{"id":11629,"date":"2018-07-10T00:00:21","date_gmt":"2018-07-10T00:00:21","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=11629"},"modified":"2018-07-10T00:00:21","modified_gmt":"2018-07-10T00:00:21","slug":"pisacco-lestate-asoli","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/10\/pisacco-lestate-asoli\/","title":{"rendered":"Pisacco: &#8220;L\u2019estate di Asoli&#8221;"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><strong>Rewind.<\/strong> <em>Ricordate com\u2019era via Solferino prima delle aperture di Pisacco e Dry? Deserta. C\u2019erano un paio di ristoranti, sempre uguali e con una clientela uguale da decenni. Ogni giorno un d\u00e9j\u00e0 vu, stesso men\u00f9, rassicurante e senza scossoni, prevedibile, ma d\u2019altronde era quello che volevano le persone che ci pranzavano e cenavano quasi quotidianamente.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11630\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/10\/pisacco-lestate-asoli\/image-4932\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-160.jpeg?fit=1200%2C788&amp;ssl=1\" data-orig-size=\"1200,788\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-160.jpeg?fit=300%2C197&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-160.jpeg?fit=640%2C420&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11630\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-160-300x197.jpeg?resize=500%2C328\" alt=\"\" width=\"500\" height=\"328\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-160.jpeg?resize=300%2C197&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-160.jpeg?resize=768%2C504&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-160.jpeg?resize=1024%2C672&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-160.jpeg?w=1200&amp;ssl=1 1200w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p><em>Poi, all\u2019improvviso, da una parte della strada apr\u00ec il bistrot, mentre dall\u2019altra si affacci\u00f2 l\u2019innovativo bar-pizzeria e come per incanto tutto cambi\u00f2. Se ci andate ora a fare una passeggiata troverete una miriade di ristorantini uno accanto all\u2019altro, per\u00f2 i due locali continuano a farla da padrona e ci sentiamo di scommettere che pure nei prossimi anni il trend sar\u00e0 lo stesso. Nel frattempo Dry ha raddoppiato con un\u2019altra apertura in via Vittorio Veneto, i risultati sono brillanti pure l\u00ec, un centinaio di coperti a pranzo e un via vai incessante durante l\u2019intera giornata.<\/em><br \/>\n<em><strong> Pisacco invece cambia, sperimenta, pur rimanendo fedele a se stesso<\/strong>: l\u2019ambiente \u00e8 cool, la gente che lo frequenta \u00e8 di ottimo livello e trasversale, l\u2019atmosfera intrigante e civettuola, il servizio veloce, gentile e preciso (merito di <strong>Alessandro La Cava<\/strong>).<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11635\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/10\/pisacco-lestate-asoli\/image-4937\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-165.jpeg?fit=2300%2C4096&amp;ssl=1\" data-orig-size=\"2300,4096\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-165.jpeg?fit=168%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-165.jpeg?fit=575%2C1024&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11635\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-165.jpeg?resize=281%2C500\" alt=\"\" width=\"281\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-165.jpeg?w=2300&amp;ssl=1 2300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-165.jpeg?resize=168%2C300&amp;ssl=1 168w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-165.jpeg?resize=768%2C1368&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-165.jpeg?resize=575%2C1024&amp;ssl=1 575w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-165.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-165.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 281px) 100vw, 281px\" data-recalc-dims=\"1\" \/><\/p>\n<p><em>Il locale ha fatto breccia fin dal primo giorno, la cucina immediata e diretta di <strong>Andrea Berton<\/strong> ha saputo colpire e conquistare per una serie intera di ragioni, in primis il fatto che fino a quel momento la parola bistrot si usava a caso, senza un senso. Per la verit\u00e0 in tanti continuano a considerare che basti un nome per essere chic e riempire il ristorante, ma questo \u00e8 un altro discorso.<\/em><br \/>\n<em> Come abbiamo gi\u00e0 scritto e ripetuto, <strong>l\u2019anno scorso Berton ha portato al Pisacco Andrea Asoli<\/strong>, enfant prodige con una stella conquistata al Venissa: con lui il men\u00f9 sta diventando pi\u00f9 giovanile e \u201ccolorato\u201d.<\/em><br \/>\n<em> Lo chef ha trovato la quadra, riuscendo a coniugare la creativit\u00e0 e la semplicit\u00e0 tipica di un bistrot.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11632\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/10\/pisacco-lestate-asoli\/image-4934\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-162.jpeg?fit=1356%2C2048&amp;ssl=1\" data-orig-size=\"1356,2048\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-162.jpeg?fit=199%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-162.jpeg?fit=640%2C967&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11632\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-162-199x300.jpeg?resize=331%2C500\" alt=\"\" width=\"331\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-162.jpeg?resize=199%2C300&amp;ssl=1 199w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-162.jpeg?resize=768%2C1160&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-162.jpeg?resize=678%2C1024&amp;ssl=1 678w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-162.jpeg?w=1356&amp;ssl=1 1356w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-162.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 331px) 100vw, 331px\" data-recalc-dims=\"1\" \/><br \/>\n<em>C\u2019\u00e8 ancora qualche ghirigoro che si potrebbe evitare, ma sono bazzecole: la strada \u00e8 ben tracciata. Certo, la sottrazione \u00e8 un dettaglio non trascurabile, per\u00f2 facilmente attuabile: l\u2019alleggerimento di un piatto non necessita tecniche ed idee, \u00e8 un mero intervento \u201cchirurgico\u201d di pochi istanti.