Lo Scudiero

It’s not easy being a chef and a young entrepreneur, who buys a dining landmark in downtown Pesaro and perpetuate its name. Daniele Patti did it, and with the help of his equally young partner and sous-chef Matteo Ambrosini he is committed and focused on showcasing a line of work that feeds on traditional staples and contemporary sparks, riding on the double track of land and sea. Not to be missed: Tender dogfish with tobiko eggs and almond milk, with a ginger and fermented garlic scent.

Errica Tamani

Autrice del libro Gli anni d'oro della cucina parmigiana, per l'Accademia Italiana della Cucina, collabora a “Gusto”, pagina golosa della Gazzetta di Parma