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Fabrizio Vindigni posted an update
Pumpkin, because it is october.
Pumpkin marinated in whiskey, then cooked at a low temperature, vacuum-sealed in osmosis with whiskey, thyme, oil, and pepper. Reduced to a compote and finished with a sweet gorgonzola cream and Pollino truffle.
Beatriz Torija, KIM TUYEN PHO and 6 others11 Comments-
Level:
Executive Chef
Este plato es una fantasÃa!!😍 Maravilloso
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@loles-mhotmail-com thank you chef!
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Level:
Sous Chef
Wow Fabrizio… this sounds insanely good! 😍 Whiskey, pumpkin, gorgonzola, truffle… that’s basically autumn giving you a standing ovation. You always find that perfect balance between cozy and sophisticated!
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@lanamihajlovic thank you, you’re always kind. The dish worked well at the very first try, I want to replicate it asap
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Wow! I would love to eat that. It looks gorgeous and super appetizing.
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@kevin-godbee thank you Kevin, be my guest!
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Level:
Scoolinary Team
Dear Fabrizio! You did it again! This is beautifully executed and conceptually rich—your technique shows precision, and the depth from the truffle and whiskey notes must be incredible. 👏 What inspired the use of gorgonzola as the creamy counterpoint to the marinated pumpkin? It’s a bold, elegant choice.
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@soldamiani hey! Thank you so much. Gorgonzola and Pumpkin is actually a very common and comfort combination in Italian cuisine, the novelty here is the osmosis with whiskey. That was profound and structured, I used a peaty 10yrs ardbeg and it was lovely
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Level:
Scoolinary Team
@fabrizio-vindigni Love that insight—using Ardbeg for the osmosis adds such a smoky backbone to a classic pairing… genius twist!
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Level:
Sous Chef
Es sencillamente espectacular. Con tu permiso, me lo apunto porque me parece una combinación mágica!!!
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@beatriztorijagmail-com go on, it’s all yours
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