Italian Mediterranean delicacies (ENG)

Chef: Matteo Crubellati

What we will cook / List of Wines

Le Vigne Di Alice Prosecco Valdobbiadene Doro Brut Nature DOCG 

Gnocco fritto - fried "gnocco" with raw rossetti fish, sea bream carpaccio and miso velouté

Inama Vulcaia Sauvignon

Riso in cagnone - "Riso in cagnone" with sage, parmesan, sour butter and burnt onion dust

Pievalta Verdicchio dei Castelli di Jesi Superiore Classico „Tre Ripe“ DOCG 

Seabass al cartoccio - seabass with vongole, mussels and Datterino tomatoes

Le Domaine D´Henri Chablis „Saint Pierre“ 

Bisciola cake - sweet Italian bread with espuma zabaione sauce and forest fruit coulis

Cascina Galarin Moscato d´Asti DOCG 

3 300 Kč including VAT per person

You know that feeling when one bite is enough and you know it's the right one? That's how you'll get along with Matteo Crubellati, chef of the La Collezione chain of Italian restaurants and bistros, for whom Italian cuisine has been a love since childhood. Matteo, influenced by his native Milan, family traditions, but also by travel and experience from the top restaurants of the luxurious five-star hotel Four Seasons Prague, will introduce you to the recipes of his favorite dishes of the traditional Italian Mediterranean.

Gnocco fritoo, an appetizer typical of the Emilia Romagna region, is a particularly popular Italian affair. It is basically a fried yeast dough that puffs up while frying and a crunchy delicacy is created. Matteo has tasted several of them during his life. He has chosen for you a gnocco fritto supplemented with his favorite Mediterranean aroma and taste of fish - raw rossetti fish and sea bream carpaccio. All topped with miso velouté. Italian perfection.

The next course, Riso in cagnone, creamy in texture, full of flavors and scented with sage, will definitely make you fall in love with it. The basis of this rustic dish is rice with butter and perhaps the most famous Italian cheese - parmesan. The dust from the burnt onion adds an interesting spice to the taste.

Along with the main course, Matteo takes you to the waters of the Italian Mediterranean. The sea bass, the dominant ingredient in the Seabass all cartoccio dish, inhabits the coastal waters of the Mediterranean Sea, but is also found in the Black Sea and the North-East Atlantic. The very tender and aromatic sea bass meat is enhanced by vongole and mussels. Known as one of the best in the world, Datterino tomatoes add the sun-drenched, juicy taste of summer to this recipe.
 
Dessert, sweet Italian bread with a fluffy zabaione sauce made of egg yolks, sugar and wine, garnished with berries, will make you smile sweetly. Interestingly, the rich nutritional value of eggs was already known in ancient times and zabaione was given as an elixir of strength.

The course is in English.

Matteo Crubellati

Matteo Crubellati, the current chef of the chain of Italian bistros and restaurants La Collezione, was already there from an early age influenced and inspired not only by his family from Milan, but also by the years spent in Liguria and on the Cote d'Azur, but also by his love of traveling to the best restaurants in Italy, France and Spain, so he was very close to food. Until 2014, however, he worked with his father in the family construction company and studied to become an engineer. But his thoughts and heart were more and more in the kitchen, so he set out on an adventurous journey to become a chef.

He gathered his first experience in a small family restaurant in the center of Milan, where he absorbed the atmosphere and rhythm of the restaurant's cuisine with full sips. Later, when he started an apprenticeship at the Four Seasons Hotel in Milan with chef Sergio Mei in 2015, he was subsequently offered to travel to Prague. Matteo gladly accepted the offer and worked in Prague for two years under the leadership of the Four Seasons Hotel restaurant chef Leonardo Di Clemente. The desire for a change finally made Matteo go to the steak restaurant Gerge Prime Strak. But one day, Leonardo Di Clemente called him and offered him the position of Junior Sous Chef. It was impossible to refuse. As Matteo himself admits, it was Leonardo who gave him the most valuable information and to this day they are connected by a long-standing friendship. In 2019, the hotel opened two more restaurants, where he worked as Chef de Cusine. Two years later, he was put in charge of the kitchen at the Four Seasons in Prague.

At the end of 2021, after meeting Riccardo Lucque, Matteo was so influenced by Riccardo's enthusiasm and passion for Italian cuisine that he decided to join the La Collezione family as a chef. By the way, from time to time Matteo will diversify his menu with Asian or South American cuisine.

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