New dishes
One of the main qualities that is typical for the chefs in Michelin starred restaurants is creativity. This is true also for Meo Modo by Andrea Mattei. The restaurant offers very delicious food served in a very creative way, but everybody's aim is to reach the perfection. And the way towards this is the process of looking for new ideas and innovative combinations. That is why during the previous month occurred few changes in the menu of Meo Modo. Every culinary temptation finishes with a dessert. In the restaurant where I am currently working we also prepare the so called small pastries.
In the beginning they included two types of chocolates - tomato chocolates with tomato powder and peanuts chocolates with maldon salt. The third element was a small nuts vulcano like petitfour full with honey sauce and crunchy buckwheat. Now we have already five elements of the small pastry. The pasty chef is always looking for an opportunity to use the best seasonal fruits. So for each guest we prepare a very elegant plate with a silver spoon containing raspberry sauce, wild strawberries and soft cream with vanilla beans.
The last and the most interesting component of the small pastries are the olives. They are a perfect combination of cherry puree and olives jam, covered with chocolate and nuts and served with fresh olive leaves and drops of olive oil. The creativity of the chef also became visible in one new dessert, in which the main ingredient is pepper. Smooth pepper and strawberry sauces, crunchy peanuts and frosen mousse from sheep milk in a combination with soft strawberry mousse, basil granita and pepper crumble. This is the perfect fresh and light dessert for the summer season. And the second service - a crunchy roll with dulche di lecche - makes this dessert a real pleasure for the senses.
