GLI ULTIMI POST

The balance between flavors and the high quality products are the means through which bringing your dishes at high levels. Apparently simple recipes can hide pleasant surprises too, stimulating mind and palate, as it happens for this risotto with anchovies, toasted hazelnuts and Sicilian lemon zest. The base is the Baldo Rice Principato di Lucedio, by an organic rice producer and the most ancient in Italy too, the Sicilian anchovy filets - La Bottarga di Tonno Group, a company located in the province of Trapani that brings the tastes of the Sicilian sea directly on your table. The Toasted and Shelled Hazelnuts - Nama Mandorle are from Siracusa, precisely Avola, a place where only few people know that not only almonds grow naturally, the creaming is made with the Butter - Beppino Occelli, and finally zest from non treated Sicilian lemons from Ribera. A risotto all’onda (fairy fluidi texture), to which the hazelnuts give crunchiness, while the strong and sapid taste of the anchovies meets the freshness of the lemon zest, closing the circle perfectly.