La Maida is an innovative trattoria in the province of Brescia. It is at the center of a phenomenal project with a quest to rediscover the practice of fermentation. Even eating a simple carpaccio of marinated watermelon here becomes a unique experience, because everything is cooked according to a “cucina viva” (natural cooking) philosophy. The manifesto of these values is transmitted with great enthusiasm by the staff, and it permeates the atmosphere of this establishment with great personality. The obsession for raw materials “a km 0” (zero food miles) is evidenced in the menu, which has listed its local producers and small craftsmen next to each ingredient with their telephone numbers. We appreciated the demonstrated authenticity. Time goes by slowly at La Maida; chef Michele Valotti takes all he needs to marinate and ferment even a simple antipasto of vegetables. It is perfect and unusual. Cansoncelli with butter and vanilla are excellent, the gnocchi with chicory and toasted almonds are exceptional, and the horse tartar is extraordinary. A sorbet that is creamed using liquid nitrogen closes the meal.
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