FROM SAMUELE’S KITCHEN
Seafood, Roman roots and a sweet finish. A selection from my Mediterranean kitchen.
The Mediterranean is both a pantry and a way of life. I begin with extra virgin olive oil, vegetables, grains, pulses and fish, choosing textures and cooking methods that respect each ingredient’s character.
The season guides the menu. Technique brings precision while allowing the ingredients to remain themselves. The result is contemporary, light cooking, equally at home at a celebration or throughout a private stay.
Personal attention means listening to daily habits, too. Plant-based menus and dietary adaptations are planned with care, after discussing individual needs and reviewing the service conditions. Food remains a shared pleasure; clinical dietary advice belongs to qualified healthcare professionals.
Veal, prosciutto and sage, presented in a neat rectangular form with a butter sauce.
The prosciutto-wrapped veal is cooked gently and finished with a butter and sage reduction.
The dish on TakePrivateChef
Low-temperature turbot with potatoes, artichokes, citrus mayonnaise, confit tomatoes and red cabbage.
The turbot is cooked at low temperature and served with crisp potatoes, artichokes alla Giudia, confit tomatoes and marinated red cabbage.
The dish on TakePrivateChef
Beetroot-marinated cuttlefish with fine artichoke slices, lemon-dressed cabbage and ink mayonnaise.
The cuttlefish is served raw after marinating in beetroot, alongside thinly sliced artichokes, lemon-dressed cabbage and ink mayonnaise.
The dish on TakePrivateChef
Dark chocolate mousse, fresh berries and almond biscuit crumble, balancing smooth and crisp textures.
Fregola, crab stock and thyme-scented porcini bring together flavours of the sea and woodland.
The fregola is toasted and finished with crab stock. The porcini are browned and scented with fresh thyme.
The dish on TakePrivateChef
Finely sliced salt cod with grated macadamia and lemon zest: a delicate marine and citrus combination.
Very thin slices of salt cod are arranged like petals and finished with grated macadamia and lemon zest.
The dish on TakePrivateChef
Courgette flowers filled with potatoes and anchovies, served with a tomato coulis.
The flowers hold a potato and anchovy filling and are accompanied by a tomato coulis.
The dish on TakePrivateChef
Frisella, briefly seared shellfish, cherry tomatoes, peas, radishes, celeriac and basil in a colourful Mediterranean starter.
The prawns and langoustines are briefly seared and arranged on the frisella with the vegetables and basil.
The dish on TakePrivateChef
Mezzi paccheri with prawn bisque, red prawn tartare, stracciatella and pistachios for a creamy, crisp contrast.
The cooked pasta is dressed with prawn bisque and finished with red prawn tartare, stracciatella and chopped pistachios.
The dish on TakePrivateChef
Seared swordfish on black bean cream, finished with a lemon and extra virgin olive oil emulsion.
The swordfish is seared, placed on black bean cream and finished with a lemon and olive oil emulsion.
The dish on TakePrivateChef
Sole with woodland mushrooms, aromatic berries and a fragrant sauce, bringing together sea and forest.
The sole is gently cooked and served with mushrooms, berries and an aromatic sauce.
The dish on TakePrivateChef
Seared tuna with tomatoes, olives and capers, served with rosemary-scented chickpea cream.
The tuna is seared and served with a tomato, olive and caper sauce and rosemary chickpea cream.
The dish on TakePrivateChef
Portraits and dish photographs edited with AI. Films provided by the chef.