Calamaro, Bernese al Porro e Riso Soffiato

**Calamaro, Bernese al Porro e Riso Soffiato**

Calamaro, Bernese al Porro e Riso Soffiato is a contemporary Italian dish that pairs tender squid with a rich, leek-infused Bernaise sauce and a crunchy puffed rice garnish. The dish exemplifies the modern Italian technique of combining seafood with classic French sauce preparations, creating a textural contrast between the soft calamari, creamy emulsion, and crispy rice.

The dish is prominently featured at **Casaromano** in Alzano Lombardo, Italy, where it has been praised by the food review channel *Habemus Fame* for its refined execution. The key to a great version lies in the freshness of the squid, which should be quickly seared to maintain tenderness, and the balance of the Bernaise sauce—traditionally an emulsion of egg yolk, butter, and tarragon, here adapted with leeks (*porro*) for a sweeter, milder depth. The puffed rice (*riso soffiato*) provides a delicate, airy crunch that prevents the dish from becoming overly rich.

Regional variations may see the Bernaise replaced with a lighter broth or the puffed rice swapped for crispy capers or breadcrumbs, though the Casaromano preparation remains the definitive reference. The dish reflects the broader trend in Lombard fine dining of elevating simple ingredients through precise technique and textural play.