Last but not least the sweet…. and what sweet. The soft, delicate nougat, accompanied by a froth of gelato panettone with liquorice. Chef Ivan Tronci has created two variants of this masterpiece (which we have obviously tasted and told you): with ice cream and liquorice mousse. Preparation of the soft nougat Tighten the almonds to 90° in […]
Soft nougat, panettone foam and liquorice ice cream from Atri Leggi tutto »
The taste of the sea, in this dish, is enhanced by swordfish. Fennel, pomegranate, mirin and hemp oil create an unicuum of flavours. The goodness of this dish is incredible. Follow the suggestions of Ivan Tronci and you will enjoy a truly unique dish. Ingredients A piece of swordfish with two and a half fingers thick Fennel
Tataki of swordfish with fennel, pomegranate and lime Leggi tutto »
Abbiamo chiesto, al nostro chef Ivan Tronci, di deliziarci con qualcosa di speciale. Il risultato, veramente stupefacente, è questo piatto giovane, fresco, dinamico. Siamo rimasti a bocca aperta (è il caso di dirlo), stupiti. L’orzo perlato, i gamberi rossi di Gallipoli e tutti gli ingredienti sono bilanciati in modo unico, fresco. Se volete stupire i
This is a full-bodied, substantial dish. Rich. It recalls tradition, the link with our land, Salento, it recalls the flavour of the Adriatic sea, the real taste of the sea of Otranto. A dish that is characterized by its simple, distinctive taste. A versatile recipe that can fit into different types of menus: total veg, land and
Orecchiette and macaroni, Cicerchia chickpeas, mussels Leggi tutto »
Ivan Tronci has created this first course, to make you dream about the true flavours of the Salento sea. The mackerel, prepared with love, will surely give you satisfaction and will touch the hearts of your guests because it is a fresh, genuine and rich flavorful dish. The scent of fresh, freshly caught fish will give
Smoked mackerel, apples, ginger and walnuts: Salento sea Leggi tutto »
A real return to the origins for our chef Ivan Tronci who, after 11 years, returns to his school, the IPSSEOA of Otranto (the State Professional Institute “Services for Enogastronomy and Hospitality”), during the annual meeting “Student Protagonism”, organized by the students, coordinated by Prof. Giulia Bello and supervised by Augusto Specchiarello, the director of the school.
A return to the origins of a globetrotter chef: Otranto & Ivan Tronci Leggi tutto »
