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In September 2015 Giacomello arrived at Inkiostro and in December was awarded a Michelin star for his haute cuisine which applies cutting-edge techniques to the highest quality ingredients. His style is refined yet focuses on the essentials and is the fruit of research and knowledge.

Present something unique, create in order to delight.
How would you describe yourself in a few words?
In my opinion, I do the best job in the world founded on creativity, research, development and sensations. In other words, I thoroughly enjoy it.
What are your sources of inspiration?
Everything that surrounds me, be it visible or invisible. I am fascinated by the fermentation process, for example. When I create a recipe, my goal is to impress my guests while preserving the delicious flavours of my creations.
What is your greatest achievement?
Receiving the Michelin Star at Inkiostro.
What memory holds the strongest emotion for you?
When I learned from my mother how to make fresh pasta and then I was able to do it on my own.
What was your most recent sip of Krug?
It was Krug Collection 1990. This Champagne gave me a unique sensation with a fine release of bubbles and was extremely balanced. I would say that it goes even beyond the concept of Champagne.

A talk with Terry Giacomello

TOUT KRUG Ambassades

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Krug Grande Cuvée — Grand Soleil