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Fabrizio Vindigni ha publicado una actualización
Porcini, Mountains and Molecular Gastronomy
Well, I’m a forager. I love to go out and pick my own food. Mushrooms, berries, herbs, fruits, anything.
After picking a good basket of porcini, this is what i prepared as an entree in a 7 course dinner for friends, earlier this year
Molecular raviolo, porcini consommé, miso air and black pork sausage, finishes with dried flowers and leaves of mauve.
It’s quite a complex and bold dish, the taste is not for everybody and i accept that. If you fancy more details I’ll share them. Peace 🍄🌿
Lana Mihajlović, Mercedes Delgado de Miguel y5 más5 Comentarios-
Level:
Stagier
This looks incredible! The balance between foraging authenticity and molecular precision is impressive. The plating is stunning too! Has that “forest after the rain” vibe 😊 How long did it take you to develop this version before it made it into your 7-course menu? And I really hope we’ll get to see the rest of that 7-course menu soon! 😍
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@lanamihajlovic thank you, you’re such a sweetheart. This is the actual 1st attempt
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Level:
Scoolinary Team
I cannot wait to live in Italy and be one of those incredibly lucky friends! 🤯🍄 Your creativity, finesse, and sense of storytelling through food is just… indescribable.
Also, that molecular raviolo? Bold, poetic and totally restaurant-level. Please don’t hesitate to drop more details — we’re all eyes, ears, and forks 🥄💥
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@soldamiani come and be my guest
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