This summer one of the most original requests came to me through the Gelato Project: a gastronomic ice cream version reinterpretation of brandacujun. Brandacujun is a traditional Ligurian dish, also popular in Piedmont, and made with stockfish. Also known as brand de...
This reinterpretation of pizzocchero stems from the idea of transforming an iconic dish of Valtellina tradition into a modern fingerfood version that keeps the authentic flavors and ingredients intact, but with a creative and unexpected presentation. The result is a...
Today we are going to reinterpret a timeless classic of Italian cuisine: lasagna! We will, of course, make it into a savory ice cream version by going to turn the béchamel a gastronomic ice cream, the Parmesan into an espuma, and we will leave the bolognese ragù sauce...
Today, March 15, we celebrate a day that is very dear to me and has marked culinary history: “Quenelle Day.” Since you always ask me in my classes to show you well how to make quenelles, what better time to write a tutorial on how to make quenelles with...
Last week I went to dinner with friends who, having returned from London, told me about an amazing smoked yogurt ice cream they had at a restaurant, and it intrigued me quite a bit. So I got right to work and did some research on possible pairings to get a...
Today’s dish is a veritable symphony of autumn flavors and colors, in which the chestnut is the undisputed star: chestnut panna cotta, chestnut cremeux, salted caramel, meringue, cocoa cookie, chestnut ice cream, and chestnut cracker! Today I am not just giving...
