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Arrivato da Bergamo 45 anni fa, lo chef Dario Ranza è diventato un’istituzione della gastronomia ticinese.
Nella sua lunga carriera, ha trascorso tre decenni alla prestigiosa Villa Principe Leopoldo di Lugano, giunta all’eccellenza internazionale grazie alla sua cucina. Con lui si sono formati numerosissimi chef, che hanno potuto imparare i segreti dei suoi piatti, accomunati da una continua reinterpretazione delle ricette classiche lombarde e ticinesi. Vero maestro, è stato nominato presidente della delegazione svizzera del Bocuse d’Or a Lione, il più importante concorso culinario mondiale.
Oggi è a capo della cucina del Ristorante Ciani di Lugano.
Nella puntata Dario Ranza ci presenterà la "crema di zucchine fredda con büscion alla menta", le "guancette di maiale tiepide con salsa tonnata e insalatina di melanzane" e una "foresta nera in barattolo".
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