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Marco Polo - Ventimiglia (IM)

The Marco Polo restaurant, run for three generations by the Pani family, is located in a beautiful seafront position on the Ventimiglia promenade. The place is unmistakable: a building entirely made of wood, like a chalet, which stands out among the other signs of the beach establishments. The interiors are also completely made of wood: the overall atmosphere, warm and welcoming, may initially amaze with its originality in the context. The entrance precedes the two dining rooms. The main one has a rectangular plan, well-spaced tables and overlooks the private beach through large windows and a French door. In the kitchen there is Diego Pani, a young and concrete chef. Among his experiences, the kitchens of Vittorio Beltramelli, Joël Robuchon, Guy Savoy and three years at Louis XV in Monte Carlo together with Alain Ducasse. Marina Pani, sister of the Chef, and Sommelier Mattia Cavalli take care of the service in the room, which is precise, impeccable and extremely atte...

Ristorante Piazza dei Mestieri - Torino

The Piazza dei Mestieri restaurant is located in Turin's San Donato district, embedded in the complex of the same name, whose stones tell stories of more than 2 centuries: large spaces in pure Art Nouveau style, which were once a factory and a factory, and today have been transformed into a real project and social. The spaces that in the 1800s housed workers and laborers now open to a platoon of students, more than 500 very young people initiated into a trade directly by the masters of Piedmont's best culinary and artisan traditions.
The area adjacent to the entrance, with the kitchen pass-through highlighted to good scenic effect, houses a seating area with sofa and armchairs. The structure of the room is that of a large loft with iron and glass windows in keeping with the industrial architecture of the building.
For Maurizio Camilli, cooking is not just a job, but it is passion and culture. His curiosity leads him to be in perpetual motion to travel to experience firsthand the dishes of all his colleagues most worthy of consideration, from the multi-starred to the emerging, as well as to travel far and wide around the world to learn about the best cuisines of East and West.
All this incessant activity has made Maurizio one of the most reliable connoisseurs of gourmet cuisine in all its declensions, and has obviously led him to have his own very precise ideas about what to propose in his restaurant and how to propose it.
The result is a fresh and enjoyable cuisine, perfectly calibrated, never "presumptuous," whose evolution over time has pursued the goal of simplification, removing all unnecessary frills. A cuisine that today is minimal, whimsical and tasteful, always well recorded and enjoyable even in a venue where there is very often a full house. A cuisine made of balance, technical perfection and that extra touch that you find in the dish that we like to call "love." ... And all this also thanks to the contribution of a trusted and enthusiastic collaborator such as Azis Grembi.
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