© Stefano Pelizzaro

Paolo Cappuccio

Technique, taste, passion, rigor and research. Paolo Cappuccio’s cuisine, which makes Mediterranean his playground, is based on these five fixed points, true mantras that the Neapolitan chef – for many years star chef – today carries out as a consultant for various places around Italy and as a teacher of high level training courses.


Tuscan panzanella bread salad with raw Chianina beef, anchovies, capers, tomatoes, onions and fresh basil
Ingredients for 4 people

For the meat

160 g aged shoulder of Chianina beef

28 ml extra virgin olive oil

0.2 g pepper

2 g fresh thyme

2 g salt

For the tomatoes

4 rape vine tomatoes

For plating

40 g fresh cucumbers

8 oil-packed anchovy fillets

20 g pine nuts

20 g black Taggiasca olives

5 g Pantelleria capers

50 g Parmigiano Reggiano shavings

10 g marinated red onions

4 g French mustard

1 g oregano

0.1 g garlic

2 g salt

0.2 g pepper

2 g basil

For the meat, remove the nerves and any small filaments from the meat, then marinate it with oil, pepper and fresh thyme. Blast chill it to -25 °C and then wrap it in aluminium and vacuum seal it. Store it at +3 °C.
For the tomatoes, blanch the tomatoes and then remove their skin. Cut them into four pieces and set the core aside to be used later as garnish. Set the juice from the tomatoes aside as well, to be used later to season the panzanella.
Plating and presentation
Open the meat package and cut it into cubes. Season with salt and mustard. Dice the stale bread and season it with the tomato juice, oregano, extra-virgin olive oil, garlic, salt, basil and pepper.
Arrange the panzanella on a cold plate and add the meat, then garnish with the remaining ingredients.
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