Chef Serena Sebastiani unveils 'Melanzana d'Estate' at Umbria Jazz

The "Umbria 100% – La Qualità che si Sente. Interpreti d’Eccellenza" project, promoted by Confcooperative Umbria during the Umbria Jazz festival, showcased a new summer dish by chef Serena Sebastiani of Borgo Santa Cecilia. The recipe, called "Melanzana d’Estate," turns eggplant into a refined vegetable steak, served with eggplant caviar, a reduced tomato sauce, fresh basil, and a light pecorino romano foam. The preparation involves slow‑roasting the eggplants, extracting their pulp for the caviar, glazing and frying the flesh for the steak, and creating a tomato reduction and a pecorino foam to finish the plate. The dish aims to highlight Umbrian agro‑food excellence through creativity and high‑quality ingredients.