Chef Costantino

Cuisine Without Borders

This space is designed for those who work in the kitchen every day: restaurateurs, chefs, kitchen brigades, and professionals who need solid, repeatable, and sustainable recipes for service.

The philosophy is simple: cuisine without borders, but with structure.

Italian tradition, contemporary technique, and international openness come together in a single operational approach:

standardized recipes
service-optimized processes
attention to food cost and yield
balance between dish identity and speed of execution

Every proposal is designed to be:

reproducible within a kitchen brigade
scalable in volume
adaptable to different contexts, from bistro to restaurant to catering

No unnecessary steps, no pointless virtuosity. Only technique applied with purpose.

Chef Costantino does not teach people how to cook. He optimizes the way cooking is done in a professional context.

Chef Costantino

Cuisine without borders, but with structure.

Sort by:

Autumn Appetizer with Polenta, Speck, Cheese and Mushrooms

Posted in: Chef Costantino

382 Views 0 Liked

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.

Read more
Roasted Octopus Salad with Parsley Potatoes

Posted in: Chef Costantino

346 Views 0 Liked

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.

Read more
Chateaubriand with Béarnaise Sauce

Posted in: Chef Costantino

435 Views 0 Liked

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.

Read more
Golden Norwegian Salmon with Carrot Purée and Sautéed Greens with Raisins

Posted in: Chef Costantino

305 Views 0 Liked

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.

Read more
Creamed Cod on Grilled Polenta Crostini with Sun-Dried Tomatoes and Black Olives

Posted in: Chef Costantino

294 Views 0 Liked

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.

Read more
Grilled Octopus with Potato Cream

Posted in: Chef Costantino

384 Views 0 Liked

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.

Read more