«Eh sì, eh sì...». Something Paolo Lopriore often says. It’s as if his theories on circadian cuisine or on the mechanisms of a telescopic spit were the simplest thing on earth. Truth is, nobody knows how to go so deep in the ancient texture of Italian food. But Il Portico is a perfect fit even for clients who are simply interested in good food. They will fall silent in front of casseroles channelling Rice with perch, Braised rabbit with white wine, Timballi di crespelle. And the bowls and the little plates all around: carrots and raw onions, white rice, dried apricots, almond sauce or bay leaves...
classe 1973, laurea in Filosofia, giornalista freelance, coordina i contenuti della Guida ai Ristoranti di Identità Golose dalla prima edizione (2007), collabora con varie testate e tiene lezioni di gastronomia presso diverse scuole e università. twitter @gabrielezanatt instagram @gabrielezanatt
