Sea bass carpaccio flavored with summer truffles
- Versilfood Summer truffle carpaccio
- Versilfood summer truffle extra virgin olive oil
- Versilfood summer truffle salt
- Sea bass
- Ponzu sauce
Cut the sea bass fillet into very thin slices, put them on a plate and add the avocado cream previously blended with the juice of half a lemon and a pinch of salt.
Pour the Ponzu sauce on the bottom of the plate and complete the dish with the Versilfood summer truffle carpaccio, sprouts, Versilfood summer truffle salt and oil.
Cooking has always been her passion, since she was a child and she cooked with her grandparents, both chefs. A love that was confirmed once he arrived in Italy, where his culinary journey began.
Kata has traveled to discover the most authentic flavors, in 2015 she opened, with two partners, a catering company that has proved a success, and in 2018 she deepened the healthy cuisine by attending the academy of vegan cuisine of the starred restaurant Joia by Pietro Leeman.
Today she works as Personal Chef: she prepares lunches and dinners for small and large occasions and organizes cooking classes for those who want to eat healthy but with taste.
“When you do something you love, you make a difference.”