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Manoella Buffara and her enthusiastic team serve a tasting menu, entitled Metamorphosis, featuring the region’s vegetables, herbs and seafood, sourced via a network of artisanal producers as well through foraging. The resultant dishes include elegant concoctions such as hedgehog with onions and squid served with its ink, corn and basil. The sophisticated drinks pairings employ fermentation techniques passed down from her Italian grandmother and honed during a formative stint at Noma more than a decade ago to create juices, kombucha, craft beers and more.
Intelligent, articulate and passionate, it’s no surprise that Buffara has become increasingly in-demand as a speaker and campaigner on food production models internationally, including delivering a keynote address at a 2019 edition of #50BestTalks.