Millefeuille
.
Milk & Hay
.
Petit fours
.
A second visit to @dina_ristorante in Gussago almost a year to the day since my first. Chef @albertogipponi is an eccentric character and that shows in his cooking (in a good way). The food certainly splits opinions, Quail in a dessert, mussels in your petit fours etc. Personally I think it's fantastic and a privilege to be cooked for by a chef who wears his heart so openly on his sleeve. He generously presented me
with a dish that was a work in progress, never before served to a paying customer but he honestly wanted my opinion. The dish was a boiled piece of chateaubriand with a frozen béarnaise & aubergine. It was not a completed dish but an idea of a dish. When asked for my thoughts I told him that they really wouldn't help him. I explained to him that the dish, even half completed, had triggered a feeling of nostalgia for me and therefore an emotional response. Food geeks among you will know that this is a rare treat when a dish surpasses being just delicious but also gives you that warm cuddle of triggering a memory that is sacred just to you. This dish, I explained, has given me that feeling. As a cook for 30 years now, I have enjoyed on countless occasions in various kitchens over the years slicing a piece of leftover cold steak or perhaps from a Sunday roast joint and dragging it through some hollandaise left over from breakfast service or maybe a béarnaise from lunch. All stone cold, all delicious. You see that's what we eat in the kitchen. A corner of sourdough with some butter and sea salt, possibly with a scrap of ham pressed on if we are feeling particularly avant garde during a lull in service. And this dish brought memories of that flooding back. So therefore I loved it.....but probably no one else will. Anyway, like I said, that was absolutely no help to him and with the language barrier he probably didn't understand what I was trying to put across.
I think he understood that I liked it. Go eat at Dina! But go with an open mind.
.
Michelin Guide - 🍽
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining

Chicken between George Blanc & Mugaritz
.
Sole & chicken bones, lemon sauce
.
A second visit to @dina_ristorante in Gussago almost a year to the day since my first. Chef @albertogipponi is an eccentric character and that shows in his cooking (in a good way). The food certainly splits opinions, Quail in a dessert, mussels in your petit fours etc. Personally I think it's fantastic and a privilege to be cooked for by a chef who wears his heart so openly on his sleeve. He generously presented me
with a dish that was a work in progress, never before served to a paying customer but he honestly wanted my opinion. The dish was a boiled piece of chateaubriand with a frozen béarnaise & aubergine. It was not a completed dish but an idea of a dish. When asked for my thoughts I told him that they really wouldn't help him. I explained to him that the dish, even half completed, had triggered a feeling of nostalgia for me and therefore an emotional response. Food geeks among you will know that this is a rare treat when a dish surpasses being just delicious but also gives you that warm cuddle of triggering a memory that is sacred just to you. This dish, I explained, has given me that feeling. As a cook for 30 years now, I have enjoyed on countless occasions in various kitchens over the years slicing a piece of leftover cold steak or perhaps from a Sunday roast joint and dragging it through some hollandaise left over from breakfast service or maybe a béarnaise from lunch. All stone cold, all delicious. You see that's what we eat in the kitchen. A corner of sourdough with some butter and sea salt, possibly with a scrap of ham pressed on if we are feeling particularly avant garde during a lull in service. And this dish brought memories of that flooding back. So therefore I loved it.....but probably no one else will. Anyway, like I said, that was absolutely no help to him and with the language barrier he probably didn't understand what I was trying to put across.
I think he understood that I liked it. Go eat at Dina! But go with an open mind.
.
Michelin Guide - 🍽
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelind

