Moving the tastes of a traditional recipe to another dish reinterpreting them is a winning strategy. As it is for the risotto Acquerello - Carnaroli Rice with the aubergines parmigiana flavours, where the tomato sauce turns into confit Pachino cherry tomatoes, the aubergines are smoked and then cooked quickly in a pan with a little drizzle of evo oil. The fiordilatte mozzarella (or buffalo mozzarella if you prefer) is blended adding a little of milk becoming a cream used at the end to cream the risotto, while for the –basil a simple emulsion by blanching it, then in water and ice and finally blending it with evo oil and a little water.