tag:blogger.com,1999:blog-86747271366830705742024-03-19T03:51:53.511+01:00armadillo bar | vino-cibo e musicaalla ricerca delle emozioni lungo le strade asfaltate e non: del vino, del cibo e della musicaciciuxshttp://www.blogger.com/profile/02029391909196481835noreply@blogger.comBlogger2525125tag:blogger.com,1999:blog-8674727136683070574.post-89145016991303816692019-06-24T06:56:00.002+02:002019-06-24T06:56:39.059+02:00A otto mani al Granchio Blu di Ospedaletti<div class="separator" style="clear: both; text-align: center;">
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<br />Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com2tag:blogger.com,1999:blog-8674727136683070574.post-53124633455255116792019-06-17T19:37:00.003+02:002019-06-17T20:06:40.733+02:00Qualche scatto random da Il mare di Champagne 2019 - Alassio<div class="separator" style="clear: both; text-align: center;">
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<br />Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com2tag:blogger.com,1999:blog-8674727136683070574.post-61441315666142959462019-06-15T11:15:00.000+02:002019-06-15T11:15:54.212+02:00Finalmente una bella novità gastronomica in Valle d'Aosta<div class="separator" style="clear: both; text-align: center;">
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I primi giorni del mese di luglio assisteranno alla nascita della nuova attività di Filippo Oggioni e Paolo Bariani, titolari, fino a poco tempo fa, del ristorante Dandelion Cuisine de montagne di Courmayeur . Dopo il successo del Dandelion i due giovani intraprendenti professionisti hanno scelto di lanciarsi in una nuova appassionante avventura che inizia dal “Vecchio Ristoro”, noto ristorante del capoluogo valdostano collocato in un antico mulino risalente al 1700, in via Tourneuve, a pochi passi dal Museo Archeologico di piazza Roncas.</div>
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Filippo Oggioni e Paolo Bariani, che subentrano ad Alfio Fascendini e Katia Gini, porteranno l’esperienza e l’entusiasmo di chi ha grandi visioni costruite su progetti concreti:</div>
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“Le motivazioni di questa decisione sono molto semplici”, raccontano i nuovi titolari, “dal primo incontro con il Vecchio Ristoro siamo stati affascinati dal suo stile, dalla sua eleganza, dalla posizione nel centro storico di Aosta: non è stato difficile, nonostante il brillante percorso del Dandelion e la prospettiva di conseguire ulteriori traguardi, accettare questa nuova, importante sfida."</div>
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"La mia cucina - prosegue Oggioni - si ispira, soprattutto, alla filosofia culinaria di due miei grandi maestri: Alessandro Breda e Silvio Salmoiraghi. Come loro, ritengo fondamentale basarmi su due colonne portanti: l’italianità e la freschezza. Concetti questi che si concretizzano nella preparazione espressa delle pietanze, dalle paste fresche alle carni, comprese le salse, per garantire la più alta qualità possibile, scartando procedimenti diversi quali le cotture sottovuoto e altre tecniche che non appartengono al nostro stile di cucina.</div>
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La meticolosità nella scelta delle materie prime sarà un altro punto di forza della nostra proposta: a questo particolare riguardo i consigli di Paolo Vai, grande chef e amico, saranno un bene prezioso. Sarà necessario certamente tanto impegno, ma uno staff preparato e affidabile sarà con noi per soddisfare al meglio la nostra clientela."</div>
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Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com1tag:blogger.com,1999:blog-8674727136683070574.post-87695957236633100262019-05-11T18:30:00.001+02:002019-05-11T18:30:43.830+02:00Chevalier Montrachet Demoiselles Grand Cru<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17onBl9MJV0MBA31aAOl7TSvAnkUnjeoES4xLA9EekGfruQmAMFHYRqnW3miAWK4c5gocbRt8cYRcHXC21XNXl-iYArVaRnGUYxw4rTLDKON6lwawRoMIBzev9xWlXRPXfjGzQYdPZtw/s1600/chevalier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1488" data-original-width="918" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17onBl9MJV0MBA31aAOl7TSvAnkUnjeoES4xLA9EekGfruQmAMFHYRqnW3miAWK4c5gocbRt8cYRcHXC21XNXl-iYArVaRnGUYxw4rTLDKON6lwawRoMIBzev9xWlXRPXfjGzQYdPZtw/s640/chevalier.jpg" width="393" /></a></div>
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- Fabrizio Nobili -</div>
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Il vino si presenta di un colore giallo paglierino scarico, compatto rivelandosi attraente alla sola vista.</div>
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Come da caratteristica del terroir, al naso fa scuola la
finezza e l’eleganza. Tutta da scoprire la complessità olfattiva, quasi fosse
una bella donna con una camicia di seta con lo scollo a barchetta che lascia
intravedere la spallina del reggiseno stuzzicando l’immaginazione. I profumi si
rivelano agili come una gazzella, spaziano dalle note di fiori bianchi, alla
dolcezza del miele e dei lytchees, agli aromi agrumati e di susine. Sono
accompagnati dalla spiccata mineralità del cru. In bocca è concentratissimo,
ricco e variegato in oltremisura. Persistenza indimenticabile.</div>
<br />Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-30833954775843714082019-05-08T08:26:00.000+02:002019-05-08T08:26:15.783+02:00Les coquillages : Hugo e Olivier Roellinger<div style="background-color: white; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub7Xb08W53cCU1zNu9Xzw7UsPZxG0Xf2LEvkB9240WW14U6EXsatg33dRq0sRui9Y8l_x-jboa_PqgQ9J9umCM6Ou3M0-EV-2KnNLwBAILzl61JDtS0GW4b9blB9d8Q6a3wqUALeBASU/s1600/Roellinger+16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub7Xb08W53cCU1zNu9Xzw7UsPZxG0Xf2LEvkB9240WW14U6EXsatg33dRq0sRui9Y8l_x-jboa_PqgQ9J9umCM6Ou3M0-EV-2KnNLwBAILzl61JDtS0GW4b9blB9d8Q6a3wqUALeBASU/s640/Roellinger+16.jpg" width="640" /></a></div>
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<span style="color: #26282a; font-family: Helvetica, sans-serif;">- Monica Danesi & Fabrizio Nobili -</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQZcllIzSyRcO76d5W2zq2zXAEKOMaSrCLmScYNMZn_o8_CFN6F3M3g0jBPaEIqBCt0WAZGif_LHtX_yOYliAE1_BMpy03tcJilGfEnHGVRAHa39dqf61EaGoaSZgk50NPcTSHeWaRsc/s1600/Roellinger+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQZcllIzSyRcO76d5W2zq2zXAEKOMaSrCLmScYNMZn_o8_CFN6F3M3g0jBPaEIqBCt0WAZGif_LHtX_yOYliAE1_BMpy03tcJilGfEnHGVRAHa39dqf61EaGoaSZgk50NPcTSHeWaRsc/s640/Roellinger+1.jpg" width="480" /></a></div>
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<span style="color: #26282a; font-family: Helvetica, sans-serif;">Cieli altissimi, nuvole veloci, acque scure che sfumano all'orizzonte... in una mattinata di sole, facciamo la nostra sortita verso Cancale e da lì a Saint Meloir des Ondes.</span></div>
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<span style="color: #26282a; font-family: Helvetica, sans-serif;">Direttamente sul litorale deserto e quasi selvaggio ecco una splendida dimora dei primi del Novecento, in severa pietra, in quel peculiare stile che fonde Francia ed Inghilterra e quindi totalmente bretone.</span></div>
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<span style="color: #26282a; font-family: Helvetica, sans-serif;">Siamo di fronte ad un bel bovindo, per la verità un po' angusto tanto che i tavoli non rispettavano certo le distanze che ci si aspetterebbe da un due stelle, ma di fronte a noi possiamo ammirare il giardino e all'orizzonte l'inimitabile sagoma di Mont Saint Michel.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJCwji0yPDJAxZzU6eHcxgCKpTuMPWKbItsOnPCkJCxCWxrLxjuS5MM-Wnhavt2m_6hi4f1rquiaiWJpoQS57NrFOS3TCLyqaPTngZak8AWqQPVPP15_fRHAcBMjxoyiQIrAfvYQht3k/s1600/Roellinger+18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJCwji0yPDJAxZzU6eHcxgCKpTuMPWKbItsOnPCkJCxCWxrLxjuS5MM-Wnhavt2m_6hi4f1rquiaiWJpoQS57NrFOS3TCLyqaPTngZak8AWqQPVPP15_fRHAcBMjxoyiQIrAfvYQht3k/s640/Roellinger+18.jpg" width="640" /></a></div>
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<span style="color: #26282a; font-family: Helvetica, sans-serif;">Per ribadire da subito il forte legame col mare, ecco il saluto dalla cucina servito nei gusci di tre grosse telline: uno a base di carciofi in diverse consistenze, uno a base di fagiolini ed uno di sedano rapa con spezie «Roellinger», a cui abbiniamo un Larmandier Bernier base ed un aperitivo maison a base di sidro e cardamomo, molto simile all'aroma di una buona tequila.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVs6mSe06lyLqg4HCSwtV728L1J7cy6HIzPcyO1YQJWRmUxO3a4S2N-DXzRG3JfLVh5SEQwDb8jgnn1KNfI_BSPgl1g3z0u-qZmxjKTiF05fc7LO3P4vVe4lGMWOqOfo5c9dDHb8qYlQ/s1600/Roellinger+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeVs6mSe06lyLqg4HCSwtV728L1J7cy6HIzPcyO1YQJWRmUxO3a4S2N-DXzRG3JfLVh5SEQwDb8jgnn1KNfI_BSPgl1g3z0u-qZmxjKTiF05fc7LO3P4vVe4lGMWOqOfo5c9dDHb8qYlQ/s640/Roellinger+2.jpg" width="480" /></a></div>
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<span style="color: #26282a; font-family: Helvetica, sans-serif;">Decidiamo per il menu «La Grand Choix de la baie».</span></div>
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<span style="color: #26282a; font-family: Helvetica, sans-serif;">Per iniziare scegliamo: asparagi bianchi con crema delicatissima di camembert, angelica e pepe Karimundi </span><span style="color: #26282a; font-family: Helvetica, sans-serif;">dall'eleganza rarefatta, un « brodo di Shangai» con spezie, champi</span><span style="font-family: Helvetica, sans-serif;">gn<span style="color: #26282a;">ons appena colti e molluschi, un vero compendio d'Oriente, e nove favolose ostriche di Cancale nature.</span></span></div>
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<span style="color: #26282a; font-family: Helvetica, sans-serif;">I piatti principali, ancora più esperienziali, sono: un filetto di rombo alla brace, aromatizzato con Tafia (acquavite di canna da zucchero) e pimento Guajillo, aromaticamente molto complessa ed allo stesso tempo evanescente, </span><span style="color: #26282a; font-family: Helvetica, sans-serif;"> filetto di rombo alla brace, aromatizzato con Tafia (acquavite di canna da zucchero) e pimento Guajillo</span><span style="color: #26282a; font-family: Helvetica, sans-serif;">,</span><span style="color: #26282a; font-family: Helvetica, sans-serif;">un merluzzo giallo con pepe, tamarindo e cumbava, dal fondo acidulo ma goloso</span><span style="color: #26282a; font-family: Helvetica, sans-serif;"> dal fondo acidulo ma goloso, ed infine un omaggio al fondatore con la gloriosa aragosta al cacao, spezie messicane e Xeres, classica nella sua ricchezza eppure contemporanea nella sua fruibilità. </span></div>
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<span style="color: #26282a; font-family: Helvetica, sans-serif;">A coronamento di cotanto piacere, per finire ci si accosta il carrello dei dolci, gioia per gli occhi e per il palato, dal quale cogliamo: millefoglie con crema alla vaniglia del Madagascar, forse il più leggero ed armonico mai assaggiato, una torta, quasi crostata, con cioccolato e caramello con burro salato (uno dei capisaldi della tradizione bretone), uno dolce al cucchiaio di fragole e cumino che ne esaltava la componente vegetale, un quasi profiteroles composto al momento da un bignè rustico ripieno di gelato alla vaniglia Bourbon coperto di cioccolato fuso, un bignè farcito di crema al pistacchio molto decisa e persistente, un soffice pan di Spagna al cocco con all'interno fragole fresche ed infine un altro dolce non dolce al cucchiaio a base di rabarbaro sciroppato con gelato alla spezie con un sentore particolarissimo quasi di curry verde che nell'insieme dava un effetto chutney.</span></div>
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<span style="color: #26282a; font-family: Helvetica, sans-serif;">Rapiti da questi sapori abbiamo rinunciato al caffè ma non ai relativi dolcetti quali spugnosi al limone, piccoli brownies, biscottini secchi speziati, mini diplomatico alle fragole e, ovviamente, l'immancabile caramello con burro salato.</span><span style="color: #26282a; font-family: Helvetica, sans-serif;">Il servizio è stato solerte e con un contegno vagamente d'antan, molto preciso nei tempi e nella presentazione di piatti così articolati.</span></div>
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<span style="color: #26282a; font-family: Helvetica, sans-serif;">La carta</span><span style="font-family: Helvetica, sans-serif;"> dei vini è importante e dai prezzi ragionevoli.</span><span style="color: #26282a; font-family: Helvetica, sans-serif;">Molti come noi serbano l'emozionante ricordo della tavola di papà Olvier, ma la realtà attuale ne esprime al contempo una concreta eredità ed evoluzione.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwEw4oyMqEXjMfSh8XrRCq4-__c78O8IRaPlVdkfpPzfVmV103fxQAOySmViA_SR7pzqJpvJCvc2FYcCTU8TKLXyOUUs21kHTpqhDuNH8ssYdeZSk9lI9LMunKGTnT5tVdvYYeaDlKlg/s1600/Roellinger+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwEw4oyMqEXjMfSh8XrRCq4-__c78O8IRaPlVdkfpPzfVmV103fxQAOySmViA_SR7pzqJpvJCvc2FYcCTU8TKLXyOUUs21kHTpqhDuNH8ssYdeZSk9lI9LMunKGTnT5tVdvYYeaDlKlg/s640/Roellinger+3.jpg" width="480" /></a></div>
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<span style="font-size: small;">...ecco il saluto dalla cucina servito nei gusci di tre grosse telline: uno a base di carciofi in diverse consistenze, uno a base di fagiolini ed uno di sedano rapa con spezie «Roellinger»</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlv8OplSK1EMak7warVDm4-Zin8CB11sNQMKqty2Qb6pEDp-a5vjPbbtjtyBVQco48W0WYBl7UDVL4vUsFxM1OoRPz9ZxslatBTJ7WFR7vn-cW0wnV0h5G0T6YjmBcyl1bFs-GzzRXSM/s1600/Roellinger+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlv8OplSK1EMak7warVDm4-Zin8CB11sNQMKqty2Qb6pEDp-a5vjPbbtjtyBVQco48W0WYBl7UDVL4vUsFxM1OoRPz9ZxslatBTJ7WFR7vn-cW0wnV0h5G0T6YjmBcyl1bFs-GzzRXSM/s640/Roellinger+4.jpg" width="480" /></a></div>
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Ostriche Cancale</div>
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<span style="font-size: small; text-align: start;">...un « brodo di Shangai» con spezie, champi</span><span style="color: black; font-size: small; text-align: start;">gn<span style="color: #26282a;">ons appena colti e molluschi</span></span></div>
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<span style="font-size: small;">... asparagi bianchi con crema delicatissima di camembert, angelica e pepe Karimundi </span><span style="font-size: small;">dall'eleganza rarefatta</span></div>
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<span style="font-size: small; text-align: start;">... filetto di rombo alla brace, aromatizzato con Tafia (acquavite di canna da zucchero) e pimento Guajillo</span></div>
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<span style="font-size: small; text-align: start;">... la gloriosa aragosta al cacao, spezie messicane e Xeres</span></div>
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<span style="font-size: 10pt;"> ... </span>un merluzzo giallo con pepe, tamarindo e cumbava, dal fondo acidulo ma goloso</div>
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<span style="font-size: small;">...A coronamento di cotanto piacere, per finire ci si accosta il carrello dei dolci, gioia per gli occhi e per il palato, dal quale cogliamo: millefoglie con crema alla vaniglia del Madagascar, forse il più leggero ed armonico mai assaggiato, una torta, quasi crostata, con cioccolato e caramello con burro salato (uno dei capisaldi della tradizione bretone), uno dolce al cucchiaio di fragole e cumino che ne esaltava la componente vegetale, un quasi profiteroles composto al momento da un bignè rustico ripieno di gelato alla vaniglia Bourbon coperto di cioccolato fuso, un bignè farcito di crema al pistacchio molto decisa e persistente, un soffice pan di Spagna al cocco con all'interno fragole fresche ed infine un altro dolce non dolce al cucchiaio a base di rabarbaro sciroppato con gelato alla spezie con un sentore particolarissimo quasi di curry verde che nell'insieme dava un effetto chutney.</span><br />
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Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-26944827219314957382019-04-23T09:23:00.000+02:002019-04-23T10:39:11.308+02:00Sina Villa Matilde: un’oasi di pace autentica nel cuore del Verde Canavese<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"><span style="background-color: white;">- Silvia Vecchione -</span></span></div>
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<span style="font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"><span style="background-color: white;">- lifeonthetopfloor -</span></span></div>
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<span style="font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"><span style="background-color: white;">Antica dimora settecentesca e residenza estiva dei Conti Bocca, il Sina Villa Matilde a Romano Canavese conserva incontaminato tutto il fascino dell’epoca in un raffinato resort dall’animo country-chic dove l’accoglienza sa di casa.
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Ventiquattro ore fuori città possono bastare per rigenerarsi e recuperare le energie? Sì, purché si sappia scegliere dove trascorrerle. Il pensiero si dirige naturalmente verso quei luoghi magici dove il tempo si ferma, dove la distanza tra un secondo e l’altro misteriosamente si estende e dove l’occhio può perdersi sorvolando ampie vallate fino a raggiungere la linea dell’orizzonte su cui i contorni sinuosi delle colline incontrano l’azzurro del cielo, suscitando nello sguardo e nella mente una piacevole sensazione di distacco e riposo.
