Belé is an invention of Sergio Sbizzera, who had a brilliant idea: he opened a nice Milanese restaurant (but there’s more) in a secluded corner, and handed the kitchen to Giulia Ferrara. She has a sixth-sense for good raw materials, and she’s a professional who wants to keep ingredients recognisable instead of decomposing them and recomposing them in unauthentic shapes. The Milanese tradition is evident in the lovely Fried Nervetti. But we also enjoy the trips outside the borders of Milan: Cold soup of melon and pepper with mousse of zola or Mackerel with cherries and pistachios.
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
