Cesare Scazzosi

Chef Alfonso Pepe's culinary philosophy at Locanda Leon d'Oro is deeply rooted in an "espressione della tradizione votata al rinnovamento" – an expression of tradition dedicated to renewal. He champions a "Moderne Klassik" approach, blending regional Italian country cooking with creative and modern techniques. His vision extends to crafting a menu meticulously "studiato in ogni sfumatura di sapore per regalare agli ospiti della locanda viaggi culinari tra la terra e il mare," meaning a menu studied in every nuance of flavor to offer guests culinary journeys between land and sea. This ethos results in a cuisine that seamlessly integrates traditional regional recipes with contemporary interpretations, often incorporating both land-based ingredients and a significant focus on fish and seafood. Pepe aims to provide a dining experience that feels like visiting old friends, fostering a warm, rustic-style atmosphere while delivering sophisticated and surprising combinations of flavors. The goal is to rediscover ancient tastes while embracing innovative culinary pathways, ensuring each dish offers a tranquil and tasteful exploration of genuine Italian flavors with a creative twist. Chef Alfonso Pepe's technical style demonstrates precision and a focus on textural contrast, often employing modern techniques. For instance, his "Tuorlo d’uovo croccante primo sale bruciato, asparagi al basilico e tartufo" features eggs cooked sous-vide at 62 degrees for 30 minutes to achieve a delicate, soft center before being breaded and fried for crispiness. He utilizes ingredients like agar agar to create delicate pearls (e.g., from truffle cooking broth) and applies flame to burn cheese for smoky notes. Plating is artful, with layered components creating a visually appealing and balanced dish. His signature dishes include: * "Tuorlo d’uovo croccante primo sale bruciato, asparagi al basilico e tartufo" (Crispy egg yolk, burnt primo sale cheese, asparagus with basil and truffle) * Various panettone preparations, such as "Panettone farcito con crema al limoncello" (Panettone stuffed with limoncello cream) and "Panettone con lievito e birra" (Panettone with yeast and beer). * Marubini pasta with a Marsala reduction and parmesan cheese. * Sturgeon au gratin with a Mediterranean battuto, milk and sprouts. * Lemon, caper and liquorice dessert.