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Siamo al Relais Sina Villa Matilde, una villa patrizia settecentesca immersa nel verde delle campagne piemontesi. In un territorio ricco di bellezze naturali, culturali e storiche, conosciuto per le proprie eccellenze enogastronomiche in Italia e nel mondo, si erge l’antica residenza dove la famiglia dei Conti Bocca trascorreva le proprie estati godendo di pace e tranquillità in un contesto elegante e signorile, che ancora oggi conserva inalterato l’autentico charme di una dimora dell’epoca.
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<span style="font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"><span style="background-color: white;">Nel 2004 i fratelli Bernabò e Matilde Bocca decidono di trasformare la residenza estiva di famiglia in un resort di campagna, avviando un’opera di attento e accurato restauro volto a soddisfare le esigenze del viaggiatore contemporaneo pur preservando l’identità della struttura: così, oggi, tra grandi saloni, pregiati marmi, mobili antichi e preziose stoffe, negli spazi comuni e nelle 43 camere dell’albergo si respira ancora l’atmosfera calorosa e accogliente tipica di una casa. Le originali porte sabaude sono state lasciate intatte per rispettare l’architettura dell’epoca: montate su due cerniere di diversa misura, una in alto e una in basso, le cosiddette “porte storte”, lungi dall’essere realmente “difettose”, venivano realizzate per proteggere i pavimenti del palazzo dall’eventuale raschiatura e, allo stesso tempo, per favorire il rapido passaggio della servitù durante feste e banchetti. Le porte sabaude da aperte sembrano, appunto, storte, ma è curioso sapere che il loro bizzarro aspetto è invece legato a specifiche ragioni di funzionalità.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVHJFP2hKqOybErrc4T_JlldXI0bEl0NQ3DDZTHHGbMLeXvb4wgXT9SHn4NF4WgkOlUbwvxkWZAnP0Ie056l0zO9-yfK4aeVSqs0fBKy-a-phyphenhyphenJGyh2F5K9ofBjeNotA8iDZC1qzijG4/s1600/Suite-near-Turin-Italy-Villa-Matilde-Romano-Canavese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="782" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVHJFP2hKqOybErrc4T_JlldXI0bEl0NQ3DDZTHHGbMLeXvb4wgXT9SHn4NF4WgkOlUbwvxkWZAnP0Ie056l0zO9-yfK4aeVSqs0fBKy-a-phyphenhyphenJGyh2F5K9ofBjeNotA8iDZC1qzijG4/s640/Suite-near-Turin-Italy-Villa-Matilde-Romano-Canavese.jpg" width="640" /></a></div>
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<span style="font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"><span style="background-color: white;">Casa, famiglia e senso di appartenenza sono valori fondamentali per Sina Hotels, che dal 1958 a oggi si prende cura dei propri ospiti con l’obiettivo di farli sentire bene ovunque essi si trovino, offrendo loro il massimo del comfort e le più premurose attenzioni. Una mission espressa efficacemente attraverso il logo scelto per identificare Sina: la conchiglia, racconta Marzia Giussani, General Manager di Villa Matilde, è, secondo la teoria psicodinamica, simbolo di inclusione, sinonimo di accogliente “contenitore”. Le fessure raffigurate nella conchiglia rappresentano le diverse strutture firmate Sina. Il numero totale degli alberghi attualmente operativi è 11, incluso l’ultimo arrivato Hotel Flora a Capri, ma l’ambizione del gruppo è arrivare a 16, con l’obiettivo di espandersi al di là dei confini nazionali per continuare a crescere anche all’estero.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcueqaeo79hF6O96jn7My6EV4vD-1sHC0rpwbMf6qfznnGWiyFeuJkfJsDmOsQ05vD2amUxYmhyphenhyphens_wbSfTKGp1bAJ8-DVKcwk9FNnlJwDZy1u92aOJ5ebgxwnhdvMraiZ9DHWtXnSlIM/s1600/Hotel-with-swimming-pool-near-Turin-Italy-Villa-Matilde-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="782" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcueqaeo79hF6O96jn7My6EV4vD-1sHC0rpwbMf6qfznnGWiyFeuJkfJsDmOsQ05vD2amUxYmhyphenhyphens_wbSfTKGp1bAJ8-DVKcwk9FNnlJwDZy1u92aOJ5ebgxwnhdvMraiZ9DHWtXnSlIM/s640/Hotel-with-swimming-pool-near-Turin-Italy-Villa-Matilde-2.jpg" width="640" /></a></div>
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<span style="font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"><span style="background-color: white;">In Sina Hotels si uniscono pertanto eredità storica e desiderio d’innovazione. Il Sina Villa Matilde incarna perfettamente entrambe le tendenze, in un ambiente che è insieme rispettoso custode di un affascinante passato e moderno resort orientato al futuro. Oltre alle funzionali e spaziose sale meeting, l’hotel dispone di un centro benessere dotato di angolo fitness con evolute attrezzature Techogym, sauna e bagno turco, campo da tennis e piscina outdoor. La piccola corte che circonda la piscina è il contesto ideale per organizzare un rinfresco easy-chic con gli amici al termine di un weekend di festeggiamenti.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVt3z_ogSLOlodGbFlHWjRSADpUsF2nHAufQLokcHmBAKngFvPTYB6bmAaUm4xCWI4Yvs4r5TvB7C8aQ2xV0TrAQ_Z_1HPmM8qPFSd0j4_G0WYI6AbRHCqxg4cc2TySTokXRgcbwL9f6A/s1600/Restaurant-Sina-Villa-Matilde-Romano-Canavese-Italy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="782" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVt3z_ogSLOlodGbFlHWjRSADpUsF2nHAufQLokcHmBAKngFvPTYB6bmAaUm4xCWI4Yvs4r5TvB7C8aQ2xV0TrAQ_Z_1HPmM8qPFSd0j4_G0WYI6AbRHCqxg4cc2TySTokXRgcbwL9f6A/s640/Restaurant-Sina-Villa-Matilde-Romano-Canavese-Italy.jpg" width="640" /></a></div>
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<span style="font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"><span style="background-color: white;">L’unicità che caratterizza il Sina Villa Matilde lo rende location ideale per cerimonie, matrimoni, feste private ed eventi, che, nella bella stagione, possono beneficiare, oltre che dei sofisticati saloni interni, dei suggestivi spazi all’aperto: tra gli splendidi cortili e i sofisticati chiostri, lungo i preziosi pavimenti ricoperti da pietre di fiume, rivivono ricordi indimenticabili destinati a perpetuarsi nel tempo e a trasmettere ai nuovi ospiti tutta la propria magia. Il maestoso Salone Reale con soffitto a cupola affrescato, l’accogliente Sala Biblioteca e gli incantevoli ambienti decorati e adibiti ad area colazioni si affacciano sul grande parco a collina dove spiccano alberi secolari come magnolie, cedri del Libano, imponenti faggi e platani. Per riuscire a potare il platano più alto, che arriva fino a 36 m, è stato necessario chiamare un vero e proprio “tree climber” che, oltre alle forbici, ha dovuto armarsi di corde e moschettoni! Al termine dell’avventura, l’audace giardiniere ha confessato di trovarsi a tu per tu con il platano più alto che avesse mai tracciato.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvsj_WQjkC2bXKOuZjhBR4au7tKshS-7TFCc-L71lMuuMY38hTFC1ip6mr7gw9CkU8G-EYPGZS6RVYgJMcqqisTb48EPbDlsh2IZmWyGzK8pv8pNI2pVIQmANn6NY2Hizm-74rhdqxsI/s1600/Restaurant-interior-Villa-Matilde-Romano-Canavese-Italy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="782" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjvsj_WQjkC2bXKOuZjhBR4au7tKshS-7TFCc-L71lMuuMY38hTFC1ip6mr7gw9CkU8G-EYPGZS6RVYgJMcqqisTb48EPbDlsh2IZmWyGzK8pv8pNI2pVIQmANn6NY2Hizm-74rhdqxsI/s640/Restaurant-interior-Villa-Matilde-Romano-Canavese-Italy.jpg" width="640" /></a></div>
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<span style="font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"><span style="background-color: white;">Da quest’anno, il parco ospita un piccolo orto dove crescono verdure e piante aromatiche che lo chef Ivan Bartuccio può utilizzare per arricchire le proprie ricette di sapori e profumi freschi a km 0. Ivan, classe 1984, nasce a Palmi in Calabria e cresce in Piemonte, dove si appassiona alla cultura enogastronomica del territorio. Dopo diverse esperienze formative in Italia e all’estero, tra Londra, Melbourne e Bangkok, approda al Sina Villa Matilde nel mese di agosto 2017, assumendo la direzione della cucina al ristorante gourmet dell’albergo “Le Scuderie”. Ivan si fa interprete creativo della classicità piemontese: restando pur sempre fedele alle ricette del territorio, Ivan è in grado di vivacizzarle e alleggerirle, talvolta arricchendole di lievi contaminazioni dal sapore esotico e innovativo. Una mano fine e un gusto sofisticato, con un’autentica predilezione per i risotti, i contorni di verdura e i dessert. Ivan non mangia piccante e anche questo, oltre all’amore per gli stracotti e per il bagnetto verde, il suo piatto preferito, tradisce l’identità decisamente più piemontese che calabra. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzv3E0TSj-uegh0VorlRXuVPBUP3YsU5qgItsbHQztilV35eb8gVmFtuTbJv938MMbiK1BK05fswLm5MjdyIAaDotI82nPNwOHkpQYB3FhuZDAPa_og9vS071LZOOejIWLNg8XWWYUAI/s1600/Plin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzv3E0TSj-uegh0VorlRXuVPBUP3YsU5qgItsbHQztilV35eb8gVmFtuTbJv938MMbiK1BK05fswLm5MjdyIAaDotI82nPNwOHkpQYB3FhuZDAPa_og9vS071LZOOejIWLNg8XWWYUAI/s400/Plin.jpg" width="400" /></a></div>
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<span style="font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"><span style="background-color: white;">Deliziosi i suoi Agnolotti del Plin al burro e salvia dell’orto. Impeccabile il Bònet della tradizione, reso ancora più speciale dalla presentazione che lo porta in tavola impreziosito da un rivestimento in polvere dorata.</span></span><br />
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<span style="font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"><span style="background-color: white;">Il ristorante prende il nome dall’area che anticamente ospitava le antiche scuderie del palazzo: il pavimento originale, i box per i cavalli che oggi fanno da separé tra i tavoli e le mangiatoie trasformate in oggetti d’arredo sono tutti tocchi di stile che rievocano la storia del luogo. Nella cucina di Ivan, così come nell’ambiente, ancora una volta rivivono le due anime di un luogo speciale ricco di heritage che sa guardare al futuro.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja63ioUZuOPjf7D9wRkZWdh44hYCpLJazoJhskF2zK-U53TswmyV9uw3yyUtqA3cc6pNhqh6JMwMo0NqOujoYkB1jxOeFqeTSdyIrQQvVYc8IklEtCNmb7iIyX3zuAq8jER1LmbRLE-zs/s1600/Royal-Hall-Villa-Matilde-Romano-Canavese-Italy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="782" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja63ioUZuOPjf7D9wRkZWdh44hYCpLJazoJhskF2zK-U53TswmyV9uw3yyUtqA3cc6pNhqh6JMwMo0NqOujoYkB1jxOeFqeTSdyIrQQvVYc8IklEtCNmb7iIyX3zuAq8jER1LmbRLE-zs/s640/Royal-Hall-Villa-Matilde-Romano-Canavese-Italy.jpg" width="640" /></a></div>
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Raggiungibile in circa tre quarti d’ora d’auto da Torino e in un’ora e mezza da Milano, il Sina Villa Matilde è situato ai piedi delle Alpi, tra antichi castelli e imponenti abbazie, in posizione strategica per visitare località spettacolari come il Parco Nazionale del Gran Paradiso, la Reggia di Venaria Reale e il Castello di Masino, proprietà del FAI. Tra la primavera e l’estate il Castello di Masino è sede di numerose attività dedicate alla cultura e allo svago, come il “Pic-nic al Castello”, l’itinerario “Scoprimasino” e l’iniziativa “Una domenica in campagna”. Ventiquattro ore, dunque, possono bastare, ma la tentazione sarà quella di fermarsi più a lungo e dedicarsi alla scoperta di un territorio ancora poco conosciuto dal turismo e tutto da esplorare.</span></span><br />
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<span style="font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"><span style="background-color: white;">S.V.</span></span></div>
Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-30207761591144511662019-03-09T08:03:00.000+01:002019-03-09T08:03:24.676+01:005 + 2 stelle a Bergamo<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTyraXP2FNf4ZLXGfNjie0KoJkf_yUg3namySLY0QMvaPUWh2ljAQW0jP7EQMqlLPKyKseIOnsefxuROoa7ZW7jcX6i-ke7igmD5wc0G-yySxTxe_awI7mWu1mR6HnxTVSTl67ztUQ2Q/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTyraXP2FNf4ZLXGfNjie0KoJkf_yUg3namySLY0QMvaPUWh2ljAQW0jP7EQMqlLPKyKseIOnsefxuROoa7ZW7jcX6i-ke7igmD5wc0G-yySxTxe_awI7mWu1mR6HnxTVSTl67ztUQ2Q/s640/1.jpg" width="640" /></a></div>
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Henrique Sá Pessoa - Antonio Cuomo</div>
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<b>- di Michela Brivio -</b></div>
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<span style="color: black;">Il <b style="mso-bidi-font-weight: normal;"><a href="http://www.relaisanlorenzo.com/rsl_hostaria.html"><span style="color: black;">Relais San Lorenzo</span></a></b>, cinque stelle lusso nel
cuore di <b style="mso-bidi-font-weight: normal;">Bergamo Alta</b>, chiude con la
firma dello chef portoghese <b style="mso-bidi-font-weight: normal;"><a href="https://www.almalisboa.pt/en"><span style="color: black;">Henrique Sá
Pessoa</span></a></b>, due stelle michelin, un’altra bellissima stagione di
alta gastronomia internazionale.<o:p></o:p></span></div>
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La magia del contesto, il ristorante gourmet incastonato tra
le rovine medievali e romane, e i piatti del padrone di casa <b style="mso-bidi-font-weight: normal;">Antonio Cuomo</b> che aprono e chiudono la
serata, sono gli altri due ingredienti che aggiungono ulteriore bellezza e
piacere.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqjheXuaUcrfjXWkT8VeXFvwRa5YeSP3ooZvDj_Vo96x3bkWBqXEHxJumR9mGLSs-7BeDMa_g7HgzwaIkpJDYLcAKz1JvejnVGjFGV9UBqOF9PqMq9IxX_9uoTFwh_vCru_92-3vV76g/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqjheXuaUcrfjXWkT8VeXFvwRa5YeSP3ooZvDj_Vo96x3bkWBqXEHxJumR9mGLSs-7BeDMa_g7HgzwaIkpJDYLcAKz1JvejnVGjFGV9UBqOF9PqMq9IxX_9uoTFwh_vCru_92-3vV76g/s640/3.jpg" width="640" /></a></div>
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Hostaria – Relais San Lorenzo</div>
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Emozionante vivere tutto il pre cena: entrare in cucina con
il <span style="color: black;">fotografo <b style="mso-bidi-font-weight: normal;"><a href="https://www.stefanoborghesi.it/"><span style="color: black;">Stefano
Borghesi</span></a></b>, assistere alla preparazione dei piatti per gli scatti
e all’avvio della linea, partecipare al briefing. <o:p></o:p></span></div>
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<span style="color: black;">Adoro tutto questo e penso sia
ancor più bello anche dello spettacolo finale, perché</span> si possono vivere
tutte le emozioni che rimangono rinchiuse solo in cucina, i sorrisi, le
tensioni, le parole, gli sguardi, l’adrenalina che sale man mano che si
avvicina l’ora di iniziare…. e potrei continuare all’infinito a descrivere
quello che ho provato, ed è ovviamente un messaggio diretto ai cuochi che
vogliono farmi felice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-W_XeBdirKZTpUjmytz5atXvr1jjuzQ5enFzYyE5erydCkH-DE78ZHISlofuB8mAlpmeDNRw6PdGIudyeo5BXKU7Fnqkd2pHw10QdoEtm3nY3PrZY5i9LhZR33ij3hJYFReXbGKVYaQ/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-W_XeBdirKZTpUjmytz5atXvr1jjuzQ5enFzYyE5erydCkH-DE78ZHISlofuB8mAlpmeDNRw6PdGIudyeo5BXKU7Fnqkd2pHw10QdoEtm3nY3PrZY5i9LhZR33ij3hJYFReXbGKVYaQ/s640/4.jpg" width="640" /></a></div>
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Briefing</div>
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Il cuoco di Lisbona è definito il “Jamie Oliver del
Portogallo” per la popolarità guadagnata con i programmi televisivi ma io ho il
piacere di conoscerlo in cucina e quello che vedo è una persona molto
professionale e che da’ e trasmette amore con il suo lavoro.</div>
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I piatti posso solo guardarli, in questo momento, sentirne i
profumi e ammirarne la bellezza. Sono eleganti, essenziali e colorati, tanto da
accendere ogni desiderio sensoriale ammesso senza la degustazione.</div>
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La cucina tradizionale portoghese si unisce a quella
ispirata dai suoi viaggi nel mondo e alla riconoscibilissima passione per l’Asia.
