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Chef & Event Manager

My grammar of flavors From the heart of the marine environment, between the green of the Mediterranean and the coast of the Maremma. Gastronomic roots mixed between Emilia Romagna and Tuscany, an interesting mix of flavors without looking at the contemporary reverence , but keeping that authenticity that distinguishes the good Tuscan cuisine . My grammar of flavors in the kitchen is made ​mostly of original flavors , those that nature gives us per se. Trying to make the most of the ingredients I have available without distorting the authenticity of which must be apparent in every dish . The kitchen is and will remain a magical world , severe and funny, about experimentation and revision , always trying to improve every day and deal with new and unexpected combinations. To do this you must never forget where we came from , the flavors that accompany us from childhood and those to whom we are bound in a memory that goes first from the heart, then reaching out from the mouth to the head. Here is a jumble of things, times , feelings , moods , seasons, food and memories of happiness : in short all that for me defines the "color of taste “.

With the sea in the blood and a deep love for the land.

Between earth……

Chicken Liver fence with wild fennel and mushrooms

Crust of bread octopus with Sangiovese

……and sea.

All Shades…

..of mine “Carbonara of Sea”

My dishes‌

Risotto with herbs and mosto of merlot

Risotto with seafood "cacciuccato"

‌ jump.

Fettuccine prawns and asparagus

Pici alla bracconiera

I pici alle briciole di mare con polpo e timo

Platter of cured meats and crostini of Maremma

Tortelli of Maremma

the Tuscan ...... ‌.. in my mind

sausage with juniper and red wine wild boar in sweet and strong

mushroom soup with chickpeas

Finger food

Maremma Street bread

Cialda dolce

Mix of delights Biancomangiare al caramello Tortino al cioccolato con cuore fondente Cheese cake ai frutti di bosco

Cantucci toscani

Praline al cioccolato Latte alla portoghese

Chef & Event Manager

Book eng maxbucci chef 2014  
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