The soft music, the attentive discretion of the waiters, the golden sparkles outside the windows: at Cracco in Galleria you’ll feel like a lord, first of all because of the beauty of the place. On top of that, Carlo Cracco and his sous chef Luca Sacchi are bringing the quality of the cuisine to standards that had been unseen for a while. Our tasting menu was first of all a journey through known classics: the formidable Tagliatelle with marinated egg, Parmigiano fondue and porcini, the ineffable risotto (the one with sweet pumpkin, toasted sesame, rustarine and Martini Bianco was phenomenal). Then there’s the exercise that questions what already seemed perfect: Breton lobster with artichoke is the new play that transforms the crustacean into a blessed balsamic tasting.
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
