Being a chef in someone’s home is one of my passions, and my guiding principles are conviviality, sharing and quality. I will share some of my favourite Italian dishes tailored for your needs: original creations for a private or professional cocktail party, lunch or dinner.
From the burner to the plate, each dish is prepared on the spot to guarantee maximum freshness.
Typical 100% Italian produce selected according to the season and the theme of the event
Recipes include:
– Baccalà mantecato (a cream of salted cod beaten in olive oil) that you spread either on a slice of polenta or on grilled bread (crostino), in the Venetian tradition;
– Risotto with fresh seasonal vegetables: purple artichokes, peas, porcini mushrooms, or with cuttlefish ink. It melts in your mouth!
– Artisanal pasta: mezzi paccheri with a pesto sauce made of celery leaves, almonds and hazelnuts, with braised eggplants;
– Octopus salad, taggiasche olives, celery, rocket and so on…
– Mostarda veneta: candled fruits with delightfully hot mustard essence served with cheese;
– A plate of different cheeses: a 36-month-old Parmigiano, a Blue cheese matured in mold, from Veneto, a burrata and its heart of melting stracciatella, from Puglia;
– Iced zabaione and mandorlato (nougat from the region of Venice)
– Risotto with fresh seasonal vegetables: purple artichokes, peas, porcini mushrooms, or with cuttlefish ink. It melts in your mouth!
– Artisanal pasta: mezzi paccheri with a pesto sauce made of celery leaves, almonds and hazelnuts, with braised eggplants;
– Octopus salad, taggiasche olives, celery, rocket and so on…
– Mostarda veneta: candled fruits with delightfully hot mustard essence served with cheese;
– A plate of different cheeses: a 36-month-old Parmigiano, a Blue cheese matured in mold, from Veneto, a burrata and its heart of melting stracciatella, from Puglia;
– Iced zabaione and mandorlato (nougat from the region of Venice)
