Because of his grandfather Giovanni, known as Roc, rock, a man of a piece, in San Faustino di Bione, in that Conca d'Oro which, at 450 metres above sea level, is part of Valsabbia. Here you can see and feel nature.

‘I love sport. I used to play football. Now I prefer running. Because by running I find inner peace, I can isolate myself and get ideas. If I have to go uphill, I choose routes close by, in and around Bione. But every now and then I turn towards Lake Garda,' the craftsman explains.

Patrick walks his land - just like Luigi Veronelli walked the vineyards - to honour and pay homage to it, especially on the year when Brescia, with its neighbour and partner Bergamo, is the Italian Capital of Culture.

‘On the day of San Faustino, our patron saint, right after Valentine's Day, we launched a tasting menu dedicated to Brescia. Interpreting and reinterpreting local dishes in a pizza key'. As is the case with the PalaSpiedo. The base is a rather crispy dough, thanks to Petra’s flour and corn from Storo, reminiscent of polenta.

The top has the Brescian spit, evoked mostly in its aroma. Which means creamed potatoes with butter, sautéed potatoes, fried sage and crumble of mombolini, the indigenous pork rolls. But also on the menu (at dinner, by reservation only, except on Saturdays), there are slices with beef in oil; with Garda-style pike and caper polenta chips; and with sardines in saor, caviar and Franciacorta wine gel. And again, pà e salam; schiacciata with pestöm, formaggella fondue and radicchio dell'orso; as well as what was intended to be a malfatto al bagòss and is instead a small fried pizza with wild herbs and sauce with the iconic Bagolino caseus. While the wine list welcomes three different itineraries, for a tour of the terroir.

There’s a strong local character in the menu at Rock (accompanied by Spazio Rock, a wine & cocktail bar with a soft atmosphere) as Zanoni draws extensively from the local products, enriching pizzas with cheese from Valsabbia, extra virgin olive oil from Lake Garda and honey from Simone Pedroni’s beekeeping farm in Agnosine. By doing so, he gives voice to small producers. But the Mepra cutlery is also Brescian. And the same goes for the architect responsible for the restyling, Roberto Zanchi, at the head of Paalko, a company based in San Felice del Benaco.

Cristina Viggè
source: https://www.identitagolose.it/ermes/newsletter/?id=624

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