The entrance at Eden Hotel in downtown Rome Via Veneto where Adriano is Executive Chef
La Terrazza and Sapori del Lord Byron serve the city's finest cuisine, but here you get the added bonus of a sweeping view over St. Peter's. The service is formal and flawless, yet not intimidating. The chef, Adriano Cavagnini, is brilliant, creative, and dynamic; and he learned how to cook from his ancestors who founded a restaurant on Lake Garda in 1885. You might start with zucchini blossoms stuffed with ricotta and black olives, or lobster medallions with apple purée and black truffles. Other menu items include oven-baked sole in a crust of green olives, or breast of guinea fowl stuffed with braised endive, robiola cheese, and flavored with a rosemary jus.
Source: The New York Times
I was last year in Bangkok during the World Gourmet Festival 2011 and talked to Adriano Cavagnini for a while. I've never had the opportunity totalk to a chef before but it seemed to me a very passionate and humble guy whose creative dishes come from experience with a persistent desire to learn thus improving his skills. It was a very interesting meeting. Nie to have met you Adriano
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