Millefeuille of filè mignon and potato chips with chives
Chocolate plum-cake with pears
Pumpkin tortelloni , with parmesan butter and fresh sage
File mignon served with tomato and olive salad with red onion jam
Chicken breast rolls with ham and parmesan cheese, with a side dish of asparagus and olives in white wine
Shrimp and cuttlefish risotto with lemon scent
Home made garganelli in ragout sauce
White sea bass fillet with red onion and olive and caper cream, on crispy potato chips and cherry tomatoes with thyme baked in the oven
Roast pork with black pepper and walnuts and balsamic vinegar of Modena served with a cream of spicy broccoli and baked potatoes.
pumpkin risotto with chilli flakes of parmesan cheese .
Spoon dessert with lemon curd and yoghurt mouse served with cocoa sablè paste cookie
Savoury tartlets of brizèe pasta, with spicy zucchini and parmesan cheese or with asparagus and bacon and parmesan cheese.
pork tenderloin with white wine and pepper and aromatic herbs, with grilled courgettes
Tiramisu with dark chocolate layers
handmade tagliatelle, tomato basil, and meat flavored with white wine
risotto with asparagus and bacon , with cream of potatoes and asparagus and parmesan cheese
My name is Francesco and I’m originally from Modena, the city where the famous balsamic vinegar comes from and the region where the famous pasta-making tradition (tortellini, ravioli, and tagliatelle, just to name a few) originates.
I am a professional musician and chef. I started working in restaurants while I was writing my thesis, and since then I have hardly ever stopped. I didn’t go to a real cooking school, I learned in restaurants, starting from the lowest step to become a Chef.
I’ve always had a passion for cooking, and I’ve always looked for the perfect flavors, the freshness of the ingredients, and how to balance a recipe or how to create a perfect menu.
I have always thought that cooking and music are connected and I have always tried to be creative, respecting the traditions of my homeland, Italy, starting from simple ingredients to create interesting dishes.
I worked in restaurants in Holland, doing long shifts as a sous-chef, I had the opportunity to acquire experience, certainly one of the most challenging and educational, especially for a large number of guests, was the ICC (International Criminal Court) restaurant in The Hague.
Living in an international environment like the Dutch one, as I did, gave me the opportunity to learn different cuisines (not only the Italian one) and to expand my vocabulary with new ranges of flavors and recipes, and also gave me the opportunity to rediscover Italian cuisine with different eyes and to appreciate its roots.
Now that I live in New York I am ready to share with you my experience, my knowledge, and my love for food.