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RISTORICETTE
RISTOGOURMET
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RISTOGOURMET
Shrimp broth with pitted Taggiasca olives, syrup-poached mango, and ’nduja
Chef:
Cosimo Taddei
Time:
20 min
Read the recipe >
Shrimp broth with pitted Taggiasca olives, syrup-poached mango, and ’nduja
Chef:
Cosimo Taddei
Time:
20 min
Ristoris ingredients
Taggiasche pitted olives
Nduja paste
Sliced mango in syrup
Fresh sardine pie
Chef:
Salvatore Manno
Time:
15 min
Read the recipe >
Fresh sardine pie
Chef:
Salvatore Manno
Time:
15 min
Ristoris ingredients
Anchovy extract
Seasoned diced tomatoes
Release Spray
Saffron risotto with red shrimp tartare and chili pepper threads
Chef:
Antonio Militello
Time:
20 min
Read the recipe >
Saffron risotto with red shrimp tartare and chili pepper threads
Chef:
Antonio Militello
Time:
20 min
Ristoris ingredients
“Aged” Carnaroli rice
Granular fish stock
Saffron Paste Stock
Ravioli with red chicory and beer sauce
Chef:
Michele Tomadin
Time:
50 min
Read the recipe >
Ravioli with red chicory and beer sauce
Chef:
Michele Tomadin
Time:
50 min
Ristoris ingredients
Grilled red chicory
Beer Sauce
