Chef Luigi Taglienti’s dinner

On the occasion of the “Le Strade della Mozzarella” Congress, on the 19th and 20th of April at the Savoy Hotel in Paestum, Chef Luigi Taglienti cooked a menu worthy of his fame in our Sala del Gusto on the evening of the 19th.

The chef’s cuisine moves along two complementary poles: philology and the avant-garde.

Through a profound knowledge of classic cuisine, and research on matter, Luigi Taglienti creates a timeless kitchen.
Studying all the products, their tastes, flavours, smells and aromas, their history and then mixing these ingredients to create something different; something avant-garde that gives the dish a new face, but always different.

Here’s the menu:

Almond and tomato like a tomato and mozzarella

Risotto with freshly squeezed turmeric root, scents of Liguria

Morone fish soup with veal loaves

Past…iera