Privatköche in der Nähe für Walking dinner

Description: Ciao,I am Raffaele,Florentine chef with more than 25 yers of experience in the industry.I am specialized on tuscan and Itaian  spescialties. Also thanks to my southern origin I can deliver great Sicilian and Puglia classical and iconic recipes. I am focus on mantaining very high standards on quality of ingredients and hygiene of preparations, work space and tools. My   food proposal is simple,genuine and seasonal. From appetizers to dessert I will accompain you in your dinner ,willing to deliver great food and fantastic memory of your special Italian private experience. Also available for cooking classes,small wedding and food delivery. **Examples menus:** **TUSCAN MEAT MENUS** **STARTERS** 1. Traditional antipasto toscano (selection of cold cuts, pecorino cheese, mixed bruschettas: fresh tomatoes, sausages, stracchino cheese, mixed grilled vegetables) 2. Autumn caprese (roasted cherry tomatoes, pan-roasted mozzarella, oregano, olives, onions) 3. Seasonal mixed green salad with goat cheese flakes, balsamic vinegar, mixed seeds 4. Onion flan served with truffled pecorino cheese fondue, hazelnut crumbs, and savory bread chips 5. Selection of marinated grilled vegetables with stretchy tomino cheese (V) 6. Pappa al pomodoro arancino (deep-fried pappa al pomodoro) 7. Selection of Tuscan cheeses served with fruit mustard, wine gelatine, and truffled honey **FIRST COURSE** 8. Tonnarelli with carbonara sauce 9. Big fusilli with roasted pepper and Tuscan sausage sauce 10. Fresh trofie with handmade basil pesto, green beans, and diced potatoes (V) 11. Ricotta and spinach “gnudi” dumplings with butter and sage sauce (V) 12. Tagliatelle bolognese or wild boar ragu 13. Traditional or vegetarian lasagna (V) 14. Spaghetti "Sciue' sciue'" (slightly spicy fresh tomato sauce) 15. Rigatoni with arrabbiata sauce 16. Traditional ribollita (seasonal vegetable soup with stale bread and extra-virgin olive oil) 17. Ravioli with duck sauce **MAIN COURSE** 18. Chicken cacciatora style (stewed with onions, mushrooms, olives, tomatoes, carrots, bay leaves) 19. Roasted pork tenderloin with vanilla-flavored shallots and sautéed rapini 20. Pan-roasted beef fillet mignon with roasted potatoes and wilted Swiss chard (additional €5 per person) 21. Saltimbocca romana style with herbed mashed potatoes 22. Beef meatball with tomato sauce, served with peas and pancetta (Florentine style) 23. Traditional eggplant parmigiana (V) 24. T-bone beef steak with roasted potatoes and stewed zolfini beans 25. Milanese-style cutlet served with French fries and handmade mayonnaise 26. Lamb rack in mint and anchovies sauce with potato gratin **DESSERT** 27. Panna cotta with red berries sauce 28. Traditional tiramisu 29. Artisanal mixed gelato with waffles 30. Millefeuille with chantilly cream and raspberries 31. Fresh fruit tart with custard cream 32. Torta Caprese with whipped cream 33. Sicilian cannolo with sheep ricotta, chocolate drops, and candied orange zest 34. Chocolate salami with hazelnuts 35. Chestnut crepes with goat ricotta, bitter orange jam, pistachios, and cinnamon --- **TUSCAN FISH MENUS** **STARTERS** 1. Creamed cod served with crunchy polenta 2. Seafood crunchy panzanella 3. Warm octopus and potato salad 4. Crab meatballs served with smoked mayo 5. Mixed warm seafood and vegetable salad **FIRST COURSES** 6. Spaghetti with clams, bottarga, and lemon zest 7. Risotto alla pescatora (mixed seafood and tomatoes) 8. Cavatelli with anchovy, lemon, butter, and herbed breadcrumbs 9. Paccheri with octopus ragu 10. Pasta shell shape with shrimps, zucchini, and saffron sauce 11. Sardinian “Fregula” with mussels, cherry tomatoes, and fresh basil **MAIN COURSES** 12. Baccalà Livornese style with crunchy chickpeas and wilted spinach 13. Salt-baked sea bass served with mixed roasted vegetables 14. Swordfish steak with fresh tomatoes, capers, and olives 15. Grilled king prawn with mixed grilled marinated vegetables and green salad 16. Tuna tataki served with mixed julienne vegetables **DESSERTS** 17. Italian gelato served with fresh strawberries and waffles 18. Fresh fruit tart with custard cream 19. Traditional tiramisu 20. Chocolate panna cotta 21. Chamomile-flavored crème brûlée 22. Lemon Torta Caprese served with burnt meringue 23. Pear cooked in white Sangiovese wine with zabaglione cream and cocoa crumble 24. Cocoa sponge with chocolate mousse and ganache fondant

