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Recipes

Caldo de langostino y algas
Recipes

Shrimp and seaweed broth

Ingredients Leftover fish (fishbones, tails, husks prawns) Salt to taste (add at the end of cooking) Leek Onion Green pepper Parsley Fish head 2 liters of water All ingredients cut...

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09 Jul 2016
Estofado de Alubias
Recipes

Bean Stew

Ingredients 1/2 kg. of white bean cassoulet paprika 1 onion and 1/2 2 cloves garlic Extra virgin olive oil Fennel Rosemary Thyme Laurel 5 black peppercorns 5 Strands Saffron Cognac...

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09 Jul 2016
Bacalao
Recipes

Cod

Ingredients Cod fish Olive oil Sunflower oil Pepper laurel For Foam 150g whole milk 200g Cheese ediazabal 300g cream (35% mg) 125g egg whites A little bit of salt 1...

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09 Jul 2016
ABOUT FEDERICO D’ANNA

Since 2002 he has developed his professional way in Spain, first in Granada, then in the province of Malaga, passing by many different types of cuisine from traditional Spanish cuisine to the exotic Indian.

He has worked 5 years as Executive Chef of the NH hotel chain, in the city of Marbella. Since 2012 he dedicated himself to gastronomic advice with all his passion for creativity and organizational skills.

In 2013 Federico opened a new project on the golf course of Morocco. Later dedicated to develop and improve Restaurants Rancho Grill in Las Chapas ( Marbella) y Grill Banus ( Puerto Banus) From 2016 he became a part of the team of Dani Garcia as a Chef of Catering. From 2017 has opened his own restaurant FederiKa in Mijas Costa, Sitio Calahonda.

Tel. 615 731 117 (Español)
Tel. 615 731 117 (English, Pусский)

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Federico D'Anna - Gastronomic Consultant Marbella