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Daniele Zito

IT

Di essere definito chef proprio non ne vuol sapere, per evitare di cadere in determinate categorie e stereotipi. Lui si definisce un “amante della cucina e della manipolazione della materia prima” e per l’appunto sono proprio queste che, qualunque sia la provenienza e il modo in cui sono interpretate, rendono l’essenza della sua cucina.

La scelta della materia prima è il primo passo per poter creare un piatto che possa catturare l’attenzione di chi lo gusta, e in più un occhio attento al rispetto della tradizione ma che guarda all’innovazione contribuiscono a offrire un’esperienza gastronomica ricca di gusto e storia.

Questo è Daniele Zito, messicano ma di adozione Romana, cuoco ma prima ancora amante del settore enogastronomico in generale!

Potete trovare le sue creazioni su Instagram: daniele89zito e nella pagina Facebook: FourEyedChefs 

ENG

He’d prefer not to be thought of as a chef, to avoid being categorized under a narrow role or stereotype. Daniele considers himself simply a “lover of cooking and of managing raw ingredients”.  In fact, it’s raw ingredients,  regardless of where they come from and how they’re interpreted, that serve as the foundation of his cooking.

Choosing the right ingredients is the first step in creating a dish that can capture the attention of those who taste it, though it is also important to keep a watchful eye on culinary traditions, respecting them, but without forsaking innovation, all with the goal of offering a rich culinary experience filled with taste and history.

This is Daniele Zito, originally from Mexico but raised in Rome, a chef but, above all else, someone who loves serving fine foods and wines!

You can find his culiary creations on Instagram: daniele89zito and Facebook: FourEyedChefs 

 

 

Recipes

Sausage and Broccoletti: Coriander sausage from Monte San Biagio and chiacchietegli broccoli from Priverno

Grandma’s sausage! Indeed, this recipe for Sausage and Broccoletti is one of the workhorses of all the grandmothers of lower Lazio, from Latina to Frosinone to Cassino. Historically it seems to have been born between Monte San Biagio and Priverno where two typical products are produced and recognized as true gastronomic Read more…

By Daniele Zito, 2 years11 months ago
Recipes

Celebrating Carnival with “Chiacchiere” and “Bugie”

For me carnival has always been a long-awaited day, and the wait grew exponentially with the approaching date of the festivities. The reason why a person, especially as a kid, loves this day of celebration is soon said: it is a day of pure joy and fun where almost all Read more…

By Daniele Zito, 2 years2 years ago
Una versione originale dello Gnocco al Cavolo Romanesco e Pecorino by Daniele Zito
Recipes

An original version of Gnocco with Cabbage Romanesco and Pecorino

Go to Filettino and fall in love! Oh yes, it happened to me, but in a metaphorical sense: I fell in love with a taste, that of the Roman Cabbage. I had already tasted it at other times, more or less similar, more or less good. Yet here, at the Read more…

By Daniele Zito, 2 years11 months ago
Recipes

Panpepato Balls recreated with Anagni must

Panpepato has always been part of the table set for Christmas Eve and for Christmas lunch. In our area of ​​Lazio Christmas cakes have always played the most important part, because they anticipate the opening of gifts and consequently we always dedicated ourselves to eating them in an atmosphere combining Read more…

By Daniele Zito, 2 years2 years ago
Recipes

Octopus on Cream of Red Turnip and Pepper, with Drops of Mustard

Octopus is an ingredient that cannot normally be combined with any other marine food. It is in fact the only product of the sea that is cooked to its best in its own liquids, in “its” water. There are several schools of thought about cooking octopus and today thanks to Read more…

By Daniele Zito, 2 years2 years ago
Journal

‘Velvet’ Pumpkin Soup with Chestnut Cream

Pumpkin and chestnut are the symbols of the autumn season and as a result I came to think of trying to match them, but in addition to seasonality I remembered their nutritional properties. Of American origin, the pumpkin is orange for betacarotene and is rich in vitamins A and C. Read more…

By Daniele Zito, 2 years2 years ago
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