Giulio and Alessio Cech are well-brained, but not drained. Young Italians of Czech origin – they were born in 1982 and 1985 – they turned their passion for cooking and travelling into a steady job. Posto Pubblico has a simple and sophisticated style, and a condensed but well-devised menu.
Something is left to tradition (Pappa al pomodoro, Ragu pappardelle), but the Cech attract a different clientele from the typical trattoria customers: here we find an oyster dish with the sour touch of yuzus, oil-cooked salt cod, and first courses that reach just the right balance between seafood, spices and seasonal vegetables.
giornalista con un fortissimo accento toscano, possibilista all'infinito, soprattutto in cucina. Colleziona non (più) scarpe e vestiti, ma vini e formaggi: la vita è fatta di priorità. Fa la spola fra Lombardia e val di Cornia e nel frattempo scrive per La Repubblica
