A Calabrian in London

A Calabrian in London. No, it’s not a secret film of the legendary Alberto Sordi, but instead the success story of Andrea Liò.  A young Calabrian, a native of Le Castella in Crotone, who in 2008 decided to embark on a new adventure and moved to the UK capital.  It wasn’t easy the first few […]

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Rice from Sibari, asparagus, cherry tomatoes and seafood

Yield: 4 servings Rice 320 g Carnaroli rice from Sibari 40 g extra-virgin olive oil 3 g scallion 50 g white wine, vegetable stock 2 g dill 2 g parsley 4 red shrimps 40 g baby squids 100 g clams 4 g lemon peel and lemon juice 1 g thyme 1 garlic cloves salt and […]

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Swordfish from the Strait of Messina and salmoriglio

Yield: 4 servings Ingredients 600 g swordfish 30 g extra-virgin olive oil 2 g thyme 1    clove of garlic salt and pepper to taste Pour olive oil into a heated pan, add thyme and a clove of garlic. Wait a few seconds, then add the four swordfish fillets and brown them on both sides, seasoning […]

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Red tuna and caviar

Yield: 4 servings Ingredients 400 g red tuna 40 g zucchini  5 g pine nuts   30 g extra-virgin olive oil     1 g thyme   20 g black caviar 20 g red caviar   10 g caper berries     2 g sprouts     2 g ginger     2 g lime peel 2 g garlic Marinate the tuna fish for a few minutes with ginger, lime peel, […]

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Oily fish millefeuille

Oily fish millefeuille, tomato cream, buffalo mozzarella sauce and basil pesto Yield: 4 servings Ingredients: For the millefeuille: 700 g mackerels (about 2) or scabbardfish 160  g buffalo mozzarella 50 g cherry tomatoes 2 g basil 5 g extra-virgin olive oil 4 g garlic 2 g rosemary salt and pepper to taste Clean and fillet […]

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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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