I've been bringing magic onto plates for 12 years, a journey that began watching my mother cook at home and professionally for students in the dorms her warmth and resourcefulness planted the first seeds of passion. It started formally in a small public cooking school in my hometown, building solid foundations. Along the way, I attended inspiring seminars at one of Greece's most renowned culinary programs, sharpening technique and creativity through hands-on masterclasses. From there, I honed my craft in fine-dining restaurants and luxury hotels across Europe, blending precision, seasonality, and soul. The dish I’m most proud of? Monkfish with miso-peanut glaze, beurre blanc, cabbage, trout eggs, and carabinero oil. Firm, golden monkfish coated in a deeply savory-sweet glaze, paired with tender cabbage that soaks up the flavors, lifted by silky beurre blanc, pops of briny trout eggs, and the luxurious, smoky richness of carabinero oil. It’s the one that always makes the table go quiet after the first bite. I cook with heart, respect for ingredients, and a touch of storytelling — turning every meal into something personal, memorable, and truly special.

My journey began at a kitchen table in Antwerp, where the scent of spices and the laughter of friends around the table shaped my love for cooking. What started as small dinners for family and neighbors grew into a culinary experience that brings people together. Today, I create intimate, restaurant-quality dinners in your home — fully tailored, from familiar classics to dishes inspired by world cuisines. Every menu tells a new story, every table becomes a place where flavors connect and guests can escape the rush of everyday life. For me, it’s all about warmth, attention, and a culinary experience as unique as the people sharing it.

I've been working as a chef for over 10 years, in high-end hotels and restaurants both in Italy and abroad. I favor a style of cooking based on the use of local, genuine, and authentic ingredients. I'm familiar with gourmet and traditional cuisine, so I believe that combining tradition with innovation is the key to creating delicious, unforgettable dishes. **Menù Primavera** ------------------ **Antipasti** – **10 €** * Pecora bollita * Lumache al sugo * Caponata * Frittata di verdure dell’orto * Salumi e formaggi nostrani * Sarde a beccafico * Frittura di calamari e paranza di pesce ### **Primi Piatti** * **Tortelli in brodo di pecora**, ripieni di ricotta profumata al sommacco siciliano e mentuccia — **15 €** * **Risotto** crema al macco di fave, cubetti di “vastedda” fritta e glassa di aceto balsamico — **15 €** * **Tortellone** ripieno di sarde e finocchietto, su ristretto di fumetto di pesce allo zafferano e mollica “atturrata” — **18 €** ### **Secondi Piatti** * **Rollè di coniglio** su purè di patate all’olio d’oliva e verdure dell’orto — **16 €** * **Falafel croccanti di fave** con mentuccia fresca, su emulsione di crème épaisse e salsa agrodolce — **15 €** * **Tagliatelle di calamari** saltati alla mediterranea, su purè di patate all’olio d’oliva e pinoli croccanti — **18 €** ### **Dolci** * Tiramisù della casa — **5 €** * Sbriciolata con marmellata della casa e gelato artigianale — **5 €** **Menù Prestige Truffle** ------------------------- ### **Antipasto** + **Tartare di manzo**, raviolo di mozzarella con crema di carciofo e lamelle di tartufo — **18 €** ### **Primo Piatto** + **Mezze maniche alla carbonara** al tartufo con guanciale croccante — **20 €** ### **Secondo Piatto** + **Filetto alla Wellington** con borragine, carciofi alla romana e demi-glace al tartufo — **24 €** ### **Dolce** + **Tarte tatin di melo cotogno**, gelato di mozzarella di bufala con glassa al caramello salato e tartufo — **8 €**

