CHEF IDEAS

» Laticauda Lamp Chop Fried in a Crunchy Pine Seed Shell, Served on a Bed of Mashed Potatoes and Topped with a Balsamic Vinegar and Honey Gravy
» Large Open Ravioli with Prawns, Artichokes from Paestum Seasoned with Marjoram
» Banner Fish Ravioli with Seafood and Season Vegetables
» Braised red shrimp tails, wrapped in a slice of lard of Arnad, served on a bed of white bean seasoned with thyme puree and glazed with shell fish gravy
» Mediterranean Sushi
» Rubik's Cube
» Deep Fried Seafood with Vegetables Served with a Bitter Sweet Sauce
» Double Chocolate Mousse Served with Pistachio Cream and Topped with Red Sicilian Orange Caramel
» Filet of Pezzogna and Red ShrimpWrapped in Aubergine Served on a Bed of Vegetable Cous Cous and Puree of Green Tomatoes
» Quarnaroin Prawns Deep Fryed in Hazelnuts from the Avellino Region, Served with Warm Ricotta Seasoned with Marjoram with Noodles
» "Paccheri" Pasta Filled with Potatoes Served with Clam Sauce Garnished with Shredded Fried Leeks

Send an e-mail to our Chef Russo, f.russo@hotelraito.it, to get suggestions, tips or his professional secrets.