Alessandro Giai Miniet and Laura d'Aprile instil peace and calm: he’s working hard behind the pass, while she’s in the dining room, smiling and welcoming. They’re young but they know the meaning of hard work: their cuisine is neat, like the décor.
There are few dishes with few ingredients, paired with rigour and a touch of creativity: purple Prawns marinated with violets (very aromatic) with a purée of purple potatoes and blue cheese fondue; their classic Poached egg wrapped in fontina, then breaded and fried; Risotto with bread, butter, anchovies and black truffle; Calamarata with cherry tomatoes and bottarga; Duck leg confit with carrot salad.
viaggia e mangia per Lonely Planet, Osterie d'Italia, Repubblica e la collana I Cento (EDT). Ha scritto "Dire Fare Mangiare" (ADD), "Cibo di strada" (Mondadori), "Il Gusto delle piccole cose" (Mondadori Electa) e ama andar per trattorie e ristoranti di blasone portandosi dietro una moglie riottosa e due figli onnivori
