Diego Zambrano | @zambrano

Chicken Parm, Ritz cracker crust, homemade San Marzano tomato sauce, bode pepper, Greek oregano, roasted garlic. Glorious!
Duck leg au vin, biquinho peppers, black olives, bacon & eggs. This was incredible. πŸ₯“ by @bazsam123456, 🍽 by @kareceramics, πŸ¦† by @fleishers @the_pale_moose
Picanha marinated in PAU!HANA!BBQ by @adoboloco (go pledge on Kickstarter), red miso shiitake, corn, bacon nuggets by @bazsam123456. 🍽 by @kareceramics
Chicken hearts, seaweed salad, pickled ginger, yuzu and soy sauce πŸ”πŸ’•. Plate by @kareceramics
Picanha, potatoes, leek
Back in the studio, trimming a few pieces
Picanha at 55Β°C finished in high broil with fat cap facing up for crispiness. πŸ– by @fleishers @the_pale_moose
Homemade bacon by @bazsam123456, lime, maple syrup, grilled scallions
Fregola, creamed smoked butter, octopus, scallops crudo. So rich, so balanced, I could eat a bucket of this.
Roasted duck donut pasta, carrot puree, oranges. My favorite dish πŸ‘ŒπŸ»
Goat cheese ravioli, roasted beets, saffron
Sweetbread, green apple, lime, sour cream
Tomato consomme, flourless mozzarella potato gnocchi
Explosion of flavors by @pedrosiqueira, making some magic in Rio. Chicken hearts, cheese bread pastrami sandwich, crispy octopus, duck leg confit with mushroom risotto.
Wood fired scallops
Giro Giro Tondo. Design for Children
Firework in Tuscany is serious business #gattigabbaz
🍷✨ #gattigabbaz
Not a painting, just a frame #gattigabbaz
Amazing time with some of my favorite people
Just hanging
L A R D O !
C A R N E !

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