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Fabrizio Vindigni posted an update
A sunday dinner at home.
Well, since i found some good porcini on my last foraging session i decided to cook some for me and my gf.
Gazpacho, marinated tuna, peppers, marinated cucumber, capers
Porcini, Salted King Prawns with brandy, King Prawns tartare with lime, king Prawns bisque, basil oil, fennel and wild mint
Classic tenderloin tartare, roasted porcini, capers and a touch of fennel flowers.
Im ok-ish with the plating, the prawns dish is the evolution of a main dish that is probably my first attempt at cooking something worth a “signature dish” title, years ago😆. Old version in the comments
Kevin Godbee, Rocio Brignolo Esmoris and 6 others22 Comments-
Old versions
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Stagier
Tus platos, además de sabor, tienen mucha belleza. Enhorabuena.
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@cecu6669hotmail-com thank you sir, appreciate that
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Scoolinary Team
Fabrizio, what a beautiful evolution of your work 👏 The new photos really highlight refinement and balance—there’s a stronger sense of harmony in the plating and a cleaner visual language. The bisque dish in particular feels more defined and elegant, with every element given space to shine. Compared to the old versions, the new compositions feel more confident, like you’re letting the ingredients speak for themselves. Keep leaning into that clarity, it gives your food a signature voice. 🌟
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@soldamiani thank you. I think that, with the help of this app, I’m evolving fast
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Scoolinary Team
@fabrizio-vindigni Fabrizio, that’s so exciting to read! 🌟 Your progress really show. Keep up sharing your great work!
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Stagier
Preciosos y elegantes platos. Me gusta especialmente el emplatado del Gazpacho. La evolución de los platos antiguos a los nuevos es increÃble. Buen trabajo
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@mercedesdelgado1977gmail-com thank you so much for your kind words and sorry but I cant speak Spanish, just a little Portuguese tho 😂
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Sous Chef
That sounds like such a thoughtful and layered Sunday dinner… from the freshness of gazpacho and marinated tuna all the way to the richness of porcini and prawns. I like how you’ve turned foraged porcini into a central thread across courses, it gives the whole menu a story.
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@lanamihajlovic thank you so much. Foraging plays a great role for me and i love when someone notices
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Scoolinary Team
Wow Fabrizio, impresionada con tu evolución… “La excelencia no es un acto sino un hábito” (Aristóteles) y se nota que practicas, que lees, que aprendes, que tienes curiosidad para mejorar lo que ya haces. Y eso que acabas de empezar con Scoolinary…. no quiero imaginar lo que harás dentro de 1 año con todo los cursos que veas con nosotros. Bienvenido y esperamos ver muchas más fotos tuyas por aquÃ.
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@lorena-hidalgo-Scoolinary thank you so much and my pleasure to be part of the community
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Scoolinary Team
Amazing Fabrizio!!!
👏👏
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@rooluar thanks ❣️
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That’s quite impressive, Fabrizio!
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@kevin-godbee thank you sir
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Scoolinary Team
🎉 Congratulations!
Your first photo has just earned you a second Scoolistar Badge and 100 Scoolipoints for being absolutely amazing!
It truly deserves the spotlight, so we’ll be sharing it in our Instagram Stories.
Let us know your Instagram handle (@username) so we can tag you and celebrate your work with the whole community 😉.
Thanks for the inspiration—and well done! 👏-
@soldamiani oh my, really?
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Scoolinary Team
@fabrizio-vindigni Of course! Well done!
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@soldamiani the handle should be @blackbird_it I think.
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Scoolinary Team
@fabrizio-vindigni Perfect!
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