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Italian Mixology: Martini all’Amaro
A dry, elegant Italian Amaro Martini balancing gin, vermouth and measured herbal bitterness with professional bar technique.
15 min read
Italian Hay Roasted Parsnip | Pastinaca al Fieno, Cacao Amaro, Aceto di Malto e Alloro
Whole parsnips roasted in culinary hay, seared hard and finished with malt vinegar, bitter cocoa, bay leaf and crisp barley for a dark aromatic Italian side dish.
6 min read
Italian Foie Gras with Treviso Radicchio, Pomegranate and Amarone Reduction | Foie Gras con Radicchio Tardivo, Melograno e Riduzione di Amarone
Foie Gras con Radicchio Tardivo, Melograno e Riduzione di Amarone (Italian Foie Gras with Treviso Radicchio, Pomegranate and Amarone Reduction) Foie Gras con Radicchio Tardivo, Melograno e Riduzione di Amarone (Italian Foie Gras with Treviso Radicchio, Pomegranate and Amarone Reduction) This dish is built around bitterness, acidity, tannin, and richness. Foie gras is naturally soft, sweet, and intensely fatty, so the elements around it need contrast rather than more sweetness
7 min read
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