<\/em><br \/>\n<em> Assaggiando e curiosando, abbiamo scelto qualche proposta presente nel men\u00f9 estivo: dobbiamo proprio dirlo, ci sono piaciute un mondo. <strong>Siete pronti per viaggiare con il palato dell\u2019immaginazione<\/strong>, almeno fino alla vostra prossima visita in via Solferino?<\/em><br \/>\n<em> Primo piatto, prima emozione forte: <strong>la spuma di yogurt salato con granita di gazpacho di barbabietola<\/strong>.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11633\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/10\/pisacco-lestate-asoli\/image-4935\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-163.jpeg?fit=1080%2C1080&amp;ssl=1\" data-orig-size=\"1080,1080\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-163.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-163.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11633\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-163-300x300.jpeg?resize=500%2C500\" alt=\"\" width=\"500\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-163.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-163.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-163.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-163.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-163.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><br \/>\n<em>E\u2019 lieve, cremoso, vellutato, carezzevole, morbido come la seta, soffice, armonioso, mette allegria, libera la mente, \u00e8 quasi una insinuazione. L\u2019equilibrio dei sapori \u00e8 davvero impeccabile. Vorresti non finisse mai, il corpo straripa di gioia, lo assaggi con gesti lenti e sognanti.<\/em><br \/>\n<em> Quasi le stelle parole, emozioni e sensazioni per la zuppetta di pomodorini, fresca come un seno giovane.<\/em><br \/>\n<em> <strong>I moscardini giganti e leggermente caramellati<\/strong> sono invece un vero colpo da maestro, una gran bella trovata: piatto accattivante, intrigante, quasi lussurioso, erotico, frivolo, elettrico, tenebroso.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11634\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/10\/pisacco-lestate-asoli\/image-4936\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-164.jpeg?fit=960%2C807&amp;ssl=1\" data-orig-size=\"960,807\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-164.jpeg?fit=300%2C252&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-164.jpeg?fit=640%2C538&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11634\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-164-300x252.jpeg?resize=500%2C420\" alt=\"\" width=\"500\" height=\"420\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-164.jpeg?resize=300%2C252&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-164.jpeg?resize=768%2C646&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-164.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><br \/>\n<em><strong>In alternativa ordinate il maialino croccante<\/strong>, messo a cuocere in sottovuoto con olio aromatico di erbe con successiva aggiunta della chutney di prugne e di rabarbaro glassato. E\u2019 un piatto semplice, completo e mortale.<\/em><br \/>\n<em> Il dolce invece impedisce la conversazione, <strong>un marshmallow versione semi freddo con il frutto della passione<\/strong> a farla da padrona. Esteticamente intrigante, poi il gusto supera le aspettative gi\u00e0 alte. E\u2019 fresco e languido, scenico, il suo ricordo ti accompagna per il resto della serata.<\/em><\/p>\n<p><em>E ti prometti di tornare. Presto.<\/em><\/p>\n<div class=\"_d97\"><strong>(Di Dominique Antognoni)<\/strong><\/div>\n<div class=\"_4tdt _ua1\"><\/div>\n<div class=\"_31o4 _3njy\"><\/div>\n<div class=\"_31o4 _3njy\"><a href=\"http:\/\/www.pisacco.it\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8460\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/16\/pisacco-un-bistrot-catturare-piaceri-della-milano-bene\/625de904-76e6-4a66-acae-002cd96fd4b8\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/625de904-76e6-4a66-acae-002cd96fd4b8.jpg?fit=456%2C110&amp;ssl=1\" data-orig-size=\"456,110\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"625de904-76e6-4a66-acae-002cd96fd4b8\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/625de904-76e6-4a66-acae-002cd96fd4b8.jpg?fit=300%2C72&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/625de904-76e6-4a66-acae-002cd96fd4b8.jpg?fit=456%2C110&amp;ssl=1\" class=\"aligncenter wp-image-8460\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/625de904-76e6-4a66-acae-002cd96fd4b8-300x72.jpg?resize=170%2C41\" alt=\"\" width=\"170\" height=\"41\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/625de904-76e6-4a66-acae-002cd96fd4b8.jpg?resize=300%2C72&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/625de904-76e6-4a66-acae-002cd96fd4b8.jpg?w=456&amp;ssl=1 456w\" sizes=\"(max-width: 170px) 100vw, 170px\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<div>\n<div>\n<div class=\"_4tdt _ua1\">\n<div class=\"_ua2\">\n<div class=\"_4tdv\">\n<div class=\"_5wd4 _1nc7\"><\/div>\n<div class=\"_5wd4 _1nc7 _2_-t\" style=\"text-align: center;\">Via Solferino, 148<\/div>\n<div class=\"_5wd4 _1nc7 _2_-t\" style=\"text-align: center;\">Milano<\/div>\n<div class=\"_5wd4 _1nc7 _2_-t\" style=\"text-align: center;\">Tel. +390291765472<\/div>\n<div class=\"_5wd4 _1nc7 _2_-t\" style=\"text-align: center;\"><a href=\"mailto:info@pisacco.it\"><span style=\"color: #0000ff;\">info@pisacco.it<\/span><\/a><\/div>\n<div class=\"_5wd4 _1nc7 _2_-t\" style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/Pisacco.it\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7591\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-raffaele-de-mase-flora-restaurant-roma\/image-3048\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" data-orig-size=\"512,512\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" class=\"aligncenter wp-image-7591\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10-150x150.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" 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