A dream that begins in the family kitchen and reaches six Michelin stars. Enrico Bartolini is the chef of 6 restaurants in Italy and 2 in the world but it is in Milan that he decided to open the restaurant that bears his name and where he spends most of his time.
A cuisine tied to tradition but reinterpreted in a contemporary way, creating works of art on a plate: his risotto with beetroot and gorgonzola sauce or his oil and lime buttons are incomparable. 
Chef Bartolini interprets contemporary Italian cuisine by mixing tradition, Italianness, but also modernity and innovation. He revealed his creative recipe in the interview for DiStoffaBuona, our column on Italian entrepreneurial excellence.