The passion began as a child, in the home atmosphere,between lasagna and cappelletti prepared by his the Mom. It begins from flour, eggs and meat sauce the story of Andrea Provenzani, born in 1971, trained in Hotel & Restaurant Management in Milan and, as soon as age, once in the kitchen to work in the restaurant of one of the most famous hotels of Panarea, Hotel Raja .
A lot of experiences in different realities, no Michelin stars, but in those places that are very well known because they teach you to do as you have to get your hands … very quickly. the so long awaited day arrived, the one in which he achieved his dream, a own place, and in 2002 opened The Liberty Milan, a place which mixes tradition and simplicity in terms of innovation, a fusion of classic and contemporary in constantly evolving.
In 2014 he won the Cous Cous Festival. The international Food festival about the cultural integration, organised every year at San Vito Lo Capo, in Sicily.
Andrea is a member of : “Azione contro la Fame”, a global humanitarian charity with the aim of fight the world Hungry problem.
During the 2016 Summer, he decided to restyle the Liberty Restaurant, giving it a new dress, more international, but mainting the soul that carachterised it and that gives a sensetion of serenity and certainty.
But the projects never stop and during the same Summer he edit his first book: “Sous Vide Cooking” a really interisting focus on this culinary tequinique which is now a trend also in the home kitchens.
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