Imagine a gastronomic journey combining different Italian regions, with dishes designed with respect for nature. Experienced flavor explorers, Michelin's inspectors, made up their own, 100 percent sustainable itinerary, drawing from what most impressed them during their food tastings, from the Alps to Sicily, emphasizing local excellence, seasonal ingredients and colorful combinations.
Cover photo: @Terra The Magic Place
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A menu that is difficult to replicate, the one drawn up by the legendary inspectors of the Michelin Guide, completely green and made in Italy. If struck by any particular course, we suggest you mark down the address and dedicate a visit to these insignia.
Appetizers
Rainbow Trout - Terra The Magic Place, Sarentino (BZ), chef Heinrich Schneider
Although the real star of the dish is rainbow trout, commonly known as rainbow, it's the wild and spontaneous herbs from the Dolomites that add character in the whole. The fish, tender and juicy, is wrapped with clear rice paste and accompanied with a refreshing and tart sorrel sauce, lemon balm and buttermilk gels, and lemon geranium leaves. An egg custard (with dried trout roe and dice), served in a separate small bowl, and a meringue flower, marigold, alchemilla (delicate and astringent), and orange extract to complete. A tribute to the alpine landscape and flora, and to the deep connection with Mother Earth, it evokes scents and the atmosphere of a sacred and inviolable place.
Squid and chard salad - Dalla Gioconda, Gabicce (PU), chef Davide Di Fabio
Straightforward, easy to understand, is the squid salad by Davide Di Fabio, owner of the Dalla Gioconda restaurant in Gabicce. The Adriatic Sea, which can be admired from the panoramic terrace, can be found in the chef's creations; in this particular case paired with the small, freshly blanched mollusks we find a thick sauce of seaweed and chard from the garden, and homegrown citrus pulp.
First courses
Spelt lasagnette with fresh baked tomatoes, mint ricotta cheese and pan-seared peaches - l'Ciocio - Osteria di Suvereto, Suvereto (LI), chef Fabrizio Caponi
Fabrizio Caponi's spelt lasagnette is very tasty: the compact pastry, made with selected, stone-ground flours, has a rustic, nutty flavor and a richer nutritional profile, thanks to its high fiber, protein and mineral content. The topping is a potpourri of sweet-sour contrasts: fresh tomato, mint ricotta cheese, lingering on the palate, and sautéed peaches, seared briefly over high heat, slightly caramelized, with a thin golden glaze.
Eggplant - Vignamare, Andora (SV), chef Giorgio Servetto
Giorgio Servetto's surprising and original idea is using eggplant in the classic dough of gnocchi, usually made from potatoes. The texture of the vegetable gives a soft texture and smoky flavor to the goodies. After baking or grilling them, they are blended with the aim of obtaining a smooth and homogeneous mixture, to be later incorporated into flour. We also find them in dressing, along with mozzarella, tomato and basil mousse, a tribute to parmigiana, a typical comfort food of southern Italy.
Main course
Prawns - Fradis Minoris, Pula (CA), chef Francesco Stara
From the lagoon of Nora to the table (in the province of Cagliari), respecting marine biodiversity, Francesco Stara's red and pink shrimp with caviar, reduced soup and plankton. The crustaceans land from the small local fishing fleet, little gems that melt in your mouth like bon bons.
Crispy chicken - Le Trabe, Paestum (SA), chef Marco Rispo
Marco Rispo's fragrant, stuffed chicken leg (raised a hundred yards from the estate, deboned and roasted whole) is a hymn to Cilento tradition: the mashed potatoes are prepared with the Biancone (or pit) variety from Castelcivita, the base with garlic and rosemary, while the reduction with aglianico, a deep, structured red wine, and black cherry, and a liver and giblets chocolate with 72% Valhrona fondant, and Giffoni IGP hazelnut granules.
Dessert
Lemon - I Tenerumi, Vulcano Island (ME), chef Davide Guidara
A blaze of lively, clean scents is what emanates from the mousse with pasticcera, cloud of egg whites, candied fruit and lemon peel, Davide Guidara's end of the meal . The raw material is harvested directly a stone's throw from the Therasia Resort by Natalino, who strives daily to maintain the Green Star. That of Tenerumi is a vegetal and experimental cuisine, aimed at enhancing each individual product, constantly safeguarding the ecosystem throughout the supply chain.
Sour, bitter and balsamic - Casamatta, Manduria (TA), chef Pietro Penna
In Manduria, in the home of Primitivo, at the one-star venue, Casamatta (inside the Vinilia Wine Resort), Pietro Penna keeps waste to a minimum. An unsweetened dessert, the parfait with porous-peel fruits, ocimo and bitter cocoa ice cream. In the imposing early 20th-century castle, circumscribed by centuries-old olive trees, alternative and sustainable methods are being explored to reinterpret the recipes of Apulian gastronomic culture in a modern way.
