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Filippo Battistello

Filippo Battistello

🇮🇹 Hi, I'm Filippo and I'm chef @ Ristorante Al Pozzo. 🐟 fish processing techniques 🥖 sourdough maniac 🇯🇵 japanese cuisine lover

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  • PRO
    creation thumb for Sogliola alla mugnaia
    Sogliola alla mugnaia
  • creation thumb for Chantilly of Burnt Hazelnuts
    Chantilly of Burnt Hazelnuts
  • PRO
    creation thumb for Langoustines, shellfish demi-glace and fermented cucumber
    Langoustines, shellfish demi-glace and fermented cucumber
  • PRO
    creation thumb for Crustacean Demi-glace
    Crustacean Demi-glace
  • PRO
    creation thumb for Dry-aged Kinfish Sashimi🐟
    Dry-aged Kinfish Sashimi🐟
  • PRO
    creation thumb for Burnt hazelnuts chantilly
    Burnt hazelnuts chantilly
  • creation thumb for How to open an oyster
    How to open an oyster
  • PRO
    creation thumb for Langoustine cocktail sauce
    Langoustine cocktail sauce
  • PRO
    creation thumb for Whipped miso ganache
    Whipped miso ganache
  • creation thumb for Swordfish Wellington
    Swordfish Wellington
  • PRO
    creation thumb for Plum Glazed Eel 🫐
    Plum Glazed Eel 🫐
  • PRO
    creation thumb for Japanese Style Tuna Cuts 🐟
    Japanese Style Tuna Cuts 🐟

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