Lux Lucis del Principe Forte dei Marmi

Could we say that after a taste of the first starters you can have a fairly accurate idea of a restaurant’s offer? We think so. We had a lot of these thoughts at Valentino Cassanelli’s Lux Lucis. The six samples we tasted – that trace the chef’s constant growth – highlighted an evolution: from the first bites’ intensity, gradually they moved towards a greater stylistic finesse.

The desire to impress is still there, but it morphed into a better, stronger and innovative balance. Cassanelli is one of the greatest talents of the new generation.

Carlo Passera

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