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Fabrizio Vindigni ha publicado una actualización
⭐👋🏼Hello guys, first post here.
Baccalà Cruschi e Nduja
Salted cod foam, Nduja (typical Italian cold cut), dried and fried peppers, salted cod parfait, edible wild garlic dried flowers.
The Nduja is underneath the foam, you will taste it once you dive your first spoonful. The parfait is coated in a cold fish broth colored with red pepper powder (with carrageenan)
No ai, no filters, no enhancement
Betzabé Medina Alcántara, ivana saiz y6 más13 Comentarios-
Level:
Stagier
What an incredible first post! Already hungry just looking at it 😍 Welcome to the community
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@lanamihajlovic thank you so much for your kindness, really appreciated ❤️
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Level:
Stagier
Tiene un aspecto fabuloso,buen trabajo. Bienvenido, Fabrizio!
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@beatriztorijagmail-com muchas gracias Beatriz, it’s my pleasure to be here and I hope I will learn and improve
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Excellent first post! Impressive.
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@kevin-godbee thank you so much for your kindness sir. Much appreciated
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Welcome, Fabrizio! What a stunning debut—this dish sounds like a masterclass in balance and boldness. That salted cod foam over Nduja? Brilliant layering. And the parfait in cold fish broth with red pepper and carrageenan… I’m intrigued by the texture play. The wild garlic flowers are such a poetic touch too. No AI, no filters—just pure craft. Can’t wait to see more of your work!
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@judyrusselllive-com-au thank you so much
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luce hermoso!!! y seguro está delicioso.
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@betzamedina thank you so much. I must admit it was good
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Level:
Scoolinary Team
Wow… Fabrizio, this is not just a dish, it’s a whole *symphony on a plate*. 🎶 The visual tension between the softness of the foam and the drama of the dried peppers is breathtaking. That delicate parfait, the shine, the subtle texture work — it speaks of deep craft and quiet boldness.
The way you hide the ‘nduja under the foam feels like a culinary secret whispered to the guest — and the use of wild garlic flowers? Just poetic.
Can we talk about that broth glaze?! What inspired you to bring that cold technique with carrageenan into the plating? This is high-level storytelling through food.👏-
@soldamiani thank you so much again. Fine dining food is not easy to understand at times and im used to bold criticism online but guys, you do really have a way with words.
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Level:
Scoolinary Team
@fabrizio-vindigni That’s exactly the heart of it, Fabrizio — we love seeing people experiment, take risks and challenge themselves. And if we ever offer ideas for improvement, it’s always with the best vibes and a genuine desire to see you thrive. So glad you feel at home here 🙌
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