Il tutto è tradotto con gusto raffinato e perfetta tecnica nella valorizzazione
di una materia prima eccellente e grande protagonista.</div>
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Ora sediamoci e godiamoci il risultato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjogr21r_jeMITskvzjBwFTvxjRtGkXUr3UtOvYIQi-A3-jnoe2VsmgUVycaGQRhK4beNLG9-kwj8Wie6biSWjrZ1AWZeCMFND6S_sosNI0sWEU2nYvwluNEnx1FtGX3CGG-j3gpLHfU/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjogr21r_jeMITskvzjBwFTvxjRtGkXUr3UtOvYIQi-A3-jnoe2VsmgUVycaGQRhK4beNLG9-kwj8Wie6biSWjrZ1AWZeCMFND6S_sosNI0sWEU2nYvwluNEnx1FtGX3CGG-j3gpLHfU/s640/5.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1ec0Uck3mTBc6wZ9QJaJnLhn3tX-jslrmFbdIDTYRsgjuezXQfzKLcvm-a1D6LeFQUapZ-2o6MCsJgNqFHzlV6vy3So6qMZB_hp3r5micch0oRZJCppHBsYQU-ibWKc4s7q8oawjH4E/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1ec0Uck3mTBc6wZ9QJaJnLhn3tX-jslrmFbdIDTYRsgjuezXQfzKLcvm-a1D6LeFQUapZ-2o6MCsJgNqFHzlV6vy3So6qMZB_hp3r5micch0oRZJCppHBsYQU-ibWKc4s7q8oawjH4E/s640/6.jpg" width="640" /></a></div>
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Sardina in camicia di aglio nero, olive e zuppa di pomodoro
(Antonio Cuomo)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RM2Ym1jFIcZ2wYMg0Duor_2M79LuoXfkZi6I4GvpgFevExbwT-gkCV2gEIAZpFPhDNXRyogwLwlN4bw4xBGgdwtRdMw5X_rmd4v1UHbhJZgO5Vuly8KArHUSubnESIeB2QA3SKLDjJU/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RM2Ym1jFIcZ2wYMg0Duor_2M79LuoXfkZi6I4GvpgFevExbwT-gkCV2gEIAZpFPhDNXRyogwLwlN4bw4xBGgdwtRdMw5X_rmd4v1UHbhJZgO5Vuly8KArHUSubnESIeB2QA3SKLDjJU/s640/7.jpg" width="640" /></a></div>
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Asparago bianco, miso, noci pecan e caviale (Antonio Cuomo)</div>
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Goloso è l’aggettivo che meglio riassume questo piatto di
Antonio. Molto interessante il gioco di sapori e consistenze. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAqY1gTesTXHvqVTN_miab3j-c3GwTOdoLKGBiyW8gGNGmYvlxzm53QiBIduBFswcEacTsDP1F8cY-SyeMpFshKEcD7zy-0t3Ggok3ISC3eeaqbjEnotDIflLDbxHi4_98iDrfsPrTLk/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAqY1gTesTXHvqVTN_miab3j-c3GwTOdoLKGBiyW8gGNGmYvlxzm53QiBIduBFswcEacTsDP1F8cY-SyeMpFshKEcD7zy-0t3Ggok3ISC3eeaqbjEnotDIflLDbxHi4_98iDrfsPrTLk/s400/8.jpg" width="266" /></a></div>
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Rana pescatrice con brodetto di pesce e lattuga di mare (Henrique
Sá Pessoa)</div>
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Il brodetto è davvero la chiave di questo piatto. Un
concentrato di sapore pazzesco oltre che essere mezzo di cottura del pesce.
Meraviglioso.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkweZ17b_IWLUL7lMiNShuJcFbLu9gdKnWXsAgzAEAzHTz6rD8G7l4BZe0uHxUtcSeyrKHBYVmtCpQ1IHSIfsUWU0lStvmQGSQrAIQPaaaZ911ZfBN8qgtNUS0AUfUCuGrrtxnYokya-4/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkweZ17b_IWLUL7lMiNShuJcFbLu9gdKnWXsAgzAEAzHTz6rD8G7l4BZe0uHxUtcSeyrKHBYVmtCpQ1IHSIfsUWU0lStvmQGSQrAIQPaaaZ911ZfBN8qgtNUS0AUfUCuGrrtxnYokya-4/s640/9.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbAtFVbqL8JLc63abcJlk0wsRN_mg2rzkNLwM-E-jDlsBuG0XpTbxTnmwHfRUU6ajR8O3ibjN_wzBgYqu80rzEGCeMoeZL_aAkeYSVdDvHlutZ_J7IxX7hnDyhgotuLZq_e5iBpeH4pg/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbAtFVbqL8JLc63abcJlk0wsRN_mg2rzkNLwM-E-jDlsBuG0XpTbxTnmwHfRUU6ajR8O3ibjN_wzBgYqu80rzEGCeMoeZL_aAkeYSVdDvHlutZ_J7IxX7hnDyhgotuLZq_e5iBpeH4pg/s640/10.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYUIFaULDgvds8bVe7IymKgCRLmucIzB2bhjJKUvsQQQH7vlMCExBKW1QSFbkquYH0F2vG61Q9fuT0UcSebnyfm7EnJ2NciLUMTYv4YZsnTXRnO_5ccLA7tWaK9FTM7N4RKVW-oCPrD8/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYUIFaULDgvds8bVe7IymKgCRLmucIzB2bhjJKUvsQQQH7vlMCExBKW1QSFbkquYH0F2vG61Q9fuT0UcSebnyfm7EnJ2NciLUMTYv4YZsnTXRnO_5ccLA7tWaK9FTM7N4RKVW-oCPrD8/s640/11.jpg" width="640" /></a></div>
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Filetto di triglia con salsa olandese ai pinoli e purea di
zucca (Henrique Sá Pessoa)</div>
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Riprendo l’aggettivo goloso per quest’altro grande piatto.
Qui è la salsa a fare la differenza e a dare un tocco molto rock alla
delicatezza degli altri ingredienti. Complimenti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiF0qnsf4OvvGdynOV4bAiwn-Colnd8EDrTz3eih_a_4eoF6bb0FjUWvtNqSeXFcp4pEEfGXG6kFujbo12G2PHf5F6hi8tixqTYYCt8sxCW-oqRoQXL97sUSFP5Z63Lei4YyZM4LNbCpc/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiF0qnsf4OvvGdynOV4bAiwn-Colnd8EDrTz3eih_a_4eoF6bb0FjUWvtNqSeXFcp4pEEfGXG6kFujbo12G2PHf5F6hi8tixqTYYCt8sxCW-oqRoQXL97sUSFP5Z63Lei4YyZM4LNbCpc/s640/12.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IcL03hhwyYpj_QWR-9CtX12Wvg0w3PCvi6raykwh4y-8oVn5g_WXjmtWk49xHCYudva1dU4HsGTgG0xYHzHE087JuRiCPZMZFEd8Kb6rziJjd-Gyq1rzbMvhGxe0kXqM54_9PQJSnlw/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IcL03hhwyYpj_QWR-9CtX12Wvg0w3PCvi6raykwh4y-8oVn5g_WXjmtWk49xHCYudva1dU4HsGTgG0xYHzHE087JuRiCPZMZFEd8Kb6rziJjd-Gyq1rzbMvhGxe0kXqM54_9PQJSnlw/s640/13.jpg" width="640" /></a></div>
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Risotto coriandolo e vongole con aria di limone (Henrique Sá
Pessoa)</div>
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Per incontrare il gusto locale è stato deciso di diminuire
il quantitativo di coriandolo. Così facendo secondo me si è perso qualcosa.
Toccherà andare a Lisbona per sapere com’era. Peccato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXKe-z0kGfmuFfAgo6pqaWnK_uSmzdJUr8NhGQiiQ-jK25YKcksOSmwqqOCFCtzFjokuFm0J5pUO6MzFlFCoBMIwhpSSoNIl9tq5asUeTY3ZPjnY1oxB-l1zgeIAMa-mpMP-kqH_-pf8/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXKe-z0kGfmuFfAgo6pqaWnK_uSmzdJUr8NhGQiiQ-jK25YKcksOSmwqqOCFCtzFjokuFm0J5pUO6MzFlFCoBMIwhpSSoNIl9tq5asUeTY3ZPjnY1oxB-l1zgeIAMa-mpMP-kqH_-pf8/s640/14.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_b1RjBdyIzam6tLDGoFMpEm9sPV0mUI96odfCitb6YxGo-Tw_ZrkUlZgcjYozY9fXzFpfTrsgGwVmfw2I0x2IHDvTGuaNn3pTdS5nBvwgIzc0Mtcf3jKuUhjdhysz3Yq2ni7KpxnNudU/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_b1RjBdyIzam6tLDGoFMpEm9sPV0mUI96odfCitb6YxGo-Tw_ZrkUlZgcjYozY9fXzFpfTrsgGwVmfw2I0x2IHDvTGuaNn3pTdS5nBvwgIzc0Mtcf3jKuUhjdhysz3Yq2ni7KpxnNudU/s640/15.jpg" width="640" /></a></div>
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Lombetto di agnello con piselli e ristretto di cottura alla
menta (Henrique Sá Pessoa)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBz47oFNQfvdPg0dYtrXNg6tzEx3UgVcmN5d-3M1hw8nE6cTz0THJIgLftKK_IEg3fFIu6Oy9hriAwfYYYv1rMhxqQqFsJ40gLlulgyAr5Cq79Pq2KaUpxN7VwG9cBixHsl7h-qNgHSU/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBz47oFNQfvdPg0dYtrXNg6tzEx3UgVcmN5d-3M1hw8nE6cTz0THJIgLftKK_IEg3fFIu6Oy9hriAwfYYYv1rMhxqQqFsJ40gLlulgyAr5Cq79Pq2KaUpxN7VwG9cBixHsl7h-qNgHSU/s640/16.jpg" width="640" /></a></div>
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Latte, curry e mele (Antonio Cuomo)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfNGggrlQwcGDie0Syr0QrGi1BvIDE53Fpmoyn8B-CKf8brtzGC8WvUWMKjKSoPEMnQcAA-poPDY5IjrdZmW4RbjRr9ACb7zlSGjSJX-wZm99P_z_fMx6roA3fjgak1HFJKHKSA_rnz0/s1600/17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfNGggrlQwcGDie0Syr0QrGi1BvIDE53Fpmoyn8B-CKf8brtzGC8WvUWMKjKSoPEMnQcAA-poPDY5IjrdZmW4RbjRr9ACb7zlSGjSJX-wZm99P_z_fMx6roA3fjgak1HFJKHKSA_rnz0/s640/17.jpg" width="640" /></a></div>
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Henrique Sá Pessoa - Antonio Cuomo</div>
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<b style="mso-bidi-font-weight: normal;">Foto di Stefano
Borghesi<o:p></o:p></b></div>
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Grazie di questo bellissimo viaggio e arrivederci, sperando
che quest’avventura continui.</div>
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<br />Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com1tag:blogger.com,1999:blog-8674727136683070574.post-27301067422488325812019-03-07T17:22:00.000+01:002019-03-07T17:22:58.882+01:00"Genova per noi”: Il Marin – Ristoro del Porto Antico<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwIUPWyPMcE1IohWUZVaOnZ0HN0QjiD5jaBtGTSoNKOucQRIbx8UfCJ16maZAPrSj03KrnZVun-XwKNXbpO5r0ntILs07mJqC2ZomCIq9Vll_bnOqOXshg1QQZfjKuLaa4OJQUVdYWZg/s1600/_DSC4210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwIUPWyPMcE1IohWUZVaOnZ0HN0QjiD5jaBtGTSoNKOucQRIbx8UfCJ16maZAPrSj03KrnZVun-XwKNXbpO5r0ntILs07mJqC2ZomCIq9Vll_bnOqOXshg1QQZfjKuLaa4OJQUVdYWZg/s640/_DSC4210.JPG" width="640" /></a></div>
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<div style="text-align: center;">
- Silvia Vecchione -</div>
<div style="text-align: center;">
- lifeonthetopfloor -</div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Più che un’autostrada è un mulinello tutto curve e gallerie quello che collega Milano a Genova. Un percorso così vive sulla motivazione della gente: scappano dalla città per arrivare al mare quelli che, come me, amano velocità e dinamismo al punto tale da volerne sentire la mancanza. “E ogni volta ci chiediamo se quel posto dove andiamo non c’inghiotte e non torniamo più”, diceva Paolo Conte in Genova per noi: difficile non condividere il suo pensiero, ma inghiottire e non tornare fa davvero così paura? </span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">O fa più paura una strada dritta, prevedibile, senza intoppi? Un percorso che si può quasi fare a occhi chiusi, senza guardarlo in faccia, senza viverlo e affrontarlo? Vada avanti a leggere chi non ama le strade dritte, perché per raggiungere il ristorante Il Marin, Ristoro del Porto Antico, bisogna non solo arrivare al mare, ma anche riuscire a superare un’invitante serpentina di goloserie all’interno dell’hub gastronomico di Eataly a Genova.
“Con quella faccia un po’ così, quell’espressione un po’ così” ci si appresta ad affrontare un labirinto di tentazioni potenzialmente capace di soddisfare tutti i gusti. Il negozio di Eataly è un autentico Girone dei Golosi che chiede di restare e non minaccia di punire: colori, profumi e packaging accattivanti catturano l’attenzione in uno spazio dove è facile abbandonarsi ad acquisti impulsivi, senza di solito pentirsene. Vada avanti a leggere chi non ama le strade dritte. </span><br />
<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Vada avanti a leggere chi è curioso…e anche chi è affamato. Si dice di non andare a fare la spesa a stomaco vuoto, è vero, ma qui l’obiettivo è proprio un altro: un bel pranzo vista mare al Marin. Si proceda dunque tra le bancarelle fino ad arrivare in poppa, dove il Girone dei Golosi si apre in uno spazio luminoso circondato da vetrate, con affaccio sul Porto Antico di Genova: un contesto che è spettacolo per gli occhi a ogni ora del giorno e, ça va sans dire, puro appagamento per il palato.
La cucina è affidata a Marco Visciola, mano fine e gusti decisi per creazioni che esaltano i sapori del territorio e portano la firma riconoscibile dell’autore. Non ci sono piatti banali, ma creatività e ricerca. Da dimenticare la noia di abbinamenti scontati; da abbracciare una cucina di acidità sapienti e carattere brillante. Vada avanti, allora, chi ha fame di scoperta.</span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Il Billecart-Salmon in aperitivo, servito con cialde croccanti e focaccia ligure, conferma che Gabriella, in sala, conosce più che bene i miei gusti…Chablis, poi, è una conferma.</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Per cominciare, gli amuse bouche: uno tira l’altro, in una sequenza che stuzzica l’appetito e intriga la mente.</span></div>
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<span style="background-color: #e5e4e4; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: left; white-space: pre-wrap;">Crocchetta di baccalà mantecato con tzatziki alla ligure</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih09Rz75lzgyfEIgYwfFPP7j4KeJ7bT0S76Fne02_pyhVjkvDVeDbL8SqKdFNpcwsNXXXO4gbaxEe6vKwoa3DX9DxKdahKNa1IZPrc7Ur9ifWSSMyRqqhJFY_tMlzjobxeHzgsLCXv9m0/s1600/_DSC4149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih09Rz75lzgyfEIgYwfFPP7j4KeJ7bT0S76Fne02_pyhVjkvDVeDbL8SqKdFNpcwsNXXXO4gbaxEe6vKwoa3DX9DxKdahKNa1IZPrc7Ur9ifWSSMyRqqhJFY_tMlzjobxeHzgsLCXv9m0/s640/_DSC4149.JPG" width="640" /></a></div>
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<span style="background-color: #e5e4e4; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: left; white-space: pre-wrap;">Acciuga ripiena, impanata e fritta, servita con crema al limone</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9cA6prCHvaId6grHYWOi-keFJZSc6LJEsQwJ2jn71_tdxv97sPzvwaAGvljDHb3foN7TbXoNX3-7EHxa_kck684h8Wmu83l6RxN55p2Gn0IyEBNi6zBZiYQWdNxsAfRCKPNSCpdvC4c/s1600/_DSC4152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1176" data-original-width="1600" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9cA6prCHvaId6grHYWOi-keFJZSc6LJEsQwJ2jn71_tdxv97sPzvwaAGvljDHb3foN7TbXoNX3-7EHxa_kck684h8Wmu83l6RxN55p2Gn0IyEBNi6zBZiYQWdNxsAfRCKPNSCpdvC4c/s640/_DSC4152.JPG" width="640" /></a></div>
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<span style="background-color: #e5e4e4; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: left; white-space: pre-wrap;">Porro, salsa bernese al timo e tartufo nero</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-apyFBbX0b9o5XOogIs0bzrG_e48Aw9UE8iVXT6sShZJTgWYedraPW2yDoqYB2mxpD73emzKhc0YBq7tnu-tNfTXRyFYoeR-Oit8SiGwXH2q1tWGwKQqmW2fNZLPHeLrnS8jwUBUUs9o/s1600/_DSC4154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-apyFBbX0b9o5XOogIs0bzrG_e48Aw9UE8iVXT6sShZJTgWYedraPW2yDoqYB2mxpD73emzKhc0YBq7tnu-tNfTXRyFYoeR-Oit8SiGwXH2q1tWGwKQqmW2fNZLPHeLrnS8jwUBUUs9o/s640/_DSC4154.JPG" width="640" /></a></div>
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<span style="background-color: #e5e4e4; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: left; white-space: pre-wrap;">Cialda di peperone con tonno e maionese ai capperi</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTHWq1JD0NkjQzpXJN48A6XRcJPUeMto3cPj0LldQ4kABPcXK_Tc2RY_o0Liaxpr22nekRBRQVz0JIa5ctvaJF6j2NLDcxZPfksMS2Uw4AAyofWDc9cFTfTcEIsMBDsCaElNfuNXDWZPs/s1600/_DSC4155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTHWq1JD0NkjQzpXJN48A6XRcJPUeMto3cPj0LldQ4kABPcXK_Tc2RY_o0Liaxpr22nekRBRQVz0JIa5ctvaJF6j2NLDcxZPfksMS2Uw4AAyofWDc9cFTfTcEIsMBDsCaElNfuNXDWZPs/s640/_DSC4155.JPG" width="640" /></a></div>
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<span style="background-color: #e5e4e4; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: left; white-space: pre-wrap;">Ceci, trombetta dei morti e prescinsêua</span></div>
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<span style="background-color: #e5e4e4; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Gamberi viola di Santa Margherita e agrumi</span></div>
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<span style="background-color: #e5e4e4; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; text-align: left; white-space: pre-wrap;">Triglia, bergamotto e cavolo nero</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Adesso, dopo la piccola pasticceria e un buon caffè, la scelta è tra il rientro a Milano lungo la serpentina tutta curve e una serata extra da trascorrere in riva al “mare scuro che si muove anche di notte e non si ferma mai”…</span></div>
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<span style="background-color: #e5e4e4; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Vada avanti, adesso, chi ha voglia d’avventura.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOfx_Iy2nuLhxDDeq0pCLKvX5qFsEHQ4W_7IjRdekHSw-am-_rNseeDCy4fA78hPEQQCi376LdJ0gVINNSRVockcG3uC89vzV-L5NT6OpHuaiIH_a6epJKi1fomHUooMz978fWN94TqU/s1600/_DSC4206.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1600" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOfx_Iy2nuLhxDDeq0pCLKvX5qFsEHQ4W_7IjRdekHSw-am-_rNseeDCy4fA78hPEQQCi376LdJ0gVINNSRVockcG3uC89vzV-L5NT6OpHuaiIH_a6epJKi1fomHUooMz978fWN94TqU/s640/_DSC4206.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marco Visciola. Il Marin - Genova</td></tr>
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S.V.</div>
Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-14090245879367231712019-02-28T08:42:00.001+01:002019-02-28T08:45:02.217+01:00Il piacere di andare Controcorrente<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">- Silvia Vecchione -</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">- lifeonthetopfloor -</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Baciata dal mare, da un lato, e avvolta dalle colline, dall’altro, Noli è citata fra i borghi più belli d’Italia. Antica Repubblica Marinara, è città di pescatori per storia e cultura. Vado Controcorrente e nell’ultimo weekend di Fashion Week milanese prendo e scappo al mare: il vento tra i capelli dona di più sul bagnasciuga d’inverno piuttosto che in passerella tra le vie del Quadrilatero. Il ristorante Controcorrente di Davide Pastorino e Martina Pernigotti è situato nel centro di Noli, al numero 101 di Via Cristoforo Colombo, ai piedi della Torre medievale di San Giovanni.
