Bob Noto
To talk about the restaurant “Il Canto” from Chef Paolo Lopriore it may not be done without reawaken memories of past sensory experiences, of deep emotions blended by perfumes, tastes and colors. “Il Canto” (the Chant), it is a real hymn to life where expectations and unknown may create a certain apprehension, but once the journey begins a world of itself opens to your heart, to your feelings as everything becomes pleasure and joy to finally turn out into a great sense of respect for a Chef that rightly in many consider today the most courageous of Italy; a mix of art and purity. Gualtiero Marchesi’s best student, Lopriore has accumulated experience in Italy a well as abroad, such as in Florence with Pinchiorri, in France with Ledoyen or at the Maison Troisgros with Michel Portos and in Oslo, at the Bagatelle with Eyvind Hellstrom. Today “ il Canto”, offers you a cuisine that is nationally and internationally recognized and rewarded, where what really counts is the passion and the imagination with which Lopriore leads us to the “essence” of tastes and flavors.
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