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Fabrizio Vindigni posted an update
La Cipolla di Castrovillari (entree)
The town where i come from doesn’t really offer that wide range of iconic, typical products. Sure we produce meat, vegetables, olive oil, but we didnt use to have THAT iconic product like, for example, the Prosciutto di Parma.
This until a couple of years ago, when a bunch of brave entrepreneurs rediscovered the Cipolla of Castrovillari, a sweet, potent and tasty oversized white onion.
This year i had the chance and the time to produce, for the first time, a tribute to the iconic food of my town. Here we go:
Buñuelo with bittersweet onion cream mayo twisted with a hint of liquorice, cbt (85x3hrs) onion, marinated and conditioned with a bitter herbal liquor called amaro, crunchy isomalt-encapsulated nduja, figs mustard, beet leaves.
I’m not really sure that my fellow hometowners will be able to really appreciate this, so i hope you do.
✌🏼
CHEF SHELLY, Lana Mihajlović and 5 others9 Comments-
very elegant.
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@judyrusselllive-com-au thank you so much
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Level:
Sous Chef
This looks incredible! I love how you turned something so humble and local into a fine dining statement. Honestly, even if your hometown doesn’t fully see it yet, I think it’s a beautiful way to honor where you come from.
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@lanamihajlovic thank you, that’s the spirit ❤️
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@lanamihajlovic as foreseen, nobody understood the dish lol. It’s ok
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Level:
Sous Chef
@fabrizio-vindigni Ecco perché hai la nostra comunità dove tutti ti capiscono 😉
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@lanamihajlovic 100% real
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yes
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@chef-shelly-cole Thank you chef. ANy suggestion is welcome
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