No matter what time of the year it is, I always enjoy starting a meal with a decadent platter of cured meats, cheeses, olives, and other finger foods served as antipasti in Italy. The undying dedication and efforts applied by the skilled artisans in creating these cured delicacies make me appreciate every single slice. This … Continue reading BRESAOLA WITH SAN PELLEGRINO WATER – AVOCADO MAYONNAISE AND BURRATA￼
Hita City, in Oita Prefecture is famous for its crisp, delectable, sweet pears. After a successful harvest from the LAB3680 farm, we have created a delicate pear syrup that can be added to a refreshing blend of San Pellegrino, a dash of wine and plenty of ice. This is our newest creation - the “Hita Pear Spritz”! … Continue reading “Hita Pear Spritz”, made with San Pellegrino sparkling water:
Eggs Benedict is one of the most popular brunch choices found on many menus across the world. However, making it at home can always seem a daunting task, as many worry about the complexity of making poached eggs. The preparation in the microwave not only speeds up the process, it also ensures a uniform egg, cooked to perfection.
Lobster Burger with San Pellegrino Charcoal Bun Add a touch of class to the everyday burger with a succulent lobster tail and anchovy mayonnaise filling, sandwiched between a charcoal-infused bun! The ultimate comfort food immediately transforms into the ultimate gourmet dish! The vibrant contrast of colors - a bright orange lobster tail, set between a … Continue reading Lobster Burger with San Pellegrino Charcoal Bun Recipe
The weather is becoming incredibly hot, so naturally, cold dishes and salads are topping our list of meals to eat these days. Today I made Gorgonzola Spicy Cream Cheese Salad. I'm a big fan in particular of Fior di Maso's Gorgonzola Piccante (Gorgonzola Cheese Piccante Fior di Maso) (Gorgonzola Cheese Dressing Ingredients) as its sharp … Continue reading Gorgonzola Spicy Cream Cheese Salad.
The weather is becoming increasingly warm recently here in Japan, meaning that the Kuruma Ebi (also known as Japanese Tiger Prawns) season has begun. After a quick stop at the fish market, these plump live prawns looked simply irresistible! It was imperative that I make some sort of prawn tartare to celebrate the summer months! This … Continue reading Sparkling Kuruma Ebi (Japanese Tiger Prawn) Tartare recipe
It was not easy to decide what to do during this bad pandemic period. After my return to Japan in March from the Philippines I realized that it was not a virus like a normal cold but that it was getting much more serious. I started thinking about how to develop products with a long … Continue reading Yeast making at LAB3680
December is finally here!! My favorite time of the year to get creative and invent new recipes for the approaching festivities! This year may not allow for many large group gatherings, but who says you can’t make a beautiful and unique meal for your close family? Today’s recipe involves a canapé style dish, that’s easy … Continue reading Recipe: SQUID INK SPARKLING WATER CRISPS WITH MASCARPONE CREAM AND SLICED PANCETTA
After almost 9 monts of Covid19 crisis i decide to start a new project in Japan, plan to create a Laboratory for ingredients resarch and new creation of yeast starter from local fruit in Oita (Kyushu) area. My work connected with my restaurants will remain the same it is not a phase of abandonment indeed … Continue reading New life style…
Recipe: Spaghetti with Guanciale & Provolone cheese, グアンチャレハームとプロボロネチーズのスパゲティ