Alberto Tonizzo’s love for his land (Friuli, especially the part of the plain south of the Napoleonic road, called “Zone of the Springs”), the passion for his work, the enthusiasm for his hobby of fishing (with an eye on river eels), his knowledge of natural herbs and their use in cooking. All ingredients of a “recipe” that, in 2009, became a book.
Entitled “Friulian cuisine from the springs to the sea” (published by De Bastiani), it is a passionate journey from the land (and the water...) to the table seen through the eyes (and with the heart) of a chef.