Not only caviar and champagne

Enrico Bartolini, is the young and the great chef of the restaurant Devero in Cavenago, Brianza. Just thirty years, Henry has already won a Michelin star, exciting reviews of the major food guides in Italy (from the Espresso to the Gambero Rosso) and from June 2010 is leading the Devero Restaurant. A new challenge for this chef with an enviable background - from the experience of the Calenders Rubano, from Alajmo - faced with the enthusiasm and passion that has always characterized his work, always following his idea of cooking suspended between tradition and innovation, with the constant use of the herbs he loves to cultivate. It was nice to get to know the culinary creations of the chef: simple but excellent dishes from a special menu for an evening of tasting the Russian sturgeon Acipenser gueldenstaedtii-reared in the "Parco del Ticino" and his excellent Italian caviar Oscietra of the Italian Caviar group. From the skilled hands of Chef Enrico Bartolini out there, among others, the Risotto with herbs and crispy sturgeon and the Potato of Oreno with caviar. A delicious menu accompanied by four magnificent champagne Steinbruck, Bricout, Paul Louis Martin and Veille France. www.deverohotel.it