Author: Chef Costantino

First course designed to offer strong Italian identity, excellent profitability and efficient advance production. The ricotta and spinach filling maintains a soft yet stable texture, while brown butter, sage and toasted walnuts complete the dish with aromatic depth and texture. Ideal for bistros, traditional restaurants and seasonal menus.

Dish designed to deliver a strong sense of freshness, advance preparation and quick service. The salmon is cured with salt, sugar, citrus and ginger, then finished with a light orange infusion that adds aromatic depth and a clean finish. Ideal as a premium appetizer, entrée or cold buffet item.

Dessert designed to deliver strong visual impact, advance preparation and quick service. Dark chocolate is balanced by the citrus notes of bergamot, creating an elegant and contemporary finish. Ideal for traditional restaurants, modern bistros and tasting menus.

Main course designed to deliver maximum operational efficiency with a premium perception. The chicken supreme is prepared to achieve crispy skin, juicy meat, and fast service, accompanied by roast potatoes and reduced brown sauce. A versatile proposal, suitable for bistros, restaurants, and catering.

Paccheri with tomato, burrata and basil is a simple yet impressive first course, where a few well-balanced ingredients create a rich and comforting result. The sweetness of the tomato meets the creaminess of the burrata, while fresh basil and extra virgin olive oil add aroma and freshness. An elegant dish, quick to prepare, and perfect both for an everyday menu and for a more refined offering

Fast, repeatable dish, suitable for a pasta station with good turnover.Simple structure, but it requires control over emulsion and acidity.