subject: Executive chefs in Positano [print this page] Executive chefs in Positano Executive chefs in Positano
When You book a nice apartment in Positano Apartment in Positano - Amalfi Coast, with us You'll realize how beautiful and magic this town is.
Pagani born in 1973 but transplanted to the Amalfi Coast - passion of 'culinary arts began at 11 years and still today as 22 years ago food the same way. Many courses Etoile in Venice. Work experience in many Italian regions have increased my thirst for creativity up to lead the "Rossellinis" Ravello and then "Rome" in Rome both under the guidance of the chef Antony Genovese.The love for the Amalfi Coast in 2003 reminds me once again as sous chef at Rossellinis this time with the current chef Pino Lavarra. Experience abroad in countries such as Tokyo, Paris, New York.Currently Executive Chef of Gourmet Restaurant of The Pan Flute 'Hotel Villa Cimbrone of Ravello.
His recipes:
Smoked duck breast with chestnut jam and extra old balsamic vinegar of Modena
For the chestnut jam
1 kg of chestnuts
900 gr sugar
31 / 2 cup marsala
42 tablespoons rum
Cook the chestnuts in water, drain and mondatele of their skin. Strain the mixture and place back on the fire with a glass of water, marsala.Cook for 3 quarters of an hour and add the rum. When it has cooled put it in jars. Balsamic Vinegar of Modena Extra Old Extra virgin fresh SoncinoRoasted scallops; cold mixture of green chillies and coriander flavored of the CoastGreen chili sauce.
30 g green pepper
4 tablespoons rice vinegar
5 g grated garlic
3 tablespoons extra virgin olive oil
Composed of chili
Red onion 20 gr
Coriander leaves 2 gr
Green pepper 8 oz
1 tablespoon hot pepper sauce
Book our apartment in Positano, and You'll enjoy the unique atmosphere of this beautiful town
