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Flan di Bettelmatt… Chef Marco Sacco Piccolo Lago @ristorantepiccololago

Per il Menu “Né carne né pesce”: Flan di Bettelmatt mostarda di pere, mirtilli, sedano rapa Piatto signature dello Chef Marco Sacco, rappresenta la Storia del Piccolo Lago Piccolo Lago Via Filippo Turati, 87 Verbania T: +39 0323 586 792 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/novara/piccolo-lago Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

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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