Spaghettoni, garlic, oil, crunchy bread, frozen oyster
.
Pasta & beans
.
A second visit to @dina_ristorante in Gussago almost a year to the day since my first. Chef @albertogipponi is an eccentric character and that shows in his cooking (in a good way). The food certainly splits opinions, Quail in a dessert, mussels in your petit fours etc. Personally I think it's fantastic and a privilege to be cooked for by a chef who wears his heart so openly on his sleeve. He generously presented me
with a dish that was a work in progress, never before served to a paying customer but he honestly wanted my opinion. The dish was a boiled piece of chateaubriand with a frozen béarnaise & aubergine. It was not a completed dish but an idea of a dish. When asked for my thoughts I told him that they really wouldn't help him. I explained to him that the dish, even half completed, had triggered a feeling of nostalgia for me and therefore an emotional response. Food geeks among you will know that this is a rare treat when a dish surpasses being just delicious but also gives you that warm cuddle of triggering a memory that is sacred just to you. This dish, I explained, has given me that feeling. As a cook for 30 years now, I have enjoyed on countless occasions in various kitchens over the years slicing a piece of leftover cold steak or perhaps from a Sunday roast joint and dragging it through some hollandaise left over from breakfast service or maybe a béarnaise from lunch. All stone cold, all delicious. You see that's what we eat in the kitchen. A corner of sourdough with some butter and sea salt, possibly with a scrap of ham pressed on if we are feeling particularly avant garde during a lull in service. And this dish brought memories of that flooding back. So therefore I loved it.....but probably no one else will. Anyway, like I said, that was absolutely no help to him and with the language barrier he probably didn't understand what I was trying to put across.
I think he understood that I liked it. Go eat at Dina! But go with an open mind.
.
Michelin Guide - 🍽
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining

Fusilli, squid pouring, lemon, mint, horseradish & honey paired with an Americano
.
A second visit to @dina_ristorante in Gussago almost a year to the day since my first. Chef @albertogipponi is an eccentric character and that shows in his cooking (in a good way). The food certainly splits opinions, Quail in a dessert, mussels in your petit fours etc. Personally I think it's fantastic and a privilege to be cooked for by a chef who wears his heart so openly on his sleeve. He generously presented me
with a dish that was a work in progress, never before served to a paying customer but he honestly wanted my opinion. The dish was a boiled piece of chateaubriand with a frozen béarnaise & aubergine. It was not a completed dish but an idea of a dish. When asked for my thoughts I told him that they really wouldn't help him. I explained to him that the dish, even half completed, had triggered a feeling of nostalgia for me and therefore an emotional response. Food geeks among you will know that this is a rare treat when a dish surpasses being just delicious but also gives you that warm cuddle of triggering a memory that is sacred just to you. This dish, I explained, has given me that feeling. As a cook for 30 years now, I have enjoyed on countless occasions in various kitchens over the years slicing a piece of leftover cold steak or perhaps from a Sunday roast joint and dragging it through some hollandaise left over from breakfast service or maybe a béarnaise from lunch. All stone cold, all delicious. You see that's what we eat in the kitchen. A corner of sourdough with some butter and sea salt, possibly with a scrap of ham pressed on if we are feeling particularly avant garde during a lull in service. And this dish brought memories of that flooding back. So therefore I loved it.....but probably no one else will. Anyway, like I said, that was absolutely no help to him and with the language barrier he probably didn't understand what I was trying to put across.
I think he understood that I liked it. Go eat at Dina! But go with an open mind.
.
Michelin Guide - 🍽
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #mich

