No better way to start a full Italian fine dining experience than with a selection of tasty, authentic yet unique Italian antipasti. These are the ones I had lots of fun creating, developing, serving.
Location: The Curator Kitchen ~ A Modern Osteria in Totnes, UK
Photos by: Victoria Petrillo and Oliver Jack Boyne
Apulian burrata with asparagus tartare marinated in orange juice, black pepper grains, chilli, fennel and Anisetta liquor. All dressed in radish and wild fennel.
Smoked tuna with Sicilian lemon carpaccio, marinated peaches, black pepper grains, oranges, dried southern Italian chilli and Vermentino wine.
Polpo: roasted octopus in lemon and salt crust, with Campari purée.
Apulian burrata with Etna salad: rocket, orange, and lemon are only a few of the ingredients I used to create this fresh and light starter whose taste will take you straight to Sicilian shores for a few bites.
