Laboratorio rental

But he can also be proud of his experience in restaurants in the Czech Republic, he is currently the chef of the Italian restaurant Aromi, whose specialty is fresh fish and seafood. When he is cooking, Marco is most often inspired by the very basis and specificity of individual ingredients, he likes and respects working with seasonal foods, but he is not afraid to experiment either. When he designed this course for you, the choice of Italian dishes was a matter of course, because they are his heart's business.

What else to start an Italian menu with than with a welcome drink with favorite Italian drinks? The prosecco sorbet, martini with a herbaceous hint of basil, in its chilled form with a slightly acidic undertone, will be the perfect preparation for the first course, the Gambero Rosso pumpkin antipasto. Gambero Rosso red prawns are famous for their creamy and unique taste, so we let their beauty stand out. With respect for the raw materials, you can process the shrimp almost whole. Among other things, we will also prepare shrimp "chips". Marco will also show you some variations on how to work with the pumpkin.

Of course, a typical Italian menu must not miss pasta! Ligurian scallion ravioli are a traditional recipe of the Liguria region. The region where Marco's grandfather was born and he always prepares this recipe with love, nostalgia and memories. Most often, rabbit is baked with mushrooms, white wine, olives, capers and rosemary. However, together with Marco, you will transform this recipe and use it to make a great filling for ravioli. Can you smell it yet? The last course, the sea wolf scratching the broth will be seasoned with rare saffron, smell of the freshness of seasonal vegetables and taste downright wonderful. In addition, it will warm you pleasantly at the end.