Agone fish head, green sauce
.
Snails, parley, mustard,sunflower seed
.
A second visit to @dina_ristorante in Gussago almost a year to the day since my first. Chef @albertogipponi is an eccentric character and that shows in his cooking (in a good way). The food certainly splits opinions, Quail in a dessert, mussels in your petit fours etc. Personally I think it's fantastic and a privilege to be cooked for by a chef who wears his heart so openly on his sleeve. He generously presented me
with a dish that was a work in progress, never before served to a paying customer but he honestly wanted my opinion. The dish was a boiled piece of chateaubriand with a frozen béarnaise & aubergine. It was not a completed dish but an idea of a dish. When asked for my thoughts I told him that they really wouldn't help him. I explained to him that the dish, even half completed, had triggered a feeling of nostalgia for me and therefore an emotional response. Food geeks among you will know that this is a rare treat when a dish surpasses being just delicious but also gives you that warm cuddle of triggering a memory that is sacred just to you. This dish, I explained, has given me that feeling. As a cook for 30 years now, I have enjoyed on countless occasions in various kitchens over the years slicing a piece of leftover cold steak or perhaps from a Sunday roast joint and dragging it through some hollandaise left over from breakfast service or maybe a béarnaise from lunch. All stone cold, all delicious. You see that's what we eat in the kitchen. A corner of sourdough with some butter and sea salt, possibly with a scrap of ham pressed on if we are feeling particularly avant garde during a lull in service. And this dish brought memories of that flooding back. So therefore I loved it.....but probably no one else will. Anyway, like I said, that was absolutely no help to him and with the language barrier he probably didn't understand what I was trying to put across.
I think he understood that I liked it. Go eat at Dina! But go with an open mind.
.
Michelin Guide - 🍽
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining

Mussels & coffee
.
A second visit to @dina_ristorante in Gussago almost a year to the day since my first. Chef @albertogipponi is an eccentric character and that shows in his cooking (in a good way). The food certainly splits opinions, Quail in a dessert, mussels in your petit fours etc. Personally I think it's fantastic and a privilege to be cooked for by a chef who wears his heart so openly on his sleeve. He generously presented me
with a dish that was a work in progress, never before served to a paying customer but he honestly wanted my opinion. The dish was a boiled piece of chateaubriand with a frozen béarnaise & aubergine. It was not a completed dish but an idea of a dish. When asked for my thoughts I told him that they really wouldn't help him. I explained to him that the dish, even half completed, had triggered a feeling of nostalgia for me and therefore an emotional response. Food geeks among you will know that this is a rare treat when a dish surpasses being just delicious but also gives you that warm cuddle of triggering a memory that is sacred just to you. This dish, I explained, has given me that feeling. As a cook for 30 years now, I have enjoyed on countless occasions in various kitchens over the years slicing a piece of leftover cold steak or perhaps from a Sunday roast joint and dragging it through some hollandaise left over from breakfast service or maybe a béarnaise from lunch. All stone cold, all delicious. You see that's what we eat in the kitchen. A corner of sourdough with some butter and sea salt, possibly with a scrap of ham pressed on if we are feeling particularly avant garde during a lull in service. And this dish brought memories of that flooding back. So therefore I loved it.....but probably no one else will. Anyway, like I said, that was absolutely no help to him and with the language barrier he probably didn't understand what I was trying to put across.
I think he understood that I liked it. Go eat at Dina! But go with an open mind.
.
Michelin Guide - 🍽
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining

Fassona’s liver, Bordeaux sauce, green apple extract, walnuts, onions
.
A second visit to @dina_ristorante in Gussago almost a year to the day since my first. Chef @albertogipponi is an eccentric character and that shows in his cooking (in a good way). The food certainly splits opinions, Quail in a dessert, mussels in your petit fours etc. Personally I think it's fantastic and a privilege to be cooked for by a chef who wears his heart so openly on his sleeve. He generously presented me
with a dish that was a work in progress, never before served to a paying customer but he honestly wanted my opinion. The dish was a boiled piece of chateaubriand with a frozen béarnaise & aubergine. It was not a completed dish but an idea of a dish. When asked for my thoughts I told him that they really wouldn't help him. I explained to him that the dish, even half completed, had triggered a feeling of nostalgia for me and therefore an emotional response. Food geeks among you will know that this is a rare treat when a dish surpasses being just delicious but also gives you that warm cuddle of triggering a memory that is sacred just to you. This dish, I explained, has given me that feeling. As a cook for 30 years now, I have enjoyed on countless occasions in various kitchens over the years slicing a piece of leftover cold steak or perhaps from a Sunday roast joint and dragging it through some hollandaise left over from breakfast service or maybe a béarnaise from lunch. All stone cold, all delicious. You see that's what we eat in the kitchen. A corner of sourdough with some butter and sea salt, possibly with a scrap of ham pressed on if we are feeling particularly avant garde during a lull in service. And this dish brought memories of that flooding back. So therefore I loved it.....but probably no one else will. Anyway, like I said, that was absolutely no help to him and with the language barrier he probably didn't understand what I was trying to put across.
I think he understood that I liked it. Go eat at Dina! But go with an open mind.
.
Michelin Guide - 🍽
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining