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Il locale è una preziosa acquamarina in misura mignon. La sale è resa ariosa e luminosa grazie alle ampie vetrate e ai giochi di trasparenze, su cui si riflettono il blu delle onde, il bianco di conchiglia e l’oro della sabbia (è vera sabbia di mare quella custodita all’interno dei tavoli in resina). Come in una boutique, l’accoglienza è calorosa; il servizio, nelle mani di Martina, è dettagliato e attento. La cucina di Davide è innanzitutto materia prima: lo chef lavora nell’assoluto rispetto di stagionalità e freschezza, utilizzando prodotti di giornata e il pesce che arriva dalla pescheria Clelia, subito di fronte al ristorante. Il fritto è utilizzato solo negli amuse bouche, per privilegiare nelle portate principali la purezza essenziale di gusti naturalmente prelibati. </span><br />
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Entrambi ingegneri di formazione, Davide e Martina lavorano certamente con precisione e metodo; il loro progetto, però, va ben oltre il classico stereotipo dell’ingegnere: Controcorrente è un ristorante boutique che nasce da amore, cura e dedizione; un luogo dove affezionati habitué hanno sempre piacere a tornare e dove la cucina diventa esperienza, racconto, percorso da vivere attraverso tutti e cinque i sensi.<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
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Egly-Ouriet: eleganza in continua evoluzione per un eccellente Brut 100% Pinot noir. Schiettezza, intensità e persistenza: cerco questo in uno champagne e qui lo trovo per intero.</span><br />
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Pane fragrante, focaccia ligure fresca e grissini tailor-made</div>
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Tapas di baccalà su crema di peperoni: ben bilanciata la salsa e squisito l’abbinamento alla sottile copertura fritta. </div>
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<span style="font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Battuta di Fassona, salsa all’acciuga, l’orto invernale</span></div>
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Carciofi fritti di Albenga</div>
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Il crudo del Mar Ligure, olio Delicate del Frantoio Franci, sale Maldon: inno all’eccellenza della materia in purezza. Assaggio di crudo di seppia</div>
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Acciughe nostrane impanate e fritte</div>
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Patate, pesce, aglio nero e uova di pesce: piacevole il contrasto di acidità con la consistenza morbida e vellutata della crema Parmentier. Piatto pensato come sorpresa da rivelare cucchiaio dopo cucchiaio.</div>
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Rossetti di Monterosso scottati, “sarset”, germogli: impeccabile la cottura del rossetto, che rimane sodo e corposo.</div>
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Paccheri Felicetti, vongole, pomodoro giallo, bottarga artigianale di tonno. Per me, il piatto del giorno: un classico al ristorante Controcorrente, equilibrio perfetto e acidità di carattere che non maschera la freschezza delle singole componenti ma la esalta. Impeccabile.</div>
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Namelaka al cioccolato bianco Ivoire Valrhona, passion fruit, crumble di cioccolato fondente: dolce non dolce dai sapori bilanciati, ideale conclusione di un pasto a base di pesce.<br />
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S.V.</div>
</span>Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-69796243141206096072019-02-27T09:12:00.000+01:002019-02-27T09:13:33.253+01:00Kanton: la vera cu-Cina a Bergamo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZDM3-MUIKsglooK9r5uftcwMcflbMub0sBFwYmN3upwL4NK3RPDpWthcyp-o1XeAs04BWA6r-Zr-j4GJEtnqo38d3peoj2pQnkCnb2eU9tlFlAtDZFJo6GAckqiweZdvfKaUOp8KNzI/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="180" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZDM3-MUIKsglooK9r5uftcwMcflbMub0sBFwYmN3upwL4NK3RPDpWthcyp-o1XeAs04BWA6r-Zr-j4GJEtnqo38d3peoj2pQnkCnb2eU9tlFlAtDZFJo6GAckqiweZdvfKaUOp8KNzI/s320/1.jpg" width="160" /></a></div>
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Weiku Zhu e Meiling Ren</div>
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- Michela Brivio -</div>
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Abbandonate i più comuni stereotipi legati alla cucina
cinese.</div>
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Preparatevi invece a un viaggio in quella più autentica, ricca
di tradizione e di millenarie ricette, in grado di regalavi antichi (ma per noi
nuovi) sapori rivisitati in chiave contemporanea.</div>
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Succede al <b style="mso-bidi-font-weight: normal;"><a href="http://www.kantonrestaurant.it/"><span style="color: windowtext;">Kanton</span></a></b>
a Capriate, a metà strada tra Milano e Bergamo e comodamente raggiungibile
dall’autostrada, dove <b style="mso-bidi-font-weight: normal;">Weiku Zhu </b>e la
moglie<b style="mso-bidi-font-weight: normal;"> Meiling </b>vi apriranno le porte
del loro Oriente (principalmente cantonese).</div>
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L’esterno è un po’ anonimo, inserito al piano terra di una
palazzina, ma appena varcata la porta d’ingresso sarete catapultati altrove,
sia per l’atmosfera ricercata e creata dai dettagli, luci, ceramiche, legno,
cucina a vista e complementi d’arredo, sia soprattutto a tavola nella proposta
gastronomica.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0isYwSVJCC0paQYNZ3eXZesSI0ZqB1eoBZpBUKJEqbjpmx3AmyQA9E116dEeOW47zNmKGVrdqxcFqidynSpN2oe_UdDWqocl8eiI2NwFUtdzoHHEsmlgSt8uwCfG7eJM4xsk0i-PbrGQ/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0isYwSVJCC0paQYNZ3eXZesSI0ZqB1eoBZpBUKJEqbjpmx3AmyQA9E116dEeOW47zNmKGVrdqxcFqidynSpN2oe_UdDWqocl8eiI2NwFUtdzoHHEsmlgSt8uwCfG7eJM4xsk0i-PbrGQ/s640/2.jpg" width="640" /></a></div>
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Sala</div>
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Come sapete sono molto propensa ai “diversi abbinamenti”, per
curiosità, divertimento di sperimentare e magia di immergermi nella tradizione
di un luogo. </div>
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La carta dei vini è molto basica, ma è giusto così anzi
dovrebbe pure sparire secondo me.</div>
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Diversamente c’è una proposta e selezione di tè davvero
importante, che potrete degustare in abbinamento ai piatti per un perfetto
equilibrio tra sapore e gusto.</div>
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Andando oltre potete anche decidere di pasteggiare a Buijiu,
distillato cinese. Fatto.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTB0JfzKLLUyDAdr28rnGe4e6fM8ocJ7PcaNl428_shZMBVwVUPhCIDZdGErzim1A90YKUvv4UNRs_GSBS9C2DWdS-1YWw_rQW8SJx8xgX8USOSu9McfR6vxIzs5Zv59sZ_4foCZW4Svo/s1600/Kanton+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTB0JfzKLLUyDAdr28rnGe4e6fM8ocJ7PcaNl428_shZMBVwVUPhCIDZdGErzim1A90YKUvv4UNRs_GSBS9C2DWdS-1YWw_rQW8SJx8xgX8USOSu9McfR6vxIzs5Zv59sZ_4foCZW4Svo/s400/Kanton+2.jpg" width="300" /></a></div>
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Buijiu</div>
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La simpatia e l’accoglienza aggiungono piacere a piacere.
Weikun e la moglie intrattengono gli ospiti con passione e simpatia, consigliando
e spiegando tutto in perfetto italiano. E’ così che una cena diventa esperienza.</div>
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Non scegliete dalla carta ma fatevi guidare in questo
viaggio. Insistete però sul numero di piatti perché loro culturalmente non sono
abituati a un assaggio seriale come quello di cui vi verrà voglia dal primo
istante, grazie anche a un rapporto q/p ottimale e soprattutto a una
particolare attenzione ai metodi di cottura e alle tecniche più salutari. Bagnomaria,
affumicatura a freddo, vapore, cannello, fermentazione, bollitura con le spezie
e marinature, sono alcuni esempi di quello che succede in cucina, attenta alla
salute e nutrimento oltre al gusto.</div>
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L’eleganza e l’originalità della composizione del piatto ne arricchisce
ulteriormente il valore.</div>
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Visitiamo la galleria?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzBmawHrYcYGS5n16REUvi1lC7LZoQHeX7OJESz32r6g8cR3j9NSr4jDs18HopxvLsgEQoft-jwXFYsc952RB2FKDdcPKVoxpcdjvT8VF3JrJB1IGw4SfqEHGc2cxOMBev3C74e-yUsI/s1600/Kanton+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzBmawHrYcYGS5n16REUvi1lC7LZoQHeX7OJESz32r6g8cR3j9NSr4jDs18HopxvLsgEQoft-jwXFYsc952RB2FKDdcPKVoxpcdjvT8VF3JrJB1IGw4SfqEHGc2cxOMBev3C74e-yUsI/s640/Kanton+13.jpg" width="480" /></a></div>
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Dischi di gambero fioriti, raviolo con impasto di gamberi</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2e4_4QXW8fIbp128u0p1gjNFAv1Z7nqAApfzQowH4FgyTlNCTBCgsckPfFRtQjbVBqL-EzMUU3GzftV-6D6qm5V41acL8_l1kOXaWrnTrcI1widrwXXvHjhZSUmqNdT6n6xjxVjS7oso/s1600/Kanton+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2e4_4QXW8fIbp128u0p1gjNFAv1Z7nqAApfzQowH4FgyTlNCTBCgsckPfFRtQjbVBqL-EzMUU3GzftV-6D6qm5V41acL8_l1kOXaWrnTrcI1widrwXXvHjhZSUmqNdT6n6xjxVjS7oso/s400/Kanton+10.jpg" width="300" /></a></div>
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Sacca di erba cipollina Jiutsai in doppia cottura</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWt2UFe9Iblog7hrueY2Fv7zgwneATKAfCH6VkX5mo4I5hJcYXc3DV8hjoPlwlKZIFmOESeMVSXdE418s1u-8EflBkkwbNlF8YZTMDI04iYBXJzP4-eeymSmJMfNXsuHpfWJ4zwExkkM/s1600/Kanton+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWt2UFe9Iblog7hrueY2Fv7zgwneATKAfCH6VkX5mo4I5hJcYXc3DV8hjoPlwlKZIFmOESeMVSXdE418s1u-8EflBkkwbNlF8YZTMDI04iYBXJzP4-eeymSmJMfNXsuHpfWJ4zwExkkM/s400/Kanton+7.jpg" width="300" /></a></div>
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L’anatra nel frutteto infuocato</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEu1p0I5psSApwTJySJy_C3oZg-ukycAFb8YWkk601j9oygEA8cDP0cZY9Nxb6KRZDPj7Xfrqyj1AzEUigXCmHjXcYr74fm65nkTxsouhlrdcZc3Y-X2gAu3DNJndJGQozAhLRqfgi4Co/s1600/Kanton+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1116" data-original-width="1488" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEu1p0I5psSApwTJySJy_C3oZg-ukycAFb8YWkk601j9oygEA8cDP0cZY9Nxb6KRZDPj7Xfrqyj1AzEUigXCmHjXcYr74fm65nkTxsouhlrdcZc3Y-X2gAu3DNJndJGQozAhLRqfgi4Co/s400/Kanton+1.jpg" width="400" /></a></div>
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Dadolata di branzino marinato in aceto di wingchun</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1VRNZOKlAsxDETAaKxGUgvNP5HHtjNnlNB6Rc8RKLSastpXB-WceCSOwUWA2OcyIXoX2V3tKk1mX8HT1BZh4evmF3zV0BUJQPrmWctEKk6XaSvqfmLeu0r2T6Wzj-ZBZ2I5QkMMfRlY/s1600/Kanton+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1VRNZOKlAsxDETAaKxGUgvNP5HHtjNnlNB6Rc8RKLSastpXB-WceCSOwUWA2OcyIXoX2V3tKk1mX8HT1BZh4evmF3zV0BUJQPrmWctEKk6XaSvqfmLeu0r2T6Wzj-ZBZ2I5QkMMfRlY/s640/Kanton+6.jpg" width="480" /></a></div>
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Nido di fettuccine vaporizzate</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGMntG1yNPfNGXxQQpwm7ts4iL_Zin_3pSVHf3OqOhOnmXBJP2mQVAcEURPTumHg0B8YdqU-J5X9WWGO9NKctxRr5TkqJ4mTxLwZc0860L7QOMVpJmxxuMTGNciJHYj0_ImdHiZ9B-EY/s1600/Kanton+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGMntG1yNPfNGXxQQpwm7ts4iL_Zin_3pSVHf3OqOhOnmXBJP2mQVAcEURPTumHg0B8YdqU-J5X9WWGO9NKctxRr5TkqJ4mTxLwZc0860L7QOMVpJmxxuMTGNciJHYj0_ImdHiZ9B-EY/s640/Kanton+3.jpg" width="480" /></a></div>
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Riso basmati aromatizzato all’ombrina d’oriente essicata</div>
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Scomposto di tofu fresco e uovo nero (di cent’anni)</div>
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Gamberi saltati con spezie Sichuan</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfbEovScyn6R7LUG2KHihDGKG61KTm3N9xgMRtKEDva6nxV3SnhQu1w7v0cuTHJ30un15o_uW4OBXLQL_Ja0QqrtyzQLow9SRhbMOU01Ih_lrxNKqUBDNkljiiNvVcImg0ZUDt-vlMZY/s1600/Kanton+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfbEovScyn6R7LUG2KHihDGKG61KTm3N9xgMRtKEDva6nxV3SnhQu1w7v0cuTHJ30un15o_uW4OBXLQL_Ja0QqrtyzQLow9SRhbMOU01Ih_lrxNKqUBDNkljiiNvVcImg0ZUDt-vlMZY/s400/Kanton+12.jpg" width="300" /></a></div>
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Radice di loto in agrodolce</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7yZ1vfUQr2GHTSZwWyUNTVB6eu-fjXHIPKb8AV2Ub2SjFJc3vhEolaq95vRfu6aN9yVJktFdEuZW3CHcqN9MXu7XsTwZveWJM-z4bof5s4nKe8rcu8aljflIv41bd5_AC8HW_FnrvNVk/s1600/Kanton+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7yZ1vfUQr2GHTSZwWyUNTVB6eu-fjXHIPKb8AV2Ub2SjFJc3vhEolaq95vRfu6aN9yVJktFdEuZW3CHcqN9MXu7XsTwZveWJM-z4bof5s4nKe8rcu8aljflIv41bd5_AC8HW_FnrvNVk/s400/Kanton+4.jpg" width="300" /></a></div>
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Fettine di ombrina cinese e sugo di Sichuan </div>
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Non chiedete il dolce perché non fa parte della cultura e
quindi non c’è nulla di fatto da loro. Chiudete invece in bellezza e freschezza
con un bel piatto di frutta che ha molto più da raccontare.</div>
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Pera cinese, Mangostin, Occhi di drago, Mango, Rambutan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7f3AUCWiDhdyJgdyOPagUK50pw_Au_g7Gw-q0D_9w_xgx6fWWDiGG6ZbT60YSl_WCIU2o7QgLLJFWRolN2pf8kknfqMTmSlisRhZhzqpzRnAITpjZa6BRt8I0-Z7EgJPLdTpWBSM7nU/s1600/Kanton+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7f3AUCWiDhdyJgdyOPagUK50pw_Au_g7Gw-q0D_9w_xgx6fWWDiGG6ZbT60YSl_WCIU2o7QgLLJFWRolN2pf8kknfqMTmSlisRhZhzqpzRnAITpjZa6BRt8I0-Z7EgJPLdTpWBSM7nU/s640/Kanton+8.jpg" width="480" /></a></div>
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Frutta</div>
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Capitolo e post a parte meriterà l’anatra laccata.
