The menu

Hello, friends! This week I decided to tell you more about the menu in Meo Modo by Andrea Mattei. I hope it will be interesting for you to read about the delicious food that we prepare in this Michelin starred restaurant. I can say that the menu includes not so many dishes, but definitely there is something for every taste. The common thing for all of the dishes is that they are made only with best quality and fresh products, and some of them are a bit strange. Also various techniques are used in the process of preparation. Except the fact that the food is characterised by unique taste, it is also plated in a very creative way which makes it good enough even for the food critics.

The menu is divided into four main parts - antipasti, first courses, second courses and desserts. The first thing that each client receives when coming in the restaurant is the aperitive. It is not included in the menu and is like a compliment. It consists of quite many elements - smoked yogurt with powdered leek, Jerusalem artichoke leaves, dried zucchini with saffron mayonnaise and fermented tomato paste shaped as cherry tomato. The plating is strongly connected with the nature. In stead of normal plates, we use stones, pieces of wood, stone plates and branches with green leaves. What is interesting about the aperitive is that there is one another part of it that is changed every day.

This dish is actually the chef's idea of the day and it includes mainly seasonal vegetables. All of the other parts consists of five dishes. The first dish from antipasti is the seasonal salad, served with biscuit soil and carrots cannoli. The other dishes are poached egg coated with pecorino cheese, prawns with peas cream and cypress oil and chicken liver terine with tapioca balls and vermouth. The first courses include only pasta and risotto. Some of the interesting ingredients that are used in this dishes are pork cheeks, cocoa beans, rabbit and polenta powder. What is typical for them is that they are decorated with many herbs, spices and flowers. In the section of he second courses there is one vegetarian dish - pan roasted aspara5with different 4ypes of grains. The other include cod fish, sea bass, lamb and pigeon. So, this was the menu except the desserts, but I will leave the sweetest part and favourite of most of you for the next time.