Small sea paradise
Chef: Gennaro Esposito
50 min.
Difficulty: Difficult

Balsamic Vinegar of Modena PGI Due Vittorie Oro 1

Creamy mashed potatoes flavored with toasted lemon leaves 1

Candied tomato (4 hours in the oven left to dry slightly) 1

Parsley pesto, breadcrumbs soaked in balsamic vinegar and extra virgin olive oil 1

Steamed bream 1

Corvina roasted on the grill 1

Striped seabream seared in a pan 1

Roasted strawberry on a lemon leaf 1

Mullet 1

Cuttlefish 1

Red prawn 1


The night before, leave the toasted lemon leaves to soak in the milk.

The next day, use the flavored milk to prepare a very creamy puree.

Prepare the candied tomato: clean it and put it to dry by cooking it in the oven at 75 degrees for about 4 hours.

Compose the dish with: the lemon-flavored purée, candied tomato, parsley pesto, types of fish already cooked leaving the prawn last.

Complete the dish with Balsamic Vinegar.

Cook this with Due Vittorie Gold Balsamic Vinegar