Rigorosamente da ordinare prima. Altro grande rito e tipicità cinese qui
riproposta magistralmente.</div>
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Insomma un indirizzo da frequentare senza bisogno di volare
in oriente.</div>
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KANTON RESTAURANT</div>
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Via Gramsci 17</div>
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24042 Capriate San Gervasio (BG)</div>
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Tel. 02.90962671</div>
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www.kantonrestaurant.it</div>
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info@kantonrestaurant.it</div>
<br />Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-51541954688997941612019-02-19T20:10:00.001+01:002019-02-19T20:10:35.019+01:00Heritage, eleganza ed eccellenza.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCF-9lbkL4nbpHRq3s84bgSqsGXmDDG9socYFU2zZ0GoWztj1kNyWVHaRaLxUCuc5ZAOMe5_No8mncyabm_CdUfbZN9iHcDaqL6SRSPdCtfXroxUe7T9MLQE8_fO4BHwNhUxWByDtdgQ/s1600/_DSC3616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1171" data-original-width="1600" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCF-9lbkL4nbpHRq3s84bgSqsGXmDDG9socYFU2zZ0GoWztj1kNyWVHaRaLxUCuc5ZAOMe5_No8mncyabm_CdUfbZN9iHcDaqL6SRSPdCtfXroxUe7T9MLQE8_fO4BHwNhUxWByDtdgQ/s640/_DSC3616.JPG" width="640" /></a></div>
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">- Silvia Vecchione -</span></div>
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">-lifeonthetopfloor-</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xpbHgc5dFKfSmi1SA4HpqeWH5QcgMGRwTXO67NAzoAlC7OHtEtOx5IP0s5GVRy94YztSU6f1AlKBb2WFXtKFypl8drqIK_Y-VeSUIDXDWhX5VSCFF4DN5KPNAZOQI_qbAzFbYvrTEy0/s1600/_DSC3646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1240" data-original-width="1600" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xpbHgc5dFKfSmi1SA4HpqeWH5QcgMGRwTXO67NAzoAlC7OHtEtOx5IP0s5GVRy94YztSU6f1AlKBb2WFXtKFypl8drqIK_Y-VeSUIDXDWhX5VSCFF4DN5KPNAZOQI_qbAzFbYvrTEy0/s640/_DSC3646.JPG" width="640" /></a></div>
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">Profondità, complessità e persistenza.</span></div>
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Per raccontarsi, il nuovo progetto De Buris di Tommasi ha scelto una location che lo rispecchi in termini di gusto e filosofia: il Ristorante San Giorgio di Genova in Viale Brigata Bisagno 69.
Ad accompagnare la novità, introdotta dalla quarta generazione della Famiglia Tommasi, una sequenza di piatti che rivela una cucina di alto livello, curata e sofisticata, fondata sulla solidità di 35 anni di storia:
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4V8M0vmUOZfl3SZj5zocStJUCNRsKg_y8OuEjPBkQNpvou-rm7CtJ2lXwcpgr2dWPQiZQCrKuKFHf05BD0rVa45wAfOeSRCH18s9A2KGEp34yajs0sYxE8xX_6dYcDrAKjOfN8MO5kNc/s1600/_DSC3644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1229" data-original-width="1600" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4V8M0vmUOZfl3SZj5zocStJUCNRsKg_y8OuEjPBkQNpvou-rm7CtJ2lXwcpgr2dWPQiZQCrKuKFHf05BD0rVa45wAfOeSRCH18s9A2KGEp34yajs0sYxE8xX_6dYcDrAKjOfN8MO5kNc/s640/_DSC3644.JPG" width="640" /></a></div>
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">Capesante rosticciate con salsa al vino, asparagi e crumble di olive nere</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPRE1FzYj9_lNXZycA9jX4iAtdX20FI-lfAoIi_DCLfTBfL-k-SnOfdo_JdhQQRllTTx4VCfYEau6_f605KDSulClHwRXFUZEakwZ3cw5bf5HQ2xvSeS63YsIx0Z0wQoyop_WgzF8Nsc/s1600/_DSC3625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1010" data-original-width="1600" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPRE1FzYj9_lNXZycA9jX4iAtdX20FI-lfAoIi_DCLfTBfL-k-SnOfdo_JdhQQRllTTx4VCfYEau6_f605KDSulClHwRXFUZEakwZ3cw5bf5HQ2xvSeS63YsIx0Z0wQoyop_WgzF8Nsc/s640/_DSC3625.JPG" width="640" /></a></div>
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">Cappellacci farciti di gallina e foie gras in fondo bruno</span></div>
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Agnello in crosta di pistacchi ed erbe, con contorno di carciofi</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglrRGYNAWKxH4O-q66Je4TIM8hJUSCcAM9GqzmxUGKBrGzK0J6dDRIzbJt7J_2y0PK9aUXADEjzPwiodv7FVaLGv66byZI_uJnPkE9LqWQ-FcWTCZhbvroMcrgtWwa7q1ASJrBaIzjrE/s1600/_DSC3654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1130" data-original-width="1600" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglrRGYNAWKxH4O-q66Je4TIM8hJUSCcAM9GqzmxUGKBrGzK0J6dDRIzbJt7J_2y0PK9aUXADEjzPwiodv7FVaLGv66byZI_uJnPkE9LqWQ-FcWTCZhbvroMcrgtWwa7q1ASJrBaIzjrE/s640/_DSC3654.JPG" width="640" /></a></div>
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Tortino al cioccolato con cuore morbido e coulis di lamponi</div>
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<span style="font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 14px; white-space: pre-wrap;">Savoir-faire ed emozione, ricerca e innovazione, nel totale rispetto del territorio e nella valorizzazione delle sue materie prime: questi gli elementi che accomunano l’Amarone de Buris alla visione del Ristorante San Giorgio, rendendoli complici perfetti in un incontro di carattere sublime e carismatica persistenza.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0XHexrkhq6MRqAL2fD5U-9iH1Qlv_ntoeJP18jE1Vohbw9TTvDpIVn8Vs0SGsu0ij5fAI-cqjD9a9xEy0_qKcHP7C5ArojOCtSkan1WkeBu1wXqEk1bGin9gjo4eXWojCoWDD6XXpqY/s1600/_DSC3626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="974" data-original-width="1600" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0XHexrkhq6MRqAL2fD5U-9iH1Qlv_ntoeJP18jE1Vohbw9TTvDpIVn8Vs0SGsu0ij5fAI-cqjD9a9xEy0_qKcHP7C5ArojOCtSkan1WkeBu1wXqEk1bGin9gjo4eXWojCoWDD6XXpqY/s640/_DSC3626.JPG" width="640" /></a></div>
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L’Amarone De Buris è l’eleganza di un abito in velluto: un tocco che si sente e lascia il segno, senza appesantire. L’audacia e la passione di una tonalità di rosso intenso nella vivacità di un packaging corallo, che ne rivela stile, energia, unicità e gusto contemporaneo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xApRwq8bNor7xSrr1K2K8iIZ6c6Dfp5Cz3aepNe-A0FDUB03A087w4ibskgatH12YLFRNmCMhoO7Bzd5cRUKnYEL6eCdA-Ji8puwLK3BLakPAvHTGhWfQjVShAOo8WI_J42ZZWuJJeY/s1600/_DSC3660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1269" data-original-width="1600" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xApRwq8bNor7xSrr1K2K8iIZ6c6Dfp5Cz3aepNe-A0FDUB03A087w4ibskgatH12YLFRNmCMhoO7Bzd5cRUKnYEL6eCdA-Ji8puwLK3BLakPAvHTGhWfQjVShAOo8WI_J42ZZWuJJeY/s640/_DSC3660.JPG" width="640" /></a></div>
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Con le parole di Giancarlo Tommasi: “La prima annata De Buris, vendemmia 2008, nasce da vigneti scelti, individuati su meno di due ettari di terreno, seguendo una sola filosofia: catturare l’essenza del terroir e il perfetto assemblaggio delle uve, con la promessa di riportare alla memoria aromi e sorsi di vecchie annate. Per portare la nostra idea moderna di eleganza nel fare vino oggi ci sono voluti dieci anni di pazienza e dedizione. De Buris ha raggiunto finalmente la pienezza e siamo pronti per raccontare una nuova storia, una trama elegante in poco meno di ottomila bottiglie.”</div>
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De Buris di Tommasi al Ristorante San Giorgio, mercoledì 13 febbraio 2019: il lusso come esperienza di evasione nella bellezza di un momento da condividere. #tastethetime</div>
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S.V.</div>
Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-62671626801638089352019-01-30T17:40:00.005+01:002019-01-31T09:30:02.505+01:00Pizza slow più che gourmet<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30fLgbjnAAwn_CtlULN524RfSvSzwYFX-lpH0bGLabztkxLfcalwfwvhW7mjIqSpJehwX5xvrILcJpXKLLYn4w6QUa7RmRueklSafQMMaqblB4e0tdeN-0WiHbfEclmqNomJKoKsGxHA/s1600/1.PaoloGhidini.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30fLgbjnAAwn_CtlULN524RfSvSzwYFX-lpH0bGLabztkxLfcalwfwvhW7mjIqSpJehwX5xvrILcJpXKLLYn4w6QUa7RmRueklSafQMMaqblB4e0tdeN-0WiHbfEclmqNomJKoKsGxHA/s320/1.PaoloGhidini.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paolo Ghidini</td></tr>
</tbody></table>
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<b>- Michela Brivio -</b></div>
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Dove andiamo a mangiare la pizza? </div>
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E’ sempre una domanda difficile e senza una risposta
immediata qui a Bergamo, almeno in centro/vicinanze, quindi ci spingiamo sempre
in provincia e fuori. E’ un piacere ovvio, ma anche un peccato per la mia
bellissima nuova Città.</div>
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E’ la provincia di Brescia la prima tappa di questo tour che
condividerò man mano con voi: <b style="mso-bidi-font-weight: normal;"><a href="http://www.pizzeriaalfienile.it/"><span style="color: windowtext;">Pizzeria
al Fienile</span></a></b>.</div>
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Sempre familiare l’accoglienza con il sorriso di <b style="mso-bidi-font-weight: normal;">Paolo Ghidini</b> ed essere coccolati con
la degustazione dei suoi prodotti.</div>
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Già perché la pizza è “solo” il risultato finale. Il vero
cuore qui sono le materie prime, che come pochi lui seleziona personalmente, attingendo
solo da piccoli produttori e <b style="mso-bidi-font-weight: normal;"><a href="https://www.fondazioneslowfood.com/it/cosa-facciamo/i-presidi/"><span style="color: windowtext;">Presìdi Slow Food</span></a>.<o:p></o:p></b></div>
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Ogni giorno è un via vai di corrieri, arrivi, consegne da
ogni parte del nostro Bel Paese. Un lavoro anche questo, ripagato però da un
risultato finale che è carico di passione a amore. Proprio come piace a me.</div>
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La degustazione parte proprio da qui, con un tagliere
dipinto da salumi e formaggi, accompagnato da una focaccia calda e olio.</div>
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Detto così potrebbe risultare banale e come qualunque ma ora
ve lo racconto meglio così capite la differenza.</div>
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Spalla cotta e affumicata <b style="mso-bidi-font-weight: normal;">La Scapinera</b> (Aldino Ranieri), Pancetta cotta affumicata <b style="mso-bidi-font-weight: normal;">Capitelli, </b>Iberico di bellota<b style="mso-bidi-font-weight: normal;"> Domecq, </b>Pallone di Gravina<b style="mso-bidi-font-weight: normal;"> <a href="http://caseificioderosa.it/pallone.html"><span style="color: windowtext;">Derosa</span></a>,
</b>Stracciatella bio Delizia,<b style="mso-bidi-font-weight: normal;"> </b>Olio
extravergine di oliva monocultivar Peranzana<b style="mso-bidi-font-weight: normal;"> Azienda agricola Novalis </b>(non solo in degustazione anche come
tocco finale sulle pizze).</div>
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Sentite i profumi? Vorrei trasmetterveli ma al momento la
tecnologia non lo permette ancora. </div>
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La soluzione rimane ancora quella di andarci di persona. E
ve lo raccomando.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiG81G7cXMBnErbtIID4JmloEj1Y3Zw9OqL4Uqejtw3NR_MaompnYSgVv2x9m15j7RKHOu5FURbgFB02wuX7NRFFnGlfOtMZ_znjcJWuIjhdLS33JgLU0Oly0pa54k0zWJ-erO0rYUk9Y/s1600/2.Tagliere_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiG81G7cXMBnErbtIID4JmloEj1Y3Zw9OqL4Uqejtw3NR_MaompnYSgVv2x9m15j7RKHOu5FURbgFB02wuX7NRFFnGlfOtMZ_znjcJWuIjhdLS33JgLU0Oly0pa54k0zWJ-erO0rYUk9Y/s640/2.Tagliere_michelabrivio.jpg" width="480" /></a></div>
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Tagliere</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZ8e8eQvpG4Wba3B0U7RNMoQNeUuEjSMVkbC51YHvQ2DYZ13gIiNF5pKe8W_qd6akrhoee7ovwNSpfIz6ECtKijJE0PYw0UGUhEig73NGprEEAzNBFnHO3jtWxj_EMexIXcvscgPB_MY/s1600/3.tagliere2_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZ8e8eQvpG4Wba3B0U7RNMoQNeUuEjSMVkbC51YHvQ2DYZ13gIiNF5pKe8W_qd6akrhoee7ovwNSpfIz6ECtKijJE0PYw0UGUhEig73NGprEEAzNBFnHO3jtWxj_EMexIXcvscgPB_MY/s640/3.tagliere2_michelabrivio.jpg" width="640" /></a></div>
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Il titolo racchiude un po’ il mio pensiero su questa pizza,
perché rimane tale e rispecchia l’idea e il desiderio di pizza “normale”.
Niente spicchi, niente diverse tipologie e preparazioni (vapore, nuvola,
romana, pala …e aggiungetene quante volete perché ultimamente ci si
sbizzarrisce parecchio). Insomma pizza. Aggiungo solo slow per marcare
fortemente il ruolo degli ingredienti.</div>
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La farina è del <b style="mso-bidi-font-weight: normal;"><a href="http://www.molinobelotti.com/"><span style="color: windowtext;">Molino
Belotti</span></a></b>, ed è stata personalizzata insieme al produttore fino ad
arrivare a quella perfetta per il risultato.</div>
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Tipo 1 semi integrale, idratazione al 65%, maturazione
dell’impasto minimo 72 ore. Il nostro è arrivato a 96.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgntZ3It3nVy6JZ9474oonM0d-Caodx8tfHUGaM7JfNaYFEZosLsv2sQIw2fPtRAi_VIIvRDGtlsG-iZrLTVOK3-R0VexLdhb_isr0a7cZwh2B4YqkyC4qgGAV6abliwobkL0y0J8oefdc/s1600/4.Impasto-683x1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="683" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgntZ3It3nVy6JZ9474oonM0d-Caodx8tfHUGaM7JfNaYFEZosLsv2sQIw2fPtRAi_VIIvRDGtlsG-iZrLTVOK3-R0VexLdhb_isr0a7cZwh2B4YqkyC4qgGAV6abliwobkL0y0J8oefdc/s640/4.Impasto-683x1024.jpg" width="426" /></a></div>
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Impasto</div>
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Assaggiamole ora.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0qxEP8jwHL_8YeByFTroRUJKi1UKn5E18AK-nqegswqm5sSg6lBWVnYB3NzpoIUzD22R8uYbSA-KQwX6GYtQ8pPLb_dLeDWvby5Bx6_B5cQFTX6E_0aS7bqB1miuLxj763J97BjC1Qc/s1600/5.Delicata2_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0qxEP8jwHL_8YeByFTroRUJKi1UKn5E18AK-nqegswqm5sSg6lBWVnYB3NzpoIUzD22R8uYbSA-KQwX6GYtQ8pPLb_dLeDWvby5Bx6_B5cQFTX6E_0aS7bqB1miuLxj763J97BjC1Qc/s640/5.Delicata2_michelabrivio.jpg" width="640" /></a></div>
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Delicata</div>
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Crema e cuori di carciofi, fior di latte e stracciatella bio
Delizia, Capocollo di suino nero <b style="mso-bidi-font-weight: normal;"><a href="http://www.salumimartinafranca.it/"><span style="color: windowtext;">Salumificio
Martina Franca</span></a>.<o:p></o:p></b></div>
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Nel nome il riassunto del gusto. Apprezziamo anche la
stagionalità delle materie prime, ma non potrebbe essere altrimenti viste le
premesse, e comunque il carattere dato dal capocollo.</div>
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Capitanata</div>
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Crema di pomodori secchi bio, capperi, peperoncino e
pomodori semi dry De Carlo, fior di latte e stracciatella bio Delizia, gocce di
basilico.</div>
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Qui invece saliamo in sapore, se no che degustazione
sarebbe. Entrambe fanno parte della selezione “pizze del giorno”, non
modificabili. Esplosione mediterranea, per la vista, l’olfatto e gusto.</div>
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Già che ci spostiamo ci viziamo per bene, anche se la carta
è altrettanto ricca, tra le classiche e quelle che prevedono tra gli
ingredienti e abbinamenti, diciamo diversi, i Presìdi. </div>
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In abbinamento birra.</div>
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Partiamo con una delle mie preferite e poi saliamo un po’ in
corpo per e con la seconda pizza.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTU5Jh1Y92nsXiSV0MpycH_5Jze60y2d7NuVyHY_V0bnLqvArT7WGM7PCEBf8IjjGnWrqDc4Qr1wvN41TFWMSGNyakMXG13K_bXGBE_t2BT3UUNRv-AeziVNPY_sZob74tIimyU1nGN8g/s1600/7.Seta_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTU5Jh1Y92nsXiSV0MpycH_5Jze60y2d7NuVyHY_V0bnLqvArT7WGM7PCEBf8IjjGnWrqDc4Qr1wvN41TFWMSGNyakMXG13K_bXGBE_t2BT3UUNRv-AeziVNPY_sZob74tIimyU1nGN8g/s640/7.Seta_michelabrivio.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjD-_FzTlro9ma7ln0BtOHQoPhX48gXicQunFG6GlAicjAqWfOydFEBteb2kXRGH_dOYPF-lxHh3Y28Gk9HXSQ8fnjCgezoagC7udvXnCMwZZ0GhlEtqjIvy5VBGJIqLQxUxf2vR8rBU/s1600/8.Dubbel+double_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjD-_FzTlro9ma7ln0BtOHQoPhX48gXicQunFG6GlAicjAqWfOydFEBteb2kXRGH_dOYPF-lxHh3Y28Gk9HXSQ8fnjCgezoagC7udvXnCMwZZ0GhlEtqjIvy5VBGJIqLQxUxf2vR8rBU/s640/8.Dubbel+double_michelabrivio.jpg" width="480" /></a></div>
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Seta_ <b style="mso-bidi-font-weight: normal;"><a href="http://www.birrificiorurale.it/"><span style="color: windowtext;">Birrificio
Rurale</span></a></b></div>
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Dubbel Double_Affligem</div>
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Chiudiamo in dolcezza.</div>
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Semifreddo al pistacchio siciliano con cuore al croccante di
mandorle d’Avola.</div>
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<b style="mso-bidi-font-weight: normal;">Pizzeria Al Fienile<o:p></o:p></b></div>
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Via Dogane, 1</div>
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25036 Palazzolo sull'Oglio BS</div>
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Tel. 329 0977878</div>
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Orari: mar-gio 19:00 – 23.00 / ven-dom 19:00 – 00.00</div>
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Continua …. con la prossima risposta alla domanda “dove
andiamo a mangiare la pizza”?</div>
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Michela Brivio</div>
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<br />Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-32787885417451476772019-01-18T08:39:00.000+01:002019-01-18T08:39:32.436+01:00Cannavacciuolo Bistrot Novara: dietro le quinte, in cinque portate <div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"> - Silvia Vecchione -</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">- lifeonthetopfloor -</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">Va in scena con naturalezza lo spettacolo ben orchestrato. Ore, giorni, anni di prove e lavoro, concentrazione e dedizione si trasformano in fluidità, ritmo e scorrevolezza davanti a occhi attenti, puntati sul palcoscenico come fanalini affamati, avidi e curiosi. È il teatro, il luogo che mette insieme finzione e realtà confondendole ad arte, tanto da non sapere più chi delle due sia pubblico o attore: e proprio lì sta il bello. </span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">Con l’alzarsi del sipario, si presenta all’apparenza un nuovo mondo che offre opportunità di evasione e fa promesse di bellezza a un pubblico in carne e ossa ma dalle maschere spesse e – spesso – anche pesanti. Di reale c’è solo il pensiero, che appartiene sia a chi recita sia a chi ascolta, in una realtà multidimensionale fatta a strati di gesti e parole che si sovrappongono su più livelli. È a più livelli anche il Cannavacciuolo Bistrot di Novara, realizzato dove c’era una volta il bar del Teatro Coccia, in Piazza Martiri della Libertà. Così, “il teatro storico più importante del Piemonte” si gemella con un piccolo grande bistrot che da ottobre 2015 fa “cucina d’eccellenza alla portata di tutti” e che oggi vanta il riconoscimento di una stella Michelin.
