Liquid escarole salad, buffalo cheese consommé, bread and anchovy shavings

A worthy preparation that captures all the spirit and history of chef Antonino Cannavacciuolo. The liquid escarole emulsion is poured over a bed of delicate, buttery buffalo cream cheese (burrata). The dish is then completed by a strip of breadcrumbs, pieces of anchovy and aromatic herbs: so simple yet with so much impact! It has everything to do with the ingredients, the perfumes and flavors wrought from the chef’s native region (Campagna), contrasted with reminiscences of the Mediterranean, represented by the Eugenio Pol bread (baker from Fobello, in the high valley of Sesia, at the foo...