Created by Chef Alfonso Pepe, who oversees the Cora Bistrot<\/strong> and<\/strong> Lumi Sky Lounge restaurants<\/strong> at the Ara Maris, this recipe captures the essence of Christmas through a perfect harmony of flavors and textures <\/a>designed to delight and surprise the senses. <\/p>\n\n\n\n The crispy tempura envelops the cod, while the soft and velvety potato foam adds a touch of indulgence. Surrounding the dish, a rainbow of crunchy pickled vegetables – carrots, peppers, papacelle, and broccoli – highlights the Mediterranean freshness<\/strong>. The wild rocket, with its delicate bitterness, perfectly balances the flavors of the dish.<\/p>\n\n\n\n The recipe calls for a brine to flavor the vegetables, a soft potato foam prepared with cream, and a light tempura batter for the cod. The dish is completed by an elegant plating <\/strong>that brings a touch of freshness and color to the table.<\/p>\n\n\n\n Giardiniera<\/strong>, a staple of Italian culinary tradition<\/strong>, has origins linked to the need to preserve vegetables during the winter months. Born as a recovery method, it consists of pickling or marinating a mix of fresh vegetables such as carrots, peppers, cauliflower, and fennel. In Campania cuisine, giardiniera is much more than a side dish<\/strong>: it accompanies meat, fish, or cheese dishes and is often used as a decorative element in festive dishes, thanks to its vibrant colors and balanced sweet and sour flavor.<\/p>\n\n\n\r\n