VIALONE NANO - ADRIATIC SEA

ZIOBAFFA Recipes-Seafoof Rice-Gianluca Vetrugno-#LIVELIFEBEAUTIFULLY

VIALONE NANO - ADRIATIC SEA

"Freedom of flavors reborns in places where calm and space are combined to the colors and fragrances of childhood"

Along with Gianluca Vetrugno. Guy from Senigallia who now lives in Maasmechelen, Belgium.

Gianluca is very young (it's only 1989) and his history soon gained our attention, emigrated at 25 in Belgium seeking fortune within restaurant business, passes the first year between the restaurant "Cellini" and "Fiore" in Maasmechelen town where he started as a dishwasher and later as Chef assistant. He moved to the restaurant "Crudo" in Hasselt after the first work experience, until, just three months ago, became Executive Chef. We met him in his hometown of Senigallia, where he came to spend his summer holidays, to rediscover his old places and flavors.

We present his "Vialone Nano - Adriatic Sea" instant dish, clean, simple, contemporary and rooted in the traditions as its cuisine. That we instantly fell in love.

We have paired it with our organic wine Toscana Rosso, recently crowned by the critic James Suckling with 91 points in his guide, to show the delicacy of its subtle scents. "Rich and decadent with cola, berry and chocolate character. Full and Soft, Fun and Funcky Organic Wine. DRINK NOW!" J.S.

ZIOBAFFA Recipes-Vialone Nano Adriatic Sea-Gianluca Vetrugno-#LIVELIFEBEAUTIFULLY

INGREDIENTS

  • SHALLOT
  • RED GARLIC
  • CHILLI
  • OIL evo
  • ORGANIC WHITE WINE ZIOBAFFA
  • ADRIATIC'S SCAMPI
  • SHRIMPS
  • PORTONOVO'S MUSSELS
  • HOMEGROWN CLAMS
  • SQUID
  • CHERRY TOMATOES

PROCESS

Prepare Bisque of shellfish (The soup) that will serve us for the cooking of our risotto. Celery, carrot, onion, garlic, chopped parsley, heads and carpaccio of langoustines and prawns, to finish a bit of white wine.

Fry garlic and chopped shallots and chilli, then adding a portion of clams and mussels

Toast the rice in a pan a few minutes, deglaze with the white wine, bringing the completed cooking with Bisque prepared earlier

Add salt, pepper, parsley and chopped tomatoes

Add the rest of the clams and squid, cut into strips, finally, mussels, shrimps and scampi pieces.

Serve it warm with organic red wine ZIOBAFFA

Gianluca Vetrugno, 27 , Maasmechelen

Gianluca Vetrugno, 27 , Maasmechelen