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