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26
Saturday
26 September 2020

Art in the kitchen

Ramsons, lobster, and coral risotto are the ingredients of one of the signature dishes that characterise chef Nicola Laera’s cuisine. The rice is exclusively Vialone Nero, an ancient variety from the Pavia area, while the ramsons comes from the meadows of the Pralongià, two thousand metres below the sky of the Dolomites. The chef adds a Breton lobster carpaccio, a zesty, lemon-infused salt and lobster coral. The lobster ‘islands’ which float on the Vialone rice are reminiscent of Christo’s lake installations. Art and cuisine: a feast for the eyes and the palate.