My italian cuisine

DANIEL CANZAN

Contemporary restaurant

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Seasonality is the basis of sustainability

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“ The cooking philosophy that I embraced ennobles simplicity and is based on the concept of taking away, or subtracting all the “too many” ingredients in a recipe. I think that a great cuisine is not synonymous with a complicated cuisine. A great cuisine is manifested in the simplest of dishes, like a boiled turkey, a lobster cooked at the last moment, or a fresh salad that was just gathered from the garden and dressed at the table. ”

Daniel Canzian

The Colors of my Cuisine

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