Latium

Latina

Italy

Sermoneta

<p>I’ve been cooking for 7 years. I’ve worked in high-end restaurants, including one listed in the Michelin Guide. After gaining various experiences, I decided to open my own place, where I was both the head chef and sole owner. Unfortunately, due to family issues, I had to close it down recently.</p><p>
Now, together with my partner Eros, I’m getting passionate about offering private chef services because we no longer enjoy the monotony of restaurant work. we need situations that inspire and challenge us. I’m especially proud of my fresh and stuffed pasta, which I’ve been making since I was a child with my grandmother</p>

It is a zucchini made tender by low-temperature cooking and then seared in a pan, with a reduction of eggplant peel extract and crispy basil

Roasted zucchini, eggplant demi-glace, and glazed basil

It is Carnaroli rice cooked with a vegetable stock and saffron, garnished with braised ossobuco

Milanese-style Carnaroli risotto

A duck breast marinated for several hours, then seared skin-side down, served on a potage Parmentier and finished with a red berry coulis

Duck breast with potato cream and red berries

Vanilla-scented mascarpone cream, coffee-soaked Savoiardi biscuits, and cocoa powder

Tiramisù

“Un overdose d’amore” it’s our motto

Menus de Chef Daniel Monti