For this anniversary, a few special nights have been scheduled as well as a long series of spring recipes, the talk of everyone and the enjoyment of gourmands.

A few examples?

Pizza with Pigeon, pumpkin, puntarelle, goat cacioricotta, raspberries and pistachio, the perfectly cooked bird – confirmed by the legs which have to be picked with your fingers – marries the sweetness of the pumpkin and then fights with the raspberries while the crispiness of the puntarelle leads to peace and balance.

Then Battuto & battuto, that is to say minced beef with minced tomatoes and capers, olives, oil, basil and oregano, a more immediate and veracious pleasure, pure impulse and freshness, as if the finely and fragrant disc were the bread on the side of a perfect carpaccio with tomato salad.

The daring starts again, and strongly, with Scallop carpaccio with yuzu, fior di latte, bitter radicchio, pistachio and caper cream, powdered beetroots (see photo): here bitterness dominates, it seems to overwhelm the sweetness of the mollusc which is saved by the help of the fior di latte.

The following latch gives a more domesticated slice, Raw red prawns, fior di latte, rapunzel, lime, cucumber and gin tonic, the sweetness in the background goes to the seaside and meets, on the beach, citrus and aromatic notes.

A robust end with Pork fillet with smoked tea, fior di latte, salsola soda and caramelised golden onion, embarrassingly delicious, rich in persistent notes – the smoke of the Lapsang Souchong, the bold fattiness of the meat, the sweetness of the onion, the sourness of the salsola soda…


Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=505

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