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exploring taste—santa margherita gruppo vinicolo people—antonia klugmann

Cooking did not seem to be her life’s calling when she was studying to be a lawyer in Milan. Yet later on
she decided to give it a try and, in just a few short years, Antonia Klugmann earned a Michelin star with

L’argine a Vencò, her restaurant on the Italian border with Slovenia. Her recipes are as simple to think
up as they are to follow – remaining true to the land and maintaining sustainability with all products
used. This is why the Gorizia hills both in Italy and abroad are so important; almost all the products
Antonia uses are sourced locally, starting with the small vegetable garden and fruit trees growing at

the entrance. “Customers don’t come here for me but for the land. Either the land works or I become a
spaceship floating in nothingness.”

Words DAVIDE COPPO Photography FABRIZIO GIRALDI

BORDER

CUISINE

An interview with ANTONIA KLUGMANN

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