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How MICHELIN Guide Chefs are Making Magic with Lemons and Champagne
"Currently based in Florence, Chef Paolo Lavezzini previously lived and worked for a decade in São Paulo translating his life experiences as in Italian in Brazil into his dish. 'I made a cold spaghetti with scallop, caviar, Tuscan lemon and finger lime,' says Lavezzini. He shares that while living in Brazil, he learned about the finger lime and started using it. The Tuscan lemon is a little one with thin skin, is juicy and smells citrusy from the south of Italy and in his garden in Tuscany. 'We tried to use every part of the lemon, the leaves, the skin, the juice for different smells,' Lavezzini describes." - Jillian Dara
