THE MICHELIN STAR ON THE SARDINIAN SKY
Chef Stefano Deidda, Dal Corsaro, Cagliari (Stella Michelin)
Restaurant elegantly adorned with arches, paintings and mirrors, known and appreciated thanks to the enthusiasm and commitment of the family that runs it. iThe menu offers two “surprise” tasting itineraries, which tell the story of the territory through the products offered by nature and typical Sardinian dishes reinterpreted with imagination, care of the dish, excellent balance and richness in taste. Among Stefano’s “loves” a historical dish stands out: culurgiones stuffed with onion and pecorino cheese. Style and design dazzle in Diedda’s presentations, confirming his passion for the visual arts. “If I hadn’t become a Chef – confirms Stefano – I would probably have followed a career as a graphic designer”
Chef Italo Bassi, ConFusion , Porto Cervo (Stella Michelin)
Paladin of a creative and contemporary “confusion”, the restaurant has brought a burst of innovation to the raised area in front of the port. The open kitchen is a past-stage where Chef Bassi and his team show off attention to detail, great technique in precise cooking, balance and refinement. Sardinian products are echoed by raw seafood, excellent meats, including oysters and caviar, accompanied by good wines and above all by a strong passion for great champagnes.
And now a great recipe by Chef Luigi Pomata ( known as “The Tuna’s King”) straight from his restaurant Luigi Pomata in Cagliari. Luigi says that it is a ‘quite simple’ recipe, even if it requires some attention in the preparation, especially in the dosage of the three spices, which must be balanced properly.
INGREDIENTS for 4 people
100 gr Grated bread
150 gr Raw ham
1 Kg wild beets
2 gr wasabi powder
Mixed pepper to taste
Oil, salt, pepper to taste
1 Lemon
Serve
