Daniele Curzietti

Born in Marche region, passionate about cooking, studies at Senigallia cooking school, then he grows up with Rolla chef and at Passetto famous restaurant in Ancona. He made a long experience out of Italy to complete his career .He likes the traditional regional ingredients with touches of modernity.

Recipes

Potatoes and leek velvety with sliced summer truffle

È arrivato il freddo e vuoi scaldarti un po’? Ecco la nostra ricetta per una calda vellutata di patate e porri con scaglie di tartufo estivo!

Pumpkin cream with white truffle sauce

If you think about fall, your mind runs to warm colours, amazing orange mantle of leaves on the ground, roasted chestnut, new wine and to pumpkin, of course. Pumpkin is the great protagonist of this season, it celebrates the colours…

Salty Crumble with truffle

Cannelloni with ricotta and Tartufata

“Life is like a box of chocolates, you never know which one are you going to pick up”. So said Forrest Gump in the eponymous movie, so famous and deeply complicated one. Chocolates are a life gastronomic metaphor. All of…

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STORY TO BE TOLD

Pizza with truffle

Time is short but the wish for welcoming the guests at the best is too much! It is possible to prepare in a short time a perfect pizza, as well as a particular dish. Last Sunday evening some good friends…

Mountain croissant

In summer i dream of the mountain and in winter i look for the sea. During a so strange year like this one , i dream with open eyes and i hope that all of us we could come back…

Mortadella And Ricotta Croquette On Cheese And White Truffle Cream

I love Emilia. A region that smells like balsamic vinegar, Parmisan cheese, mortadella and authenticity. I love Emilian people too. Their hospitality and their inborn frankness. Emilians choose the efficency, the practicality, they are pragmatic souls, but they use their…