My destination? Castello di Spaltenna - a 5 star luxury resort, home of Il Pievano Ristorante where Campanian born and raised Vincenzo Guarino has been serving as Executive Chef since the beginning of March. Campanian chef-there's the connection.
I've known the chef for several years and as more than curious to see what he was up to and try some of his new dishes...and I needed a weekend to do so... or at least 36 hours.
|Chef Vincenzo Guarino|
A dinner which featured Guarino's , Pigeon in “ Terre di Siena” Crust. As if the chef was saying 'Karen, here's Siena through my eyes'.
The dish included a perfectly pink pigeon with a flavorful coating. A variation of colorful orange and violet carrots, shallots fermented in Chianti wine (of course) ,and a Vin Santo sauce drizzled on top.