It was back in 1965: another time, another Garda, another territory, other flavors and other habits. But fortunately some things never change: such as the Red Fruits Cocktail Marinated in the Cooked Moist, Milk Ice Cream and flamed Meringue, the dessert of the Manerba Capriccio Restaurant launched just that year, when the place made its debut on the Garda culinary scene, just 52 years ago. Fifty-two years later, that superb invention is still in the menu, and a few days ago it ended the dinner with which over 70 restaurateurs of Arthob, the association of Brescia restaurants, wanted to pay tribute to colleague Giuliana Germiniasi, chef of one Of the most beloved one Michelin star restaurants of Lake Garda. This is a historical place, but he does not feel the weight of time anymore: Giuliana and her daughter Francesca Tassi have redesigned Capriccio’s profile with a feminine sensitivity, mediating between tradition and modernity, between the spirit of research and the reliability of a cuisine of the highest level. Extraordinary for elegance and balance the menu offered to the Arthob delegation on the magnificent terrace overlooking the Gulf of Manerba: opening with sensual Coregone Marinato to the mayonnaise of sea and emulsion of raspberries, to continue with a delicious risotto to fresh water cress, green tomatoes and sea almonds (just perfect) and close with an Ombrina enhanced by an amazing cream of cardamom carrots. Everything was served in a strictly territorial combination with Valtènesi Chiaretto Doc, proposed by the Consorzio di tutela and presented by President Alessandro Luzzago with the advisor Paolo Pasini (in the picture with Francesca and Giuliana, as well as with the chairman and vice-president Arthob Emanuela Rovelli and Francesco Giordano). A perfect prelude to the great Birthday Party scheduled for Wednesday, July 5th, to celebrate with Champagne, dj set, and show cooking buffet with Giuliana and her brigade (from 8.15 pm, 75 euros all inclusive, reservations at 0365/551124).