A place like Home

Creta was designed as a place like home where people could feel comfortable and welcome with the same warmth and hospitality of their ideal place.

That is why Creta was conceived as a real living room with a big space where people can sit and enjoy a glass of wine, eat a piece of cake while reading a book or playing pool and two smaller rooms to discover our chef cuisine. Art pieces on the walls, drunk bottles on the shelfs, wood and cotto tile as main material that characterized it: this is Creta, the home that welcomes you.

Eggplant, smoked provola cheese and confit tomatoes

4 servings


2 eggplants, peeled
1L soy sauce
200 gr Mirin Sauce
100 gr Muscovado sugar
20 datterini tomatoes
1 garlic clove, peeled and finely chop
Icing sugar to sprinkle
Salt and pepper (to taste)
Thyme (to taste)
100 gr fresh basil leaves
Extra Virgin olive oil
0,5 gr xhantan gum (option)
250 gr smoked provola cheese, cut into small pieces
200 gr sour cream
200 gr milk
Ice cubes

First step: steam the eggplants for 20 minutes. Remove them from the vegetable water and let them dry with a weight on the top, set apart. Preheat the oven at 165 degrees C.

In the meanwhile, mix the soy sauce with the mirin sauce and the muscovado sugar and blend.

Now take the eggplants, glaze them with the obtained mix for six times and place them in a baking sheet. Bake the eggplants in the preheated oven for 5 minutes.

Second step: blanch the datterini tomatoes for around 30 seconds and place them immediately in a recipient with ice and water. Give them time to cool down and then peeled them.

After that, place the datterini on a baking tray, sprinkle with icing sugar, salt, thyme, garlic and pour a drizzle of Extra Virgin olive oil. Bake in the oven for around three hours at 90 degrees C.

Third step: blanch the fresh basil leaves for 30 seconds and place them immediately in a recipient with ice and water. Give them time to cool down, and then wring out them. Set apart some whole basil leaves and fry them for the final step.

Blend the basil leaves with 50 g of extra virgin olive oil and Xanthan gum in order to obtain a sauce.

Fourth step: mix the sour cream with milk into a boiling pot and bring them to the boiling point. After that, pour the obtained mix in a recipient with the smoked provola cheese and blend for around 10 minutes in order to obtain a sauce.

Final step and plating: place the eggplants on a plate, cut into four wedges. Drizzle over them the basil sauce, put five confit tomatoes and some fried basil leaves to decorate. Finish with pouring on the top some smoked provola cheese sauce.


Campaign financed according to eu reg. no. 1308/2013