Place the carpaccio in a plate, brush the dressing over the fish, arrange the cucumber and pomegranate and finish with the micro herbs.

Bagna cauda is a hot dish made from garlic and anchovies, originating in Piedmont, Italy

Brush some oil over the skin of the fish, place the fillets on the hot grill and cook for about 8 minutes on the skin side. Spread one tablespoon of compote on the plate add the couscous. Lay the fish…

Take the fish out of the packaging. Remove the skin and tear the sea bream into smaller pieces. Shred the carrot and mix it with shredded cabbage. Season with salt and add some lemon juice and a teaspoon of sour…

Season the diced pumpkin with salt, add some olive oil and bake in a preheated oven at 220°C for approximately 20 minutes, until it softens.

Sea bass in herb and sea salt crust is characterized by a unique taste and unmistakable aroma of spices of Mediterranean cuisine. Discover the new recipe of chef Giorgio Locatelli which following the recipe and instructions you can prepare at…

The quality of Cromaris fish meets the skilled hands of the Chef Giorgio Locatelli: the result is a triumph of flavors. Discover the recipe created exclusively by the Chef for Cromaris: Calamarata with dentex.  

A special grilling plank made of cedar is used. The plank should be soaked in water for at least two hours.

Paola Collenghi, the owner of the blog Zenzero e Limone, used a meagre fillet to prepare some super savory lemon-scented toasted bread. Her “crostoni” are easy to make, tasty and can be served as appetizers during a casual dinner with…