ALESSANDRO TROVATO, IL LUSSO DEL GRAND HOTEL DA VINCI E LA MAGIA DI CESENATICO (ANCHE D'INVERNO...)

Il pesce freschissimo nei piatti di Chef Trovato, che ci regala la ricetta della su “tartare di gambero rosso”

WHERE TO STAY IN CESENATICO, ITALY
For an unforgettable night, I recommend the Grand Hotel Da Vinci, known for the beauty of the furnishings, the precious materials, the quality of services, the Dolce Vita SPA, the lush garden with a spectacular swimming pool and the private beach

On the occasion of the 500th anniversary of his death, the Grand Hotel Da Vinci offers a mini tour in the footsteps of Leonardo in Romagna and Montefeltro, to discover “The landscapes of the Mona Lisa” A short journey that retraces the places noted in his notebooks and which it will make you feel even closer to the great Master

At the table, the excellent gastronomy of the Monnalisa restaurant, led by Chef Alessandro Trovato, whose passion for cooking was born when he was very young, on a trip to Malta, where he was enchanted by that sea and by those fishing boats that continually unloaded fish and then to Vulcano, where he was a waiter in a family-run restaurant.
Trovato tells: “The boy who helped in the kitchen was injured and so I took his place, it all started from that moment”

Alessandro loves to spend his free weekends with his family, in the hills, in the mountains or at Miramonti, one of the Batani properties that overlooks Lake Acquapartita, among the wonderful colors of the woods of the Alta Valle del Savio. “
““I love to travel, adds Trovato, the next important stop will be Japan, I worked with Japanese chefs who invited me. I do not hide that I am very interested, especially in their natural techniques with fresh fish “
A prerogative of Monnalisa are the very fresh vegetables from the Batani family’s garden. The policy is simple: when it is the chestnut season, chestnuts arrive, and so are zucchini, cabbage, pumpkins, all strictly seasonal.

“I love citrus jellies, from oranges to lemons, from bergamot to mandarin . Ah, for the New Year’s Eve dinner I have a Sicilian blood jelly in mind, it will be red and aphrodisiac ”“ Here in Cesenatico, Alessandro continues, Christmas and New Year’s are really special. The city sets up a floating nativity scene aboard colorful boats such as bragozzi, battane, lance and barchét.”

“I will celebrate it with a rich and exuberant dish, with colors and flavors in perfect harmony with the holidays, fireworks and good wishes. Do you want the recipe? ” I

RED SHRIMP TARTARE, SCAMPO CARPACCIO, BALIK EGG QUINOA, PAPAYA CREAM, WASABI MARINATED GINGER AND BALSAMIC VINEGAR CAVIAR

Ingredients for 2
N ° 2 Large scampi (about 250 g) N ° 4 Sicilian red prawns (about 250 g) Quinoa seeds 100 g Ginger one root about 50 g N ° 1 papaya Pearls of balsamic vinegar a jar of 50 g Wasabi paste 10 g Balik eggs 10 g 1 lime

Preparation :
Clean the shellfish, chop the prawns to make the tartare and gently beat the scampi with a meat mallet. Cook the quinoa in water once cooked, allow all the water to dry and season with salt, pepper and a drizzle of extra virgin olive oil. Arrange the prawn tartare on the plate, giving the shape of the prawn carpaccio, quinoa and balik eggs with a pastry cutter. Clean the papaya and pass through the vegetable mill to create a puree. Finish the dish with all the rest of the ingredients that serve as toppings for the shellfish, define the dish with the grated lime zest.