At Guido’s, overlooking the shores of Rimini, they turn the sea’s simplicity to elegance. Because that’s the word we would use to describe chef Paolo Raschi’s dishes. Season after season, he finds new takes on Adriatic fish, moving between local tradition, his family’s ideas and innovative insights related to the study of the single ingredients. All the while keeping a classy attitude, both in flavors and in aesthetics. To try: Ricotta cappelletti with clam broth alla marinara: simple ideas, pure happiness.
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)
