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Fabrizio Vindigni a publié un message
Marinated Tuna with pickled zucchini, veggies, peach, shiso and gazpacho ⭐
Orsolya Csernák, Jorge González Vidal et 9 autres16 Comments-
Level:
Scoolinary Team
Welcome to the Community, Fabrizio! 💫 Your profile says you’re not in the industry, but this plate *screams* professional. The composition is clean, precise, and the lighting makes every element pop beautifully. What made you join Scoolinary and what are you hoping to explore here? We’d love to hear more! 😊
You can earn Scoolipoints every time you share photos, win a Challenge (we have the #BarbecueChallenge going on), complete lessons, comment on other members’ posts and more! 🎖️
It’s all part of the Scoolinary Masters Game—where your passion for cooking turns into real rewards.
👉 Click here to learn more:
https://www.scoolinary.com/es/masters-game
Big hug! Hope to see you around, collecting points and flavor 🙌✨-
@soldamiani thank you so much for your kind words. I’m an amateur and i love food creativity, i joined scoolinary because i want to improve every aspect of my culinary skills and build strong technical knowledge. Atm i’m focused on fine dining, molecular and contrasts but i definitely want to learn pro BBQ.
Loved the Quique Dacosta course tho.
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Level:
Scoolinary Team
@fabrizio-vindigni Fabrizio! So lovely to hear from you 😊 We’re loving that mix of creativity and technical focus you bring. Exploring fine dining and molecular cuisine already says a lot… and adding BBQ into the mix sounds like an epic menu in the making!
Totally agree—Quique Dacosta’s course is a gem 😍 What’s one technique or insight from it that really blew your mind?
If you’re up for it, the #BarbecueChallenge might be the perfect excuse to start blending those worlds. And remember: every step you share counts in the Masters Game 🔥-
@soldamiani thank you again. The almond sheet Quique prepared is really interesting, I already used tapioca for dehydration but that’s a new level and it’s gonna be used in my recipes. I’m not quite read to join a bbq challenge but I will happily enter the game when I feel enough for it. Thank you for your job
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Level:
Scoolinary Team
@fabrizio-vindigni You are welcome, my friend! I hope you have a blast here.
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I love it! Excellent plating and photography, and it sounds spectacularly delicious.
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@kevin-godbee thank you so much sir. You all are so kind
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So impressive!
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@origuella thank you so so much
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Level:
Sous Chef
Wow 🤩 this looks absolutely stunning!
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@lanamihajlovic thank you so much for your appreciation ❤️
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Fabrizio, that’s a stunning flavor mosaic—bright, briny, and beautifully layered. The marinated tuna paired with pickled zucchini and shiso already hints at Japanese elegance, but then you bring in peach and gazpacho? That’s bold and brilliant. Sweet, acidic, umami, herbal… it’s like a cross-cultural dance on the plate.
And the presentation? That line of toppings across 1/3 of the gazpacho is visually striking—almost like a sash across a red silk robe. You’ve turned a cold soup into a canvas.1-
@judyrusselllive-com-au oh my. I’m speechless, thank you so much, I really don’t know what to say, im just very grateful for your words
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@fabrizio-vindigni you’re welcome
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Level:
Stagier
Looks amazing
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@orsolya-csernak thank you so much
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