Executive Chef “La Veranda del Color”
“When I'm in the kitchen, every single dish is important, and the team is key. Together, we give our absolute best to provide the customer with an amazing experience to remember.”
It’s an evening of May, in the kitchen of “La Veranda del Color”, the Gourmet Restaurant with 1 Michelin star in Bardolino, there’s some brainstorming going on…
Chef Fabio Cordella and the Maitre Patisser Jasmin are playing with ingredients and colors (we are in the Veranda of the color, after all…) until the right bell rings: the classic Apulian Parmigiana acknowledged in the world turns into a Gourmet dessert!
And we mean it… It really resembles the traditional Parmigiana made of eggplants sliced, tomato sauce and mozzarella and the very surprising thing is that Chef Cordella uses these same ingredients, but changing their structure… Imagine the surprise of eyes and tongue!
Let’s start from the vividly red sauce: it’s a delicate tomato and strawberry coulis decorated with aromatic Greek basil leaves and eggplant chips that have been left to dry for 2 days.
The soft texture of the mozzarella has been reproduced through an exceptional mousse of buffalo ricotta with mozzarella giving a taste of Neapolitan flavours.
Moreover, the eggplant ice cream will leave you open-mouthed, as also the crumbly cookie flavoured with basil and oregano that enriches the dessert with a delicious crunchiness.
In the end, what can’t be missing on top of every self-respecting Parmigiana? Parmesan Cheese, of course! But in this case it has artfully been substituted by a sprinkling of a very curious ingredient made of buffalo yogurt and mozzarella water (which in Italian is sometimes called “mozzarella holy water”).
That is indeed incredible… Seeing is believing!
The “dessert non dessert” that you will definitely love!