We’re in the middle of the hills of Collio. People come here looking for calm, and for creative cuisine. Paolo Zoppolatti shows his usual enthusiasm: he wants to surprise, but keeping his feet rooted in tradition. In the kitchen, he’s chosen to give life to tasty journeys, offering a new take on traditional food using avantgarde techniques.
So he was inspired by gnocchi with plums, a dish typical of the culinary tradition of Central Europe, to introduce the use of fruits in some of his dishes, or in the Carpaccio of watermelon with oysters, onion from Cavasso and black pepper.
Per lungo tempo redattore del Messaggero Veneto, divide la sua passione tra gastronomia e aviazione, soprattutto le Frecce tricolori
