If the goal is hospitality and warmth, here they have certainly hit their target: this is the cheapest star in Italy. How can they do it? They choose poor and local products, and put them in the hands of Kotaro Noda: problem solved. A new Japanese influence with Italian, organic and local ingredients.
The same approach can be noticed in the dining room, in the selection of small wineries. The menu also includes traditional pasta dishes, but it’s nice to be pampered by Kotaro’s cuisine. So the simple Potato Spaghetti are tossed in a pan with excellent butter and seasoned with anchovy colatura from Cetara, while for the risotto he plays with two tails, of oxtail, vaccinara, and of scampi.
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
