Christmas first courses | Signature entrées

Now that your gourmet garlands are ready, we can move on to the entrées of our Christmas lunch.

Longino has carefully selected a meat and a fish option for these as well. This time, however, we are talking about signature dishes that deserve all the recognition they can get, precisely because for the past 30 years we have been fortunate enough to work in the haute cuisine world alongside some of the most talented starred chefs.

So are you ready to discover our starred entrées in a special Christmas version?

The quintessential Christmas lunch entrées according to Longino & Cardenal

Once again, Longino has thought of both a meat and a seafood entrée.

So why precisely are we trying to impress you with signature dishes?

Because our raw materials will, in turn, allow you to impress your guests just as if they were lunching in starred restaurant.

Longino’s stars

We will propose two recipes: the seafood version created by our chef Giorgio Guglielmetti, a tribute to the master of Italian haute cuisine, Gualtiero Marchesi; the meat entrée, on the other hand, is signed by chef Felix Lo Basso, who has created a recipe just for the occasion, using our rare and precious products.

The seafood protagonist will be our Kaluga Amur Caviar, a recent hybrid between two sturgeon species with a long tradition typical of the waters of the Amur River on the border between China and Russia. The special “drop feeding” method used, guarantees that the sturgeon is always feeding on fresh food. The roe, larger in size than other types of caviar, is characterized by beautiful green and golden reflections, while the complex and almost mineral flavor make it one of the most popular types of caviar with Chefs.

Blázquez's Pata Negra cheek, on the other hand, will be the protagonist of our meat entrée. We are in the Autonomous Community of Castile in northwestern Spain – and more precisely in the municipality of Guijuelo: one of Spain’s four Denominations of Origin regions for Iberian ham. Iberian pork cheeks are a delectable meat, full of flavor, a toned and delicate cut thanks to animals that are raised in freedom and whose rich diet is based on wheat, barley, corn, soy and bran that supplements the beloved acorns that the pigs love to devour. A exquisite product where just a few steps are enough to create truly impressive dishes! In fact, Iberian pork cheeks must be treated like beef and therefore served strictly rare.