Davide Caranchini is one of the most talented young chefs in Italy and his restaurant Materia is a must for those who want to closely observe a signature cuisine that ranges between Nordic influences, fermentations, extracts, acidity and bitter flavours. It’s a complex world behind the scenes, but is served often in an essential wat, where straightforwardness reigns. In particular, we recommend the Martin sec Pear dipped in melted bee’s wax (which ferments for 4 months) served with bee’s wax gelato, fermented honey and milk foam.
giornalista per riviste di turismo ed enogastronomia italiana, ama le diverse realtà della cucina internazionale e viaggiare
