Wicky Priyan, has a unique personality. He’s an artist in Milan who offers an extraordinary cuisine. At his restaurant you can taste the real essence of fish. Each mouthful is a sublime experience. He uses the techniques he learnt in Tokyo, in Kyoto, or with Keller in Bali, where he trained with rigour and discipline, always in search of the perfect balance. The ingredients are mostly Italian excellences, the meat comes from small producers, the fish is the best available on the market. The format may sound simple, but the result is unexpected: it recalls Japanese cuisine but with a new, spicy, fresh, aromatic, delicious and balanced take.
scienziata ambientale esperta di sostenibilità, in particolare rispetto a cibo e cucina, è responsabile del Pool Inquinamento, autrice del blog Ecocucina e di 6 volumi tra cui "Quanto Basta", "Autoproduzione in cucina" e "Cucinare in lavastoviglie". Da più di un anno conduce la rubrica quotidiana su RDS "Esercizi di Ecostile" per diffondere stili di vita green e antispreco
