What inspires Chef Avayú?
With over 200 Italian Restaurants in Fort Lauderdale, how does Chef Avayú differentiate his food from the rest? That's easy, his creativity and dedication to providing the freshest and highest quality dishes to his guests at Piccolo Ristorante. While you may find some "typical" Italian classics on his menu, such as the Carpaccio di Manzo or Ragu alla Bolognese, the majority of his dishes can't be found elsewhere.
So where does he get his inspiration for his dishes you may ask? Well, one example would be the Carpaccio di Zucchine Salad and Gamberi appetizer. Both of these dishes were inspired by last year's trip to his home country of Chile. As a child and growing up, Chef Andres spent many long weeks at his family's ranch in the south of Chile. The climate is quite perfect during the summer months, sunny and warm with clean crisp air in the mornings. The rain/snow during the winter give the climate a perfect chill.
The hard herbs in the Carpaccio di Zucchine are typical of Chilean dishes. It's light and fresh touch of lemon is a perfect example of the types of light, crisp dishes you would find in the south. As for the Gamberi, the white bean and corn are reminiscent of one of Chef's childhood favorites, "porotos granados", which is a traditional Chilean country stew made from fresh white beans. Chef took this dish and married it with a typical white bean dish you might find in Umbria, Italy. The result in both of these is a beautiful blend of Chilean/Italian cuisines.