First Courses

For Giancarlo Perbellini, first courses are usually risottos and it could mean nothing else, given his Verona origins; here, rice has always been a staple. The chef experiments with it, reinvents it, adapts it, intensifies it: for example with Amarone and scampi, risotto is always a success. First course dishes that identify Perbellini include fish soup, with lobster (clear) and mussels and clam (black) ravioli, which earned him the Special Prize at the European fish championship in Copenhagen.