Member Massimo Orlando
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Massimo Orlando posted an update 6 days ago
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Fresh Berries Tart
#Plating Challenge
Profile: Professional
Ingredients: Strawberry’s, Blackberries, Blueberries, Raspberries, Whole Milk, Vanilla, Butter, Eggs, Sugar, Flour, Lemon Zest.
Spring Inspired Dessert , Using Fresh Seasonal ingredients.
Valentina Gurau, Maloles Muñoz and 6 others6 CommentsView more comments-
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The touch of fresh berries with that cream (which I imagine tastes like vanilla with a hint of citrus from the lemon zest) already makes you want to grab a fork. The detail on the plate with that marbled sauce design looks really nice.
A curious question: did you make the base with sablé dough or did you use a different kind? It looks crispy… Read more1- View 1 reply
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Lively, vibrant, juicy, and joyfully seasonal! 🍓🌸 Thanks for joining the #PlatingChallenge with this ode to spring—so fresh it practically hums with birdsong. The combo of berries and lemon zest is timeless… How did you balance the tartness of the fruit with the richness of the base to keep the flavors bright?
Don’t forget to share your… Read more
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Massimo Orlando posted an update a week ago
a week ago (edited)
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Scoolinar
#PlatingChallenge
Chocolate Budino
Profile: Professional
Ingredients:
60% Guittard Chocolate , Butter, Eggs, Sugar, Vanilla Extract
My inspiration was creating a gluten free dessert that can still be delicious and enjoyable, using just few high quality ingredients.
I basically cooked this Budino in the oven at Bain Marie , Giving a really soft…
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It made me think of a little explosion of flavor coming from the center , like the dish is celebrating all on its own!
The sauce rays are a great touch, they add a nice visual rhythm and draw the eye straight to the middle.
Tell us a bit more: what inspired you to go with this style of plating?
I see your delicious creation is joining… Read more1- View 2 replies
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Sous Chef
Se ve delicioso ademas de bonito ❤
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Massimo Orlando earned the scoolistar ScooliStar 5 weeks ago
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Massimo Orlando posted an update 8 weeks ago
8 weeks ago (edited)
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Scoolinar
Inspired by the Course from Joanna Artieda,
Creative Fruit Desserts .
Terrine of Berries , but I also added others elements like a Rose Gelato, Fresh Berries and Dried Freezed Berries for different textures.
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¡Qué bonito! 👏🏼
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Pero qué bonito Massimo!! Me encanta como has armado ese paisaje primaveral 😍
Creo haber empezado ese curso pero son tantos que me voy de uno a otro.. Gracias por recordarme 😉
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Massimo Orlando posted an update 2 months ago
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Ravioli ai Pomodorini.
Fresh Pasta filled with Spinach and Whole Ricotta, Peeled Cherry Tomatoes, Basil, Garlic, Ricotta Salata.
#Tomato Challenge
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Que bien combina el ajo, la albahaca y el tomate, para mu siempre una apuesta segura
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What a delicious Ravioli ai Pomodorini! The fresh flavors of cherry tomatoes and basil must be spectacular. The texture of the fresh pasta and the touch of grated ricotta salata make this dish very appealing.
I love how you managed to highlight the warm colors in the plating.Perhaps, for a future occasion, if you’d like, you could add a fresh…
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Massimo Orlando posted an update 2 months ago
2 months ago (edited)
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Panzanella Salad.
Tuscan Bread and Heirlooms Tomato Salad, Cucumber, Basil, Red Onion, Castello di Volpaia Red Wine Vinegar, Extra Virgin Olive Oil.
My version is with Toasted Bread to give a Crunch.
Traditionally in Tuscany the Bread is Soaked in the Vinegar that makes it mushy.
#Tomato Challenge
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What a great take on panzanella! The combination of heirloom tomatoes and toasted bread must add an interesting texture. How did you balance the acidity of the vinegar in this version? Did you notice a difference in flavor and how the bread absorbs the dressing compared to the traditional soaked method?
Thanks for sharing your creation with… Read more1- View 1 reply
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It’s great you are joining with another try our #TomatoChallenge! 🍅👏 That toasted bread crunch is a game-changer—adds a whole new dimension to the traditional Panzanella! Your take on it shows a great balance between respecting tradition and adding your own flair.
I’m curious—was this inspired by a trip to Tuscany, a mentor, or perhaps a… Read more
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Massimo Orlando posted an update 2 months ago
2 months ago (edited)
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Tagliatelle alla Bolognese.
Handmade Tagliatelle with Classic Bolognese Sauce, 24 Months Aged Parmigiano Reggiano.
#Tomato Challenge
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Olé que buenos 👍 👏 😁
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Your tagliatelle alla bolognese is a true example of how the classics never go out of style.✨
The handmade pasta looks perfectly silky, and the bolognese sauce seems to have a delightful balance of meat, vegetables, and tomato. The 24-month-aged Parmigiano Reggiano is a detail that further elevates the dish with its intensity and depth…
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Massimo Orlando posted an update 2 months ago
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Impepata di Cozze al Pomodoro
Sauteed Mussels with, Garlic, White Wine and Spicy Tomato Sauce.
#Tomato Challenge
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Thank you for sharing your creation; it truly looks delicious and comforting!
The combination of mussels with garlic, white wine, and that spicy tomato sauce must taste amazing. I love how the colors pop on the plate. How did you balance the spice level? Did you keep it mild or give it a nice kick of heat?
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Sous Chef
Qué maravilla!! Y que ricos esos mejillones😍
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Massimo Orlando posted an update 2 months ago
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Insalata Caprese.
Buffalo Mozzarella from Puglia, Heirloom Tomatoes, 20 Years Old Aged Balsamic.
#TomatoChallenge
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This is my personal favorite. The best of Italian dishes is that they are simple but EXTRAORDINARY in the same time. Do you agree? ❤
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What a beautiful presentation of the Insalata Caprese! The combination of Puglian buffalo mozzarella with heirloom tomatoes enhances both the flavor and texture of the dish. Plus, the touch of 20-year-aged balsamic must add incredible depth. How does such an aged balsamic influence the balance of flavors compared to a younger one?
Thank you…
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Massimo Orlando posted an update 2 months ago
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Scoolinar
4 Cheese Gnocchi with Crispy Speck and Walnuts.
What you think?
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Me parece un plato riquÃsimo 😍
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They look delicious! The combination of four cheeses with crispy speck and walnuts adds great depth of flavor and texture. Did you use a classic mix of cheeses like Gorgonzola, Parmesan, Fontina, and Taleggio? I love how the nuts add a crunchy touch that contrasts with the creamy sauce. Do you have any tips for making light and fluffy gnocchi?
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