into a divertissement, that you won’t pay for cover and service and that half-portions are available until midnight. On top of this, he’s really good. All these elements make this a place where you’re happy to return. He’s a supporter of using every part of the animals, including offal. But you’ll also find delicately cooked vegetables and seafood. Some dishes are desecrating and harmonious evolutions of classics (for instance, "Parmigggiana"), others hint at exotic places, like Risotto with peanuts, lime and raw prawns.
giornalista con un fortissimo accento toscano, possibilista all'infinito, soprattutto in cucina. Colleziona non (più) scarpe e vestiti, ma vini e formaggi: la vita è fatta di priorità. Fa la spola fra Lombardia e val di Cornia e nel frattempo scrive per La Repubblica
