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A truly self-trained chef, thanks to lots of tenacity Francesco Laera has learnt to handle raw materials that were initially obscure and impossible to tame for him. The result of all this stubbornness is a intellectual cuisine, sometimes with more successful and immediate results, sometimes more obscure, but never showing any folkloristic clichés.

Laera did things his way, creating one of the most beautiful dishes in the New Cuisine of the south, Il nero e il mare, which paradoxically was born with the goal of obscuring the most invasive sense of all: sight. Sea bass, mousse of potatoes, Bearnaise sauce and pasta morta (a dough made without yeast) plus squid ink: a total black dish, very elegant, even on the palate. 

Sonia Gioia

Cronista di professione, curiosa per costituzione, attitudine applicata al giornalismo d'inchiesta e alle cose di gusto. Scrive per Repubblica Sapori, Gambero Rosso e Dispensa