El Molin

When we talk about Alessandro Gilmozzi, we can’t help but thinking to the Val di Fiemme woods, to the scent of the smoked food and the mountain herbs. For more than 25 years he has been experimenting, inventing and being ahead of his time.

From lichens to fermentation. He applies botanical studies to taste, using a heritage that’s rooted in the dawn of time. After being the pupil of Alain Ducasse and Michel Bras, he worked at Ferran Adrià’s, where he learned to use the techniques and spent a long time studying and preparing his dishes. This way, Gilmozzi built a culinary concept that revolves around the most absolute idea of life in the mountains.

Luca Managlia

autore e conduttore televisivo e radiofonico, uno di quelli colpevoli di aver riportato il cibo in tv nell'era corrente. Ama molto la cultura, la storia e il costume, non solo in ambito gastronomico. La fotografia è una delle sue passioni attuali