Angelo Sabatelli

That devil of Angelo Sabatelli is well known. He’s tough, his soul was forged by a difficult climb and by his experience around the world and later by his choice of returning home, which was the hardest to make. But then he serves you a dinner like the one we had recently, and you’ll forgive him everything.

He tackles cooking techniques with precision and sharpness; he shapes local products without any uncertainty, handling them like few others. He illustrates his journey without any clichés or lectures; and serves the full elegant flavours that originate from his mastery. 

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