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Roasted Octopus Salad with Parsley Potatoes

Posted in: Chef Costantino

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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.

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Chateaubriand with Béarnaise Sauce

Posted in: Chef Costantino

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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.

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Kürtőskalács Machine: Guide to Choosing the Right Professional Equipment for the Traditional Hungarian Dessert

Posted in: Recipes

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The kürtőskalács machine is now one of the most interesting solutions in the food service and street food sector, thanks to the growing popularity of kürtőskalács, the traditional Hungarian dessert also known as a spiral pastry baked on a rotating spit.

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Golden Norwegian Salmon with Carrot Purée and Sautéed Greens with Raisins

Posted in: Chef Costantino

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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.

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

Posted in: Chef Costantino

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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.

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Grilled Octopus with Potato Cream

Posted in: Chef Costantino

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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.

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