One of Italy's most cerebral kitchens, run by Massimiliano Alajmo just outside Padua, where precision and lightness are pushed about as far as they go.
By Dimitris Stathopoulos
The cooking
Technique in service of clarity: the saffron risotto dusted with liquorice is the signature, and a fair summary of the whole approach. Nothing heavy, nothing wasted.
Why it is in VANE
A quiet, exacting table that has stayed at the top for decades without chasing fashion.
Where
Sarmeola di Rubano, near Padua
Kitchen
Chef Massimiliano Alajmo
Signature
Saffron risotto with liquorice
Best for
A considered, unhurried dinner
VANE selection. Chosen with a critic's eye and judged independently. It's here because we judged it, not because it paid.
On this profile: a researched profile, drawn from the restaurant's own record and reporting, not a claim of a first-hand visit. Where we have eaten there, the review says so.
Image: original VANE artwork; photography to follow.
