A BEAUTY PLATING LESSON WITH STARRED CHEF LORENZO COGO
Lorenzo Cogo, owner and chef of “El Coq” Restaurant in Vicenza is an enfant prodige child prodigy prized with his first Michelin star at only 25 y.old. He claims his cooking philosophy as an “Instinctive cuisine”.
To him, pasta is an element that can never be missing, neither in everyday life nor in the structure of a menu.
Almonds and pistachio adds high gastronomic value to homemade Pesto.
Using aromatic herbs, such as thyme, to plate a recipe enhances the presentation and bestows an original Mediterranean flavor.
8.5 oz of Barilla Wholegrain Penne
3.5 oz of parsley
1 oz of grated Parmigiano Reggiano
40 ml of extra virgin olive oil
2 tbsp of pistachios
20 tbsp of almonds
2 oz of stracciatella di bufala
4 raw green beans