Paolo Simioni: the gourmet recipe by the Executive Chef at Forte Village, south Sardinia

Paolo Simioni: signature cuisine at Forte Village Resort, south Sardinia

Traveling is a synonym for discovering a new world and learning about it’s traditions, beautiful nature and gourmet kitchen like that of the great chefs of national and international cuisine at Forte Village, which includes Paolo Simioni.

On vacation, there are those who prefer a wellness treatment and relaxation at the Acquaforte Thalasso & Spa, and those who prefer to be active and do their favorite sport, but one thing unites all kinds of travelers: their passion for excellent cuisine prepared by chefs like Paolo Simioni, Executive Chef at the Forte Village Resort.

Master of haute cuisine, chef Simioni has earned a Michelin star and recognition with many more awards: the Pontenovo Riviera del Conero Prize in 1997 and the prize of the Accademia della Cucina Italiana in 2003, each assigned for “contributo della cucina italiana nel mondo” his contribution to Italian cuisine in the world. He also received a cuisine certificate of excellence at Toto’s in 2004.

Toto’s restaurant in London is one of Simioni’s most important professional experiences, but not the only one, he travelled through 5 continents working in some of the best gastronomical establishments: the Hotel Palace and Hotel Kulm St. Moritz Engadin, the Cecconi in London, the Hotel Palace Excelsior at Lido di Venezia, the Concorde restaurant of Villa Pima in Mantova, the Hotel Leone d’Oro in Verona and the Four Seasons Hotel and Resort in London where he received 3 AA Rosettes for catering.

During the past 8 years, Simioni has been a great team member at the resort in Santa Margherita di Pula, province of Cagliari, a true gourmet paradise where the quality and variety of food take guests on a gastronomical journey to discover the latest food trends of the moment and all the flavors of the best Italian and international cuisine.

Tradition, experimentation and innovation are the characteristics of the many fantastic restaurants run by gourmet Michelin starred chefs, guests can choose from the Terrazza San Domenico by Michelin starred chef Massimiliano Mascia, the Forte Gourmet and the Belvedere, and the restaurants run by Heinz Beck and Vivek Singh, two of the Celebrity chefs at the resort.

The resort has a Gourmet Cooking Academy for those wanting to discover the secrets of Italian and International cuisine, the school is an unforgettable experience where the guests of Forte Village can learn to prepare an entire menu with a great chef.

Now all that is left to do is learn a delicious recipe of Simioni.

Simioni’s recipe: a unique style for a special dish

Classical-international cuisine is particular in the sense it requires technique, sensitivity to create a natural and exquisite contemporary dish with scrupulous attention to combining the flavors.

Chef Paolo Simioni, Executive Chef at Forte Village, Resort explained his gastronomical philosophy: the results are dishes prepared with prime quality ingredients, attention down to the last detail and presented with taste and elegance.

“My passion is choosing the best products and Sardinia is a gourmet paradise. Fresh local ingredients are enough that, with simple but rigorous execution, a great dish is born” explains Simioni who has created a special recipe with sea bass and a Salicornia jus with vegetables.

RISOTTO with mixed vegetables and seabass

Chop the carrots, asparagus, broccoli, peas, snow peas and put them in salted boiling water. Pour them in a pan with oil and butter. Once their colour is intense, put them aside. In another pot, place the rice, gradually add broth, white wine, and cook al dente. Chop the seabass fillets and add them to the rice. Add butter, cook until creamy and with the seabass almost melting into the rice. Serve until rice is still liquid and warm. Garnish with vegetables.

Ingredients (serves 4):

• 200g rice
• 500g wild seabass fillets
• 100g carrots
• 100g green asparagus
• 100g broccoli
• 50g peas
• 50g snow peas
• 60g butter
• 500ml vegetable broth
• 60ml extra virgin olive oil
• 1 small glass dry white wine

Do you want to discover cuisine by chef Paolo Simioni and have an unforgettable vacation in a true paradise? Discover Forte Village Resort In Sardinia.