Il Pellicano

In a deluxe hotel setting – the location is amazing – chef Michelino Gioia doesn’t disappoint. He builds on territory with an innovative spirit; he focuses on seasonality and raw materials provided by small local suppliers. Not to be missed: a classic, the Blue lobster with a Tuscan touch of the pappa al pomodoro, lovage root and basil.

Among the first courses, the Crab stuffed pasta with Jerusalem artichoke on a consommé of mantis shrimp and porcini. Among the second courses, the Squab breast with foie gras, snap peas, Campari scent and hazelnuts is delicious. The final cheese selection is spectacular…

Luca Managlia

autore e conduttore televisivo e radiofonico, uno di quelli colpevoli di aver riportato il cibo in tv nell'era corrente. Ama molto la cultura, la storia e il costume, non solo in ambito gastronomico. La fotografia è una delle sue passioni attuali