«Those who only knew small things don’t appreciate their beauty and don’t feel lucky to live them and work with them». And Johannes lived small Alto Adige in every possible way, before and after some relevant experiences abroad.
In his kitchen you will find someone who prepares the Schlutzkrapfen in real time – Mezzelune stuffed with ricotta and spinach – or some divine dishes like the traditional soups, among which we suggest the Saure Suppe, tripe and broth with gherkins and vinegar, or the Gertlsuppe, a barley soup with crushed ricotta and spinach. Full-bodied, traditional food with local raw materials.
cresciuto a pane e Inter, eno-gastro-turista per lavoro e per passione. HR manager pentito, nel 2018 corona il suo sogno aprendo Maso Zambo, agri-lodge in Valsassina con "ristorante gastronomico di campagna"
