The founder of Assunta Madre restaurant, legendary Johnny Micalusi, notes: «To create a first-class product, a first-class team of mainly Italians is needed − it is impossible to teach this unique sense of taste that Italians are born with. Whatever you eat at Assunta Madre, it’s enough to close your eyes − and you are by the sea; dishes will exactly the same, regardless of the restaurant location − in Rome, Milan, London, Barcelona or Moscow. It is in Moscow where we face the most difficult task, but it makes it even more interesting to do the trick! If there is no Italian in the kitchen, it is not Assunta Madre»!
Before arriving to Moscow to guide and supervise Assunta Madre Moscow, chef Michele Brogi, went thought intensive training program at the Roman location, where he mastered recipes that made Assunta Madre a legend among free range fish and the fresh seafood lovers. Michele was born and raised in Tuscany, where his parents taught him to love nature and natural products. After graduating from culinary school, Michele went to polish his skills under the guidance of Michelin-star chefs, including Gordon Ramsay at Aubergine, Philip Govreau (La Rotonde Restaurant in Lyon), Camel Benamar (L’Oranger in Lodon) and Alan Llorca (Le Chantecler in Nice).
Pastry chef Lyubov Plaksina is in charge of Assunta Madre’s Dolce Vita or dessert section. She is one who knows the secret of renowned fruttini ice cream recipe − a signature Assunta Madre’s dessert adored even by Hollywood celebrities.
And what a Mediterranean meal without a bottle of fine wine? Here you are to surrender yourself into the caring hands of Assunta Madre’s sommelier Dmitry Bazashvili− not only he will pick a perfect wine to compliment the taste of fish and seafood, but also entertain you with an awesome storis about producers, vines and enogastronomic combinations.
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