Taking a trip to Italy this summer may not require a plane ticket or passport at all. Cioppino's new summer menu, at the Ritz-Carlton Key Biscayne, will allow your senses to embark on a culinary voyage through Bergamo, a medieval town near Milan. Chef de Cuisine, Ezio Gamba, has put together a series of dishes based on his experiences and memories growing up in this Renaissance-like part of Italy.
|Chef de Cuisine Ezio Gamba|
Flying in the finest ingredients from various exotic locales and combining them with the freshest local produce, Chef Ezio captures the essence of his authentic dishes; receiving inspiration from his childhood and family moments. While Cioppino traditionally focuses on Tuscan cuisine, the summer additions will deepen the journey through Lo Stivale, or The Boot, as Italy is affectionately referred to; all through the heart of a devoted chef.
|The quality of the ingredients is impeccable|
Florida Grown Heirloom Tomato Marmalade,
Black Olive Powder, Basil Oil
The Burrata is flown in three times a week from Puglia and a myriad of olive oils and aged Balsamic vinegars arrive from Tuscany and Umbria to create an authentic regional flavor in all dishes. Chef Ezio was inspired to create this signature dish (and one of his favorites) because he wanted to marry local ingredients with those from Italy. He chose to add the marmalade, a reference to the days when he was growing up, and his family created several jams to preserve the summer flavors. This way, they could enjoy them in the winter, when the ingredients were not available to grow and harvest. I have to add I always look forward to the Burrata on every one of my visits.
|Fiori di Zucca e Mozzarella|
Breaded Zucchini Blossom, Buffalo Mozzarella,
|Tagliolini di Zucca e Mozzarella|
Maine Lobster, Curry Tomato Cream Sauce
Pancetta, Poached Egg, Parmesan
|Quaglie al Mattone|
Brick Pressed, Garlic-Brown Sugar Marinated Semi Boneless Quail,
Arugula, Capers, Heirloom Tomatoes Salad, Aged Balsamic Drizzle
Seared Hog Nose Snapper Filet, Grilled Langostines, Puttanesca
Italian Seafood Stew consisting of
Shrimp, Calamari, Mussels, Clams, Branzino, Salmon and Halibut
|Mema's Roasted Apple & Walnut Praline Cake with|
Caramelized White Chocolate and Brown Sugar Ice Cream
|Cioppino offers an unparalleled selection of wines to pair with|
its dishes, taking the experience to a whole new level.
|Sommelier Jorge Mendoza is a master at pairing any wine |
with the perfect culinary accompaniment.
|Interesting story behind this Bergogno...|
|Soft guitar playing in the background sets the ambiance|
|Every dinner experience at Cioppino|
ends with this complimentary after