Mosconi
1720

This mythical couple of transalpine gastronomy needs no introduction. In the role of Romeo in the kitchen, we find Illario, and in the role of Juliet front of house, Simonetta keeps a watchful eye. On the plates, the first act regales us with gambero rosso of the highest quality, enhanced by a creamy almond and bergamot preparation whose bittersweet notes create a harmonious marriage. A very graphic courgette flower then makes its appearance, filled with a silky blend of ricotta and burrata, contrasting with the sweetness and strength of a sprinkling of peas from the nonna's garden! For the third act, a perfectly cooked pigeon is tender and crispy by turns, nestling in its reduced cherry jus. And then, before the curtain falls, the majestic "gelato with capers and salted caramel" appears. The emotion is tangible, so intense are the flavours. Then come the tangy notes, and finally, the salty tinges of caramel mingle in an explosion of flavours. The epitome of greatness in simplicity. The love story may have been around for a while, but may it endure for years to come. A well-deserved title of Hostess of the Year crowns the career of Simonetta Mosconi!