Luca Catalfamo has a beautiful and unique culinary identity: a Milanese chef who has always been a Japanese cuisine fanatic. Yet he didn’t simply study it from books but by visiting the places where it is made: ask him how many times he’s been from Tokyo to Fukuoka over many years in search of the perfect ramen. Super is perhaps the restaurant that most resembles an izakaya – a Japanese “trattoria”, pardon the loose translation – from the Alps to Sicily. The Rye roast with glazed aubergine is excellent, the Roasted bone marrow with miso is sensational, the Tofu dumpling with spinach, spices, and spicy oil, terrific.
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
