Aqua Crua

Some dinners are mind-blowing. Like the one at Aqua Crua, the creative stage of Giuliano Baldessari. We start with some amuse-bouche: Fake bresaola made of tomato, a real culinary magic trick, stands out. Then a series of challenges: the «relaxing» Zucchini flower with creamed hemp, marijuana mayonnaise, coconut parmesan and Sichuan pepper; then a hardcore peak with the Mold, a Fassona’s top sirloin injected with a cheese mold; the Miso, fermented linguine with a beans sauce (crazy); the Eel in clay, a hieratic Squab (fillet, breast, liver)…

Andrea Cuomo

Romano di stanza a Milano, sommelier e giornalista del quotidiano Il Giornale, racconta da anni i sapori delle città in cui vive