Simone Breda

Chef Simone Breda, together with his partner and maître Liana Genini, manages the one Michelin-starred restaurant Sedicesimo Secolo in Orzinuovi, established within the historic walls of a 16th century building. Here the Chef tells the story of the territory, through a cuisine that enhances tradition and high-quality local products, in perfect and elegant balance with contemporary taste and personal flair.

His opinion

“I consider Royal Food caviar an excellent product of our territory.
In the restaurant, we have chosen to combine it with the fish itself, the sturgeon, because, since it has very delicate meat, the caviar gives it that creamy and savory note that completes the dish.

I also like to pair it with a sauce made with Franciacorta wine, which is emulsified with cream and whipped with butter and Grana cheese. The sauce gives the dish the acidic and creamy notes that should, in my opinion, never be missing when paired with caviar.”

 

 

Photo Credits: NewsEventicomo fotografia

Caviar of passion

Seven types of caviar with different and exclusive characteristics for a perfect range of refined tastings to experience unique emotions and flavors

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