INSPIRATION
The Turanicum Spaghetti, mantis shrimp, wild asparagus, and licorice stands as one of Chef Giacomo Sacchetto's signature creations, a poetic interpretation born from his formative years in the kitchens of Alfio Ghezzi and Giancarlo Perbellini. The pasta, crafted from ancient Turanicum wheat by the artisanal Pastificio Mancini, is gracefully presented upon a bed of wild asparagus, bathed in a sumptuous mantis shrimp reduction, and finished with a delicate dusting of licorice. Bitter, herbaceous, and balsamic notes dance across the palate in a sublime and continuous harmony.
PORTIONS (FOR 4 PERSONS)
A Culinary Creation
Mantis shrimp
Garlic clove
Carrots
Celery
Onion
Dry Marsala
Ice
Wild asparagus shoots
Water
White wine vinegar
Flake sea salt
Extra virgin olive oil
Freshly cracked pepper
Spaghetti of Turanicum wheat
from Pastificio Mancini
Lemon zest
Churned butter
Garlic-infused oil
Powdered liquorice
16
1
To taste
To taste
To taste
To taste
To taste
200 g
500 g
50 g
50 g
To taste
To taste
280 g
To taste
To taste
To taste
To taste
FOR THE MANTIS SHRIMP
Mantis Shrimps
16
FOR THE NECTAR OF MANTIS SHRIMP
Clove of garlic
Carrots
Celery
Onion
Dry Marsala
Ice
1
To taste
To taste
To taste
To taste
To taste
FOR THE WILD ASPARAGUS SHOOTS
Wild Asparagine
Water
White wine vinegar
Salt
Extra Virgin Olive Oil
Salt
Pepper
200 g
500 g
50 g
50 g
To taste
To taste
To taste
TO CONCLUDE}
Spaghetti of Turanicum
grains by Pastificio Mancini
Lemon zest
Butter
Garlic-infused oil
Powdered liquorice
280 g
To taste
To taste
To taste
To taste
CURATION
For the mantis shrimp:
Gently steam the mantis shrimp in the oven for approximately two minutes, immediately plunging them into a blast chiller to capture their fleeting essence. Meticulously clean the crustaceans, preserving their succulent flesh, and carve them into generous, rustic pieces.For the mantis shrimp bisque:
Toast the delicate shells in a pan with a single clove of garlic, introducing celery, carrot, and onion as the aromas unfold. Let them sear together before deglazing with dry Marsala. Crown with ice and a whisper of cold water, simmering patiently until reduced to a rich, deeply concentrated elixir.For the wild asparagus shoots:
Submerge the pristine, trimmed spears into a boiling bath of 500g water, 500g vinegar, and 50g salt. Allow them to cook for a few fleeting minutes, then drain and let them cool. Finely mince them and dress with a drizzle of olive oil, salt, and a grind of pepper.For the final composition:
Boil the spaghetti for eight minutes and thirty seconds in salted water. Mantecare—bind the pasta together—with the reduced mantis shrimp broth, lemon zest, butter, and garlic-infused oil. Nest 20g of wild asparagus at the base of the plate, and gracefully drape the bound pasta over the green shoots. Enrobe with the rich mantis shrimp sauce and finish with a poetic dust of licorice.
INSPIRATION
The Turanicum Spaghetti, mantis shrimp, wild asparagus, and licorice stands as one of Chef Giacomo Sacchetto's signature creations, a poetic interpretation born from his formative years in the kitchens of Alfio Ghezzi and Giancarlo Perbellini. The pasta, crafted from ancient Turanicum wheat by the artisanal Pastificio Mancini, is gracefully presented upon a bed of wild asparagus, bathed in a sumptuous mantis shrimp reduction, and finished with a delicate dusting of licorice. Bitter, herbaceous, and balsamic notes dance across the palate in a sublime and continuous harmony.
