In 1984 Tony opened the Italian restaurant Spiaggia in Chicago: a culmination of his Calabrian origins and of a year spent in Italy working at Dal Pescatore in Canneto sull'Oglio, Lombardy, (3 Michelin stars), and Da Romano (historic restaurant in Viareggio, Tuscany), to enrich his knowledge of Italian cuisine and dining in an authentic manner.
He came to Identità Expo with a menu built upon the traditions of Lombardy, inspired by the aromas, the colours, the flavours of the region. The chef's vision of Italian cuisine hinges on his capacity for respect of the ingredients and for relating them to the local tradition, as much as choosing them with great care: in fact, the chef declared that “the best ingredient is the one you do not use”.
His appetizer dish was a fresh white sturgeon filet marinated with Calvisius caviar and horseradish. As an entrée the chef presented one of his signature dishes: ravioli in a Grana Padano and summer squash broth, and his main course was a protein-duet of pork cheek and giant prawns. Finally, the chef rounded off the meal with an unusually spiced dessert: Valrhona chocolate mousse with passion fruit and basil.
Watch the video above to find out more about Mantuano and his work in the kitchen.
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