Set Menu Recipe by Chef Gianluca Rossetti

On the occasion of a dinner they organized at their studio, Fusillo Lab invited the Chef Gianluca Rossetti to cook a seasonal set menu paired with natural wines selected by the wine connoisseur, Graziano Nani. In this article, the Chef is sharing with us his recipes. We hope you will get inspired for your spring dinner.



[Ingredients] (for two people)

  • 3 light green zucchinis
  • 1 garlic clove
  • 1 tablespoon of lemon juice
  • A pinch of salt and pepper
  • A handful of basil and mint leaves
  • 1 tablespoon of apple cider vinegar
  • Extra virgin olive oil
  • Edible flowers to decorate (we used corn flower)

For the pane atturrato:
  • 100g bread crumbs
  • A spoon or oregano
  • A spoon of extra virgin olive oil


  1. Take a zucchini and cut it into tiny cubes. Place them in a bowl and marinate them with lemon juice, olive oil, apple cider vinegar, salt, basil, mint and pepper. Leave them to marinate for half an hour.

  2. Dice the second zucchini and quickly toss it in a non- stick pan with olive oil and garlic.

  3. Roast it well and season with salt and pepper.

  4. Cut the last zucchini into big cubes and cook it in a saucepan with olive oil, water, salt and pepper.

  5. Once cooked, add the zucchini and herbs to a blender and mix them together, creating a cream.

  6. For making the pane atturrato, toast the bread crumbs in a pan with the olive oil and the oregano.

  7. Put it in a bowl to cool down once it’s golden.

  8. Plate the dish with the zucchini cream on the bottom, the drained marinated one in the middle and the roasted one on top.

  9. Finish with a spoon of pane atturrato, a drizzle of olive oil, edible flowers and a sprinkle of aromatic herbs.


Gazpacho with Datterini tomatoes and boiled eggs

[Ingredients] (for two people)

  • 500g of Datterini tomatoes
  • A handful of basil leaves
  • Half a peach
  • 1 apricot
  • Half a cucumber
  • A handful of celery leaves
  • 2 farm fresh eggs
  • 1 tablespoon of apple cider vinegar
  • Extra virgin olive oil
  • A pinch of salt and pepper


  1. Make a pot of water on the stove and once boiling add the eggs and cook them for 9 minutes.

  2. Take them out, wait for them to cool and remove the shell. Cut them into four parts and season with oil, salt and pepper.

  3. Place the Datterini tomatoes, celery leaves, cucumber, apricot, peach and basil into a blender.

  4. Season generously with extra virgin olive oil, apple cider vinegar, salt and pepper. Blend everything until well mixed.

  5. Pour the gazpacho into a bowl and top with the hard-boiled eggs.

  6. Drizzle with olive oil and serve.


Tomato and basil risotto

[Ingredients] (for two people)

  • 180g of Carnaroli rice
  • 300g of fresh Datterini tomatoes
  • A pinch of salt, pepper and brown sugar
  • Basil
  • Oregano
  • Extra virgin olive oil
  • Parmesan cheese to taste
  • 50g of butter
  • Zest of half a lemon


  1. Preheat the oven to 230°C.

  2. Place the Datterini tomatoes on a lined baking tray and season them with brown sugar, salt, pepper, oregano and extra virgin olive oil. Roast them in the oven for 20 minutes. Then put them in a blender, mix them, filter them and put them aside.

  3. Place plenty of basil, olive oil, parmesan cheese and an ice cube into a blender and mix well. Once blended, set aside in the fridge.

  4. Make a broth either with just boiling water or leftover vegetables if you have them (we used celery and parsley stalks). In this case, boil the broth for at least 20 minutes, starting from cold water.

  5. At this point toast the rice in a saucepan, then start cooking it by adding the broth intermittently. Once halfway through the cooking, add the tomato cream and finish with more broth.

  6. Turn off the heat and stir the rice with butter, grated Parmesan cheese and lemon zest until creamy.

  7. Plate the tomato risotto and top it off with the basil cream and serve.


Pistachio crumble with peach cream and sautéed peaches

[Ingredients] (for two people)

For the crumble:
  • 60g of chopped pistachios
  • 60g of all-purpose flour
  • 60g of brown sugar
  • 50g of butter
  • Lemon peel

For the sautéed peaches:
  • 2 yellow peaches
  • Oregano
  • Brown sugar
  • Extra virgin olive oil
  • Mint
  • 1 ice cube


  1. Preheat the oven to 175° C.

  2. Start with the crumble by mixing all of the ingredients together in a bowl to create a grainy texture.

  3. Pour it onto a lined baking tray and bake for about 14 minutes.

  4. Allow it to cool and create a crumble by breaking it with your hands.

  5. Cut one of the peaches into cubes and sauté it in a non-stick pan with extra virgin olive oil, oregano and brown sugar.

  6. Blend the other peach with an ice cube and mint in a blender to create the peach cream and put it aside.

  7. Plate the dessert with the pistachio crumble on the bottom, then the roasted peaches and peach cream in the middle.

  8. Sprinkle with aromatic herbs and serve.