Alessandro Panichi’s smile shines bright when he shows up in the dining hall (which is not very often) to talk about the young team he put together here in the eighteenth century Villa Aretusi, in the outskirts of Bologna, and about the challenges he faced in order to become one of the most interesting spaces in the city’s landscape. Panichi means head-down, humbleness and patience, and a solid technical base on which he’s free to paint free-handed, drawing on his Ligurian origins – you have to try the homemade smoked fish – as well as enjoying himself with Bolognese tradition, up until bold dishes such as the Crispy ragu tagliatelle or the Tortellone "neither cream nor broth".
Bolognese di origine e milanese per lavoro, è web editor di Munchies con escursioni cartacee su Gazza Golosa e Dispensa
