Cristian Elena is the patron-chef in a town like Domodossola that aims to become a culinary destination. He has renovated the place from top to bottom. So now in the cellar there’s a space for events and tastings, and a bar-bistro on the ground floor, separated from the signature restaurant and with a different offer.
The first courses include Spaghetti rossi due volte and Plin, rabbit, and carrot broth. Then there’s Baccalà bianco e a colori, with salted cod; Beef, butter and herbs. The preparation is reassuring, showing the desire to innovate but not just for the sake of innovation.
nato a Milano nel marzo 1955, al Giornale per 31 anni dividendosi tra sport e gastronomia, è ideatore e curatore dal 2004 di Identità Golose.
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