Michele Casadei Massari
Pistachio biscuit, orange marmalade, vanilla cream and orange sorbet by Galileo Reposo
Hôtellerie Michil Costa, dal FuTurismo all'ospitalità: «Il fascino delle mie strutture? È in ciò che manca»
3 g of Pariani toasted natural Noto CV Romana almond oil 4 g of Caffè Sicilia candied olive 1 g of candied ibleo caper in Caffè Sicilia honey syrup
Pit the olive and divide in half. Leave it to soak in the Pariani almond oil for 4 minutes. Meanwhile, drain the caper of its syrup and dry with kitchen paper. Pour the Pariani almond oil into the serving container and position the candied olive and caper. Serve at room temperature.
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