Cauliflower. Roasted Cauliflower. B.C. Chantarelle. Sous vide radishes. Dill crisps.
From top to bottom: Culatello, Finocchiona, Pancetta and Chorizo. The pig is butchered according to different cuts and then each cut is cured and aged for that cut. The Chorizo and Finocchiona are ground, blended with spices, stuffed and then aged. I offer lessons in Charcuterie.
Roasted and Fresh B.C. Strawberries, white chocolate mousse, Toasted pistachios, pistachio gelato and basil.
When I create this dish I was inspired by a classic dish from Rome " Coda all vaccinara" which is braised Ox Tail full of aromas and richness.
Here we have a tortelli filled with braised ox tails, a veal and tomato consommé, some charred pickled cipollini and a one year old lardo di colonnata.
This is tradition.
I remember eating those as a kid and I just love it.
Chef Michele Pizzulo