Il Desco, a dining stronghold in the heart of Verona, awarded the prestigious Michelin Star for more than 35 years, celebrates its 40th anniversary with a special menu created by Elia Rizzo.
Elia Rizzo’s Il Desco
From the skillful hand of the founder, guests at the “table of friends” (meaning of the term Il Desco) will have the opportunity to experience the Chef’s dishes for the last time, as he will cook exclusively for them. Titled, “The Last Dance,” the month of October will thus be a last dance that will allow customers to see Elia Rizzo among the tables, offering a menu that encompasses the most significant dishes of the past 40 years.
“When I received the Michelin star one night in December 1985, I hardly knew what it was all about. – says Elia Rizzo good-naturedly – It was love and passion for the culinary world that led me to achieve this dream and to share it today with my son.”
From Tradition to Future in Verona
Located in a prestigious building in the heart of Verona’s ancient city walls, Il Desco is Elia and Matteo Rizzo’s restaurant. Like the coexistence of ancient and modern elements to characterize the decor, so is the union of two generations in the kitchen.
The bond with tradition that blends with innovation allowed Il Desco to acquire a Michelin star back in 1985, which is still maintained today with deep passion for catering and welcoming customers. Today Il Desco is a perfect synthesis between the centrality of prime ingredients and the legacy carried on by Matteo Rizzo in the footsteps of his father Elia. Two Generations of chefs, or rather “restaurateurs,” as they like to call themselves.
In the cozy and intimate dining room of Il Desco, diners will be welcomed with courtesy and professionalism by the restaurant’s young staff, which exceptionally will be led by Elia, alongside his son Matteo. In the kitchen, the dishes that have marked gastronomic history and defined its future will be re-proposed, enclosed in this special menu, accompanied by a selection of six great wines by the glass.
The Last Dance: the menu
Welcome (pasta and bean ice cream)
Lobster millefeuille and cod tossed in light lobster sauce
Potato soup and white truffle ‘in crust’
Risotto Herring, Capers and Coffee
Scampi and goose liver with red wine caramelized onion
Guinea fowl breast with chocolate, Jerusalem artichokes and balsamic vinegar
Waiting for dessert
Pandoro cake, almond ice cream and grappa spumone (2002 Veronelli Guide dessert of the year)
Petit fours