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Il bistrot è il palcoscenico su cui si esibisce senza alcuna ostentazione una cucina che nasce dalla materia prima per spiccare il volo attraverso un viaggio di ricordi ed emozioni. Un viaggio capitanato da disciplina e creatività insieme, che porta a oscillare tra classicità e storia da un lato e, dall’altro, tra avventura, esperienza e personalità. </span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">Un equilibrio impeccabile per uno spettacolo architettato con la massima precisione che scorre con classe e disinvoltura. Un libro che si leggerebbe in un attimo, tutto d’un fiato, o una pièce dalla trama agile e accattivante da assaporare senza soluzione di continuità. Qui si parla di cucina, quindi qualche pausa ci può stare, magari approfittandone per lasciarsi coinvolgere dalle chiacchierare di sala e con il pretesto di un sorso di champagne. Gli artefici, in cucina, sono Vincenzo Manicone e Federico Pascale: per vederli all’opera, la scelta ricade sul menu degustazione da cinque portate “Sipario” con qualche piccola variazione studiata su misura…et voilà, che lo spettacolo abbia inizio.</span><br />
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Gli amuse bouche sono focaccine pugliesi, bottoncini di scarola e burrata, finte arachidi e tartelletta al pomodoro: l’incipit è una dedica al sole giallo e al calore della costiera.</span><br />
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Si prosegue sulla stessa lunghezza d’onda con il finto pomodoro: baccalà con gel di pomodoro, maionese al baccalà e olive nere. Un bel gioco illusionista da teatro, al confine tra maschera e realtà.
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Crosta croccante e mollica leggerissima per il pane conviviale di segale: da gustare appena tiepido in accompagnamento al burro francese leggermente salato, in un mantra che non conosce limiti di spazio e tempo.
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Le cialdine speziate sono a base di cipolla, curcuma e carote.
Il nostro Sipario si apre con le capesante scottate accompagnate da rape in agro di lamponi ed emulsione di scalogni: lontano dalla solita dolcezza, a volte stucchevole, della capasanta, un piatto che sovrappone alla morbidezza la consistenza del croccante e stupisce per acidità.
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Il risotto ai ricci di mare, capperi, limone e acciuga ha una sapidità impetuosa che racconta di giornate ventose e scogli a picco sul mare. La mantecatura lo rende cremoso al palato e ogni forchettata conferma l’eccellenza di una cottura perfetta.
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Una performance che toglie il fiato arriva con gli gnocchetti di patate cacio e pepe nero con coniglio di Carmagnola: precisione elevatissima da gustare in formato mignon. Applausi.
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Segue per me la rana pescatrice con burro nocciola, broccolo fiolaro e caviale affumicato di salmone. La delicatezza che si mischia a carattere e vivacità tra le onde del mar Mediterraneo.
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Un assaggio proviene dall’altra parte del tavolo: petto d’anatra cotto a bassa temperatura servito con il suo foie gras, nocino e scorzonera. Morbida e vellutata ma anche piacevolmente pungente la salsa a base di frutta secca e Vinagre de Jerez.
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Il predessert è un rinfrescante sorbetto che precede due proposte di dolci cucite addosso per renderci veri protagonisti di scena…
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Così, arriva la Pastiera 2.0: tutti gli elementi classici del grande dolce partenopeo, scomposti e riassemblati in una squisita reinterpretazione.
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Un inno alla Liguria e un omaggio alla terra natia di Federico Pascale, il dolce a forma di mezzaluna rovesciata riunisce sul piatto i prodotti simbolo del territorio: prescinsêua, pinoli, chinotto, basilico, focaccia, maggiorana, olio extra vergine di oliva e nero di seppia.
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Piccola pasticceria, inchino e di nuovo applausi prima di chiudere il Sipario in attesa del secondo atto. Per una storia travolgente che è già nata Sequel.</span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">S.V.</span></div>
Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-81883319623116421842019-01-13T08:31:00.002+01:002019-01-13T08:33:56.428+01:00Potrei diventare vegetariano<div class="separator" style="clear: both; text-align: center;">
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- gdf -</div>
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SPOTORNO - Inaspettato, nel dedalo di vicoli e sottopassaggi emerge questo locale polivalente dalle dimensioni notevoli tenuto conto delle normali pezzature dei bar e dei ristoranti della zona. Pole Pole è bar, lounge e ristorante, dove per un paio di sere la buona stella di Massimiliano Torterolo ha imbastito un abito vegetariano gourmet haute couture.<br />
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Si può fare. Certo che si, e gli esempi non mancano, però così bene me ne ricordo proprio pochi, Joia milanese a parte, ma Max non è secondo a nessuno per finezza, ricercatezza e tecnica espressa in una sequenza di piatti che non ti fanno pesare la mancanza di pesce o carne. Nessun peso, perché questa cucina è gourmet e anche gourmand, arrivando all'obiettivo senza appesantire.<br />
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La sua passione per le lunghe passeggiate lungo torrenti e su e giù per le colline liguri e piemontesi gli da modo di pensare e di trovare. Pensare a ricette mentre raccoglie quel che si trova in natura, mettendo poi tutto in un piatto, in molti piatti, e che piatti!<br />
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Pier Ravera, sommelier del Vescovado di Noli e Bagni Copacabana di Spotorno con Max </div>
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Il pane clandestino (eccellente) e l'ottima focaccia bassa</div>
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Dalla zona bar un buon cocktail base gin con agrumi, dal pompelmo rosa al bergamotto </div>
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Carciofo, bergamotto, fumo e cetraria islandica </div>
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Cavoli, cannella, mela alla brace e limone </div>
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Cipolla alla quarta, mais e cavolo nero </div>
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Cardo, topinambour, nocciola e tartufo nero</div>
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Fagioli, funghi, tabacco da pipa e indivia </div>
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Zona bar ben coperta per un fine pasto o per un ricco aperitivo al Pole Pole di Spotorno</div>
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Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-27254978787416989292019-01-11T08:51:00.002+01:002019-01-11T09:04:56.564+01:00Torna Ingruppo e l’alta cucina diventa pop <br />
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<o:p>- Michela Brivio -</o:p></div>
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<o:p><br /></o:p></div>
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<b style="mso-bidi-font-weight: normal;">100 giorni: dal 15
gennaio al 30 aprile, </b>con l’esclusione del 14 febbraio e dell’21 aprile
(giorno di Pasqua).<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">22 ristoranti con ben
14 stelle Michelin:<o:p></o:p></b></div>
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<u><a href="https://www.ristoranteanteprima.com/"><span style="color: windowtext;">A’Anteprima (Chiuduno – Bg) *,</span></a> <a href="http://www.alvigneto.it/"><span style="color: windowtext;">Al Vigneto
(Grumello del Monte - Bg)</span></a>, <a href="http://www.anticaosteriadeicameli.it/it/"><span style="color: windowtext;">Antica
Osteria dei Camelì (Ambivere – Bg)</span></a>, <a href="https://www.enricobartolini.net/ristorante-casual-bergamo"><span style="color: windowtext;">Casual Ristorante (Bergamo) *,</span></a> <a href="http://www.colleonidellangelo.com/"><span style="color: windowtext;">Colleoni
& Dell’Angelo (Bergamo Alta)</span></a>, <a href="https://www.ristorantecollina.it/"><span style="color: windowtext;">Collina
(Almenno S. Bartolomeo – Bg)</span></a>, <a href="http://www.davittorio.com/"><span style="color: windowtext;">Da Vittorio (Brusaporto - Bg) ***</span></a>, <a href="https://www.enricobartolini.net/ristorante-mudec-milano"><span style="color: windowtext;">Ristorante Enrico Bartolini al Mudec (Milano) **</span></a>,
<a href="http://www.frosioristoranti.it/it"><span style="color: windowtext;">Frosio
(Almè) *</span></a>, <a href="https://www.ristorante-ilsaraceno.it/"><span style="color: windowtext;">Il Saraceno (Cavernago – Bg) *</span></a>, <a href="https://www.ristorante-pesce-bergamo.it/"><span style="color: windowtext;">La
Caprese (Mozzo – Bg)</span></a>, <a href="http://www.liopellegrini.it/site/"><span style="color: windowtext;">Lio Pellegrini (Bergamo)</span></a>, <a href="https://www.loroandco.com/"><span style="color: windowtext;">Loro (Trescore
Balneario - Bg) *</span></a>, <a href="https://www.osteriadellabrughiera.it/"><span style="color: windowtext;">Osteria della Brughiera (Villa d’Almè - Bg) *</span></a>,
<a href="http://www.frosioristoranti.it/it/posta/la-tradizione-siede-a-tavola-con-la-sperimentazione"><span style="color: windowtext;">Posta (S. Omobono Terme - Bg)</span></a>, <a href="https://www.roofgardenrestaurant.it/"><span style="color: windowtext;">Roof
Garden Restaurant (Bergamo)</span></a>, <a href="https://tenutacasavirginia.it/it"><span style="color: windowtext;">Tenuta
Casa Virginia (Petosino di Sorisole - Bg)</span></a>, <a href="http://www.ristoranteeziogritti.it/"><span style="color: windowtext;">Ezio
Gritti (Bergamo)</span></a>, <a href="https://www.pomiroeu.com/"><span style="color: windowtext;">Pomiroeu (Seregno – MB) *.</span></a><o:p></o:p></u></div>
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<b style="mso-bidi-font-weight: normal;">Tra cui i 3 nuovi
ingressi:</b> <a href="https://www.trussardiallascala.com/"><span style="color: windowtext;">Trussardi alla Scala (Milano) *</span></a>, guidato
dall’executive chef Roberto Conti, <a href="http://ristorantesadler.it/"><span style="color: windowtext;">Sadler (Milano) *</span></a>, chef Claudio Sadler e <a href="http://www.cucinacereda.com/"><span style="color: windowtext;">Cucina
Cereda (Ponte San Pietro, Bergamo)</span></a>, chef Giuseppe Cereda.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijbf1VceFQ3FPoV39fEYC6SLKX5XrLnKhVblAr0D6kHLKX4kg3-vts6Sv1YIgptXedENDnsAmFIbXencM4cvb57_BeIEFGhnM0XhNEcBQyOe2XBYQApSG88BSo4NIOaOolz8r2a17mtQ/s1600/02.+Roberto+Conti_Trussardi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="598" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijbf1VceFQ3FPoV39fEYC6SLKX5XrLnKhVblAr0D6kHLKX4kg3-vts6Sv1YIgptXedENDnsAmFIbXencM4cvb57_BeIEFGhnM0XhNEcBQyOe2XBYQApSG88BSo4NIOaOolz8r2a17mtQ/s640/02.+Roberto+Conti_Trussardi.jpg" width="424" /></a></div>
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Roberto Conti – chef Trussardi alla Scala</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42h2MFnwxQYvRIn5NBLyM5O1sPLG91_f6vGgvqtookO3ri5OlUguFjZyEHGSmZuSotqS98e52QwiiZWN6fawF6cSOGEH_bZWGqETUetGiPGGU-wfWfmfGvgShnpQxF0631CHafUbtbHA/s1600/03.+Claudio+Sadler_Sadler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="598" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42h2MFnwxQYvRIn5NBLyM5O1sPLG91_f6vGgvqtookO3ri5OlUguFjZyEHGSmZuSotqS98e52QwiiZWN6fawF6cSOGEH_bZWGqETUetGiPGGU-wfWfmfGvgShnpQxF0631CHafUbtbHA/s640/03.+Claudio+Sadler_Sadler.jpg" width="424" /></a></div>
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Claudio Sadler – chef Sadler</div>
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Giuseppe Cereda – chef Cucina Cereda</div>
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Altre novità: logo e pay off, “<b style="mso-bidi-font-weight: normal;">Piacere a tavola</b>”, e “<b style="mso-bidi-font-weight: normal;">diritto
di tappo</b>”, ad un costo extra di 10€ a bottiglia per il servizio.</div>
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<b style="mso-bidi-font-weight: normal;">Menù completi</b>
(composti da almeno un antipasto, un primo, un secondo e un dolce) al costo prestabilito
di <b style="mso-bidi-font-weight: normal;">60 euro a persona</b>, comprensivi di
vino, bevande e caffè.</div>
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A’Anteprima, Da Vittorio, Enrico Bartolini Mudec e Sadler
120 euro a persona.</div>
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<b style="mso-bidi-font-weight: normal;">Validità</b> sia a
pranzo sia a cena, compatibilmente con i giorni di apertura dei locali. </div>
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<b style="mso-bidi-font-weight: normal;">Prenotazione</b>
direttamente al ristorante prescelto, specificando anticipatamente la richiesta
del menu “INGRUPPO”.</div>
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Raccomando un full booked il <b style="mso-bidi-font-weight: normal;">28 febbraio</b>, Giornata internazionale delle Malattie rare. </div>
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Anche in questa edizione Ingruppo conferma il sostegno alla
ricerca e devolverà il valore simbolico di 15€ per ogni menù servito in questa
serata <a href="http://www.marionegri.it/"><span style="color: windowtext; text-decoration: none; text-underline: none;">all</span><span style="color: windowtext;">’Istituto
Mario Negri</span></a>.</div>
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Sito internet <a href="http://www.ingruppo.bg.it/"><span style="color: windowtext;">www.ingruppo.bg.it</span></a> e social (facebook e
instagram) soddisferanno tutte le vostre curiosità con i dettagli
dell’iniziativa, i menù, le foto dei piatti e tanto altro per una cento giorni
da godersi e condividere.</div>
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Loro stanno apparecchiando quindi tocca a noi sederci a
tavola.</div>
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Buon divertimento!</div>
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Michela Brivio</div>
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<br />Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-56931117518041326392019-01-09T20:20:00.002+01:002019-01-09T20:24:04.851+01:00Culatello, champagne e crostacei: l’anno nuovo e i buoni propositi al Lamberti di Alassio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7greRgA4pPTf_5eTszM4ynb47QtGgZhRd3Hi-YxhFtQL7xTul2sTOWTPkJtqoZa81gXVxI01Jquq__azy-wyrs1FPe8d6tmSAWCB3-iHxQe7-M6IUtErx_fjdWQgPiHnzEa9FtZQdho/s1600/Mineral+Agrapart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="768" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7greRgA4pPTf_5eTszM4ynb47QtGgZhRd3Hi-YxhFtQL7xTul2sTOWTPkJtqoZa81gXVxI01Jquq__azy-wyrs1FPe8d6tmSAWCB3-iHxQe7-M6IUtErx_fjdWQgPiHnzEa9FtZQdho/s640/Mineral+Agrapart.jpg" width="640" /></a></div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"> - Silvia Vecchione -</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">- lifeonthetopfloor -</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">Prosciutto e crostacei: è stato l’invito a trascorrere una giornata d’inverno e di sole, al mare, come incipit di un nuovo anno che si è aperto con ancora più voglia d’avventura. Il caldo che ricorda la Spagna sembra un richiamo a partire, che arriva impetuoso cavalcando l’onda soffiata da un Grecale profumato d’acqua e di sale. Voglio sentire il gusto della terra selvaggia e avere la forza del mare d’inverno: vada allora per prosciutto e crostacei, al Ristorante Lamberti di Alassio.</span><br />
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Dopo l’uscita di Andora, la strada scende e costeggia la costa, in un susseguirsi di blu che ancora mi emoziona. Alassio è vivace e mondana in questo gennaio di sole e pare vivere una seconda estate. Se c’è tanta bellezza da fotografare intorno, la macchina fotografica al collo non può pesare. Voglio fare il pieno di questo sole e di questo mare, finché posso, prima di andar via.
