Enrico Buonocore is the entrepreneur at the helm of Langosteria, which first opened in Milan in 2007, and has remained focused in his objectives without ever changing the character of Langosteria. He is a man of vision, and was the first to bet on fine dining in Liguria, Italy, as well as having the courage to embark on an entrepreneurial adventure in a city that is not as easy as, say, Paris.
"The real lust is to eat as if your mother cooked in a fantastic place," he explains, looking to the future of catering. His vision is one that has taught and continues to surprise, year after year, success after success.
Among the menu offerings shared between Italy and France is 'King Crab 2007', 'Cote de thon rouge', and, our featured recipe here: 'spaghetti with tuna roe, raw scampi and lime'.
Find out all the steps to make it at home.