{"id":11228,"date":"2024-01-12T09:40:57","date_gmt":"2024-01-12T09:40:57","guid":{"rendered":"https:\/\/laquacollection.it\/?p=11228"},"modified":"2024-01-12T10:52:29","modified_gmt":"2024-01-12T10:52:29","slug":"three-special-dishes-signed-by-cannavacciuolo-in-the-kitchens-of-laqua-collection","status":"publish","type":"post","link":"https:\/\/laquacollection.it\/en\/three-special-dishes-signed-by-cannavacciuolo-in-the-kitchens-of-laqua-collection\/","title":{"rendered":"Three special dishes signed by Cannavacciuolo in the kitchens of Laqua Collection"},"content":{"rendered":"\n

Secrets and curiosities in the recipes of our Executive Chefs<\/h2>\n\n\n\n

<\/h3>\n\n\n\n

The Executive Chefs<\/strong> of Laqua Collection restaurants are talented young people<\/strong>, who started out from Villa Crespi under the wing of Chef Cannavacciuolo<\/strong>, and landed in different corners of Italy to keep up the good name of his cuisine. <\/p>\n\n\n\n

Chefs Bertone<\/strong>, Suriano <\/strong>and Somma<\/strong> tell us about three of their dishes<\/strong> and how they tie in with the Chef’s cooking philosophy.<\/p>\n\n\n\n

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\"Chef<\/figure>\n\n\n\n

Chef Gianni Bertone – Veal with tuna sauce <\/strong><\/h2>\n\n\n\n

At the helm of the charming Bistrot at Laqua by the Lake<\/strong> is Chef Gianni Bertone<\/strong>, an infectious smile and brilliant mind in the kitchen. His Vitello Tonnato<\/strong> (veal with tuna sauce<\/strong>) is among the unmissable starters at the restaurant signed by Cannavacciuolo in Pettenasco, on Lake Orta<\/strong>; it is not the traditional Piedmontese recipe, but the aim is to arouse the same emotions in the guest as the classic dish. <\/p>\n\n\n\n

The base is a very thin carpaccio<\/strong> of raw Magatello<\/strong>, seasoned with powder of katsuobushi<\/a><\/strong> and capers<\/strong>. The course would not be complete without tuna mayonnaise<\/strong> and a mustard sauce<\/strong> with strong notes, which together impart flavor and texture. To adorn and enhance the flavors while giving crunchiness, chips<\/strong> of sea lettuce and tapioca. <\/p>\n\n\n\n

Nevertheless, the real magic happens at the table, where the last step of preparation before tasting is accomplished: the commis chef is in charge of pouring over the raw meat a special Dashi broth<\/strong>made with a beef sauce, which thanks to its high temperature will complete the cooking <\/strong>of magatello in front of the guest. <\/p>\n\n\n\n

An appetizer<\/strong> that celebrates Chef Cannavacciuolo’s iconic Tonno Vitellato, going back to the origins of the dish and innovating it with Chef Gianni Bertone’s expertise.<\/p>\n\n\n\n

Curious to try it? We await you at Laqua by the Lake!<\/h5>\n\n\n\n
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BOOK YOUR TABLE<\/a><\/div>\n<\/div>\n\n\n\n
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\"Chef<\/figure>\n\n\n\n

Chef Marco Suriano – Rabbit Cappelletti <\/strong><\/h2>\n\n\n\n

A native Ligurian, Chef Suriano<\/strong> began his journey at Cannavacciuolo Group from Villa Crespi, and then came to lead the brigade at Laqua Vineyard, the collection’s latest location in Terricciola<\/strong>, in the province of Pisa. <\/p>\n\n\n\n

Rabbit cappelletti<\/strong>, carrot cream, eucalyptus infusion, zuppa forte<\/strong> is a dish featured in his kitchen since the opening of the 1-Michelin-starred restaurant, and was so beloved by guests that it has now become a true icon. They are the ones who confirm that the specialty of the dish lies in the sweet flavor<\/strong> given by the carrot, accompanied by the balsamic<\/strong> notes of eucalyptus. <\/p>\n\n\n\n

The tribute to Chef Cannavacciuolo is zuppa forte<\/a><\/strong>, typical of Campania, but it differs from the original recipe because it contains rabbit entrails instead of pork. The reason is the willing to use 100% of the main ingredient, for a philosophy of cooking without waste<\/strong>. <\/p>\n\n\n\n

The cappelletti filling, in fact, in addition to classic Ligurian ingredients such as Parmesan<\/strong> cheese and marjoram<\/strong>, is made with rabbit meat, and the sauce that accompanies the dish comes from the bones. A combination of flavors that celebrates both Marco Suriano’s home region and Chef Cannavacciuolo’s cuisine<\/strong>. <\/p>\n\n\n\n

Curious to try it? We await you at Laqua Vineyard!<\/h5>\n\n\n\n
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BOOK YOUR TABLE<\/a><\/div>\n<\/div>\n\n\n\n
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\"Chef<\/figure>\n\n\n\n

Chef Nicola Somma – Spaghetti, sea urchins, almonds and cardamom quinoa <\/strong><\/h2>\n\n\n\n

Like so many of his colleagues , Chef Nicola Somma<\/strong>joined Cannavacciuolo Group starting out from Villa Crespi, earned his first Michelin star<\/strong> at the helm of the Bistrot in Turin, and finally returned to his native Campania to lead the kitchen at Laqua Countryside<\/strong>Chef Cannavacciuolo’s childhood home in the hills of Vico Equense,<\/strong> which was opened to guests in 2021. <\/p>\n\n\n\n

The birth of Spaghetti, sea urchins, almonds and cardamom quinoa<\/strong> lies in Chef Cannavacciuolo’s childhood memories<\/strong>. Sea urchins were a valuable catch, treasures to be shared to enhance the flavor of spaghetti, making this combination a typical traditional dish. <\/p>\n\n\n\n

Starred and talented Chef Somma reinterprets the dish, adding a crunchy<\/strong> and innovative component: almonds and cardamom quinoa are a surprising combination for him, the result of trials and attempts. The flavor of dried fruit<\/strong> also goes perfectly with the bitterness of sea urchins, making this first course a signature dish<\/strong> at Cannavacciuolo Countryside restaurant.<\/p>\n\n\n\n

Curious to try it? We await you at Laqua COUNTRYSIDE!<\/h5>\n\n\n\n
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BOOK YOUR TABLE<\/a><\/div>\n<\/div>\n\n\n\n

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<\/div>\n","protected":false},"excerpt":{"rendered":"

Three iconic dishes from Cannavacciuolo’s restaurants, narrated by his Executive Chefs <\/p>\n","protected":false},"author":9,"featured_media":11240,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[147],"tags":[184,163,191,182,190,179,183],"class_list":["post-11228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazine-en","tag-campania-en","tag-cannavacciuolo-en","tag-dishes","tag-piedmont","tag-receipe","tag-resort-en","tag-tuscany"],"acf":[],"_links":{"self":[{"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/posts\/11228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/comments?post=11228"}],"version-history":[{"count":0,"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/posts\/11228\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/media\/11240"}],"wp:attachment":[{"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/media?parent=11228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/categories?post=11228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/tags?post=11228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}