To be a Private chef in Tuscany means meeting a lots of people from all around the world.
Our customers usually contact us from abroad, just filling our CONTACT FORM.
They inform us about their wishes for a dinner or a party with family and friends, we send them our “Private Chef in Tuscany” Menus and that’s it.
We do the shopping (following the seasons and local produce only) and we drive till their vacations Villa in Tuscany or apartment.
The whole menu is made on the spot
Once arrived we take a look to the holiday home and immediately start cooking. Everything is made on the spot, from the starters to dessert. This is a high quality guarantee, because we make every dish by scratch.
If you ask for pasta with pesto sauce for example: we’ll prepare fresh handmade pasta and pesto with the leaves of fresh basil (often from my garden), toasted pine nuts (from pinewood of San Rossore), fresh Pecorino Romano and Parmigiano Reggiano cheese.
Anyway to be a Private Chef in Tuscany means living in a land rich in various aromas and flavors. Each landscape can be reached just a few kilometers away. For example, from my home (near Pisa):
Hills: I live in the Pisan hills
Mountains: Abetone 70 kilometers away
Thermals: Le Terme di san Giuliano 2 kilometers away
Seaside: the best beaches near Pisa 5-10 kilometers away.
Seafood recipes from a Chef in Tuscany
Actually, about sea and seafood in Tuscany, there’s a lots to say. There’s no pollution and many beaches awarded the blue flag.
That’s why I often cook seafood for my guests. In fact I’m sure about the provenience of fish and quality as well. A private chef in Tuscany knows what are the best ingredients of this region and the sea is always a great resource.
King Prawns for examples are very popular here in Tuscany and the best where I live come from the seaside town of Viareggio.
Private Chef in Tuscany: Pistachios King Prawns
Fresh and quality ingredients mean fantastic recipes.
This pistachios king prawns are a very elegant main course. Added to this it’s a very easy and quick dish.
You’re going to impress your guests because of its texture and beauty. It’s one of the most appreciated main courses, above all from our USA and NORWAY customers.
Chopped pistachios and bread crumbles give to this dish a gorgeous crispness. Furthermore the softness of prawns is the perfect contrast that a private chef in Tuscany often is looking for.
If you accompany it with a fluffy mayonnaise sauce, you can be sure to taste them in the best way.
So my friends, while on vacations in Tuscany, CALL US! We’ll come directly to your villas holiday and cook a fantastic private dinner for you and your family. And why not…the following pistachios king prawns recipe.
Otherwise follow this blog and be sure you’ll find all the easy and typical Italian recipes. The same that we prepare for our customers on holiday in Tuscany.
Other recipes from the Tuscan sea:
What do you think about hiring a Private Chef while on holiday in Tuscany?
What’s the added value of this private service for you?
Is there a particular Italian dish you would like to have the recipe for?
Just ask me and I’ll send it quickly.
- 12 red prawns (or Viareggio mazzancolle) 30g walnuts kernels
- 30 g shelled pistachios
- 30g walnuts
- 1 yolk
- 30g breadcrumbs
- 1 egg white
- to taste peanut oil (for frying)
- to taste fine salt
- toast the the walnuts in a pan
- Clean the Prawns by removing the heads and removing the tails.
- Leave the final tail (Telson).
- Remove the dark gut.
- Whip the egg white until firm with a pinch of salt.
- Coarsely chop the walnuts and pistachios together with the breadcrumbs.
- Pass the prawn tails into the whipped egg white.
- Bread them with walnut, pistachio and bread.
- Fry them in a pan plenty of hot oil
- Drain on kitchen paper and serve hot
- together with mayonnaise they're gorgeous