Taste TEST
EAT+DRINK DINING
hile both favored ingredients in his native Italy, chef Fabrizio, which comprises Sea Salt, Barbatella, Dorona, and Grappino. This unlikely pairing comes into balance in his divine lobster risotto with roasted tomato and white truffle perfume. “We found a way to make it work by drying the tomatoes for 24 hours, deseeding and peeling them, and finally roasting them. This allows the sweetness of the tomato to come through and enhances the taste of the lobster and white truffle.” This risotto was the signature dish at Teatro Goldoni, his award-winning restaurant in Washington D.C., and is featured in his Sea Salt Cookbook, available on Amazon and at all of his Naples establishments.
