Dario and Diego, the new generation, have settled respectively in kitchen and in the dining room. Yet in the kitchen there’s still mamma Mariella. The tradition of Lombardy is still present and carefully attended, there’s no routine here. In fact, it often becomes an incentive to apply contemporary techniques to classic dishes, without betraying their essence. Having said this, current cuisine, the young chef’s experience abroad, his enthusiasm and passion all make him eager and become the natural propellent for a fun cuisine, where he enjoys using spices, and playing with colours and textures without neglecting flavours.
Autrice del libro Gli anni d'oro della cucina parmigiana, per l'Accademia Italiana della Cucina, collabora a “Gusto”, pagina golosa della Gazzetta di Parma
