Ingredienti

Less obvious ingredients: why we bring them to the table with respect

Tongue, oxtail, offal, lake fish and forgotten vegetables are not chosen to shock, but to tell a deeper story of flavour, craft and place.

Some ingredients do not appear on a menu because they are easy. They appear because they have something to say: a texture, a memory, a scent, a different way of looking at food.

Tongue, oxtail, heart, offal, lake fish, quiet vegetables and products that are not fashionable can sound like bold choices. Sometimes they are. But we do not use them to unsettle our guests or to make the experience complicated. We use them because they deserve attention.

An ingredient like this needs respect. It is not enough to put it on a plate. It has to be cleaned properly, cooked patiently, rested, paired with balance. Technique matters, but intention matters even more. If oxtail becomes a ragù, it should keep its depth without becoming heavy. If tongue meets the embers, it should remain tender, savoury and precise. If lake fish appears on the menu, it should speak of the place without feeling forced.

This way of cooking also feels responsible to us. Making better use of an ingredient means wasting less, knowing more, and not choosing only the easiest or most familiar parts. It takes time, but it gives back flavour, identity and memory.

Of course, not everything has to please everyone. That is part of the table too. Our role is to guide, explain when useful, and suggest without insisting. Sometimes one taste is enough to change an idea; sometimes it is simply good to know that a dish comes from a thoughtful choice.

For us, the less obvious ingredients are often the ones that make dinner more interesting. Not because they are strange, but because they start a conversation: about a producer, a season, a technique, or a piece of tradition that can still feel alive today.

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Photo credit: “Lengua escarlata” by Tamorlan, Wikimedia Commons, Creative Commons Attribution 3.0 license. Image adapted and optimized for the website.

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