“Stilla” is the Latin word for drop, understood as a delicate yet powerful element. Because as is well known, the constant dripping of water wears away stone. We like to think of this mix of strength and grace when talking about Stilla, the restaurant by Silvia Banterle and Tommaso Venturini in Colognola ai Colli, in the province of Verona.
Research into raw materials, small local suppliers, connection to the territory and maximum expressive freedom tell a story of innovation and originality. Stilla's cuisine is thus revealed to be extremely similar to our attitude.
Tommaso and Silvia hosted us for our Christmas lunch, and with these shots, we want to tell you about our experience, full of explosive tastes, unprecedented samples, chatter, and clinking glasses. All, of course, paired with our sparkling designs.
Hospitality and catering merge. Stilla is a restaurant but also a place to stay. From the restoration of Tommaso's grandparents' old farm building, in addition to the restaurant room and the bar, with a lounge and fireplace, 5 rooms have been created immersed in the greenery of the Garganega vineyards, about twenty minutes from the center of Verona.
Enjoy your meal!
- Simone Padoan's bread
- Rabbit-filled buttons, popcorn cream, baked onion, burnt onion powder (first course)
- Braised Celeriac, almond sauce and panna cotta, coffee reduction (second course)
- Risotto, sunchoke cream, acidic cocoa butter, candied lemon, pickled sunchoke (first course)
- Egg Chitarrini pasta, creamed with smoked butter, confit plums and Adamello trout roe (first course)
- Roasted Chioggia radicchio, goat cheese sauce, sweet paprika caramel, Conero sea fennel (appetizer)
- Pork rillettes, raw langoustine, spicy kiwi sauce, savoy cabbage (appetizer)
- Chocolate semifreddo, sweet potato pastry cream, raspberries, sunflower seeds and miso (dessert)
Credits: Luce Studio Team - Location: Stilla - Photographer: Marta Dall'Agnola.