Domenico, the maître, is the eldest of the four brothers. Saverio, the third-born, is a big fan of bubbles and Apulian wines, but he appreciates other products too. Alessandro, the youngest, is the pastry-chef. Stefano, the second-born, is at the helm in the kitchen.
Their joint work is warm, and effective. Reassuring, just like the food cooked by Di Gennaro, which enhances the raw materials, always avoiding overpowering techniques. There’s a touch of delicious wisdom shining over the Ravioli filled with turnip tops, served in a delicately bitter and pungent broth counterbalanced by the sweet squilla mantis.
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
