Nido del Picchio

Daniele Repetti’s cuisine is deeply Emilian and, perfectly aware of going against the flow, follows tradition’s precepts in every aspect. But if the foundations are solid, the path can only be constantly evolving. Just a few ingredients on the plate and some sharp flavors, all making for great satisfaction without being too ordinary. The 12 marinated raw fish dishes of the tasting menu only would be worth the trip, but Repetti chose to take up the challenge and confronted himself with some vegan delicacies as well. Also delicious: Potato gnocchi with pesto and dried cherry tomato jelly, or Dumplings with chicken cacciatora, cacio e pepe sauce and vegetable watercolors.

Camilla Rocca

 

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