VENETO, LAGO DI GARDA
Chef Maurizio Bongiovanni’s history is strongly tied to that of Hotel-Restaurant Alla Grotta di Lazise, a historic business in Lago di Garda that was first opened in 1951.
Maurizio began his culinary career in the kitchen of Grotta at 16, flanking chef Rossignoli who taught him the secrets of bringing out the best in fresh and saltwater fish, the restaurant’s specialty. Maurizio climbed the professional ladder at the restaurant, eventually becoming its executive chef and patron. Today he carries forward the culinary philosophy of his maestro, proposing both the recipes that made the restaurant famous along with newer dishes that are the result of intense research on ingredients and inspiration.