📝🍅🦐What you see here is a small appetizer I created using clarified tomato water, which I used to make a meringue that captures all its essence. Inside, I’ve enclosed a saffron-infused mascarpone cream and a tartare of red shrimp from Mazara del Vallo, topped at the center with a drop of candied lemon gel, which adds freshness and balances the sweetness of the shrimp. I finished the dish with a tomato powder made from the dried residual pulp. It’s a unique bite to be savored in its entirety, so you can appreciate the evolution of its flavors and textures. #aperitivo

🍋✨You’ll see the method for making the candied lemon gel in a few days.