Emanuele Vallini is a vibrant figure with a touch of party animal and a streak of melancholy in his eyes: that’s the beautiful complexity we like to find in life as well as in the dishes we taste. As a chef he is always on the trenches, happy to lose himself in the kitchen.
«Traditional Tuscan cooking is in my blood» he preaches; indeed, his restaurant is a beautiful embodiment of that calling, almost a link between fine dining and an old Tuscan-style trattoria. The dishes are a parade of wonders: defined flavors and specific, full aromas – counterpoints included, to satisfy the aforementioned complexity.
classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it
