From the dairy to the table: a mozzarella protagonist in two dishes
In the suggestive citrus grove of the Hotel Raito overlooking the Marina di Vietri, Chef Francesco Russo shares his passion for mozzarella in all its variations. A unique opportunity to live an unforgettable culinary experience immersed in the beauty of the Amalfi Coast.
Passion for mozzarella
Chef Francesco Russo, known for his creativity and mastery in the kitchen, introduces us to the world of mozzarella, a cheese loved by all. With his many years of experience, he tells us how this simple ingredient can be transformed into unique and surprising delicacies.
“Dairy products are often the protagonists of my dishes. Whether it’s ricotta, stracciatella, sauces, creamed cheeses or fillings for fresh pasta, they characterize and make my culinary creations recognizable.” – Chef Francesco Russo
Two food suggestions for a perfect aperitif
The Chef presents two exclusive food proposals for a gourmet aperitif: the famous caprese, revisited in its aesthetics and the mozzarella in carrozza. The freshness of the mozzarella combines with the goodness of the local citrus fruits, creating a harmony of flavors capable of delighting the most demanding palates. An incredible opportunity to discover the meeting between tradition and culinary innovation.
Our Chef's special recipes
Mozzarella in carrozza, a typical recipe from the Amalfi Coast, revisited by the Chef of the Hotel Raito with the addition of fennel to enhance the freshness.
Procedure:
the mozzarella is cut approximately in the middle
It is stuffed with anchovies, capers and dried tomatoes
the stuffed mozzarella is closed and coated in flour, eggs and breadcrumbs, as if it were a mozzarella Milanese.
it is then fried in abundant oil
once ready, remove the excess oil, it is served with a ragù of squid and potatoes Chef Russo's second proposal is the Capri-Parma salad. The fusion of the two cities represented by typical foods: caprese and Parma culatello. The Chef's personal version features a Burrata accompanied by yellow and red datterini tomatoes, Taggiasca olives and the inevitable Parma culatello; all seasoned with pepper, oil and embellished with sprouts. A simple recipe to replicate at home and fresh to enjoy under the umbrella by the pool!
The Future of Gourmet Cuisine
Chef Russo's preparations remind us of the importance of enhancing the culinary excellence of our territory. The pursuit of perfection and the passion for gastronomy are fundamental elements to guarantee a future rich in authentic and satisfying flavors. The culinary experience offered by Hotel Raito among the citrus fruits represents a unique sensory journey. A mix of tradition, creativity and innovation that leaves room for new perspectives and the discovery of new gastronomic horizons. An unmissable opportunity to be won over by the authentic flavors of our tradition, reinterpreted in a modern and refined way.
