Ricotta Bavarians with balsamic vinegar and edible flowers

Sieve the ricotta finely with the granulated sugar. Then mix the ricotta with the semi-whipped cream with an upward movement.

Poached Saithe with Jerusalem artichokes, marjoram and vinegar aroma fondant

With a potato peeler peel the artichokes, cut into pieces and cook in lightly salted boiling water until cooked (it is a tuber and its texture is similar to the potato’s).

Essence of rosemary risotto, beetroot juice and balsamic vinegar

Toast the rice in a pan with a little oil, blend with the wine and cover with vegetable broth. After a few minutes, add the beetroot juice and cook until tender. Turn off the heat and add the rosemary flavoured butter.

Spring version creamed smoked cod in balsamic vinegar

Cook the cod in plenty of boiling water for 3-4 minutes. Drain and blend in a food processor, adding extra virgin olive oil at a slow trickle.

Scallops with bacon and caramelized fennel in balsamic vinegar

Clean the scallops from any excess threads, garnish with a sprinkling of pepper and lay slices of bacon on top. Panfry them on high heat with a little olive oil.

Potato filled tortelli with bacon and broad beans, pecorino cheese fondue and balsamic vinegar

Make the flour into a well, add eggs and knead until smooth. Put in a bowl, cover with plastic wrap and let it rest for at least 1 hour.

Impressionism of baby squid, sea lettuce and balsamic vinegar

Clean the squid by removing the inner cartilage with tweezers, rinse them as little as possible and keep in the refrigerator.
 Mix the flour with the starch

Sichuan pepper ice cream, crumble, Lambrusco caramelized pear and balsamic vinegar

Work the ricotta with the sugar in a fine sieve. Then mix the ricotta with the whipped cream, with an upward movement.

Spring Ceasar salad with baby asparagus and Bellei balsamic vinegar

Blanch the cleansed baby asparagus in a pan with boiling water for one minute. Drain and set aside.

Chicken nuggets with balsamic vinegar and lime aroma with mixed salad

Cut the chicken breast into small chunks, season in flour with salt and pepper