A RESTAURANT WITH NAPLES IN ITS HEART AND THE REST OF THE WORLD IN ITS MIND Yes, we’re trying to refine some historical dishes, we approach it in a Neapolitan or completely different way. Our Genovese: the roasted Montoro onions become a jus and then, separately, I cook a short rib, served in a small single bite. Avant-Garde Italian: Chef Antimo Maria Merone on Estro and Neapolitan Dining | PrestigeOnline.com
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