• Belladama and pappa al pomodoro | Chef Simone Lugoboni

    Simone Lugoboni, Oste Scuro, Verona

    Simone Lugoboni is the soul of the best fish restaurant in Verona, hidden in an alley in the center. Here, of course, it is the highest quality of the material that makes the difference: fresh, caught, certified sea fish cannot be otherwise if you want to get out of the choir and come up with a caviar, one of the oysters and one of the raw ones. We are in Verona, but it seems to be a stone’s throw from the sea, with a menu that ranges from the most famous tradition to the most original and contemporary inspirations.

    Pappa al pomodoro with deep-water shrimp, burrata cream and oregano
    Ingredients for 1 person

    2 ripe tomatoes

    1 clove garlic

    ½ carrot

    200 g stale bread (Tuscan type)

    Extra virgin olive oil to taste

    A handful of seabed shrimp (sweet shrimp with very soft carapace)

    1 fresh burrata

    Milk to taste

    Oregano to taste

    Salt to taste

    Pepper to taste

    A few leaves of curly endive salad


    In the meantime, fry the seabed shrimp in oil with a few leaves of curly endive salad for garnish. Keep warm.
    Prepare the burrata cream, whisk the burrata with oil and milk in the blender.Keep at room temperature for half an hour.

    In a plate, put the baby food in the center as the bottom with a ring, top with a spoon the burrata cream, oregano and the fried prawns. Garnish with fried salad leaves.

  • Belladama and pumpkin tortelli | Chef Marc Bernardi

    Marc Bernardi, Piz Seteur e Angolino, Val Gardena (BZ)

    Marc Bernardi, 27 years old from Val Gardena, is one of the most promising young chef in South Tyrol. His cuisine focuses on quality raw materials, seasonality, innovation and respect for traditions, as well as on the production of many products on his own.

    Pumpkin tortelli, baked ricotta, amaretto and cheek lard
    Ingredients for 4 people

    For the fresh pasta

    230 g 00 flour

    190 g semolina flour

    200 g egg yolk

    1 whole egg

    25 ml extra virgin olive oil

    For the pumpkin filling

    500 g pumpkin

    50 g parmesan

    100 g mascarpone

    Nutmeg to taste

    Salt and pepper to taste

    For the ricotta

    150 g ricotta

    Abundant sage, bay leaf and rosemary

    2 cloves of garlic

    For the amaretto and cheek lard

    150 g amaretti

    150 g cheek lard


    Mix the flours and gradually add all the liquids. Knead until a homogeneous mixture is obtained. Leave to rest for 12 hours in the fridge.
    Bake the pumpkin for 90 minutes in the oven at 175 ° C, then pass it to the potato masher and emulsify all the ingredients.
    Make the pumpkin tortelli according to the classic procedure and arrange them on a floured tray.
    Spread the ricotta on parchment paper, cover with aromatic herbs and garlic and bake at 190 ° C for 20 minutes.
    Dehydrate the cheek lard in the oven and blend it together with the amaretto until a fine powder is obtained.
    Cook the tortelli in boiling water. Sift the ricotta on the bottom of the plate, lay the tortelli sautéed in the butter and sprinkle as desired with amaretti and bacon.

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