HOME CHEF DISHES KITCHEN RESTAURANTS CONTACTS Acknowledgments Consulting Come Back EXECUTIVE CHEF When the memories of our childhood are populated by doughs full of eggs that turn into gold-colored fettuccine, old and large pots left to mumble over the fire for hours, to turn into a dark red sauces that our sense of smell does not forget, and poor desserts that are not found in any recipe book ... then we will remain slaves to those flavors for the rest of our lives! This happens to many: most become "foodies", others seek that magic every time they sit at a table to have a meal, but only the lucky ones have the privilege of being able to recreate those unique dishes and make them immortal . This happened to Niko Sinisgalli, a renowned Italian executive chef that you can appreciate in the exclusive Tazio Restaurant in Rome, who owes much of his passion to his traditions, to his days as a child, to the days of celebration when he cooked for the family, with perfect and unforgettable gestures, kilos of dough were worked on large pastry boards whitened with flour. TRIBUTE TO THE SEA AND THE LAND Simplicity to enjoy the flavors of the land and the sea, innovation to amaze the palate ... A triumph of simple and genuine products, sometimes left almost unchanged, to enhance their simplicity, just think of a tomato that becomes "candied", together with the freshness of mozzarella and the fragrance of a good Matera bread, sometimes enhanced by refinements that leave show all the creativity of our chef Niko, such as fetuccine with lobster and celery sauce, or lamb medallions in mustard crust. Niko Sinisgalli, executive chef, has combined his love for tradition with a path of growth and discovery, also favored by his work experiences abroad: his culinary art accompanies us from appetizers, through first courses, with gnocchi, fetuccine di semolina and paccheri, and second courses of meat and fish, where Florentine and lamb meat, crustaceans, scampi, squid and sea bass stand out, accompanied by vegetables and side dishes such as Jerusalem artichoke, asparagus, mushrooms, beets and black truffles. Until the triumph of desserts. A PASSION AVAILABLE TO EVERYONE For all those who are tired of just consuming food, wondering in delight: but how are they going to make it so good ?! Niko Sinisgalli gives us his knowledge: he holds fantastic cooking classes , where you learn how to create small and delicious jewels, desserts and biscuits. An excellent opportunity for all beginners with a fine palate, willing to get involved among pots, stoves and sack bags, to learn the art of "sweetness". Niko Sinisgalli, offers his professionalism as executive chef also in Trento and Matera . Niko Sinisgalli, Executive Chef of the Tazio Restaurant Rome • All rights reserved 2010 PI 02160200222 | web creations : Altavista