Sea Bass in Red Onions Confit

The Italian Chef Michele Sorrentino of Antica Trattoria Botteganova restaurant in Sienna says he started his cooking career in order to follow his passion for good food and his sentiment for the Italian cuisine. His entrée of sea bass fillet, cooked in onion confit and served with boiled seasonal baby vegetables is a great example for his classic Italian methods, that adore simplicity as a way to highlight the dish’s natural flavors.