Recipe Catalog
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Another composition by Andrey Zhdanov, similar to an edible painting. Bruschetta with chanterelles is perhaps the most common restaurant genre, but in this section it looks new. The chanterelles are fried in boiling oil until lightly golden and carefully laid out on super-crispy bread (for this it is dried twice - first on the grill, then in the oven) and a layer of cream cheese. White for gold is an obviously advantageous background, and drops of lingonberry sauce peeking out here and there finally turn the bruschetta landscape into a feast for the eyes.
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Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.
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The recipe was shared with us by the chef of the Cutta Cutta restaurant Igor Gubanov.
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Recipe from Maxim Klykov, chef of Farro Pasta Bar.
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The recipe was shared with us by Yuri Manchuk, chef of the gastronomic café Charlie (St. Petersburg).
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Bruschetta with sautéed mushrooms and stracciatella is a refined combination of crispy bread, tender caramelized mushrooms, and velvety stracciatella. Bruschetta is a traditional Italian appetizer that serves as an ideal base for many variations. In this recipe, the mushrooms infused with garlic, thyme, and rosemary acquire a deep and rich flavor that harmoniously complements the acidity of balsamic vinegar. The tenderness of stracciatella makes the dish particularly enticing, giving it a creamy texture. It’s best to serve bruschetta immediately while the bread remains crispy and the cheese melts over the warm mushrooms. This is an excellent appetizer for aperitifs or light snacks, perfectly paired with white wine or herbal teas.
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Bruschetta with chanterelles and chicken liver pâté is a true embodiment of Italian flavor, combining the tenderness and aroma of forest mushrooms with the rich texture of chicken liver. The pâté, made with cream and cognac, has a velvety consistency, while the sautéed chanterelles add a light nutty note and pleasant density. Crispy ciabatta serves as the perfect base, soaking up the aromas and creating a harmony of flavors. The dish has roots in traditional Italian cuisine where bruschetta is an integral part of the aperitif, highlighting the country's gastronomic art. It is perfect for exquisite appetizers or cozy evenings with a glass of wine, revealing a rich bouquet of flavors and textures.
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Bruschetta with chanterelles and parmesan cream is an elegant dish of Italian cuisine that reflects its simplicity and sophistication. Golden ciabatta with a crispy crust serves as the base for tender, aromatic chanterelles sautéed in oil and fresh spinach that adds lightness to the dish. The parmesan cream made from cheese and cream adds a rich, velvety texture, turning each bite into a delight. The composition is completed with grated truffle and watercress salad that bring subtle earthy and spicy notes to the dish. This bruschetta is a perfect choice for gourmets who appreciate a refined combination of flavors; it is ideal for an aperitif or light dinner, creating an atmosphere of a cozy Italian evening.
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Brand chef Ilya Blagoveshchensky shared with us a recipe from the Sapiens restaurant menu.
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Stracciatella with tomatoes and pesto sauce is a true embodiment of Italian gastronomy, combining the creamy texture of cheese with the freshness of summer tomatoes. The name 'Stracciatella' comes from the Italian word 'stracciare', meaning 'to tear', describing its unique fibrous structure. The addition of vibrant pesto sauce with basil and Taggiasca olives gives the dish a rich Mediterranean aroma. Crispy slices of white bread complete the composition, creating a perfect balance of textures. This dish is ideal as a light appetizer or a stylish sharing plate for a friendly gathering, filling the evening with the cozy atmosphere of an Italian restaurant.
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The recipe was shared by the chef of the Touché restaurant Taras Kirienko.
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The recipe was shared by Mirko Zago, chef of the restaurant "Aist".
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Garlic bruschetta with tomatoes, red onion, and basil is the essence of Italian cuisine—a simple yet incredibly aromatic dish. The origins of bruschetta date back to ancient Roman times when peasants toasted bread over a fire and rubbed it with garlic for rich flavor. In this version, fresh cherry tomatoes, red onion, and basil create a rich, refreshing bouquet while balsamic vinegar adds a refined tang to the dish. Golden-crispy focaccia infused with garlic makes the texture perfect—tender tomatoes contrast with the crunchy crust. This appetizer is great for an aperitif, light lunch or alongside a glass of wine. Bruschetta is not just delicious; it transports you to warm Italian evenings filled with the aromas of fresh herbs and blazing sun.
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Zucchini with chanterelles in creamy garlic sauce with tomatoes is a refined dish of Russian cuisine. The combination of chanterelles and juicy zucchini, enhanced by the creaminess of the sauce, creates a delightful experience. This recipe may have roots in traditional village cooking, using fresh seasonal ingredients. The dish can be served as a main or as a side to meat.
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Fettuccine with chanterelles and tomatoes is a refined dish of Italian cuisine that embodies the harmony of natural flavors. Chanterelles, known for their nutty aroma, are sautéed with garlic and thyme until golden brown, filling the kitchen with a magical forest scent. The addition of butter, chicken broth, and tomatoes creates a rich and velvety sauce that perfectly complements the delicate pasta. Truffle adds sophistication and nobility to the taste, while fresh watercress adds a spicy note. This dish combines simplicity and elegance, making it ideal for a cozy Italian-style dinner.
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