After a career that made him travel all over the world, he decided to come back to his routes, to his Dolomites. "The element of contact with nature is what makes me work the best" he is convinced. And his eyes are shining. When tasting his creations it is almost impossible not to think of South Tyrol: the mountains and tradition are a renowned component of his creations.
(Gambero Rosso)
(Gambero Rosso)
