TRADITION AND INNOVATION

From the simplest to the most complex, Corrado Fasolato studies ever new forms for serving and proposing his dishes, sometimes choreographic, sometimes much simpler and minimalist, by using the secrets of the Japanese cuisine.
Tradition is never neglected, and the use of the products  intentionally recalls the most renowned recipes. Therefore the classical recipe for pasta with "carbonara" sauce (spicy egg and bacon) becomes "Cuttlefish ribbons in carbonara sauce" where the pasta is replaced by cuttlefish cut into thin strips, dressed with sepia jelly together with light crispy beacon.