Trends may come and go, but Silvio Salmoiraghi is here to stay. Soundness, talent and skill: indeed, he was one of Gualtiero Marchesi’s most noteworthy pupils. Salmoiraghi is an old-style cook, plenty of cooking and little communication. He’s strict and coherent, never trying to please for the sake of it; he’s well represented by his restaurant, Acquerello in Fagnano Olona. «Here I try to offer some emotion. Not through shows, but through food: my job is to make people eat. That’s it». His cuisine is profoundly Italian, in fact he goes in search of the roots of Italy through food. The Nodino di vitello cotto in umido is simply perfect.
classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it
