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, chef executive ha affiancato l’amore per la tradizione a un percorso di crescita e scoperta, favorito anche dalle esperienze lavorative compiute all’ estero: la sua arte culinaria ci accompagna dagli antipasti, attraverso i primi piatti, con gnocchi, fetuccine di semola e paccheri, e i secondi di carne e pesce, dove spiccano fiorentine e carne d’agnello, crostacei, scampi, calamari e spigole, accompagnati da verdure e contorni come topinambur, asparagi, funghi, barbabietole e tartufi neri. Fino al trionfo dei dessert. UNA PASSIONE A DISPOSIZIONE DI TUTTI Per tutti quelli che sono stanchi di limitarsi a consumare il cibo, domandandosi deliziati: ma come faranno a farlo cosi’ buono?! Niko Sinisgalli gives us his knowledge: he holds fantastic cooking classes , where you learn how to create small and delicious jewels, desserts and cookies. 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