Carne di Razza Podolica – raw, cooked and stewed

RECIPE – Ingredients and preparation for 4 people   Raw – Tartare 120g sirloin, 2 g lemon, 1 g thyme, salt and pepper, 8 g of EVO, 4 quail eggs, 10 g of white vinegar, 1 g of fresh bean sprouts. Season the meat, using a knife to cut in all ingredients; Meanwhile cook the […]

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Slow Food in Roseto: appearance by Chef Francesco Mazzei

How to augment the widespread misinformation about food and lack of identity in the Calabrian restaurant? It is just that, the title of the new chance for reflection promoted by the Condotto Pollino Sibaritide Arberia with the FESTIVAL CONVIVIUM that will be held on Thursday, August 18th in Roseto Capo Spulico. Coordinated by Lenin MONTESANTO, […]

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Swordfish of the Strait in cubes

Ingredients and preparation for 4 people   Swordfish 400 g of swordfish 2 g of oregano 2 g of garlic 200 grams of purple potato 4 baby carrots 40g of EVO salt and pepper. Boil the potatoes in salted water. Peel and mash while still hot, season with salt, pepper and oil. In a saucepan […]

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The Chef of Licorice

Young and already a familiar face seen on national broadcasts: we’re talking about the Chef of Licorice. They call her the Chef of Licorice: Danila Forciniti, a 32 year old from Rossano, a former cooking instructor at the “Accademia d’Arte Culinaria Cordon Bleu” in Florence where she graduated, always with a passion for cooking, licorice, […]

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Chocolate… sour cherries and Amarelli licorice

Yield: 4 servings For the white chocolate mousse: 125 g 34% white licorice 20 g water 15 g glucose 20 g yolk 250 g fresh whipping cream Melt the chocolate in a bain-marie, boil the water and glucose together in a separate pot, then add them to the melted chocolate and stir until well blended. […]

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Bergamot-scented octopus

Yield: 4 servings The octopus: 500 g octopus 50 g extra-virgin oil 2 g marjoram 2 g garlic 2 g thyme 1   bergamot peel and juice salt and pepper to taste Steam cook the octopus sous-vide with all the other ingredients; let it cool and cook on a grill for a few minutes, then add […]

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Calamari, vegetables, lentils from Mormanno and Calabrian oranges

Yield: 4 servings   Calamari: 400 g calamari (8 squids) 50 g carrots 25 g red onion 60 g zucchini 10 g celery 10 g leeks 50 g porcini mushrooms 500 g mussels 5 g garlic oil 2 g thyme 40 g extra-virgin olive oil 20 g parmesan 4 g parsley 20 g scamorza cheese […]

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