Marinated baby artichokes

Recipe from Victor Beley, brand chef of the Uhvat restaurant.

Resort cuisine from the Campania region. There, tiny but pungent sea-smelling vongole shells are added not only to pasta, but also used to prepare soups, appetizers and fish. For this dish, the shells are first stewed with wine , and then fish fillets and artichokes are thrown into the pan with them - you get sea freshness squared. Recipe from Luciano Casale, chef of the Salumeria restaurant.

Recipe by Dmitry Zotov, chef of Zotman Pizza restaurant

Tabbouleh with crab meat and fennel is an exquisite dish of Turkish cuisine that embodies freshness and rich flavors. Traditionally, tabbouleh is a light, refreshing salad made from bulgur and greens, but in this recipe it gains a more refined touch thanks to the crab meat and aromatic fennel. Fennel adds a delicate anise note to the salad, while crab meat brings a light sweetness and marine freshness. The harmony of zucchini, pepper, cherry tomatoes, and greens makes the flavor bright and rich, while toasted fennel and cumin seeds add an Eastern flair. This salad is perfect for a light dinner or festive table, especially in hot weather when you crave something fresh yet flavorful.

Quinoa tabbouleh with bulgur and marinated artichokes is a vibrant representative of Turkish cuisine, embodying freshness, aroma, and textural variety. The base of the dish is quinoa and bulgur, creating lightness yet nourishment. Marinated artichokes add a refined tang and soft spice, while cilantro and mint infuse fresh Eastern notes. The combination of vegetables—sweet red pepper, juicy cherry tomatoes, and crunchy zucchini—adds color and character. A dressing of olive oil, lemon juice, and cumin unites all elements with flavor. Tabbouleh is perfect for a light lunch, appetizer or as a side to meat and fish dishes. Chilling it before serving makes the texture even more harmonious and the taste refreshing.

This is not a completely orthodox version of the famous salad niçoise - they usually don't put potatoes in it - but in this form it can be both a salad and a main dish, especially if you take more tuna and potatoes.

This salad with marinated zucchini, mushrooms, and mascarpone is a true gastronomic masterpiece. Light yet rich in flavor, it combines the creaminess of cheese with the tangy notes of vinegar and the aroma of sautéed mushrooms. Its roots can be found in Russian cuisine, where rich and layered flavor combinations are traditionally valued. Crispy croutons and fresh watercress add texture play, while sweet Thai sauce adds an exotic touch. Perfect for an elegant dinner or light lunch, this salad delights not only in taste but also surprises with its elegant presentation.

Salad with green scallops and artichokes is a refined dish of Italian cuisine, harmoniously combining sea and earthy flavors. Tender scallops fried in aromatic parmesan batter are complemented by the freshness of the salad mix and the spiciness of Dijon mustard. Marinated mini-artichokes add a light tanginess to the dish, while sun-dried tomatoes contribute a rich, sweet-salty note. This dish is perfect for a festive dinner or romantic evening, as its elegant presentation and rich taste captivate from the first bite. Italians highly value the balance of flavors and textures, and this salad is a wonderful example of their culinary art.

This elegant French salad combines refined flavors and rich texture. Young artichokes, tender and slightly spicy, harmoniously complement creamy avocado refreshed with lemon juice and olive oil. Adjar olives add zest, while 'Doterno' sun-dried tomatoes give the dish a sweet umami note. The finishing touch is fresh chervil that brings a light anise note. This dish is a celebration of Mediterranean flavor, perfect for a light lunch or sophisticated appetizer. It not only satisfies but also delights the eye with the exquisite color contrast of the ingredients. The salad pairs beautifully with a glass of dry white wine and crispy baguettes, creating a truly French gastronomic experience.