Raw but cooked casoncello pasta filled with pork & beef, from a memory of family
.
A second visit to @dina_ristorante in Gussago almost a year to the day since my first. Chef @albertogipponi is an eccentric character and that shows in his cooking (in a good way). The food certainly splits opinions, Quail in a dessert, mussels in your petit fours etc. Personally I think it's fantastic and a privilege to be cooked for by a chef who wears his heart so openly on his sleeve. He generously presented me
with a dish that was a work in progress, never before served to a paying customer but he honestly wanted my opinion. The dish was a boiled piece of chateaubriand with a frozen béarnaise & aubergine. It was not a completed dish but an idea of a dish. When asked for my thoughts I told him that they really wouldn't help him. I explained to him that the dish, even half completed, had triggered a feeling of nostalgia for me and therefore an emotional response. Food geeks among you will know that this is a rare treat when a dish surpasses being just delicious but also gives you that warm cuddle of triggering a memory that is sacred just to you. This dish, I explained, has given me that feeling. As a cook for 30 years now, I have enjoyed on countless occasions in various kitchens over the years slicing a piece of leftover cold steak or perhaps from a Sunday roast joint and dragging it through some hollandaise left over from breakfast service or maybe a béarnaise from lunch. All stone cold, all delicious. You see that's what we eat in the kitchen. A corner of sourdough with some butter and sea salt, possibly with a scrap of ham pressed on if we are feeling particularly avant garde during a lull in service. And this dish brought memories of that flooding back. So therefore I loved it.....but probably no one else will. Anyway, like I said, that was absolutely no help to him and with the language barrier he probably didn't understand what I was trying to put across.
I think he understood that I liked it. Go eat at Dina! But go with an open mind.
.
Michelin Guide - 🍽
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining

Pomadoro: tomato water, Sicilian sun dried tomato, savoury leaves
.
Air, earth, fire, water
.
A second visit to @dina_ristorante in Gussago almost a year to the day since my first. Chef @albertogipponi is an eccentric character and that shows in his cooking (in a good way). The food certainly splits opinions, Quail in a dessert, mussels in your petit fours etc. Personally I think it's fantastic and a privilege to be cooked for by a chef who wears his heart so openly on his sleeve. He generously presented me
with a dish that was a work in progress, never before served to a paying customer but he honestly wanted my opinion. The dish was a boiled piece of chateaubriand with a frozen béarnaise & aubergine. It was not a completed dish but an idea of a dish. When asked for my thoughts I told him that they really wouldn't help him. I explained to him that the dish, even half completed, had triggered a feeling of nostalgia for me and therefore an emotional response. Food geeks among you will know that this is a rare treat when a dish surpasses being just delicious but also gives you that warm cuddle of triggering a memory that is sacred just to you. This dish, I explained, has given me that feeling. As a cook for 30 years now, I have enjoyed on countless occasions in various kitchens over the years slicing a piece of leftover cold steak or perhaps from a Sunday roast joint and dragging it through some hollandaise left over from breakfast service or maybe a béarnaise from lunch. All stone cold, all delicious. You see that's what we eat in the kitchen. A corner of sourdough with some butter and sea salt, possibly with a scrap of ham pressed on if we are feeling particularly avant garde during a lull in service. And this dish brought memories of that flooding back. So therefore I loved it.....but probably no one else will. Anyway, like I said, that was absolutely no help to him and with the language barrier he probably didn't understand what I was trying to put across.
I think he understood that I liked it. Go eat at Dina! But go with an open mind.
.
Michelin Guide - 🍽
OAD -
W50B -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedine