In the heart of Val d’Orcia, in a stunning village, Marcello Corrado began working at Osteria Perillà, bringing with him the great expertise he acquired in the most important kitchens all around Italy. With a little help from the raw materials and the ownership – Podere Forte – at Perillà the food choice is rich in local ingredients, with occasional forays into the sea and the lake.
To try: the Foie gras escalope with Concord grapes ice cream and black cherry reduction; the Roasted hare saddle in dolce forteand the Animelle with puntarelle. The chef’s perfect cooking techniques give each dish an unexpected gentleness.
sceneggiatrice e scrittrice, dalla scuola di giornalismo enogastronomico del Gambero Rosso è approdata a Identità Golose
