At the beginning, the selection of products that we offer on our website was exclusively for the best chefs. You can find here their recipes designed to enhance our ingredients; we thank all of them for this valuable contribution.
Born in Putignano in South Italy, Chef Pino Lavarra's talents have earned him prestigious recognition, including “One of the Best Chefs in the World” by the American Academy of Hospitality Sciences as well as two Michelin stars at Rossellinis (Palazzo Sasso Hotel) on the Amalfi Coast.
Today Chef Pino presents Italian cuisine in an innovative style and a unique approach in Hong Kong at Tosca (Ritz Carlton Hotel).
Chef Pino works with many products you can find here on our website
Here is his recipe for:
T1 thyme sprig
5 basil leaves
2 bay leaves
Ventresca Emulsion with capers
100g tuna ventresca in oil
1 garlic confit
400g fish stock
0.5l olive oil
q.b.ventresca olive oil
Capers berry caramel
50g fondant sugar
Clean the tuna loin, sashimi Balfegò and portioning 80g and poach in the brine
Bring all ingredients to 70° C poach the fillet for 6 minutes at a core temperature of 35/38
Shallow fry the tuna and capers with the garlic comfit, add the stock and let it reduce by half.
Add the basil leaves and to infuse for a few minutes.
Filter and emulsify with the oil producing a thick cream glaze for the tuna.
Mix all the ingredients and bring to 152°, the toothpick to pierce the capers in flower dries and pass this caramel.
Put the tuna fillet on plate. Above the fillet, add 1 layer of ventresca, 1 slice of black garlic, glaze with the ventresca sauce and capers leaves.