Moderno Caciucco

Nicola Portinari is already one the greatest chefs in Italy, and a future number one for all of Europe. He has developed a progressive cuisine with undeniable talent. Inspired by masterpieces or popular cuisine, he is capable of creating truly artistic interpretations. This is perhaps the most intellectual of all the seafood soups that we have ever tried. Maintaining its essence, it offers a deconstructionist interpretation that exalts the purity of the elements, and although they may break up in the articulation of the dish, it is precisely what makes their qualities and natural elements stand out. The stock tastes of sea and vegetables. It arrives covered by a crust of bread which, when broken, intermingles with the stock and separates the pieces, preserving the “raw” idiosyncrasy of the dish: slices of calamari filled with fish and chopped seafood and simply marinated.
The seafood soup for the 21st century.