Artichoke soup with black rice, Parmigiano Reggiano and crispy bacon


For 4 people

  • 5 artichokes

  • 150g leeks

  • 200g potatoes

  • 120g sweet Pancetta DELI Furlotti & C.

  • 180g black rice (Venus)

  • 100g Parmigiano Reggiano

  • 10g ginger

  • 10g onion

  • 1 lemon

  • vegetable broth

  • extra virgin olive oil as much as you like

  • salt and pepper as much as you like


  • Clean the artichokes removing the outer leaves until the heart, remove the hay inside and slice them, soaking them in water and lemon. Boil the artichokes for 2 minutes in water with lemon juice to preserve color.
  • Dry the leek in a pan with a dash of extra virgin olive oil, add the diced raw potatoes, half of the artichokes previously boiled and 350 cl of vegetable broth. Bake for 15 minutes on low heat.
  • Blend the soup and keep warm.
  • Boil the black rice for 10-12 minutes and drain in another pan.
  • Fry the sweet Pancetta in a pan until it is crisp, previously cut into strips. Add the remaining artichokes and ginger cut into thin slices.
  • Serve the hot soup, preferably in a tajine, add black rice and Pancetta, artichokes and ginger stir-fried previously. Add the sliced raw onion and decorate with grated Parmigiano Reggiano.


  • Chef: Davide Di Dio

    A small place with a dozen tables, only open in the evening with a creative menu that wants to be a story: a Mosaiko of of the travels of Chef Davide and his wife Hideko. Minimal, Japanese-style, but generous in ingredients and portions. The result is a proposal that ranges from meat to fish with seasonings Mediterranean or/and wasabi, fresh ginger, lime, soy.