Alessandro Borghese
Sound of the Seaby Heston Blumenthal
In cantina Vigne Cappato: lunga vita al Vermentino
Paolo Morresi by the pass at Il Mercato, Italian fine dining restaurant in Taipei, the capital of Taiwan
«Hi Carlo. I’m in Taipei for a few months and I wanted to tell you that there’s a very good chef from Abruzzo here. He makes excellent Italian food». Those in our profession are always alert when news like this come; especially if it’s from a professional like Donato Marzolla (in 2014 Guida di Identità Golose chose him as Dining Room Manager of the year).
Il Mercato
Paolo Morresi, Donato Marzolla, Enrico Derflingher
One thing led to another, «that’s how the offer that initially made me uneasy arrived: "Donato, would you come to Asia to work beside me in a beautiful Taiwanese enterprise?". I thought about it, and said yes. Time to prepare all the documents – it wasn’t very easy - and here I am in Taipei».
The brigade
Il nostro orto
Sushi all'Italiana
Beefsteak tartare from New Zealand, seasoned with oil, salt, pepper, toasted seeds and shallot. Garnished with radish, egg sauce with truffle and tapioca brittle
Spaghetto Cocco with sea urchins and gold leaf with chopped hazelnuts
Octopus and abalone
Sea bass with prawns, wrapped in courgettes and its broth, with air of sea bass
Home-made cavatelli with Mediterranean sauce
Black angus wrapped in salt
Translated into English by Slawka G. Scarso
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose