Claudio Trovato Chef

The Dishes

Substance, brought to the stage.

Italian cuisine with Sicilian roots and an international reach. Choice ingredients, technique and a precise idea of elegance, where every plate has the discipline of a gesture and the grace of a detail.

Hover, or tap, to discover each dish

Creamy risotto with poured sauce, broccolini and crisp wafers Signature Details
01 — The risotto

Date-bottarga risottoblue cheese and figs on crisp wafers

The recipe that earned me a page in «All the Risottos in the World» by Riso Gallo: creamy rice, date bottarga, blue cheese and figs, on a wafer that shatters at the first spoonful.

Layered salmon and avocado with a crisp wafer on a golden plate Details
02 — Sea

Salmon & avocado mille-feuillecitrus and crisp wafer

Layers of salmon and avocado, citrus and a crisp squid-ink wafer: freshness and crunch on a golden plate.

Glazed fillet with rosemary, golden potatoes and sautéed greens Details
03 — Meat

Rosemary filletgolden potatoes and greens

Tradition, no shortcuts. Pink centre, glazed crust and a sprig of charred rosemary to perfume the plate.

Raw prawn with beetroot petals, blueberries and chilli threads Details
04 — Raw

Raw red prawnbeetroot, blueberries, chilli

The raw sea, dressed up: sweet prawn, crunchy beetroot petals, a sharp note of blueberry.

Courgette rolls on a rainbow of colourful sauces Details
05 — Colour

Courgette rollson a rainbow of sauces

The dish that plays with colour. A veil of courgette, a delicate seafood filling and sauces brushed across the plate like a palette.

Crisp-skinned fish fillet on a citrus tabbouleh with edible flowers Details
06 — Fish

Fish filletcitrus tabbouleh and flowers

Crisp-skinned fish on a citrus tabbouleh, edible flowers and a coral sauce. Lightness and the scent of the Mediterranean.

Golden Sicilian arancino set on a basil cream Details
07 — Sicily

Arancinoon basil cream

The Sicilian arancino done right: golden shell, molten heart, set on a basil cream. My island in one bite.

Seared fillet with vegetable creams, powders and drops of reduction Details
08 — Fine dining

Fillet, creams and dropsthe art of balance

Substance and precision. Fillet cooked pink, vegetable creams, powders and drops of reduction: everything in its place, nothing too much.

Octopus carpaccio with prawn, citrus and a julienne of crisp vegetables Details
09 — Sea

Octopus carpaccioprawn, citrus, crisp vegetables

Octopus carpaccio with prawn and citrus, a julienne of crisp vegetables and a strawberry: out of place, just right.

Glazed shank on a golden saffron risotto with vegetables Details
10 — Braised

Glazed shanksaffron risotto

Slow-braised shank, glazed until it melts, on a golden saffron risotto with crisp vegetables.

Crisp fried mille-feuille with sauce poured to order Details
11 — At the table

Crisp mille-feuillesauce poured at the table

Golden layers and a soft heart, finished in front of the guest with a sauce poured to order.

Beef Wellington slice with sautéed vegetables and a crisp wafer Details
12 — En croûte

Fillet en croûtevegetables and crisp wafer

A pink centre wrapped in pastry, sautéed vegetables and a crisp wafer. A classic, done properly.

Glazed sliced beef with asparagus, confit tomato and two creams Details
13 — Grilled

Sliced beefasparagus and two creams

Glazed sliced beef, asparagus, confit tomato and two vegetable creams: balance and substance.

Details
14 — In motion

The gesturethe final touch

The carpaccio comes alive in the last second: the sauce falling, a steady hand. The detail makes the difference.

And behind every plate…

…there's a story
forty years long.

Scroll through my story