«With these excellent raw materials it would be impossible to make bad food», says Antonio Zaccardi. Indeed, this region is a treasure chest of goodness. It’s easy to make richly flavoured dishes; yet adding that extra oomph of elegance can be harder.
When this happens, the outcome is called fine dining. This is what sommelier and patron Antonello Magistà had in mind when together with his mother Maria Cicorella he strengthened the brigade at his Pashà. He called a real talent, Zaccardi. The result is more harmony, gradually leaving the safe ports of rich flavours, moving towards the dangerous yet charming waters that make the habitat of the best creative cuisine.
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
