My benvenuto from Chef Francesco Spagnuolo of Morabianca Ristorante was a little dolce a little salato, and perfect for the summer.
Ingredients for 6-8
2 stalks of celery, ½ cantaloupe, 100 grams of smoked cod.
Clean the melon by removing the rind and seeds. Wash the celery and peel with a vegetable peeler to remove the stringy parts. Cut the melon and celery into small cubes. Add the thinly cut smoked cod. (You can substitute the smoked cod with smoked salmon) Serve in a cocktail glass or in a shallow dish and with the help of a round flan mold. Garnish with extra virgin olive oil, and a sprig of valerian.