Taco of tuscan antipasto and “pappa al pomodoro” tomato soupt

Put the freshly grated Parmesan cheese in a hot pan, wait until it gets brown and firm, and use a spatula to compact the edges to make a round fritter.
Place it on a small cylinder like the aluminum kitchen roll, to obtain a taco shape, once the fritter cools down.
Add the “Pappa al pomodoro” soup in the taco and add a medium cooked fried egg.
Then add some pieces of the Tuscan Antipasto and decorate with seasonal flowers and herbs.

Marinated artichokes and prawns

Beat the shelled prawns between two baking paper sheets until you get a mixture from which you can obtain a half moon; lay it on the plate together with a whole prawn, add two teaspoons of a mix of extra virgin olive oil and balsamic vinegar.
Add the artichokes dried from the oil in excess.
Finish with seasonal herbs (wild mint, Nepitella, etc.).

Mixed mushrooms, chicken liver and potatoes

Cut the potatoes into small cubes, boil them in water for 20 minutes, then create a cream with half of them and leave apart the rest of cubes.
In a hot pan put a drizzle of olive oil, two garlic cloves and the chicken liver in pieces, bring them to a medium cooking (the inside of the liver must remain pink).
Add a little cream of potatoes in a plate, then lay on top the diced chicken liver and the potato cubes left apart.
Finish with mixed mushrooms and decorate with seasonal herbs to taste.

Stuffed chilli peppers and apple kaki

Toast some CARNAROLI rice in a little extra virgin olive oil, blend with white wine and continue cooking with lightly salted boiling water.
Stir in quality butter, adjusting flavor.
Place the creamy rice in the center of a plate, then place the apple kaki (persimmon) cubes on top (alternatively you can use normal kaki, not too ripe), add the stuffed peppers cut into wedges and decorate with herbs according to taste.

Sashimi with sundried tomatoes

Finely chop some breadsticks.
Flour the sundried tomatoes, rinsed from oil in excess, pass them first in beaten egg and then into the chopped breadsticks.
Deep fry them in hot oil until they are golden and crunchy.
Prepare thin slices of white fish and place them on the plate, then place the fried tomatoes cut into pieces on top. Decorate with herbs to taste.