I'm Vincenzo, an Italian chef and private chef: I bring the same care to my clients' homes that I would in a gourmet restaurant. I grew up surrounded by the aromas of family cooking, and over the years I've transformed that passion into a profession, working in professional teams and creating custom menus for intimate dinners, special events, and refined catering. I love contemporary Mediterranean cuisine: colorful dishes, seasonal ingredients, select ingredients, and pairings that surprise without ever being complicated. Each menu is created by listening to the guests' wishes—food intolerances, healthy needs, vegetarianism, or indulgence—to create an experience that tells their story, not just mine. In short: I don't just prepare dishes, I create memorable moments, where the service is discreet, the atmosphere is relaxed, and the table becomes the center of emotion. 🍽️ MENÙ 1 – CARNE D’AUTORE | LUXURY GOURMET ------------------------------------------- **Tipologia:** Degustazione di carne premium **Persone:** 2–20 **Focus:** Speciale dello Chef · Salute · Fusione **Antipasto** • Battuta di fassona piemontese, tuorlo marinato, nocciole tostate e olio al timo **Primo** • Ravioli ripieni di guancia brasata, crema al Parmigiano 36 mesi e riduzione al vino rosso **Secondo** • Filetto di manzo in crosta d’erbe, demi-glace al Marsala e purea di sedano rapa **Contorno** • Giardiniera gourmet di stagione in agrodolce fatta in casa **Dessert** • Mousse al cioccolato fondente, sale Maldon e streusel alla mandorla --- 🍽️ MENÙ 2 – TERRA & FUOCO | MEDITERRANEO GOURMET ------------------------------------------------ **Tipologia:** Carni, verdure e fuoco **Persone:** 2–20 **Focus:** Mediterraneo · Locale · Salute **Antipasto** • Caponatina siciliana rivisitata con mandorle, uvetta e capperi di Pantelleria **Primo** • Lasagnetta croccante di parmigiana di melanzane, stracciatella e basilico **Secondo** • Pancia di maiale glassata al miele e rosmarino, salsa allo yuzu e patate novelle al forno **Contorno** • Carote baby arrostite, yogurt greco al lime e granella di pistacchio **Dessert** • Tiramisù destrutturato con crumble al cacao e crema al mascarpone --- 🍽️ MENÙ 3 – CARNE & BOSCO | CONTEMPORARY FUSION ----------------------------------------------- **Tipologia:** Carni, funghi e radici **Persone:** 2–20 **Focus:** Fusione · Stagionalità · Signature **Antipasto** • Polpettine di selvaggina e tartufo, salsa al Porto e erbe di montagna **Primo** • Tagliatelle al ragù bianco di coniglio, funghi porcini e polvere di prezzemolo **Secondo** • Coscia d’anatra cotta a bassa temperatura, salsa al melograno e patate ratte arrosto **Contorno** • Finocchi arrostiti, scorza d’arancia e noci **Dessert** • Panna cotta alla vaniglia Bourbon con pera al vino rosso --- 🐟 MENÙ 4 – ORO BLU | FINE DINING DI MARE ---------------------------------------- **Tipologia:** Degustazione di mare **Persone:** 2–20 **Focus:** Frutti di mare e pesce · Fusione · Premium **Antipasto** • Carpaccio di ricciola, lime, zest di agrumi e pepe Timut **Primo** • Risotto allo zafferano con capasanta scottata e bisque al cognac **Secondo** • Trancio di ombrina al vapore aromatico, emulsione al prezzemolo e crumble ai capperi **Contorno** • Verdure al vapore con olio al basilico e semi di sesamo **Dessert** • Sorbetto al limone e zenzero, crumble di frolla e menta fresca --- 🐟 MENÙ 5 – ESSENZA VENETA MEDITERRANEA | MARE & TERRITORIO ---------------------------------------------------------- **Tipologia:** Mare e tradizione veneta contemporanea **Persone:** 2–20 **Focus:** Frutti di mare e pesce · Locale · Salute **Antipasto** • Alici marinate agli agrumi, cipolla di Tropea e olive Taggiasche **Primo** • Tagliolino al nero di seppia con gamberi, pomodorini confit e stracciatella **Secondo** • Filetto di branzino alla veneziana, salsa tiepida alle erbe e zucchine trifolate **Contorno** • Patate e pomodori al forno con origano selvatico **Dessert** • Crema al limoncello con biscotto friabile e frutti rossi