For years now Matteo Torretta has reached the goal of every chef-entrepreneur: filling his restaurant every single night. Of our latest visit we recall the philological Fillet of Beef Wellington with the usual joy. You should also try the Prawn in perlage with tobiko and salmon roe; or the Mullet filled with vegetable ratatouille, with pappa al pomodoro and anchovy colatura. To finish, choose his Gin tonic al piatto, a cocktail turned into a dessert. If you prefer to drink a real one, at the end of the meal, have a drink at Gerry’s. Torretta is still one of the partners.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
