16/20 GaultMillau points

Domenico Ruberto, Executive Chef of I Due Sud, awarded by GaultMillau as Rising Chef 2018

16/20 GaultMillau points

Domenico Ruberto, Executive Chef of I Due Sud, awarded by GaultMillau as Rising Chef 2018

A WINNING GASTRONOMIC CONCEPT

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I Due Sud Restaurant

Exotic flavors for the Nespresso Gourmet Weeks

EXOTIC FLAVORS BETWEEN SEPTEMBER 18TH AND OCTOBER 10TH

 

India and Guatemala: the Nespresso Origins selected by chef Domenico Ruberto for his culinary creations at the I Due Sud Restaurant, come from these three exotic and fascinating countries.
This year too, Splendide’s gourmet restaurant will tell fascinating bitter-sweet stories during the Nespresso Gourmet Weeks. Three weeks, between 18 September and 10 October, in which 20 selected chefs from all over Switzerland transform coffee into an ingredient for their haute cuisine dishes.

To pay homage to three of Nespresso’s jewels, originating from two countries far apart from one another, our chef has chosen an authentic experience with the two sweetest courses on the menu.

With the organic variety from Peru, Domenico has revised his pigeon recipe, one of the most appreciated dishes on his menus. In this case, the Nespresso Origin from the Country of the Incas has added aroma and complexity to the zabaglione, which together with the raspberries, accompanies the roasted pigeon breast.

With the “Cannolo stuffed with alpine milk semifreddo and emulsion of Nespresso Origin India”, the chef ventures a little bit off the beaten track with respect to the philosophy of the restaurant. In fact, if Southern Italy is represented by the traditional cannolo, and Southern Switzerland by the semifreddo made with milk from the green pastures of our Alps, Nespresso Origin India is a breath of Asian scents that give woody and spicy notes to the dish.
Nespresso Origin Guatemala, on the other hand, is the star of the dessert. Transformed into delicious ice cream and paired with soufflé, hemp and meringue with jasmine essence, this particular ingredient will greet the palate with tones of cereal malt and its Central American origins.

 

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