Tuna in the main role with Riccardo (ENG)
What we will cook / List of Wines
- Tuna tartare, avocado and piadina romagnola
- Baked tuna with panzanella salad
- Taglierini with fresh tuna tartare and tomatoes
- Tuna steak with broccoli and farro
+ wine pairing by Albarelo
4 500 Kč including VAT per person
The predatory king of the seas and oceans, the bluefin tuna, is one of the most popular fish in gastronomy around the world and deserves due attention. Riccardo Lucque, course instructor and founder of the La Collezione chain of Italian restaurants and bistros, liked tuna so much that he made it a main part of his menu. Just like other top chefs, Riccardo values tuna especially for its high-quality and delicious meat. He prefers fresh tuna in the "crudi" version, i.e. in raw form. As tuna also inhabits the Mediterranean shores of Italy's Marche, the region where Riccardo was born, the menu will have a strong Italian influence and traditional Italian ingredients.
As an antipasti, Riccardo and I prepare tuna tartar with avocado and Roman piadina, a dish based on the primary ingredient of the highest quality, raw tuna. Riccardo shows you how best to prepare and season tuna to bring out the flavor of this delicate fish. The course, which with its atmosphere will bring you to the shores of the Italian Marche, you will prepare with joy even after the course is over. In the next dish, we will bake tuna. Riccardo lets the characteristic taste of the meat shine through, so the tuna will only be served with a light panzanella salad from Florence, Italy, whose taste is very rich despite its lightness. You will be surprised.
Another delicious recipe that Riccardo prepared for you combines the freshness of tuna with Italian paste. Taglierini, originating from northern Italy, are great for preparing seafood-based courses and you are guaranteed to enjoy them. Tuna steak with broccoli and farro wheat ends the menu, which will be literally royal, just like the tuna itself.
By the way, tuna is one of the most popular dishes at Aromi restaurant, and tuna tartare is loved by all our guests. If you are wondering where to get really fresh fish, from which you can prepare the mentioned specialties after the course, head to the raw bar at La Bottega di Finestra, where they always have the freshest from the sea on the counter and will be happy to advise you on how to prepare fish and seafood.
We look forward to you.
The coooking course is in English.
496 / 5 000
Since 1993 Riccardo worked in London, e.g. for Zafferano restaurant. He has become the executive chef of the chain of five Italian restaurants there. Because of his work he moved for a short time also to New York. In 2002 Riccardo came to Prague as head chef of a restaurant called Square. Three years later he opened his first restaurant – Aromi, then La Finestra in Cucina and La Bottega bistros followed shortly.