Avant-garde is a reaction to classicism, in the arts as well as in the kitchen: case in point, Marconi is imbued with a pioneering vibe that’s conceptual, but also intimist. No wonder that it was a woman’s hand who shaped it and gave it substance. Aurora Mazzucchelli is a mature and confident chef, so self-aware that she pours into her dishes her deepest emotions: like the end-of-the-world dizziness of an iconic dish such as Capo Finisterre, where the coriander blends the octopus with the percebes and the percebes to the sea figs and the sea figs to the oysters, and the lake trout to an enigmatic «balsamic and vinegary meringue».
folli amanti dell’alta cucina, in totale sono una ventina, sempre alla ricerca di emozioni. La causa? Un’irresistibile Passione Gourmet
