{"id":10881,"date":"2025-05-31T09:15:00","date_gmt":"2025-05-31T07:15:00","guid":{"rendered":"https:\/\/moldbrothers.com\/?post_type=news-amp-inspiration&p=10881"},"modified":"2026-02-02T09:28:35","modified_gmt":"2026-02-02T08:28:35","slug":"nordic-twist-italian-roots","status":"publish","type":"news-amp-inspiration","link":"https:\/\/moldbrothers.com\/news-inspiration\/nordic-twist-italian-roots\/","title":{"rendered":"Nordic twist, Italian roots"},"content":{"rendered":"\n

Born and raised in Italy, trained in kitchens across Spain, Mexico, and Norway. In 2022, Andrea Selvaggini<\/a> joined Savage in Oslo. Seven months later, the restaurant earned a Michelin star. An Italian background, applied in a Norwegian context.<\/p>\n\n\n\n

In May 2025, we spent several days at Savage for a shoot. The focus was simple: documenting dishes, tools, and processes as they are used in service. No reconstruction, no staging beyond what the kitchen already does every day.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

The langoustine claw<\/h2>\n\n\n\n

The langoustine claw has been on the menu since day one. It is a fixed element, adjusted seasonally but always recognisable.<\/p>\n\n\n\n

Andrea prepares it using a double-sided langoustine mold<\/a>. The mold sets the proportions and keeps the shape consistent, while the garnish and balance shift with the menu. It allows variation without rethinking the core of the dish.<\/p>\n\n\n\n

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Black ribbed chips<\/h2>\n\n\n\n

Also on the menu every night is the dry aged Wagyu bite, served between black ribbed chips. The chips are pressed, not cut, to keep them thin, even, and sharp.<\/p>\n\n\n\n

For this, Andrea uses our Ribble Disc Pressing Mold<\/a> combined with our circular stencil. The ribbed surface gives strength without thickness and keeps the chips predictable during service.<\/p>\n\n\n\n

Ribbled Chip Recipe<\/h2>\n\n\n\n

Peel and dice 450 g sweet potato and 250 g potato. Cook with 400 g water, 70 g isomalt, 14 g cornstarch, 35 g glucose powder, and 5 g salt until soft.<\/p>\n\n\n\n

Blend with 70 g maltodextrin and chill overnight.
The next day, mix in 15 g squid ink powder.<\/p>\n\n\n\n

Spread thinly on a silicone mat and dry at 70 \u00b0C for 30 minutes. Oil a mat and bake at 135 \u00b0C for 7 minutes. While still hot, apply a heat gun and press immediately with the ribble disc pressing mold.<\/p>\n\n\n\n

The process is timing-sensitive. Press too early and the chip collapses. Too late and it breaks.<\/p>\n\n\n\n

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