It's a typical pizza from Palermo, it's high and soft with tomato, caciocavallo cheese onions and anchovies. I could also bake it without anchovies.
Arancini are available with different fillings:
mushroom with mozzarella and bechamelle sauce
pistachio and bechamelle sauce
ham, mozzarella and bechamelle sauce
aubergins, tomato and salty ricotta
salmon and fresh cheese
Layers of abergines with tomato, basil, mozzarella, cooked in the oven matched with mash potato
Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Sicilian cuisine with an international touch
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Parents and also a Professional School in Rome
Commis Chef (Nov 2013 - Mar 2014)
Internship with Micheline starred chef Cristina Bowerman. I learned the basis and not only of professional cooking in all sections.Mrs Bowerman offered and offers an international and very interesting cuisine in Rome.
Different hospitality agencies (Change, Appetite 4 Work, Renard Resources)
Chef de Partie (May 2016-Now)
I'm currently working with different hospitality agencies as a chef de partie. I work in various environments: hotels, caterings, restaurants, events and so on. I help in all sections depending on the customer's need.
London, United Kingdom
Travel: 63 kms