Sara Preceruti was only 27 years old when he became head chef of La locanda del Notaio . It has been two years in addition to maintaining a Michelin star, won in 2011, the chef has received recognition as Best Chef Woman S. Pellegrino and Acqua Panna Guide Identity Greedy. What is the secret of the restaurant, nestled in the woods between Como and Lugano?The best dishes of the chef, by his own admission, are the desserts. Beautiful and sinful, as the Crème brûlée with hazelnut on jelly and ice cream with rum or coffee unsweetened cocoa Cannoli stuffed with yoghurt mousse with cherries and mint soup. While it is an appetizer, although the appearance can be deceiving, the Cannoli stuffed with salty Zincarlin with pear jam.
An ingredient that can not miss in her kitchen is the fish of the sea. The protagonist in the croaker steak smothered in Bagna Cauda of the Stracciatella mozzarella and basil salad with red onions and chili or squid stuffed with ham Langhirano on cream with black squid ink and a salad of broad beans and mint.
The chef is not afraid to be daring with surprising combinations and unexpected combinations. It's really all about the taste of surprise in dishes such as noodles flavored with licorice, smoked whitefish and fresh fava beans with cream of burrata or risotto with pesto alla Trapanese on carpaccio of oxtail and candied lemon.
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