Corrado Fasolato’s buen retiro, after 25 years wandering around Italy and beyond, reaching the top of the dining charts. He found his ideal aging spot in the woods North of Schio, an oasis in the forest where he can cook what he grows and breeds, «because raw materials are essential, and finding good ones is becoming harder and harder», he says. The hand is firm, the view is personal but classical, solid. All dishes harbor an emotion, like the Herb-steamed roe deer sirloin and a dessert he’s been serving since day one: Sensations of rhum and tobacco.
cronista che ama la fotografia, cucina spesso per gli amici, cui offre sempre del buon vino. Vorrebbe morire viaggiando
Ristorante con camere
