The mission is accomplished: at last the cuisine of Alessandro Mecca has perfectly blended with the most ambitious private collection of contemporary art in Torino, namely Fondazione Sandretto Re Rebaudengo. The chef contributed with hard work, passion, talent, and even more hard work.
As a result, on the first floor of one of the most beloved galleries in Italy there’s a restaurant showing an essential elegance that becomes colourful only through its food. The dishes are divided according to audacity: “contrasto”, “equilibrio” and “classico”, to please everyone. However, in every interpretation, there’s always a strong identity.
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
