Grand Hotel Villa Serbelloni’s Manuel Ferrari has been named 2015 Best Pastry Chef by L’Espresso’s Guide.
At the presentation of its 2015 Restaurant Guide at Florence‘s Stazione Leopolda, L’Espresso awarded the Domori-Agrimontana special prize for Best Pastry Chef to Manuel Ferrari, Pastry Chef of Bellagio’s Grand Hotel Villa Serbelloni.
Originally from Trentino Alto Adige, Manuel Ferrari has been working at Villa Serbelloni for 16 years: sous-chef first, he has been a pastry chef since 2011. This unusual path has allowed Ferrari to employ his experience and knowledge of “savory” cuisine to get the most out of his pastry work.
Grand Hotel Villa Serbelloni’s excellent cuisine and front of house service were also recognized by its elegant Michelin-starred Mistral Restaurant‘s placement in L’Espresso’s Italy’s 50 Best Restaurants, with a score of 17.5/20, and the “Two Hats” certification.
These accolades prove the attention to detail and quality of Head Chef Ettore Bocchia, Mediterranean gastronomy enthusiast and pioneer of Italian molecular cuisine, and his staff. Last year, Carlo Pierato, Mistral’s Manager, was named Best Maître d’Hôtel by L’Espresso’s 2014 Guide.
Mistral (1 Michelin star) is one of the two restaurants of Bellagio’s Grand Hotel Villa Serbelloni, and over the years it’s become an unmissable destination for gourmet cuisine lovers. On weekends, it’s open for lunch and dinner, while during the week it’s only open for dinner; the restaurant can also be exclusively reserved for events or work meetings.
It will close for the winter seasonat the end of October, and it won’t re-open until the beginning of April 2015… So hurry up!
Reservations: (+39) 031 956435
Ettore Bocchia, Mistral’s Executive Chef, has written an article for Italia Convention outlining the advantages of molecular cuisine, that enhances raw materials and facilitates the process of organizing high-quality lunches and dinners for large numbers of people.
Read it here >>>
Photos: Manuel Ferrari – 2nd from the right – receiving his award / Manuel Ferrari / Ferrari’s hazelnut “cremoso” with a dried fruit “croccantino” and chocolate Domori “morbido” (credits: AltissimoCeto).