Dripping of fish

It is necessary to use grandiose words when speaking of Gualtiero Marchesi. He is probably the most important chef the Italy has ever offered to international culinary history.

He is truly impassioned by the fine arts; architecture, sculpture and painting mark his work in a notable fashion. For him, the kitchen has been a canvas to express sharp, intellectual beauty onto: riso, gold and saffron; open ravioli; black squid in its ink; Diritti (straight) spaghetti ; Marchesi extravagance; beet risotto… and the list goes on. One of the most recent creations dates to 2005: “dripping d...