{"id":10923,"date":"2023-05-01T10:34:11","date_gmt":"2023-05-01T10:34:11","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=10923"},"modified":"2023-05-10T14:29:33","modified_gmt":"2023-05-10T14:29:33","slug":"pranzi-stellati-dabruzzo","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/pranzi-stellati-dabruzzo\/","title":{"rendered":"Michelin-star menu from Abruzzo"},"content":{"rendered":"

There were many aspects that made me curious when I received the invitation to the tasting of a fish-based menu <\/strong>cooked by Michelin-star chef Davide Pezzuto <\/strong>organised by FLAG Costa blu<\/a> in collaboration with the Italian Food Blogger Association (AIFB<\/a>) and I cannot list them following a specific order (yet, can you imagine the thrill of tasting a Michelin-star menu?), therefore I am going to share my curiosity hoping that it is equally interesting for you and being aware that our food choices can contribute to keeping the levels of employment and the quality of the coastal environment of the Adriatic sea.<\/p>\n

Michelin-star menu: all the taste of fish from the Adriatic sea<\/strong><\/span><\/h1>\n

The first element of interest was indeed FLAG Costa blu, i.e. the Consortium committed to enhancing the fish products and land of the province of Teramo, since 80% of the fish eaten in Italy comes from abroad or is farmed<\/strong>.<\/p>\n

Second, a fish-based 5-course menu. You can imagine that in the gourmand city of Parma, strongly attached to its food traditions, tasting fish recipes cooked by a Michelin-star chef is not very common.<\/p>\n

Third, the fact that chef Davide Pezzuto works in the first “Diffused restaurant” in Italy, D.One<\/a>: knowing various diffused hotels, I was very curious to discover how the concept could be applied to a restaurant. Indeed, the restaurant is housed in the various buildings of the village where it is based, thus giving new life to the whole place: a great example of social and environmental sustainability.<\/p>\n

And last but not least, the chef himself of whom I had read characteristics that have always attracted me: simplicity of ingredients and creativity in their use.<\/p>\n

I must admit that I did not expect that all courses, except for one, would contain gluten considering that fish is naturally gluten-free, but, as usual, this is an irresistible stimulus to try to reproduce the recipes tasted in a gluten-free version.<\/p>\n

\"In<\/a>

Together with Giulia Longo, Social Media Manager<\/p><\/div>\n

Tasting the Michelin-star menu<\/strong><\/span><\/h2>\n