-
Fabrizio Vindigni posted an update
6 days ago (edited)
A 5 course dinner for a friend’s birthday ❤️😬
Photos have 0 enhancement, im definitely too tired to even try
Betzabé Medina Alcántara, Leo Gómez and 6 others8 Comments-
Level:
Executive Chef
Qué suerte tiene tu amigo. No te preocupes por las fotos, no siempre se tiene tiempo para ello y además, esos platos no podÃan enfriarse y hacer esperar al homenajeado. Esos momentos hay que disfrutarlos sin distracciones . Aún asà me parecen buenas. Se ven fantásticos, con una pinta increÃble😍
Cuando hayas descansado, me encantarÃa saber algo mas de ellos. Ahora descansa que lo tienes bien merecido👏
-
Yes, what a lucky friend! I would also like to hear about your dishes too.
-
Level:
Stagier
I’d love to have a friend who’d cook a 5-course dinner for my birthday 😍 Your friend is one lucky person to have you… what a beautiful gift, made with heart ❤️ I’m sure everything was amazing and honestly, it looks perfect even without any edits. You totally earned a good rest after that! 👏
-
Good morning guys and thank you so much for your lovely comments. Here’s details
Baccalà Cruschi e Nduja, First dish I posted here
Pumpkin cream, wine and amaretti (traditional Italian biscuit that goes well with pumpkin)
Risotto Magna Grecia, i already posted it but it’s basically licorice, pecorino, marinated prawns and confit garlic
Low and slow brasato, roasted, wine reduction and a marinated scampi, potato pave, bittersweet tropea onion, prawns sauce
A marsala, pear and Chantilly tart that was too ugly to be true 😆
good notes: almost everything was on point with taste, colours, plating and temperatures even tho I had no help and tools shortage
Bad notes: potatoes needed more seasoning and salt, the tart was uglier than me
But, all put together, I’m good with the result
-
Some guests brought a tart made by a professional. Was it beautiful? Holy moly yes. Was it good? Yup it was. Was it tastier than mine? Hah keep dreaming. That made me so happy considering that I consider myself the worst pastry chef in the world 😅
-
Level:
Scoolinary Team
Fabrizio, this post is pure gold — not just for what’s on the plate, but for the spirit behind it. Your creativity, honesty, and hunger to grow (despite exhaustion and tart trauma 😆) speak volumes. There’s something magical in the way you embrace flaws while pushing the limits — it’s not just cooking, it’s storytelling. Each dish has a concept, a risk, and a layer of you, which makes it unforgettable. Keep crossing those frontiers — your culinary voice is getting louder, sharper, and more delicious with every plate. 🚀🍽️
1-
@soldamiani thank you sol, you always have sweet words for me. Yesterday I sent the pic of the tart to my pastry mentor, joking about how frigging ugly it was. He told me that I always pick difficult stuff to prepare, and I responded that everybody can make easy stuff and growth lies in difficulties and challenges. That’s the philosophy, for me
-
Level:
Scoolinary Team
@fabrizio-vindigni That is the philosophy, Fabrizio — and it’s powerful. Growth does live in the difficult things, and the fact that you choose complexity over comfort tells me everything I need to know: you’re not just cooking, you’re evolving. Keep walking that edge. We’re watching 👀🔥
1
-
-
-
