April Cocoa and Chocolate At Scalini Dinner time


Blue crab meat tartare, mixed leaves, pistachio crust, wild strawberries, balsamic reduction

Hokkaido scallop, sauteed shitake, fave beans, sturia caviar in light pink pepper dressing

Beef tartare, shaved foie gras terrine, porcinio salsa, aromatic herb, white truffle dressing

Tuna and salmon tartare with bitter leaves, fresh italian flavours in light lemon aioli

Moet & chandon oyster tartare, salmon roe, yogurt, black truffle, baby asparagus, wasaby & worchester mayonnaise

Browse my recipes to discover secrets behind some of my best masterpieces.