Italian food

I briefly mentioned in the food diary of the petition that Italian fine dining faced the strong shadow of French cuisine forms, appearances and techniques, how to deconstruct traditional Italian dishes, balance between the straightforward and full and delicate stacking that we are used to, and get out of the The unique style and appearance is a subject that must be continuously explored. FRASSI is particularly exquisite. In addition to combining traditional dishes with contemporary techniques, Chef Iacopo is inspired by Nordic cuisine and brings in fermentation technology and hand-made personal characteristics that are also very distinctive. The fermentation techniques are featured in each season's menu, and the overall dishes It also retains the simplicity of the "cucina povera" characteristic of Tuscan cuisine. I visited for the fourth time last month. It was a very comfortable meal. I still remember that it was also spring when the restaurant opened. The current menu uses fermentation techniques combined with offal ingredients. The fresh fish dishes also use horsehead. After a period of time, With the presentation of new dishes this year, Iacopo’s natural confidence and ingenuity are clearly felt. It’s an abalone dish. The pan-fried abalone is softened by beating, soaked in barley koji foam and added with butter. There is also anglerfish liver mousse, sweet beans, green beans, and green garlic on the bottom of the plate. The wonderful thing is that the rich and mellow taste of angler fish liver itself is not diminished by the barley koji foam at all. It is obviously a thick and sour tonality that has been fermented twice, but it can coexist with the angler fish liver, rather than mutually. The combination of sweet beans, green beans, and green garlic add more herbal fragrance and texture, and together with the bright tones of shrimp and green onion oil, they lift the weight of this dish without losing the rich and graceful feeling of satisfaction. . The overall balance is high and the layers are harmonious. It was a masterpiece that I loved that day. As for the horsehead fish, the steaming method is changed from last year's oil scale. It is covered with kombu for a few hours and then steamed at low temperature. It has an extra umami flavor. The tender and fresh texture is in line with the lightness of spring, and it is paired with the Italian flavor. Italian white asparagus fills the mood of spring; there are fermented white asparagus and freshly fried white asparagus slices on the top and bottom of the fish. The sauce is also made from fermented white asparagus, Brazilian milk, and cream, allowing different levels of sourness to set off the fish. It is fresh and sweet, and the pleasant aroma is produced by perilla flowers, which is gentle and graceful.