Modern Mediterranean, Quattro Passi
Six Mediterranean fine dining plates from Quattro Passi in Nerano: a squid flower, a red mullet wafer, a fake lardo of cuttlefish and amberjack.
Fabrizio Mellino
Head Chef, Quattro Passi · Nerano
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What you'll learn
6 Lessons, 52 min total
- FREE
Introduction
- FREE
#1 Squid Flower with Scampi Tartare & Apple Water
- FREE
#2 Red Mullet Wafer with Potato Foam & Orange
- FREE
#3 Gnocco "alla Sorrentina" with Lamb & Mozzarella Foam
- PRO
#4 Sustainable Sea Date with Oyster Mayonnaise Pearl
- PRO
#5 Fake Cuttlefish and Amberjack Lardo
- PRO
#6 Mezze Maniche with Amberjack Butter
About this course
Six courses of Mediterranean fine dining, each one a humble ingredient rebuilt into a shape it does not normally take. A squid flower filled with scampi tartare and apple water. A red mullet wafer with potato foam and orange, built to be dipped like an Italian breakfast. Gnocco alla Sorrentina with lamb and mozzarella foam.
The rebuilding is the method. A sea date is reconstructed from kombu and obulato, so a protected delicacy can be tasted without one being taken. Cuttlefish and amberjack are pressed until they read as lardo. An amberjack butter is made from the whole fish and dresses mezze maniche. Sous vide, emulsions and cold setting do the structural work.
You leave able to take a regional dish and re-plate it without losing what made it regional, and to run six courses that hold together as one sequence. Every plate keeps its source ingredient in its own name, which is the point. The same reasoning runs through Heinz Beck's Italian fine dining class.
"Great technique allows ingredients to shine."
Fabrizio Mellino · Chef de Cuisine @ Quattro Passi
Lessons
6
Video
52 min HD
Recipes
7
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Build a squid lotus flower with scampi tartare and a clear apple water.
Press cuttlefish and amberjack into a fake lardo that slices like the real thing.
Set a potato foam and an oyster mayonnaise pearl for fine dining plates.
Finish mezze maniche in amberjack butter and plate gnocco alla Sorrentina with lamb.
Mediterranean plates today, pasta tomorrow.
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Meet your instructor
Fabrizio Mellino
Head Chef, Quattro Passi, Nerano · Three stars for the restaurant in 2023
Fabrizio Mellino was born in 1991 on the Amalfi coast and grew up in his family's restaurant, Quattro Passi in Nerano. He studied at the Paul Bocuse Institute in Lyon, then worked with Alain Ducasse and Quique Dacosta.
He returned to Quattro Passi as head chef in 2017, and the restaurant was awarded three stars in 2023. His cooking holds the traditions of the coast and reads them through a contemporary lens, which is what the six courses in this class set out.
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Who is this course for?
New to fine dining or well into it
Cooks new to plating like this and those who do it daily, with all six dishes built in full.
Coastal cooking, properly composed
Chefs who want the mozzarella foam, the whole-fish butter and the kombu sea date behind each plate.
Anyone who cooks the Mediterranean
Squid, red mullet and amberjack enthusiasts who want humble Mediterranean produce taken further.
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Modern Mediterranean Cuisine · Fabrizio Mellino
