Alessandro
Zucca

 
ESPAÑOL

BRAZILIAN
A and Z, two letters that mark both the beginning and the end of our alphabet, carrying within them a multitude of meanings. In my case, they symbolize the commencement of my Name and Surname, while in the culinary domain, they encapsulate my 27 years of experience in the kitchen. My world and my passion, stretching from appetizers to desserts, define me as a Culinary Chef.

Through my globetrotting journeys (click here), I've refined my palate with diverse tastes and flavors, enabling me to craft distinctive dishes that allow you, the diner, to immerse yourself in journeys and memories of the past. Italian by birth, but a world-acquired citizen, I possess the proficiency to prepare dishes from Italian, international, Europe-Asia fusion, and gluten-free cuisines.

AZ.KITCHEN AZ.KITCHEN AZ.KITCHEN AZ.KITCHEN AZ.KITCHEN AZ.KITCHEN AZ.KITCHEN 

I AM AVAILABLE FOR:

An endless array of creations to delight your palate.


I’m available, under valid project, for trips to distant countries. I’m a native Italian, speaking also English and German at a gastronomic level, and a base of Spanish language.


For mutually agreed compensation:

PRIVATE EVENTS
CONSULTATION
MISE EN PLACE
HOLIDAY REPLACEMENTS
TEMPORARY WORK

MY CREATIONS





Cod in almond crust, iceberg lettuce, currants, caramelized nuts with chestnut honey and paprika reduction
Caramelized banana and bacon with thyme

Chocolate brownies

Caesar salad with chicken and bacon
Cantucci
Bun

Scallops, pumpkin cream, turnip greens and balsamic
Chocolate Caprese, butter and peanut frosting, chocolate truffle and salted caramel

Venison carpaccio with plums, currant and balsamic

Carrot cake with French cream
Gluten-free and lactose-free cheesecake with passion fruit
Raspberry cheesecake with fruit

Lamb chops, wild garlic gnocchi and thyme sauce
Peanut cream, scallop, broccoli and caramelized bacon

Asparagus cream, fried egg yolk and crispy prosciutto

Apple cream, scallop, caramelized bacon and purple potato
Pumpkin cream, lard-wrapped shrimp, sour cream and almonds

Beef entrecote, red potatoes, goat cheese cream and bamboo shoot with forest fruit sauce

Beef entrecote, Maggia Valley pepper, potato cream, snow peas and pepper coulis
Pork fillet with blackcurrant jam, potatoes and minty papaya

Soy sauce-cooked beef fillet, pak choi, bamboo and sesame shiitake mushrooms

Filet mignon, turned potatoes, balsamic reduction and fruit
Broccoli flan, peanut cream, scallop and caramelized bacon
Pork fillet, hazelnuts, cauliflower, and purple potato puree

Pumpkin flan, cocoa gnocchi, cheese cream and amaretto
Campari jelly, dry bresaola, and thyme-lemon goat cheese mousse

Italian-style Sushi

Squid hamburger, salmon, vanilla tomato, lettuce and red onion infusion
The Art of Cantucci
Japanese meat and shrimp Gyoza with soy caramel

Linguine with shrimp carpaccio and pepper cream

White chocolate mousse, goat cheese mousse, blackberry jam and lime crumble
Three chocolate mousse

Bread

Walnut and caramel parfait
Bread

Chocolate sphere with raspberry jam

Pasta and beans with dried cured meat
Perch, tahini, agretti and morel mushrooms

Prosciutto and melon
Ravioli production
Octopus with cream, popcorn, and edible flowers

Grilled octopus with peanut cream and seafood

Italian-style Sushi
Risotto with fava beans, mint, dried cured meat and orange zest
Octopus, popcorn, lime, and paprika

Sea bass ravioli, asparagus cream and slow-roasted cherry tomatoes
Gorgonzola and cherry risotto

Mango and shrimp risotto
Grilled octopus, potato cream and arugula pesto

Passion fruit semifreddo with raspberry coulis

Salmon, saffron-infused onion, separate broth and shiitake mushrooms
Venison stew with prosecco and chocolate on polenta

Beef tartare, asparagus, Parmesan sablé, and dehydrated yolk
Sea bass tartare with chicory, Caipirinha jelly, banana leaf and red sprouts
Octopus, potato cream and arugula pesto

Mediterranean-style tuna tartare

Beef tartare, eggplant caviar, spritz glee, sprouts and prosecco toast
Star anise tuna tataki, snow peas, spicy Mediterranean crudités and saffron mayonnaise

Quinoa with vegetables and soy sauce
Chocolate tulips with goat cheese mousse, red berry coulis, and thyme crumble.

Red berry tart
Salmon steak, wild berry risotto and herb butter
Salmon steak with lemon risotto

Scampi risotto with parsley oil and edible rose petals.

Risotto with two textures of fava beans, mint, and paprika.
Sushi