Il Ristorante Lamberti è nel centro di Alassio, in via Gramsci 57. Giardino e sala interna, il tutto arredato con stile pulito ed eleganza classica. Un ambiente che trasmette un sofisticato senso di ordine e compostezza, con tavoli sufficientemente distanti tra loro e un’acustica che permette di lasciarsi andare alle conversazioni anche dopo il primo brindisi a stomaco vuoto. Tranquillità e pacatezza incontrano la personalità focosa e il sorriso di Bruno Cavalli, il titolare del ristorante che ci accoglie con entusiasmo brillante e l’ospitalità di un generoso padrone di casa.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Yeg7d48U_BM6FlX5XRqe-7k1HN_dTujHAn0JlKzlso8eWRIrFHOsGVc2GvMKPiMUvXWkXZdD6b8vDNyw-2dDmgh0AZ4v0MfFpmpEpjaljUODQubPEhya5u3OAVBOL4GqZhjirzHfoD4/s1600/_DSC3389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Yeg7d48U_BM6FlX5XRqe-7k1HN_dTujHAn0JlKzlso8eWRIrFHOsGVc2GvMKPiMUvXWkXZdD6b8vDNyw-2dDmgh0AZ4v0MfFpmpEpjaljUODQubPEhya5u3OAVBOL4GqZhjirzHfoD4/s640/_DSC3389.JPG" width="640" /></a></div>
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Al momento di scegliere il vino, si conversa davanti a una carta che lascia ampio spazio ai gusti più raffinati ed è rivelatrice di una selezione enoica importante: la cantina Il Lambertino, infatti, conta più di 450 referenze di produttori provenienti dall’Italia e dall’estero. Bruno è un appassionato e il tavolo non è da meno: così, la decisione ricade su Agrapart, già per la seconda volta in questo 2019 e, se è vero che non c’è due senza tre, sembra trattarsi di buoni propositi. Tanto buoni almeno quanto il profumo di questo impeccabile esemplare di champagne – un Minéral Extra Brut Blanc de Blancs – che, già a distanza, sprigiona note suadenti di crema inglese, morbide e vellutate, che riscoprirò anche piacevolmente persistenti.</span><br />
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<span style="font-size: large;">La sequenza di foto e piatti qui di seguito lascia intuire che l’intento originale “prosciutto e crostacei” ha poi fatto largo a una lunga serie di piatti e piattini…scelta dettata sì dalla gola ma soprattutto dal desiderio di conoscere la mano di chef Fabio Dagrada che, insieme al suo staff, propone una cucina leggera, sofisticata ed equilibrata che rivisita con garbo le ricette della classicità ligure nel rispetto di stagionalità e materia prima.
L’amuse bouche è acciuga fritta su letto di soncino e insalata di agrumi. Acido e croccante.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1Lq0Bh7exKGIR5Yiuh6gytz4LL0tbWxg1VGAckh1m65gqEYWEkwRDfCN0TOgVFqgf-J_oTWHBE8RP6gkVhelX-2DPxZAcOoaQYeLU3NqbrWKjqTBIRtWIm4Hy3PNKJfWId71gUJVHSc/s1600/_DSC3387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1045" data-original-width="1600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1Lq0Bh7exKGIR5Yiuh6gytz4LL0tbWxg1VGAckh1m65gqEYWEkwRDfCN0TOgVFqgf-J_oTWHBE8RP6gkVhelX-2DPxZAcOoaQYeLU3NqbrWKjqTBIRtWIm4Hy3PNKJfWId71gUJVHSc/s640/_DSC3387.JPG" width="640" /></a></div>
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Si era detto prosciutto, quindi lo si faccia in grande con il Culatello di Colorno “Brozzi” accompagnato da bruschettine di pane al vino e mostarda di clementine.
Visto il risultato nel piatto vuoto, arriva come gradita sorpresa un assaggio di pancetta fatta del medesimo Culatello…un peccato di gola a cui sarebbe un vero peccato resistere.</span><br />
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Segue lo zimino di seppie profumato alla maggiorana su cremoso di patate di montagna e funghi. Per avvicinarsi piano piano al mare.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBNgYO5jx4Kxl8v1Kb4BrHaiXJCtdYUX5Uhx0kc-l9btyg7asOuLLQHAG40d_nci2isnEgbEOEfV-kHcrDAVbhf7eqTh9GOYZd5PfSbSQEcWH_1CWuJ1pWz1DVcX-MxuECvNDBQZycb8/s1600/_DSC3401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1169" data-original-width="1600" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBNgYO5jx4Kxl8v1Kb4BrHaiXJCtdYUX5Uhx0kc-l9btyg7asOuLLQHAG40d_nci2isnEgbEOEfV-kHcrDAVbhf7eqTh9GOYZd5PfSbSQEcWH_1CWuJ1pWz1DVcX-MxuECvNDBQZycb8/s640/_DSC3401.JPG" width="640" /></a></div>
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In tema crostacei, vada per sua maestà aragosta con le mezze Maniche “Mancini” accompagnate da pomodori Pachino, peperoncino kayenne e pennellate di riduzione al Basilico.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWwm6wQ5VBTAMb75Pq3dkg1orFqEQ4UpJGV0x-Qou4CtGv_E5IDx9pnDQEORR5OMjplvQ9X0gfrArk-aSaZJwApcKd0UqipEz1IH-sOQ9qb37xnPJnkFW3lpbXQOTB2cBl5cMoBoi9-Y/s1600/_DSC3407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1144" data-original-width="1600" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWwm6wQ5VBTAMb75Pq3dkg1orFqEQ4UpJGV0x-Qou4CtGv_E5IDx9pnDQEORR5OMjplvQ9X0gfrArk-aSaZJwApcKd0UqipEz1IH-sOQ9qb37xnPJnkFW3lpbXQOTB2cBl5cMoBoi9-Y/s640/_DSC3407.JPG" width="640" /></a></div>
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Rientriamo sulla terra ferma con il secondo piatto: bocconcini di coniglio fritti con carciofi croccanti e salsa ai funghi porcini. I carciofi sono sfiziosi e uno tira l’altro…</span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">Il pre-dessert è un delicato cannoncino al pistacchio, gustoso e anche molto fotogenico.</span><br />
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<span style="font-size: large;">A chiudere, la crème brûlée alla vaniglia con sfogliatina alle pere cotte nel vino rosso e la selezione di piccola pasticceria, con scorzette di arancia candita che sgrassano il palato e lo preparano con eleganza al caffè.</span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">S.V. Alassio</span></div>
Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-3360236629942854712019-01-05T08:07:00.000+01:002019-01-05T08:07:13.615+01:00Osteria La Porta Verde: l’appetito vien viaggiando<div class="separator" style="clear: both; text-align: center;">
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-Silvia Vecchione-</div>
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-lifeonthetopfloor-</div>
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A Sanremo per i vicoli del centro, a pochi passi dal casinò e dalla piazza del mercato, in via Corradi 86. Se il coast to coast sul lungomare mette appetito, meglio prendere la Porta Verde piuttosto che la torta verde: classici sì e mai banali, per chi ha voglia di un buon piatto autentico, di sapore e di carattere. Ci sono i piatti che ci si aspetta da una trattoria ligure, ma senza superficialità: c’è ricerca, cura e finezza in cucina da chef Francesco Cammerucci. C’è allegria, freschezza, personalità in sala con la sua compagna Katie Whitlam, che di coast to coast ne sa qualcosa: arriva da Vancouver il suo bell’accento, così come il sorriso e l’accoglienza di un Paese che è considerato friendly per eccellenza.</div>
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Dall’Oceano Pacifico alla Riviera di Ponente, in una città che aspira a mantenersi mondana e che è meta prediletta di turisti che cercano il sole anche d’inverno, o semplicemente desiderano varcare il confine per respirare illusioni d’aria nuova. Così, in una piccola sala di eleganza rustica, arredata con calore e senza pretese, volteggiano piatti profumati e si parla francese, inglese e italiano. Semplicità e naturalezza a pioggia come l’olio sul pane: un morso tira l’altro; il tocco cosmopolita, in una località che lo accoglie volentieri e non lo trasforma in un frenetico groviglio che mette solo confusione, ma, all’opposto, lo sublima in un’atmosfera festaiola che distrae e fa quasi da antistress.</div>
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Sarà l’aria di mare o il buon mangiare…o forse tutto insieme. L’Osteria La Porta Verde conquista facilmente con un pesto tentatore che è una vera delizia da buongustai, poi alza il tiro con creazioni dove l’interpretazione si fonde con il classicismo in un risultato da leccarsi i baffi. Qualche esempio qui sul blog, in Osteria for more.</div>
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Tortelli farciti di coniglio nel suo fondo, con pinoli, olive taggiasche e maggiorana</div>
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Involtini di verza farciti con salsiccia di Ceriana e salsa di pomodoro</div>
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Polpo scottato su purea di fagioli cannellini</div>
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<span style="text-align: justify;">Baccalà fritto e scarola con pinoli, olive taggiasche e uvetta</span></div>
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Bonet e crumble di nocciole</div>
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Francesco e Katie</div>
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La Porta Verde</div>
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<span style="color: #222222; font-family: arial, sans-serif; font-size: x-small; text-align: left;"><b>Via Francesco Corradi, 86, 18038 Sanremo IM</b></span></div>
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<span style="color: #222222; font-family: arial, sans-serif; font-size: x-small; text-align: left;"><b>Tel 342 1260010</b></span></div>
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S.V.</div>
Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-18334039894289698772019-01-04T09:45:00.001+01:002019-01-04T20:12:41.956+01:00Il mare d’inverno – il mio mare d’inverno<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILHbbTscem5aY7x0OuVAZJhtjkF5ViGRt6e3PmQGVmOvyFxr9kqxdyVKeY6Mwk8KE5uMxJu_96RCyRTvlbZYAAijQY1NV4iD_VKK7YzhG0xGKIP5bakvYdB8Smb6XJ_csfN9pL1e1TtU/s1600/1_cesenatico_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILHbbTscem5aY7x0OuVAZJhtjkF5ViGRt6e3PmQGVmOvyFxr9kqxdyVKeY6Mwk8KE5uMxJu_96RCyRTvlbZYAAijQY1NV4iD_VKK7YzhG0xGKIP5bakvYdB8Smb6XJ_csfN9pL1e1TtU/s640/1_cesenatico_michelabrivio.jpg" width="640" /></a></div>
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<o:p><b>- Michela Brivio -</b></o:p></div>
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Eccomi con il mio primo pezzo dell’anno e come non dedicarlo
alla mia Cesenatico?</div>
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Ormai lo avrete capito che è come una casa per me, quindi
avevo proprio voglia di vederla vestita di natale e in inverno.</div>
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Due giorni, che sembrano uno la fotocopia dell’altro, ma
solo per l’insegna dei posti che scegliamo per sederci a tavola e che non
dovrei nemmeno dirvi perché ormai sapete quali sono. Per tutto il resto sono
pagine ed emozioni diverse, che quindi ora vi racconto.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6PIGuTNWefzGCX0vqCk5UeNdZctsc_P4ufi16OCZnf4RCokexDlT9OgT4Lk26rDwdoF1bxW7ff_w_tnvrbzoAHBsYPXki4OB9ZPUorQO8Rq-ox5x21hzZCyRkMkacdqDoPiFBHrCts8/s1600/3_osteriadabeppe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1199" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6PIGuTNWefzGCX0vqCk5UeNdZctsc_P4ufi16OCZnf4RCokexDlT9OgT4Lk26rDwdoF1bxW7ff_w_tnvrbzoAHBsYPXki4OB9ZPUorQO8Rq-ox5x21hzZCyRkMkacdqDoPiFBHrCts8/s640/3_osteriadabeppe.jpg" width="640" /></a></div>
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Ci accoglie la nebbia all’arrivo, ma il fascino che ha il
canale leonardesco anche così è indescrivibile. Dalla nostra camera poi lo
vediamo praticamente tutto ed è magia.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5SeoujFp7FHDPiaK_bC9R2rawasy7jNXZRkA-E0kIvczTLQfL-VLUlpDhtdnoxdsbepNh5MCB1Per5zlgrnINCKfPdgRQUYqnxVB4aREnL6R-LFhzME9wvoYBRAnRBYgGIKb5_Tfk7M/s1600/4_canalecesenatico_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5SeoujFp7FHDPiaK_bC9R2rawasy7jNXZRkA-E0kIvczTLQfL-VLUlpDhtdnoxdsbepNh5MCB1Per5zlgrnINCKfPdgRQUYqnxVB4aREnL6R-LFhzME9wvoYBRAnRBYgGIKb5_Tfk7M/s640/4_canalecesenatico_michelabrivio.jpg" width="640" /></a></div>
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L’ora è quella di pranzo quindi due passi e siamo al <b style="mso-bidi-font-weight: normal;"><a href="https://www.quintoquartofood.com/"><span style="color: windowtext;">Quinto Quarto – piadina e affini</span></a>. </b>Ormai
è un rito di autobervenuto. Mi trovo un po’ persa però. Non c’è più <b style="mso-bidi-font-weight: normal;">Mary</b>, <b style="mso-bidi-font-weight: normal;">Sauro</b> e quando vado alla cassa e mi dicono che anche il <b style="mso-bidi-font-weight: normal;"><a href="http://www.revispumanti.com/struttura.asp?pag=storia&lang=ita&sec=no"><span style="color: windowtext;">Revì</span><span style="color: windowtext; font-weight: normal;"> </span><span style="color: windowtext;">Trentodoc</span></a></b> non è
più in carta. Ho un momento di smarrimento. Già penso alla prossima estate, con
il ricordo e la nostalgia di quella passata e loro che mi facevano compagnia
praticamente ogni sera. Come farò? Prendo il telefono e gli mando intanto un
saluto, così riesco ad archiviare per un attimo il pensiero triste e da
lacrimuccia.</div>
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Mi concentro poi sull’appagamento a tavola. Sempre bello
ammirare la preparazione a vista delle piadine e affini e sentirsi avvolti dai
profumi mano a mano che gli ordini avanzano.</div>
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Io parto un po’ light, non è da me vero? Già, ma avete
capito il mio stato d’animo.</div>
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Scelgo la <b style="mso-bidi-font-weight: normal;">griglia</b>
tra i piatti della carta invernale: calamari nostrani e radicchio di Treviso
IGT, con piadina vegana. Ma poi ritorno in me con la piadina dell’arrivo, la <b style="mso-bidi-font-weight: normal;">Parmiciana: </b>parmigiana di melanzane,
crudo e basilico, impasto integrale.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYg7cf-jnByln4UrxWsO8TSrgoMSPrumhdQNSH89JiI7d7-tyhFi7ndkVuPk4hJN1zFeKrnpWwuFcef2eZkdHZLfyHH08W4w2ixGIRSerJaBRMq1jXzTI7IU4e9XIYiRxW8aLnFZnsDLQ/s1600/5_griglia_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYg7cf-jnByln4UrxWsO8TSrgoMSPrumhdQNSH89JiI7d7-tyhFi7ndkVuPk4hJN1zFeKrnpWwuFcef2eZkdHZLfyHH08W4w2ixGIRSerJaBRMq1jXzTI7IU4e9XIYiRxW8aLnFZnsDLQ/s640/5_griglia_michelabrivio.jpg" width="512" /></a></div>
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Griglia</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9G9cKREP0oO5x05HaFZnRXA4wQKB9MXzv1f3ecIr68GUE6aGC47oVRhlqyK5RUYBiDv4z0EyL6Y5mxTqBRwoNmPSLezCZpp1eIpaSGMjZBQnNCx5Lqwe0-xJO_IoJoRBX3ci8osKseww/s1600/6_parmiciana_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9G9cKREP0oO5x05HaFZnRXA4wQKB9MXzv1f3ecIr68GUE6aGC47oVRhlqyK5RUYBiDv4z0EyL6Y5mxTqBRwoNmPSLezCZpp1eIpaSGMjZBQnNCx5Lqwe0-xJO_IoJoRBX3ci8osKseww/s640/6_parmiciana_michelabrivio.jpg" width="512" /></a></div>
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Parmiciana</div>
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Necessito ancora di coccole e quindi andiamo in uno dei nostri
negozi preferiti, <b style="mso-bidi-font-weight: normal;"><a href="https://riganti-sportwear-di-susanna-mazzeo.business.site/"><span style="color: windowtext;">Riganti abbigliamento</span></a></b>, lasciandoci
tentare come sempre con lo shopping, anche terapeutico perché voi non potete
nemmeno immaginare il mio trauma. Avevamo resistito quest’estate, ma non
potevamo chiudere l’anno senza una visita.</div>
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Arriva la sera e il canale s’illumina d’immenso.</div>
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Si accende anche il <b style="mso-bidi-font-weight: normal;"><a href="http://www.presepemarineria.it/"><span style="color: windowtext;">presepe
della marineria</span></a></b>, uno dei motivi per cui ci siamo regalati questa
breve vacanzina romagnola. Meraviglioso. Poi romanticona e sentimentale come
sono io mi sciolgo davanti a certe cose e rimango incantata come una bambina,
senza voler più venir via. Infatti vado più e più volte per godermelo da ogni
angolo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRkAjYw6P-Naf2eqmNiplHUswYFfKUQEapXwx2RBwB1SCnwGHwB4HrnHkrdzYbuoih6wbFkq_4jTiB52ihRn3j-qQY31yZMWMUw1xWojFWwI5ccDR5xR5QeoSzgIrg4Ue5JMh_wc1rqc/s1600/7_presepe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="750" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRkAjYw6P-Naf2eqmNiplHUswYFfKUQEapXwx2RBwB1SCnwGHwB4HrnHkrdzYbuoih6wbFkq_4jTiB52ihRn3j-qQY31yZMWMUw1xWojFWwI5ccDR5xR5QeoSzgIrg4Ue5JMh_wc1rqc/s640/7_presepe.jpg" width="640" /></a></div>
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Ora di cena. Ora di suonare al campanello di <b style="mso-bidi-font-weight: normal;">Enrico Spada</b>, all’<b style="mso-bidi-font-weight: normal;"><a href="https://www.osteriadabeppe.com/"><span style="color: windowtext;">Osteria
da Beppe</span></a>, </b>definito da un suo collega e amico comune “uno dei
migliori osti della Romagna”. Mi unisco, estendendo il complimento
