text by giampaolo giacobbo
According to Vittorio Capovilla, distilling is like extracting the soul of fruit. His bottle is a precious container, the wooden cap is reinforced by a double twine loop and the sealing wax is painted with a shade that reminds the “taste” inside. In need of the perfect knife to cut off that twine, here came Michele Massaro”.
Few other cooks in the world feel the ingredients and the methods of cooking as he do, used to almost talk to the embers and ask them the perfect result, and nobody else combines the best of South America with Europe, rereading France in a way that is both contemporary and respectful.