Where Italy’s Finest Chefs Mangiano Bene

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Where Italy’s Finest Chefs Mangiano Bene

Words by Mr Tom M Ford

17 June 2015

Locanda Margon’s Chiocciole di kamut Paolo Chiodini

Mr Simone Tondo

From left: the exterior of Piazza Duomo; pannacotta Matisse

Mr Enrico Crippa

From left: buffalo cheese ice-cream, meringue mead, pine honey, flowers and pollen of oak and thorn Lido Vannucchi; the stylish interior of Uliassi

Mr Niko Romito

From left: Ristorante Da Caino is a hidden gem; head chef Ms Valeria Piccini uses only the finest ingredients Relais & Châteaux

Mr Giorgio Locatelli

From left: dine with a view at Da Vittorio Antonino Bartuccio/ 4Corners; Maccheroncini di Campofilone with clams, shrimp, cazola and squid Stefano Scatà/ 4Corners

Mr Andrea Berton

From left: the elegant dining room at Locanda Margon; a dessert of solo granoturco Paolo Chiodini

Mr Massimiliano Alajmo

From left: the interior of Il Luogo di Aimo e Nadia; rice with baby squid, capers from Pantelleria, fresh Sicilian tomatoes and turnip tops juice

Mr Italo Bassi

From left: dine at the bar and watch the chefs in action at Confusion; fresh filled pasta with seasonal ingredients