Portfolio Chef Andrea Sposini

Andrea Sposini ©

Elevating Culinary Artistry Worldwide with Italian Flair. Currently, I am in Cologne, Germany, where I work as an Italian chef for restaurants throughout the German territory.<br><br>About Me<br><br>They have always said this about me: I curate and produce culinary events, menus, and training programs that pave the way for personal and professional empowerment through the art of living well and exquisite cooking.<br><br>Consultancy Services<br><br>My work extends across Italy and internationally. I serve restaurants, hotels, patisseries, trattorias, and wine shops globally, supporting new ventures and enhancing the competitiveness of established enterprises. I train chefs and dining staff, and teach at Italian culinary schools, also developing their curricula. Since 2000, I have consulted in numerous cities, including Milano, San Francisco, New York, New Delhi,Kansas City, Berlin.. <br><br>I Offer the Following Services:<br><br>• Study, planning, and start-up of new restaurants<br>• Restyling of existing restaurants, both architecturally and menu-wise<br>• On-site and remote assistance to restaurants in developing processes and protocols to ensure a distinct brand personality<br>• Menu development with a particular focus on food and wine pairing<br>• Creating menus with innovative combinations for both classic Italian cuisine and a more modern, creative approach<br>• Training in advanced Italian culinary techniques for professional chefs<br>• Italian cooking classes and the creation of teaching plans for Italian professional cooking schools, both in Italy and abroad<br>• Corporate cooking lessons for team-building activities<br>• Support to catering agencies in creating exclusive menus

Fettuccine al caffè con salmone e ciliegie.

Fettuccine al caffè con ciliegie e salmone affumicato 
ingredienti 6 pax

Per le Fettuccine.
400 g farina 00
1 cucchiai di polvere di caffè
4 uova
5 g sale fino.

Per la salsa al salmone e ciliegie.

300 g ciliegie denocciolate
100 g salmone affumicato tagliato a piccoli pezzi.
40 g burro
1/2 scalogno
50 ml brodo vegetale
250 ml crema di latte
3 cucchiai di ketchup
5 cucchiai di vino bianco
3 cucchiai di brandy
parmigiano per il servizio

Procedimento.

Per la pasta:
Setacciare la farina, unire il caffè e il sale. impastare con le uova fino a che la massa è compatta. Far riposare per 30 minuti perfettamente coperta. Procedere alla realizzazione delle fettuccine.

Per la salsa:
In padella sciogliere il burro e far appassire lo scalogno. Aggiungere il vino, farlo evaporare completamente, quindi ripetere l’operazione con il brandy, unire il brodo e metà delle ciliegie tagliate in 4 parti. 
Versare la crema di latte e far addensare, quindi colorare la salsa con il ketchup e spegnere la fiamma. Unire il salmone e il rimanente delle ciliegie al momento del servizio a fiamma spenta e in guarnizione del piatto. spolverare di parmigiano.