CREMA DI BASILICO E CIPOLLOTTI CON SCAMPI

-BASIL CREAM WITH PRAWNS AND SPRING ONIONS-

This dish is a “Primo piatto” or the appetizer dish. Chef Francesco said it’s a modern Mediterranean dish. The Basil leaves are the key ingredient that gives the bright green color. You must add them in the icy water straight after boiling in order to preserve the aroma and the color. The roasted prawns is a great combination to this creamy and aromatic dish.

BAVETTE,ZUCCHINE,COZZE E FIORI DI ZUCCA

-FLAT SPAGHETTI WITH ZUCCHINI AND MUSSELS-

This one is a typical dish from South of Italy. Professor Francesco used the “Trabaccolara” technic to cook the pasta directly inside the pan. Once this technic is done skillfully,you get a creamy pasta in the pan without adding any cream based sauce.

ZUPPA DI PESCE CLASSICA

This dish is irresistible because of its intense aromatic fish stock and the great selection of sea foods.
The fish stock is a well-blended of herbs and fresh fish. Professor Francesco mentioned it’s called “Madre”. Just like the word “Mother” in Italian. I guess it’s because it’s very intense and once it’s ready we used it to enhance the taste of a few dishes we cooked today.

PANE E CIOCCOLATO CON SALSA AL RUM

It’s a Bread pudding in the Mediterranean version. Professor Francesco mentioned it’s a great dessert to clean the palette after the seafood meal.
The chocolaty pudding added with Vanilla and Rum sauce was a happy ending of the day!

SALSA AL RHUM

RUM SAUCE