Ristorante Lunasia
 
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Luca Landi

INNOVATION, PASSION AND ATTENTION TO DETAIL

Originating from the Garfagnana region (Lucca), the son of artisans, since childhood he has cultivated his passion for cooking and for the delicate harmony of flavours.
Under the guidance of Angelo Paracucchi, he decided to make gastronomy his reason for being and, after graduating from the hotel school G. Minuto di Marina di Massa, he came into contact with the French styles of “haute cuisine”, above all from the hands of Jean Micheal Brawart M.O.F. at the Closserie des Lillas and then at the Hotel de Paris in Montecarlo at the Louis XV restaurant for Frank Cerruti, chef of Alain Ducasse.

At the Enoteca Pinchiorri in Florence, he collaborated with Italo Bassi and Riccardo Monco, then in 2003 began devising new flavours of savoury gelato, which lead to his 2009 victory in the gourmet Gelato World Cup. In 2004, he opened the Lunasia restaurant, which in Etruscan means ‘calm and serenity’.

The attention to detail and constant passion allowed him to grow and, in 2011, he was awarded the first Michelin star.

VERSILIA GARDEN ARTEMISIA GELATO AND UNCOOKED PRAWNS

<h4>Ingredients</h4> <p><strong>CREAM OF CHARRED YELLOW TOMATOES</strong><br /> yellow tomatoes<br /> (usually from the Vesuvian area) <br /> Vanilla<br /> Cinnamon<br /> <br /> <strong>ARTEMISIA GELATO</strong><br /> The base: <br /> 510 gr goat’s milk <br /> 8 gr cream stabiliser <br /> 110 gr dextrose<br /> 4 gr salt 35 gr powdered milk <br /> 50 gr cream <br /><br /> Topping: <br /> 150 gr fresh goat’s cheese <br /> 5 gr Absinthe liqueur <br /> 50 gr Artemisi bleached in salted water <br /> 100 gr cooking water</p>

Procedure

CREAM OF CHARRED YELLOW TOMATOES
Char the tomatoes on a live flame, placing them a special metal rack, then arrange them on a sheet of baking paper, season with icing sugar, salt, cinnamon and vanilla for 15 minutes at 185°C. Next, peel them carefully and reduce the pulp into a cream with oil and salt. Leave some whole tomatoes aside to add to the soup at the time of plating.

ARTEMISIA GELATO
Pasteurise the ingredients, and mix with a blender. Place the mixture in the fridge at 4°C to allow it to rest.

ARTEMISIA GELATO
The topping:
Add at the moment of serving. It is wise to ensure the fibres of the wild herbs are removed. We usually use a Pacojet, since chopping from frozen has a very efficient homogenising power. In any case, pass the mixture through a sieve before freezing. Stir and store at -11°C until arranging on the plate.

BREAD WAFERS
Using white bread dough, create a really fine focaccia by rolling it out between two sheets of baking paper. Allow it to rise again and then cut it to round discs. Bake in an oven compressed between overlapping baking pans. Once cooked, season with oil and sea salt

TO FINISH
Fresh red prawns
Fresh white yoghurt that we will dress with the juice obtained from blending the raw heads
Salad of wild baby herbs that vary according to the period, being spontaneously-growing greens that the Apuan Alps offer, many having a very long periodicity but in any case being from late winter to late autumn, including: anise, potentilla, oxalis acetosella, silene vulgaris, ravennagrass, monks cress, sea fennel, dandelion, wood sorrel, farinella, tetragon, achilllea, purslane, marigold leaves, wild carrot greens…

In a dish with a recessed bottom, arrange some of the tomatoes, then a ladle of the tomato cream. Add a few pieces of cleaned raw prawns to be covered with the bread wafer. Arrange a salad of wild baby herbs on the wafers, a scoop of Artemisia gelato, drizzling atop of all the yoghurt flavoured with the essence of the prawn head.