Gelato in fine dining with Lorenzo Cogo (in Italiano)

What happens when a starred chef opens a gelateria? Lorenzo Cogo of restaurant El Coq tells of his relationship with the “cold dessert” on the dish and on the cone.

Privacy notice

We use cookies or similar technologies for technical purposes and for different purposes only with your prior and explicit consent as specified in cookie policy.

You can express your consent using the button "Consent all". Unless you select one of this options we will use essential functional cookies only