Chef de cuisine Valerio Mandile proudly presents the summer menu at Grissini, showcasing classic Italian flavours with a modern twist. Inspired by the vibrant culinary traditions of Southern Italy, the menu embraces the restaurant’s sharing concept, allowing guests to embark on a unique culinary journey together.
The meal begins with crudo di gamberi blu, an exquisite appetiser that features raw blue prawns, sourced from the pristine waters of New Caledonia, atop a creamy bed of buffalo mozzarella from Campania. The dish is further elevated by the addition of rich, fruity Taggiasca olives from Liguria, while fresh orange segments provide a refreshing contrast.
(Photo: courtesy of Grissini)
(Photo: courtesy of Grissini)
Next, savour the homemade squid ink trenette pasta, a testament to the chef’s artistry. Each twirl of the fork unleashes the essence of the sea, with succulent pieces of sustainable giant clam adding a savoury, umami-rich depth. The zucchini emulsion complements the dish with a touch of herbaceous freshness.
This seasonal menu is available now until September 2024. Experience the authentic flavours of Southern Italy, presented with a modern twist, at Grissini.
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