Chef Alberto Faccani is at his best when he rethinks Romagna’s food and its most common ingredients. It’s clear in his seafood dishes and in his first courses, the famous Cappetello, as well as the Garganelli shaped with a sort of bamboo comb, that is hard to find even in the most celebrated restaurants. These dishes tell the stories of the family of a young man who’s already gathered a quite impressive experience. The Risotto Riviera Adriatica, a white rice thickened with three sauces (fish broth, mussels and seaweed) is an ode to good things: Faccani took it upon himself to rescue a few traditions that were stuck a few generations ago and to drag them forward.
Fondatrice e direttore responsabile di Dispensa Magazine, ha pubblicato "10 Ottimi motivi per non cominciare una dieta" (Laurana) e il romanzo "Manuale di Cucina Sentimentale" (Baldini&Castoldi)
