Chef Costantino

Appetizer designed to offer a seasonal proposal, easy to prepare and with strong visual impact. The grilled polenta base provides structure and crispness, while melted cheese, crispy speck and sautéed mushrooms complete the dish with savory depth and aromatic richness. Ideal for wine bars, bistros, gourmet aperitifs and autumn menus.

Warm seafood dish designed to offer freshness, strong visual impact and excellent service management. The octopus is slowly cooked and then roasted to achieve a tender interior and a lightly crispy exterior. Parsley potatoes, colorful cherry tomatoes and crunchy celery complete the dish with balance and lightness. Ideal for seafood bistros, Mediterranean restaurants and summer menus.

An iconic French main course designed to offer maximum premium perception, elegant service and strong gastronomic impact. The beef tenderloin is cooked with precision to maintain tenderness and juiciness, while the Béarnaise sauce adds a buttery, aromatic and slightly acidic component. Ideal for gourmet restaurants, steakhouses and French tasting menus.

Main course designed to offer an elegant, contemporary proposal with a strong premium perception. The salmon is cooked until the skin becomes crispy while the flesh remains tender, while the carrot purée adds sweetness and color. The sautéed greens with raisins complete the dish with a vegetal and slightly sweet-and-sour note. Ideal for premium bistros, modern restaurants and tasting menus.

Appetizer designed to offer an elegant yet easy-to-manage dish during service. The creamed cod provides smooth texture and strong Mediterranean identity, while the grilled polenta adds structure and crispness. Sun-dried tomatoes and black olives complete the dish with savory and aromatic notes. Ideal for bistros, modern wine bars and seafood restaurants.

Second course designed to offer strong visual impact, excellent profitability and preparation that can be managed in advance. The octopus is slowly cooked to maintain tenderness and then grilled to achieve an external crispness and smoky notes. The potato cream balances the dish with a soft and delicate base. Ideal for seafood restaurants, premium bistros and tasting menus.