Here’s a menu were courses are divided between those you’ll eat with your hands, and those that still require cutlery. But most of all here’s a menu that doesn’t spare the palate of the guests from strong contrasts, enhanced by sour, smoky and salty notes, in the form of mezcal, umeboshi and caper leaves. So it doesn’t surprise that the favourite dish of chef Alex Leone, a career started in 2007 and continued in the kitchen of Rebelot before arriving at Mater, is Risotto with beetroot and gorgonzola, inspired by Bartolini. «A slap and a caress», in the words of its author.
sangue siciliano, adora i gamberi rossi crudi e l’odore del soffritto di cipolla. Si occupa di marketing, intelligenza artificiale e hungryitalianintown.com
