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Below, you can find just some ideas but, during our first meeting, I will be able to recommend the menu with seasonal products that is best suited to the event you want to organize.

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Menu ideas 2025

 

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SEA ​FOOD

 

Appetizers:

​ Salmon sashimi on guacamole cream

Diced raw tuna and humus

  Mini mussel sauté in the crock

Homemade seed crostini with burrata and Cantabrian anchovies

Rye crostini with octopus in white wine on tomato coulis and parsley pesto

 

 

Main Courses:

​ Risotto with beets in shallots and brandy flamed prawns

Mezze maniche with Sicilian broccoli cream and clams

Rigatoni with porcini mushrooms and sea bass cream

Bigoli with Bavarian butter, Cantabrian anchovies and mint

Calamarata (Mezzi paccheri with tomato baby squid sauce)

Half striped packets with scampi and prawns

Tagliatelle with basil pesto, raw prawns and burrata

 

Second Courses:

 

Baked white fish fillet (sea bass, sea bream, etc.) with curry courgettes

Small squids with confit cherry tomatoes and mixed salad

Grilled tuna burger and datterini salad in teriyaki sauce

Prawns wrapped in colonnade lard (3 or 5 per person, choice) and sautéed spinach 

 

Desserts:

 

​ Lemon cream with raspberry compote and mint

Pastry roll (single portion) with gianduia and berry cream 

Apple, mascarpone and cinnamon tart with vanilla ice cream

Chocolate cake with chopped walnuts

 

 

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EARTH FOOD

 

Appetizers:

 

​ Shallot potato pie with mozzarella and shredded speck

Courgette pie with smoked scamorza 

Puff pastry millefeuille with radicchio in maple syrup and gorgonzola cream

Puff pastry waffles with peppers marinated in mint and cinnamon, burrata and chopped almonds

Sausages mini meatball with white grape

Potato baskets with mozzarella and baked

Mini aubergine parmigiana

Puff pastry croissants with Colonnata lard

Lentil meatballs with sauce

Pears in puff pastry crust with gorgonzola, honey and walnuts

Potato roses with thyme and rosemary, with smoked paprika and bacon

Donut bread with Camembert and fresh parsley

Puff pastry tartlet with caramelized onion, taleggio cheese and speck Potato baskets with philadelphia, baked and chives

Puff pastry roll with brie and courgettes

Savory pie with potatoes, champignons and gorgonzola

 

Pastes: ​

 

Wholemeal orecchiette with artichokes, leek and flakes of pecorino romano

Mezze sleeves with radicchio, gorgonzola cream and mint

Rigatoni with sausage, cream and saffron

Caserecce with cauliflower cream and toasted breadcrumbs

Mezzi paccheri rigati with borlotti beans and crispy bacon

Penne rigate with parmesan spinach cream and baked diced pasta

 

Risottos:

​ With courgettes, burrata and crispy bacon

With beetroot, gorgonzola cream and lemon verbena

With purple cabbage and crispy speck

With pumpkin, taleggio cheese and mint

With Bavarian butter and Cantabrian anchovies

 

 

Second Courses:

 

​ Oriental style chicken nuggets with baked peppers

Ripasso” Valpolicella braised beef with baked potatoes

Baked loin with brandy shallot cream and balsamic cream tomato salad

 

 

 

Desserts:

 

​ Lemon cream with berry compote

Gianduia and raspberry cream roll

Apple, mascarpone and cinnamon tart with vanilla ice cream

Chocolate cake with dark heart and chopped walnuts

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