Modern Italian cuisine

Chef: Marco Giampaoli

What we will cook / List of Wines

Welcome drink  
Sorbet with prosecco, martini and basil  

Antipasto  
Gambero Rosso and pumpkin

Pasta  
Ravioli with Ligurian rabbit

Secondo  
Sea bass in fish broth, saffron and seasonal vegetables 

3 300 Kč including VAT per person

Marco Giampaoli has Italian passion in his DNA, as part of his family comes directly from Italy and he also spent most of his culinary career on this sunny peninsula in the Mediterranean. But he can also be proud of his experience in restaurants in the Czech Republic, he is currently the chef of the Italian restaurant Aromi, whose specialty is fresh fish and seafood. When he is cooking, Marco is most often inspired by the very basis and specificity of individual ingredients, he likes and respects working with seasonal foods, but he is not afraid to experiment either. When he designed this course for you, the choice of Italian dishes was a matter of course, because they are his heart's business.

What else to start an Italian menu with than with a welcome drink with favorite Italian drinks? The prosecco sorbet, martini with a herbaceous hint of basil, in its chilled form with a slightly acidic undertone, will be the perfect preparation for the first course, the Gambero Rosso pumpkin antipasto. Gambero Rosso red prawns are famous for their creamy and unique taste, so we let their beauty stand out. With respect for the raw materials, you can process the shrimp almost whole. Among other things, we will also prepare shrimp "chips". Marco will also show you some variations on how to work with the pumpkin.

Of course, a typical Italian menu must not miss pasta! Ligurian scallion ravioli are a traditional recipe of the Liguria region. The region where Marco's grandfather was born and he always prepares this recipe with love, nostalgia and memories. Most often, rabbit is baked with mushrooms, white wine, olives, capers and rosemary. However, together with Marco, you will transform this recipe and use it to make a great filling for ravioli. Can you smell it yet? The last course, the sea wolf scratching the broth will be seasoned with rare saffron, smell of the freshness of seasonal vegetables and taste downright wonderful. In addition, it will warm you pleasantly at the end.

Marco Giampaoli

Marco Giampaoli has been cooking for almost 10 years. Part of his family comes from Italy, but Marco was born in the Czech Republic. He was very close to the kitchen even as a small boy, especially the Italian one. During his career, he worked in the kitchens of famous companies such as Alcron, he worked as a chef at the Wine Food Market restaurant in Smíchov, as sous chef at the Aromi restaurant, and for some time he also cooked in Michelin-starred restaurants in Italy, specifically in El Molin in Alto Adige, Il Portale in Lombardy and also in Rome at the Al'Oro restaurant. Among other things, Marco also completed a prestigious internship at the Gordon Ramsey restaurant in London, which has been proud of three Michelin stars for twenty years. He currently works as a private chef, doing cooking courses and private events.

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