Remo Briziarelli is a chef from international experience that starts its journey fifteen years ago collaborating with several restaurants and then open one of his own in 1998. In 2001,his adventurous spirit led him to Kenya, where for three years he worked in severalrestaurants and resort snatching cultures, tastes and ways of cooking from around theworld. On his return after a brief hiatus, he decided to return to his old passion and begins to work occasionally with Cristian Magri at Il Vicolo Corsico, which captures the end of 2007. However, the space is narrow and here last year takes the opportunity to open Il Vicolo in the wider area of the former postal station of Corsico.

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