Alessio Boldrin took off to see the world, understood how things worked and then came back, choosing to settle down in Fossò, hometown and place of the heart, a village set in that masterpiece that is the Riviera del Brenta. Work as supreme value is something you can breathe on these streets, and Boldrin applied it to an elevated idea of dining, sophisticated in its execution but loyal to the tradition. A sequence of samples, including some regional classics: creamed salt cod, sardines, moeche and a daily selection from the fish market. But his traditional first and second courses are also flawless.
Milano, 1965, detto anche Charles, lavora a Sport Mediaset dal 2002 dopo un passato al Corriere dello Sport
