The foodie with a fondness for Campania cannot help but asking herself: why in this region the ambitious food all look alike? Is there a mysterious ban that prevents the chefs to depart from the same pattern? Maybe this same doubt troubles chef Giuseppe Iannotti in his sleep. He is different.
He comes down heavy on fermantations and deep maturations, goose barnacles and baos, shiitake and mochi. Still, the center of gravity is always this land that he will never leave: his mother’s Cavatelli with squab ragu are still unrivaled. In other words: both feet on the ground and a mind that is free to wander among the techniques of the world.
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
