For the veal:
1 veal head
2 onions, roasted
1 bay leaf
White vinegar (80 g /litre or water)
Place the veal head into a sauce pan and roast for 45 minutes at 190 ° C. Make a broth by adding roasted onions, cloves and a bay leaf. Add the water and white vinegar to cover and simmer for 4 ½ hours, adding the tongue 45 minutes before the end. Once everything is cooked, remove the meat, discarding any excess fat and nerves. Roll it up until you have a cylinder of roughly 6cm and cut the meat into 3cm pieces. Warm the meat up in the broth before serving.
For the linguine
- 280 g durum wheat linguine
- 40 g ginger, juiced1 clove of unpeeled garlic
- 5 g Extra virgin olive oil
- 600 g vegetable stock
- 20 g butter
- 15 g Parmesan
- Salt to taste
- Ginger as needed
Brown a clove of unpeeled garlic with a little extra virgin olive oil. Remove the garlic and add the vegetable stock and ginger until it starts to boil. Add the linguine until cooked and season with salt. Take the pan off the head and add the Parmesan, butter and some grated ginger, stirring together until it reaches a creamy consistency.
Born in 1984, Valentino Cassanelli grew up in Spilamberto, a small town in the countryside outside Modena. Already curious about food and greatly inspired by his grandmother who was an excellent home cook, Valentino developed a strong sense for the quality of local produce and watching and learning the processes of preparing seasonal produce to provide daily meals for the family.
Not surprisingly, these influences lead him from school straight to catering college in Serramazzoni, where at the young age of just 16, he was sent for initial work experience in the kitchens of the famous London restaurant, Floriana in Beauchamp Place in Knightsbridge.
He then returned home to complete his course, working to gain professional experience in a more traditional restaurant in Modena.
After graduation, the lure of London’s dynamic restaurant scene saw him back in England, gaining experience in Mosaic in Mayfair, Locando Locatelli in Marylebone and Nobu on Berkeley Street.
In May 2007, Valentino returned to Italy to work under two Michelin starred Carlo Cracco in Milan, where he was to remain for three years. Motivated by the strong team, he built a lasting relationship with Carlo, joining him at events internationally and climbing the culinary ladder ultimately gaining the position of Junior Sous Chef.
In 2010, Valentino was asked to join two chef friends at their popular restaurant Sangal in Venice. The synergy between the three young, talented chefs was immediate and with a shared philosophy in pushing boundaries with techniques and ingredient combinations, Valentino was able to grow, not just in confidence but also creatively
Whilst still at Sangal, he received an invite from Carlo Cracco to to join the team he was putting together for a pop-up at Principe Forte dei Marmi during August 2011. Around this time the hotel team were also looking to change their internal food and beverage offering and a few months later, with Carlo’s recommendation, the position to lead the project was offered to Valentino.
Valentino arrived at Principe Forte dei Marmi in February 2012 and a month later, restaurant Lux Lucis opened to huge critical acclaim. It gained its first star in The Michelin Guide Italy 2017.