Antonello Colonna is the pillar for two starred restaurants, a bistro, a catering business and the many now well-known chefs who have acquired experience in his kitchen, being a sort of Marchesi of Central Italy. His frankness and imposing presence are perfectly represented by the dishes served at his resort: simple, concrete, comprehensible.
His not-to-be-missed classics include Fried poached egg with fondue of Parmigiano, Negativo di carbonara, cappelletti in their various seasonal versions, Abbacchio scottadito and the supreme Diplomatico with custard cream, chocolate, and salted caramel. Something you can count on.
mentre studiava Economia a Verona, passava gli appunti ai compagni, imprenditori vinicoli della Valpolicella: da lì l'amore per il buon cibo e il bere bene. Collabora con Food24 ,Style, Ansa, Class, Il Giornale
