CHEF OLIVER GLOWIG

Chef
Restaurant "La Tavola, Il Vino, La Dispensa" - Rome

An ambassador of Italian gastronomic culture, Oliver has exported the concept of Mediterranean diet around the world with the "Primavera" restaurant at the Ritz Carlton in Bahrain, the "Inn" in Saas Fee in Switzerland and the "Toca" in Toronto.

His passion for cooking goes back many years: ever since he was a child he has accompanied his father to try out new restaurants. After concluding his studies, Oliver worked in Munich at Otto Koch at the "Le Gourmet" restaurant and at "Acquarello", run by Mario Gamba. However, a desire to increase his knowledge of Italian cuisine brought him to Italy, where he worked alongside Gualtiero Marchesi.

In 2004 he was awarded the Michelin star, followed by another Michelin star in 2008. In 2016, the chef launched a new project together with Salvatore de Gennaro, in the Central Market of Rome, at the restaurant "La Tavola, Vino e Dispensa".

His recipe using De Carlo products:

COD IN BREAD CRUST WITH CHICORY (COOKED WITH FRIED GARLIC AND CHILLI) AND SEMI-DRIED DE CARLO TOMATOES

Ingredients for 4 people

  • 4 desalted 140 g cod fillets
  • 4 slices of thinly-cut hard-crust ‘Napoli-style’ bread cut using slicer
  • (to taste) De Carlo extra virgin olive oil
  • (to taste) semi-dried De Carlo cherry tomatoes
  • 500 g chicory

Method

Lay out the bread and flavor it with garlic oil and oregano, then wrap the cod fillet in the bread.

Cook the cod in plenty of olive oil until the bread becomes crispy; then clean and parboil the chicory before frying it with garlic, oil and chilli.

Add chicory, cook and season it with salt.

Put the chicory onto the plate, add the cod and lastly season it with the Semi-dried De Carlo cherry tomatoes.

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