After the restaurant menu and the OYSTER CLUB selection, Massimo Gusto plays his third card and launches Gusto in Tempo.
A card designed to save both the goat and the cabbages, a concept that includes the possibility of saving Taste and Time in a single dish.
Gusto inTempo is also something more, it is an occasion to revive traditional recipes of the past that deserve a comback, such as the time-tested, classic pot cooked guinea fowl from the Veneto countryside, or black cuttlefish accompanied by a creamy white polenta.
It is also the idea of sharing the table with flavours from other countries, for example a paella prepared with the best raw materials by a Spanish chef.
Synthetic menus for a quick lunch break, every week dedicated to a different tradition, linked to seasonality and a basic ingredient as a protagonist.