Every dish comes from a trip, a sort of sensorial diary from which the chef and owner Paolo Fiaschi distilled his menu. You only have to sit at the table, let the waiter recommend a great wine from a huge list and choose the food, from the Selected raw fish to the Scallop with pureed purple carrot, from the Corsican soup with small fish and cheese to the creamy Lobster and potato gratin, from the Black tagliolini with cuttlefish and Cabras bottarga to the Roasted octopus with friggitelli and powdered capers.
Then the desserts, which will be the joy of the fans of unique pairings: a mix of fruit, soft mousses and savoury crispiness.
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
