Get inside the head of chef Bartolini as he shows us how to prepare three incredible dishes – vegetarian carbonara, steak tartare and pistachio and zabaione ice cream. Three dishes, from one of the world’s best chefs for a three-course meal worthy of three Michelin stars.
An introduction to the Through the Eyes of the Chef series with three-Michelin-star chef Enrico Bartolini. Three dishes for three courses worthy of three stars.
This carbonara elevates vegetable flavours, combining them with pecorino cheese as a delicious alternative to the Italian classic. Full of surprising vegetable notes, combined with a little innovation, this is a vibrant and unexpected take on the comforting carbonara with all the creative flair we would expect from the perfectionist Bartolini.
Bartolini demonstrates how to prepare the perfect steak tartare from his world-leading kitchen in Milan. Get the tips and tricks as we get a look at the chef’s famous attention to detail to prepare a classic dish with a creative twist, using nasturtium, wood sorrel, lion’s tooth (dandelion) and red butterfly. This is a dish that calls for some skill in the kitchen, but the result is an unforgettable steak tartare.
Pistachio Ice Cream and Zabaione
This is a rich, creamy and vibrant combination of flavours that recalls Italy’s south, but made with the creative flair of Bartolini’s design sensibility in Milan. This is an outstanding dessert worthy of three Michelin stars from one of Italy’s outstanding culinary talents.