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IN THIS PAGE,
BUCATINI ALLA
CARBONARA
DI KOBE ( PART
OF PASSIONE
GIAPPONESE’S
DISH).
make the work better balanced” says the chef. who personally chose a selected shortlist of
“I like Milan because the atmosphere, the Italian and international wines. You can choose
openness, the internationality are elements between “Be Contemporary” menu, a taste jour-
that everyday boost us to meet increasingly ney declined in seven steps; “Green Taste”, a ve-
demanding guests”. Joining him in this new getarian proposal interpreted into six tastings;
adventure is trustworthy sous chef, Remo Ca- the “Be Classic”, for those who want to experien-
pitaneo for years in the Bartolini kitchen staff; ce the classics signature dishes. Here come the
Antonio Maresca, pastry chef and Sebastien anchovies in between saor and marinated; the
Ferrara, restaurant manager and sommelier, famous Risotto with beetroot and gorgonzola
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