In an ancient sixteenth-century villa hides a Neapolitan heart. Oseleta, which in local vernacular is the name of a little bird who likes the best grapes, suggests the spirit with which chef Giuseppe D’Aquino handles his dishes: his new takes on tradition, extreme at times, as for the Red prawn head and tail, with cucumber emulsion, are sometimes better that the original, as for Praise the tomato… «the spaghetto», which holds all the flavor concentration that only a Southern chef could give. In D’Aquino we always find a balance between class and lust, lightness and pleasure.
mentre studiava Economia a Verona, passava gli appunti ai compagni, imprenditori vinicoli della Valpolicella: da lì l'amore per il buon cibo e il bere bene. Collabora con Food24 ,Style, Ansa, Class, Il Giornale
