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

Raw, sweet or salty?

“CRUDO, DOLCE O SALATO?” IS THE BRAND MENU FOR GAME LOVERS (AND NOT ONLY)

 

It’s a question, and maybe it’s a game, too.

Domenico Ruberto launches a challenge for dinner, with a gastronomic journey that begins with an enigmatic dish: at first sight, in fact, what is a cold appetizer comes in the guise of a dessert, unhinging the chronology of the menu.

In reality, it is only the appearance: “Pescherecci al porto” is in all respects a savoury dish. It is playfully composed with raw Mediterranean scampi in an ice cream version, salted panna cotta with almonds, candied pumpkin honey with chilli and finally an almond pâté.

The game gives its name to the entire menu, prompting those who choose it, willing to experiment and go beyond appearances.

The common thread that binds all the dishes of the menu is strictly seasonal with typical autumn products. None of the dishes, however, have already been seen. The combinations and nuances on the palate that the chef Ruberto offers, course after course, go through an escalation of flavours that pays homage to his favourite season. Autumn, in fact, after the quick and light dishes that characterise the flavours of summer, is when you spend more time at the table.

The artic char-based course with roasted chestnuts is a cherished family memory from little Domenico. He was helping all along sorting out the freshly picked chestnuts. It feels as a coincidence that it is also one of the most iconic products of the gastronomy in Ticino.

Complexity and elegance are enhanced with different courses based on game: quail is the protagonist in the ravioli which is combined with one of the most iconic sauces of Italian cuisine, the amatriciana (here in its “unassembled” version). Hare is one of the ingredients of a complex and avant-garde dish which consists of hemp seeds flour fettuccine made with capers and provolone.  The roe deer is the undisputed star of the main dish with cabbage, mushrooms and parsley, visually reconstructed as an autumn undergrowth.

The menu could only end with a dessert symbol of the season, with an unmistakable name: La Castagna. A personal touch from the Chef and the chestnut has been deconstructed and reassembled with elegance to offer a savoury autumnal delight.

 

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