Description
Ingredients
Green tea, blood orange essential oil and orange peel.
Infusion: 80 ° 3 minutes
Storage : keep in a cool and dry place.
Produced and packaged by by Dammann Frères
Carlo Cracco
He starts his career at Gualtiero Marchesi in Milan , the first Italian restaurant with three Michelin stars . After 3 years in France he returned to Italy, to Florence, where he became the first chef at the Enoteca Pinchiorri which obtained, in a very short time, three Michelin stars. Marchesi calls him back for the opening of his restaurant L’Albereta “in Erbusco (BS) , where Cracco worked as a chef for three years until he moved to Piedmont where he opened his first restaurant ” Le Clivie ”, in Piobesi d’Alba (CN). Here, after only one year, he earns the Michelin star. After a few years he returned to Milan for the opening of the Cracco-Peck restaurant, where he became Patron Chef since 2007. In 2006 he was awarded the Ambrogino d’Oro. Today Cracco holds the role of president of the Maestro Martino Association, whose main objective is to promote the cuisine of the author and the excellence of our territory. He has been an ambassador for years and collaborates with Ifad, a UN agency that deals with increasing agricultural activities. In February 2018 the Cracco Restaurant moved to Galleria Vittorio Emanuele II in Milan . In July 2021 he inaugurates his new restaurant CRACCO PORTOFINO.