PORTIONS (FOR 4 PERSONS)
A Culinary Creation
Mantis shrimp
Garlic clove
Carrots
Celery
Onion
Dry Marsala
Ice
Wild asparagus shoots
Water
White wine vinegar
Flake sea salt
Extra virgin olive oil
Freshly cracked pepper
Spaghetti of Turanicum wheat
from Pastificio Mancini
Lemon zest
Churned butter
Garlic-infused oil
Powdered liquorice
16
1
To taste
To taste
To taste
To taste
To taste
200 g
500 g
50 g
50 g
To taste
To taste
280 g
To taste
To taste
To taste
To taste
FOR THE MANTIS SHRIMP
Mantis Shrimps
16
FOR THE NECTAR OF MANTIS SHRIMP
Clove of garlic
Carrots
Celery
Onion
Dry Marsala
Ice
1
To taste
To taste
To taste
To taste
To taste
FOR THE WILD ASPARAGUS SHOOTS
Wild Asparagine
Water
White wine vinegar
Salt
Extra Virgin Olive Oil
Salt
Pepper
200 g
500 g
50 g
50 g
To taste
To taste
To taste
TO CONCLUDE}
Spaghetti of Turanicum
grains by Pastificio Mancini
Lemon zest
Butter
Garlic-infused oil
Powdered liquorice
280 g
To taste
To taste
To taste
To taste
CURATION
For the mantis shrimp:
Gently steam the mantis shrimp in the oven for approximately two minutes, immediately plunging them into a blast chiller to capture their fleeting essence. Meticulously clean the crustaceans, preserving their succulent flesh, and carve them into generous, rustic pieces.For the mantis shrimp bisque:
Toast the delicate shells in a pan with a single clove of garlic, introducing celery, carrot, and onion as the aromas unfold. Let them sear together before deglazing with dry Marsala. Crown with ice and a whisper of cold water, simmering patiently until reduced to a rich, deeply concentrated elixir.For the wild asparagus shoots:
Submerge the pristine, trimmed spears into a boiling bath of 500g water, 500g vinegar, and 50g salt. Allow them to cook for a few fleeting minutes, then drain and let them cool. Finely mince them and dress with a drizzle of olive oil, salt, and a grind of pepper.For the final composition:
Boil the spaghetti for eight minutes and thirty seconds in salted water. Mantecare—bind the pasta together—with the reduced mantis shrimp broth, lemon zest, butter, and garlic-infused oil. Nest 20g of wild asparagus at the base of the plate, and gracefully drape the bound pasta over the green shoots. Enrobe with the rich mantis shrimp sauce and finish with a poetic dust of licorice.
INSPIRATION
The Turanicum Spaghetti, mantis shrimp, wild asparagus, and licorice stands as one of Chef Giacomo Sacchetto's signature creations, a poetic interpretation born from his formative years in the kitchens of Alfio Ghezzi and Giancarlo Perbellini. The pasta, crafted from ancient Turanicum wheat by the artisanal Pastificio Mancini, is gracefully presented upon a bed of wild asparagus, bathed in a sumptuous mantis shrimp reduction, and finished with a delicate dusting of licorice. Bitter, herbaceous, and balsamic notes dance across the palate in a sublime and continuous harmony.
PORTIONS (FOR 4 PERSONS)
A Culinary Creation
Mantis shrimp
Garlic clove
Carrots
Celery
Onion
Dry Marsala
Ice
Wild asparagus shoots
Water
White wine vinegar
Flake sea salt
Extra virgin olive oil
Freshly cracked pepper
Spaghetti of Turanicum wheat
from Pastificio Mancini
Lemon zest
Churned butter
Garlic-infused oil
Powdered liquorice
16
1
To taste
To taste
To taste
To taste
To taste
200 g
500 g
50 g
50 g
To taste
To taste
280 g
To taste
To taste
To taste
To taste
FOR THE MANTIS SHRIMP
Mantis Shrimps
16
FOR THE NECTAR OF MANTIS SHRIMP
Clove of garlic
Carrots
Celery
Onion
Dry Marsala
Ice
1
To taste
To taste
To taste
To taste
To taste
FOR THE WILD ASPARAGUS SHOOTS
Wild Asparagine
Water
White wine vinegar
Salt
Extra Virgin Olive Oil
Salt
Pepper
200 g
500 g
50 g
50 g
To taste
To taste
To taste
TO CONCLUDE}
Spaghetti of Turanicum
grains by Pastificio Mancini
Lemon zest
Butter
Garlic-infused oil
Powdered liquorice
280 g
To taste
To taste
To taste
To taste
CURATION
For the mantis shrimp:
Gently steam the mantis shrimp in the oven for approximately two minutes, immediately plunging them into a blast chiller to capture their fleeting essence. Meticulously clean the crustaceans, preserving their succulent flesh, and carve them into generous, rustic pieces.For the mantis shrimp bisque:
Toast the delicate shells in a pan with a single clove of garlic, introducing celery, carrot, and onion as the aromas unfold. Let them sear together before deglazing with dry Marsala. Crown with ice and a whisper of cold water, simmering patiently until reduced to a rich, deeply concentrated elixir.For the wild asparagus shoots:
Submerge the pristine, trimmed spears into a boiling bath of 500g water, 500g vinegar, and 50g salt. Allow them to cook for a few fleeting minutes, then drain and let them cool. Finely mince them and dress with a drizzle of olive oil, salt, and a grind of pepper.For the final composition:
Boil the spaghetti for eight minutes and thirty seconds in salted water. Mantecare—bind the pasta together—with the reduced mantis shrimp broth, lemon zest, butter, and garlic-infused oil. Nest 20g of wild asparagus at the base of the plate, and gracefully drape the bound pasta over the green shoots. Enrobe with the rich mantis shrimp sauce and finish with a poetic dust of licorice.