Vive las verduras

Courgette flowers, raw and cooked

Stefanía Moroni, Fabio Pisani and Alessandro Negrini from the Aimo y Nadia Restaurant in Milan

The Aimo y Nadia Restaurant in Milan, represented here by Stefania Moroni, Fabio Pisani and Alessandro Negrini, experiments with natural products, and on this particular occasion they made a risotto with courgette flowers, the only flower, apart from the artichoke, used for culinary purposes. They explained that when they decided to introduce courgette flowers, they tasted each of its parts (petals, stalk and pistils) and did out a cooking test with extra virgin olive oil, cocoa butter, cream and syrup. They opted for the cream because it enhanced the floral taste rather than the bitter note of grass. "When working with new products and ingredients, we aim to retain and enhance their flavour with the help of technology. If we can’t do that, then technology’s no good to us", says Stefania Moroni.

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