INGREDIENTI: THE WORK OF A WORLD-CLASS CHEF

09/07/2009

Except for the most recent and brilliant additions to the menu, the grandeur of Massimiliano Alajmo’s work, one of the finest chefs on the planet whose restaurant Le Calandre, in Sarmeola di Rubano, next to Padua, in the Veneto region, forms a part of the world gastronomic pilgrimage (El Bulli, in Roses; The Fat Duck, in Berkshire; Martín Berasategui, in Lasarte; Michel Bras, in Laguiole; El Poblet, in Denia...), is expressed in this original book that differs from most publications by its content, eminently creative, and by its form, inspired by history and completely redefined.

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