Calabrian flavours take the lead at Grissini’s Giro d’Italia dinner

Embark on a refined culinary journey at Grissini as chef de cuisine Valerio Mandile presents a seasonal menu inspired by the vibrant flavours of Calabria.

Begin with the bright Carpaccio di Pesce Spada, where marinated swordfish is lifted by bergamot and mandarin oil. The Linguine Gamberi, Alici e ’Nduja follows with red prawns, salted anchovy butter and a whisper of ’nduja, finished with toasted pine nuts for texture. For the main course, the Triglia Ripiena layers seared red mullet with prawn mousse and a tangy mandarin sauce. To close, the Cachi, Melograno, Castagne offers a gently sweet finale of kaki espuma, pomegranate jelly and silky vanilla ice cream.

Chef de cuisine Valerio Mandile (Photo: courtesy of Grissini)

Linguine gamberi, alici e nduja (Photo: courtesy of Grissini)

This menu is available through December, inviting diners to savour the warmth and joy of Calabrian cooking at Grissini.

For more details on the menu at Grissini, click here