RECIPES By Claudia Santoro MARINATED SALMON WITH SEASONED Refreshing and flavourful, it is ideal for a light meal. Citrus-marinated salmon with seasoned raw vegetable gelato will delight your palate. The dish is well structured, and the gelato obtains its texture thanks to the addition of vegetable fibres. THE INGREDIENTS VEGETABLE FIBRES Useful for providing structure and body to the gelato, vegetable fibres slow down the melting point. Colalucci is a trailblazer of the use of vegetable fibres in the gelato arts. They are natural and they help the artisan work better; even the semi-finished food products industry uses them to make its creations more natural. Vegetable fibres come from foods such as chicory, lemons or peas. Some act more as an emulsifier, such as lemon; others serve more as a thickener. Furthermore, vegetable fibres act positively on our metabolism, leading to satiety and the improvement of intestinal function. Most vegetables have both soluble and insoluble fibres in varying proportions. SALMON Salmon has a prized meat with a delicate flavour. The most widespread quality is the salmon that come from Norwegian waters. While some doubts have arisen about farmed salmon, its nutritional properties make it an ideal and complete food. In fact, it contains many Omega-3 fatty acids which reduce cholesterol levels, slow down the ageing process and help fight osteoporosis. It is also rich in protein, polyunsaturated fats, vitamins and some minerals such as phosphorus and selenium. To recognize if a fish is fresh or not, it is necessary to check that it has a delicate smell, its appearance is bright and free of any red streaks, the gills are pink and that the eye protrudes with a black pupil, not reddened. Sergio Colalucci Maestro Gelato Chef Mattia Spadaro Chef 50
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