Octopus and Gazpacho by Giovanni

I’ve learned since I was a little boy, the art of receiving people at home. I remember the pleasure my parents had in inviting their friends, in preparing delicacies they knew how to be appreciated, ready the table so everyone would feel comfortable sitting around it, choosing the menu, the wines, in short, a set […]
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35.00

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I’ve learned since I was a little boy, the art of receiving people at home.

I remember the pleasure my parents had in inviting their friends, in preparing delicacies they knew how to be appreciated, ready the table so everyone would feel comfortable sitting around it, choosing the menu, the wines, in short, a set of details that made the guests leave the dinner with willing to return.

Born in Milan, I live in Lisbon since 1988 as a jewellery teacher, eventually left the hobby and the pleasure of the kitchen become a profession. I am food stylist and a food writer.

I take care of the culinary production of magazines and books and I love to receive friends. My kitchen is simple, with personal touch and, for me there is a fundamental rule, use products of great quality and national provenance.

Starters
• Gazpacho (typical fresh soup from Alentenjo)
• Bread, olives, patés, etc

Main Dish
• Octopus fillets with octopus rice

Dessert
• Conventual Pudin with blueberries

Drinks
• Choice of Red, White

Coffee or tea with homemade biscuits and Port wine

 

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