Sony RX1, 35mm f2 Carl Zeiss
ISO80, f/10, 1/125, raw
Thirtieth day of “Metamorfoodist”.
“Equilibria” Menu, ninth recipe.
The Chef Lorenzo Mazzoni says:
Chestnuts, Scamorza Cheese and Cheek Lard with Fleur de Sel (“Marroni, Scamorza e Guanciale al Fleur de Sel”).
The chestnut is a marvellous fruit which should be tasted alone, after just a brief roasting or steaming. Here we present it whitened in slightly sour water and with a thin slice of scamorza and a couple of sticks of grilled guanciale (lard cheek), served in its husk and dressed with a nit of fleur de sel. A dish which is a good incipit for an autumnal meditation.