Membre Fabrizio Vindigni
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Scoolistar
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Fabrizio Vindigni a publié un message Il y a 3 mois
Tonight i had to work and i could not get up from my desk. What about the dinner?
It’s not a problem when you fiancee can fry some good fish ❤️
Fabrizio Vindigni, Judy Keegan et 3 autres6 Comments- View more comments
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Fabrizio Vindigni a publié un message Il y a 4 mois
Archive Photo:
Tuna, wild asparagus, pleurotus, zucchini roll with goat cheese, wild herbs cream, porcini broth, seasonal flowers
Peace ✌🏼
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Fabrizio Vindigni a publié un message Il y a 4 mois
Foraging session, the day after.
Lactarius with oil, pepper, garlic and vinegar, Leccini cutlets, aioli sauce
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Fabrizio Vindigni a publié un message Il y a 4 mois
Another attempt at pastry from the worst pastry chef on the planet.
Shortbread, rum and pear, creme anglaise, italian merengue
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Fabrizio Vindigni a publié un message Il y a 4 mois
The forest rewards people who can treat it with the due respect. If you know where to look, you will find hidden treasures you cant find in a restaurant.
Todays finding: Lactarius deliciosus, Lactarius sanguifluus, Infundibulicybe geotropa, leccinum lepidum.
Tomorrow these will be put on a plate. Stay tuned for more stories 😂
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Fabrizio Vindigni a publié un message Il y a 4 mois
Beatriz, this is for you!
Lactarius sección Dapetes
Cómo cocinar de la mejor manera los Lactarius de la sección Dapetes
Los Lactarius de la sección Dapetes pertenecen a una subfamilia de los Lactarios, hongos de textura yesosa conocidos ya en la época romana. Muy apreciados en el sur de Europa, se caracterizan por exudar un látex…
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Fabrizio Vindigni a publié un message Il y a 4 mois
It’s mushrooms season and foraging plays a big role in my kitchen. Tonight simplicity took over and we had a simple mushroom carpaccio with parsley oil and 24 months Parmigiano.
I used fresh Amanita caesarea and Boletus aereus
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Fabrizio Vindigni earned the challenge Challenge Il y a 4 mois
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Fabrizio Vindigni a publié un message Il y a 4 mois
Is tortellini with fish any good?
#foldingchallenge
Hello guys, this is the first dish i prepared after a month of inactivity, due to my fiancee undergoing routine surgery. Happy to be back here.
I consider this dish to be the final evolution of the medaglioni i already posted twice (see comments). I’m happy with the result: the plating looks ok…
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Fabrizio Vindigni a publié un message Il y a 5 mois
Foraging session: beautiful Macrolepiota procera mushrooms are being transformed into small cutlets, frozen, ready to be served as amuse bouche with some acidic sauces during my next dinner. Eating seasonal, picking your own food and herbs when possible, is definitely magical
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Fabrizio Vindigni a publié un message Il y a 5 mois
Well… Do you remember the birthday dinner? My friend i cooked for is a skilled photographer and she gifted me back some nice pics of my dishes. I’m grateful and i want to share them with you guys❤️⭐
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Fabrizio Vindigni a publié un message Il y a 5 mois
Il y a 5 mois (edited)
A 5 course dinner for a friend’s birthday ❤️😬
Photos have 0 enhancement, im definitely too tired to even try
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Fabrizio Vindigni a publié un message Il y a 5 mois
Il y a 5 mois (edited)
Sibari Karnak risotto, Rossano licorice, chopped shrimp with organic lemon, borage flowers, confit garlic cream and oil, sweet Calabrian pecorino cheese. I’ve been wanting to use these ingredients for a long time to pay homage to Magna Graecia, my territory, with a risotto that truly represents it. Those who know me know I’m SUPER CRITICAL… En savoir plus
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Fabrizio Vindigni a publié un message Il y a 5 mois
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…
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Fabrizio Vindigni a publié un message Il y a 5 mois
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.
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