Lake Mergozzo: a small body of water nestled among the mountains, an enchanted place just a stone's throw from Verbania. This is the land where Chef Marco Sacco's cuisine was born and finds its inspiration. Raised amidst the aromas and recipes of the family restaurant, he has managed to elevate this special place to the peaks of European gastronomy. In 2004, he earned his first Michelin star, followed by a second in 2007, largely due to the spirit that drives his continuous expressive and tasteful exploration. Marco Sacco, who likes to call himself a "freshwater chef," is a gold seeker, an indefatigable traveler, a man for whom food is the key to understanding, knowing, and loving the world and life. Water and fire, lake and fireplace, pots and stoves are primary elements that have created the magic of cuisine since ancient times and, in his hands, offer an incredible experience.
