Aqua Crua

Aqua crua means “raw water,” a name that pays tribute to the purity of the ingredients that enter the kitchen of Giuliano Baldessari, a student of Massimiliano Alajmo at Le Calandre. But the dedication to quality ingredients does not stop Baldessari from offering inventive dishes, like Parmigano with slices of “bresaola,” which turns out to be a thin film of tomato sauce. A lover of fermentation, Baldessari also plays around with bacteria, resulting in a bite of beef titled the mold, which includes a dose of penicillium candidum.