Here you will taste a sample of the journeys made by Claudio Melis in all these years. 46-year-old chef of Sardinian origin, he worked with Pietro Leemann and Gualtiero Marchesi, he left for Dubai and then, with a pit stop in Alta Badia, landed in Bolzano to open a boutique restaurant in the halls of an old photography studio.
Here he ranges between styles, techniques and flavors. Starting with Snail cappellacci with bagna cauda, going on to the Venison three ways. Acidic notes, expertly measured powders, and some subtle ethnic digressions: hummus and teriyaki sauce.
giornalista per riviste di turismo ed enogastronomia italiana, ama le diverse realtà della cucina internazionale e viaggiare
