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Fabrizio Giorgi, owner and master chef of Mosto Enoteca, is a philosopher of food. Starting with fresh bread and a spread of smoked trout whipped with walnuts and cream, his menu was deceptively simple: The risotto ai gamberi, made from scratch with shrimp and fresh peas, and branzino, grilled wild striped bass served with caponata, like each other dish on the menu was made with no more than three elements so that the favors would stand out. Fabrizio prepares all of his servings, down to dessert like torta della nonna, a creamy wedge, crammed with pine nuts, like the richest, highest-grade tapioca, as Esa-Pekka Salonen would prepare a symphony, highlighting each instrument, pulling out hidden patterns, making his audience conscious of what lies before them. Fabrizio is a maestro, celebrating Italian cuisine.
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