oltre confine territoriale.<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b><br />
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Dopo averlo scoperto, purtroppo solo quest’estate, ormai è
uno dei miei posti del cuore. Una casa, in cui entri e non vorresti più uscirne
tanto ti fanno sentire bene.</div>
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I romagnoli hanno una marcia in più e ogni volta è difficile
separarmene e dover tornare. Prima o poi mi trasferisco qui.</div>
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Di questo posto vi ho già raccontato anticipandovi che il
lavoro più intenso per loro inizia da settembre e per tutto l’inverno, periodo
in cui aprono addirittura anche a mezzogiorno.</div>
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Pochi turisti, tanti locali e affezionati, e noi.<br />
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Cambia la stagione ma non il resto. Il padrone di casa ogni
giorno batte l’asta del pesce al mercato ittico aggiudicandosi il miglior
pescato locale che poi porta in cucina e quindi racconta a tavola, nel menù che
non potrebbe mai essere scritto. Se vedete qualcuno che lo chiede non
puntategli gli occhi addosso, sarà entrato per caso quindi perdonatelo.</div>
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<b style="mso-bidi-font-weight: normal;">Alessandro Serra</b>
in cucina e <b style="mso-bidi-font-weight: normal;">Manuel Mazzotti</b> alla
griglia pensano poi a trasformare il tesoro, che scoprono solo all’arrivo, in
piatti molto diretti e semplici che valorizzano al meglio la materia prima con
le diverse tipologie di cotture, magistralmente eseguite.</div>
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Abbandonatevi a una degustazione che preveda un assaggio di
ogni preparazione, come abbiamo fatto noi.</div>
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Partiamo con il crudo che esalta la ricchezza e sapidità del
pescato esplodendo in bocca: carpaccio di sogliola, tonno in carpaccio e
tartare con pistacchi e capperi, scampo, gambero, granchio e canestrello.</div>
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Crudo</div>
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Poi è tempo di conoscere anche un nuovo pesce autoctono, il
moletto, perfettamente pulito, leggermente grigliato e servito su una patata
schiacciata con olive taggiasche. Un filo di olio crudo. Wow.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaV0i_slrHDWMQfhJJB1iqqtcRAitGkkyvP5QcITp_Q3mw4xwC-ngGJ7Gk1OGL3HsYuIb2ZC2wDyhJSVW7xOEZw-bYpER9C2GnqF_mzOUTuweS8WcVCyns8iDC30I-gr1Sw64if0n8bto/s1600/9_moletto_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaV0i_slrHDWMQfhJJB1iqqtcRAitGkkyvP5QcITp_Q3mw4xwC-ngGJ7Gk1OGL3HsYuIb2ZC2wDyhJSVW7xOEZw-bYpER9C2GnqF_mzOUTuweS8WcVCyns8iDC30I-gr1Sw64if0n8bto/s640/9_moletto_michelabrivio.jpg" width="640" /></a></div>
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Moletto</div>
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Un arcobaleno di colore e sapore la triglia con le bietole
variopinte.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1eequ9ntkxak8XgbzEV-e2ABZzYHo7Qvfk0o_EU-xLJxJ9xiCyNkkqBI4Os1BrFnFi650Io_9WGEHfAlViyVug_ytz7Upsr8G5PW-p_RRqFhZD_-cMyzhxqFGnrDOue9-XncrXFHBx7E/s1600/10_triglia_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1294" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1eequ9ntkxak8XgbzEV-e2ABZzYHo7Qvfk0o_EU-xLJxJ9xiCyNkkqBI4Os1BrFnFi650Io_9WGEHfAlViyVug_ytz7Upsr8G5PW-p_RRqFhZD_-cMyzhxqFGnrDOue9-XncrXFHBx7E/s640/10_triglia_michelabrivio.jpg" width="516" /></a></div>
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Triglia</div>
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Proseguiamo con un piccolo assaggio di primo, la metà della
metà, perché vogliamo concentrarci sul cuore del locale senza però privarci del
piacere goloso: lasagna di baccalà e carciofi, con besciamella delicatissima
allungata con fumetto di pesce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-tCUqgxQJeQ-cCPZHlgIKEv1gSqqLM610r5JWtuG1ThhDol2wa3DtLlgD1ijcEBnwmQCOtQZ1IYUyQP-kaX9d_TvfC0gvJSG9jF6ewI5JsN6uJ2qYFyTSvAQZDC6H4G8FJyms_nZ7-I/s1600/11_lasagna_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-tCUqgxQJeQ-cCPZHlgIKEv1gSqqLM610r5JWtuG1ThhDol2wa3DtLlgD1ijcEBnwmQCOtQZ1IYUyQP-kaX9d_TvfC0gvJSG9jF6ewI5JsN6uJ2qYFyTSvAQZDC6H4G8FJyms_nZ7-I/s400/11_lasagna_michelabrivio.jpg" width="320" /></a></div>
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Lasagna di baccalà e carciofi</div>
</div>
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Assaggio anche di fritto. Strepitoso. Fatto al momento. Caldissimo,
croccante fuori e morbido dentro. Comme il faut!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Oek_q2HtYj7QogwnXNi7ZBN4pkSgVAqzsrF6dDgVTN4YAB6F4K-sqy1BIyNA396TjHLt8emxv76pXSEy1LC-nrH_6EA8KfrHo-5p5vwUtB-hNL808QA1_qWiMUElFGWTsiG_P6eF8oU/s1600/12_fritto_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Oek_q2HtYj7QogwnXNi7ZBN4pkSgVAqzsrF6dDgVTN4YAB6F4K-sqy1BIyNA396TjHLt8emxv76pXSEy1LC-nrH_6EA8KfrHo-5p5vwUtB-hNL808QA1_qWiMUElFGWTsiG_P6eF8oU/s640/12_fritto_michelabrivio.jpg" width="512" /></a></div>
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Fritto</div>
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Poi ancora baccalà. Non obiettate sul fatto che non sia
pescato autoctono, perchè per le feste è d’obbligo e io lo adoro, tanto che lo
riprendo nonostante l’assaggio precedente.</div>
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Mi dicono che è cotto alla griglia ma è talmente morbido,
succoso, delicato che sembra quasi al vapore credetemi. Applausi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4OanbotAqggLsj8J7h8HCvMByQyGbu-3HuaQcEFD-h-QsbVJ7_Nh1hjYy-8ISMnmkZ1wD1z41YWM6MW_r1DIzzl-eH1RHiCgbbdBBU5CR8sU4RLW6LN_PXfpWC1Xj9xKi9uYzceuG84/s1600/13_baccal%252B%25C3%25A1_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1311" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4OanbotAqggLsj8J7h8HCvMByQyGbu-3HuaQcEFD-h-QsbVJ7_Nh1hjYy-8ISMnmkZ1wD1z41YWM6MW_r1DIzzl-eH1RHiCgbbdBBU5CR8sU4RLW6LN_PXfpWC1Xj9xKi9uYzceuG84/s640/13_baccal%252B%25C3%25A1_michelabrivio.jpg" width="524" /></a></div>
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Baccalà </div>
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Chiudiamo in dolcezza con gelato e cannoli di cialda con
crema chantilly. Sempre per golosità.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfBXCr7oT3B-oVyqjRtqZ2slkmnl5F322ANUxGcD16yzkd8wGD-au14235gaYwaJd-SLM1ou7Nhz8gy5uxkbpKE9UaJiZ4cgNAQSprDcBBTyN4zVTBPrma1yI-OoOdKlMxjI21MKbEFI/s1600/14_cannolo_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfBXCr7oT3B-oVyqjRtqZ2slkmnl5F322ANUxGcD16yzkd8wGD-au14235gaYwaJd-SLM1ou7Nhz8gy5uxkbpKE9UaJiZ4cgNAQSprDcBBTyN4zVTBPrma1yI-OoOdKlMxjI21MKbEFI/s640/14_cannolo_michelabrivio.jpg" width="480" /></a></div>
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Cannoli di cialda con crema chantilly</div>
</div>
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Fine. Buonanotte a tutti e vigilia sia.</div>
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Giretto a Riccione in mattinata e rientro per pranzo, tarda
ora perché c’è <b style="mso-bidi-font-weight: normal;">Omar Casali</b> in cucina
e quindi vogliamo approfittarne per salutarlo e stare un po’ con lui.</div>
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Prima mangiamo. Solita doppietta. Inizio con la <b style="mso-bidi-font-weight: normal;">Roll Marè </b>che vi consiglio: baccalà al
latte, broccoli e olive taggiasche. Proseguiamo poi in semplicità con una piadina
integrale con crudo San Tommaso – Del Vecchio, che come sapete è servito in
cartoccio di carta oleata e a parte.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aAk1mP_xQ7trkI9l-ZDg-EOI4GfEjfUgr99MKqZ088cyPu5xbezeZKEgFmwpsvuzZOaMQMex9DlCBjo0O5IKNOhjV1dDcVWW6fUj1Uf8VOvwN__729ooZUg8Io03xucGgp564UcPUOU/s1600/15_rollmar%252B%25C2%25BF_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1372" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aAk1mP_xQ7trkI9l-ZDg-EOI4GfEjfUgr99MKqZ088cyPu5xbezeZKEgFmwpsvuzZOaMQMex9DlCBjo0O5IKNOhjV1dDcVWW6fUj1Uf8VOvwN__729ooZUg8Io03xucGgp564UcPUOU/s640/15_rollmar%252B%25C2%25BF_michelabrivio.jpg" width="548" /></a></div>
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Roll marè</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJe5T0SJa8YuvUW6pUk6DVnKq3g2E9bxlMruO2_7aC8x-ntRKa2tIlZhkcIfCgy-6v9QUysTiqybFnldo6M5M7tuww3IQjA4yZIN477YeU3g7CIGQYHNE1ywGYWZ2gL77h7iT8vLpsilc/s1600/16_crudo_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJe5T0SJa8YuvUW6pUk6DVnKq3g2E9bxlMruO2_7aC8x-ntRKa2tIlZhkcIfCgy-6v9QUysTiqybFnldo6M5M7tuww3IQjA4yZIN477YeU3g7CIGQYHNE1ywGYWZ2gL77h7iT8vLpsilc/s640/16_crudo_michelabrivio.jpg" width="512" /></a></div>
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Crudo</div>
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La materia prima fa sempre la differenza. Mezzogiorno e
sera. Motivo per non cambiare. </div>
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Tiriamo pomeriggio a chiacchierare con il cuoco. E’ un
piacere immenso e uno dei momenti più belli che completano il piacere della
tavola. Quali saranno le novità per questo 2019?</div>
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<b style="mso-bidi-font-weight: normal;">Luca Zaccheroni</b>
cosa starà ideando? Lo scopriremo ma intanto in bocca al lupo a prescindere.</div>
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Passeggiata sul molo, con un cielo diventato limpido e con
il sole e sosta per un saluto in un altro dei miei negozi preferiti. <b style="mso-bidi-font-weight: normal;"><a href="https://www.macrihome.it/"><span style="color: windowtext;">Macrì Home</span></a>. </b>Un abbraccio alla splendida
padrona di casa, circondata dall’atmosfera natalizia del negozio, e rientro in
camera.</div>
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Cena della vigilia. Enrico ci trova un posticino quindi
perché cambiare?</div>
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Andiamo sul tardi ed è una cena meravigliosa, non solo per
quanto degustato, ma anche per un resto fatto di cuore e passione che ho letto
negli occhi e nel lavoro di tutte le persone che collaborano qui.</div>
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La dolcezza di <b style="mso-bidi-font-weight: normal;">Rebecca</b>,
la simpatia e allegria di <b style="mso-bidi-font-weight: normal;">Luigi</b>, la
professionalità e garbo di <b style="mso-bidi-font-weight: normal;">Marco</b>,
che d’estate troverete al <b style="mso-bidi-font-weight: normal;"><a href="https://www.mareconlaccento.it/"><span style="color: windowtext;">Marè</span></a></b>
al bar. Sapete cosa risponde alla mia domanda su quale tipologia di lavoro
preferisce tra i due? “<b style="mso-bidi-font-weight: normal;">Mi piace
dedicarmi alle cose</b>”. Un ragazzo così giovane che mi dà questa risposta mi commuove.</div>
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Mi avvicino pian piano alla cucina fino ad entrarci per scegliere come proseguire la cena, guardando il pesce del giorno,
ascoltando i loro suggerimenti ma lasciando poi fare a loro.</div>
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In tutti trovo un sorriso contagioso e un coinvolgimento
davvero unico.</div>
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Come potevamo cambiare posto per il primo brindisi di
natale?</div>
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Ho scritto tanto e forse vi ho persi. Quanti saranno i
temerari che arrivano fino alla fine?</div>
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Vi racconto brevemente in scatti la cena prima di salutarvi.</div>
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<br /></div>
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Una parola in più invece la dedico al piatto di benvenuto: <b style="mso-bidi-font-weight: normal;">monfettini in brodo di seppia. </b>Che
pieno di sapore, tradizione, tipicità. Senza tempo. Ti penetra nel cuore e
rimane indelebile in un #lontandatenonsipuostar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovT6YBynMpJerbCsqaUCNSVhslu8_6vlkyVNtGVvFNhISku5_WXDNQcC3Jnkal0yX5k9QbBO5fkRiS0vwD3uGY0YqAhopHqSSGWn7hnRti9S2Wwzu9Q1Uc2k2fDMCAvEd4ARxftcjA_g/s1600/17_vapore_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1332" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovT6YBynMpJerbCsqaUCNSVhslu8_6vlkyVNtGVvFNhISku5_WXDNQcC3Jnkal0yX5k9QbBO5fkRiS0vwD3uGY0YqAhopHqSSGWn7hnRti9S2Wwzu9Q1Uc2k2fDMCAvEd4ARxftcjA_g/s640/17_vapore_michelabrivio.jpg" width="532" /></a></div>
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Vapore</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oEa4Pj1WSSk6zZ6ce8pfLk2Ht4Xdy7z1mQCLPTf_9rloHw9Lx8QarwCJ1Jq1YLvwfFV2yrE0x0N0y4I277rpfxcZ74-TbDZUQKAhU3ZSWb_Gb9DkUt-rtOB0n6E0j6d8UbIKkXxPEvU/s1600/18_gratinato_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oEa4Pj1WSSk6zZ6ce8pfLk2Ht4Xdy7z1mQCLPTf_9rloHw9Lx8QarwCJ1Jq1YLvwfFV2yrE0x0N0y4I277rpfxcZ74-TbDZUQKAhU3ZSWb_Gb9DkUt-rtOB0n6E0j6d8UbIKkXxPEvU/s640/18_gratinato_michelabrivio.jpg" width="640" /></a></div>
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Gratinato</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRla52tpTtUOVsHehUP92Hx0dxMLxKV7v5ALVGxft7I3bRLjYLHZqjI0GMk3hUilRXuzlX72DdjqzyNbJbpz4MFj4YVRoXRnK2GgFyjrbp1FXGnskAx9IgeJeSPXFUHCpMrdn6-22jZN0/s1600/19_padellino_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRla52tpTtUOVsHehUP92Hx0dxMLxKV7v5ALVGxft7I3bRLjYLHZqjI0GMk3hUilRXuzlX72DdjqzyNbJbpz4MFj4YVRoXRnK2GgFyjrbp1FXGnskAx9IgeJeSPXFUHCpMrdn6-22jZN0/s640/19_padellino_michelabrivio.jpg" width="640" /></a></div>
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Padellino</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFhJF13p3EJunzn1AFTGdurdQhFzlKqWYrVgxr51TmGP35orRYp4vK4ucXdyb2rgzwmmAmMJQpy9-nfFwwhpItoHMg_zmBGFKLe_pC2nloqkBKNUExzA9ARs9RD6DCj75A9CRUVExdBo/s1600/20_pacchero_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFhJF13p3EJunzn1AFTGdurdQhFzlKqWYrVgxr51TmGP35orRYp4vK4ucXdyb2rgzwmmAmMJQpy9-nfFwwhpItoHMg_zmBGFKLe_pC2nloqkBKNUExzA9ARs9RD6DCj75A9CRUVExdBo/s400/20_pacchero_michelabrivio.jpg" width="320" /></a></div>
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Pacchero, pomodoro, mazzancolle e maggiorana</div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHd1kJZ2j-kAaHU116FzYcUk0XbdTH6g6fg3YiYKHMxJEXx2ml_o-NkWJhMO3586p5Gs7NBStL5j_xzVwugfoqmkd39ge56kvahKIvvIU99LD_zdFVteF6x8f81INTsIFpQGe9KAho7Mo/s1600/21_soaso_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1312" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHd1kJZ2j-kAaHU116FzYcUk0XbdTH6g6fg3YiYKHMxJEXx2ml_o-NkWJhMO3586p5Gs7NBStL5j_xzVwugfoqmkd39ge56kvahKIvvIU99LD_zdFVteF6x8f81INTsIFpQGe9KAho7Mo/s640/21_soaso_michelabrivio.jpg" width="524" /></a></div>
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Soaso alla griglia</div>
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSVk9r6u8E0Vx1EV5d8Mj3X6GxHtNAU9hjv-Q80gCgcdM6zkELs9pvHXj0gtHiiuEaMhqqS9wgSf7adBzMS7Sug1g2vM0HfBLbF3JFoZr_6Cu_eEvJXAYt_jz3PyUjroo2FmJoLcY4BQ/s1600/22_pera_michelabrivio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSVk9r6u8E0Vx1EV5d8Mj3X6GxHtNAU9hjv-Q80gCgcdM6zkELs9pvHXj0gtHiiuEaMhqqS9wgSf7adBzMS7Sug1g2vM0HfBLbF3JFoZr_6Cu_eEvJXAYt_jz3PyUjroo2FmJoLcY4BQ/s640/22_pera_michelabrivio.jpg" width="512" /></a></div>
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Pera volpina con crumble di cioccolato e gelato</div>
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In abbinamento</div>
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Baci, abbracci, brindisi, auguri. Buonanotte, buongiorno e
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Arrivederci Cesenatico. Ho fatto il pieno ma so che si
esaurirà presto per il desiderio sempre più forte di ritornare.</div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">“La felicità è quella cosa che si moltiplica nel momento in cui viene
condivisa.” Paulo Coelho<o:p></o:p></i></b></div>
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Auguri di buon anno e felicità.</div>
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Michela Brivio</div>
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<br />Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-53569360183651131822019-01-03T08:14:00.001+01:002019-01-03T08:14:02.830+01:00Casa Anna<div class="separator" style="clear: both; text-align: center;">
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- gdf -</div>
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QUARTI DI PONTESTURA (AL). Le regole del gioco sono chiare. L'applicazione delle medesime ben riuscito. Il locale è caldo ed accogliente, come vorreste casa vostra. Casa Anna, l'emanazione campagnard di quello che fu il premiato Bivio di Quinto Vercellese, dove la famiglia Sarzano esponeva il meglio della cucina territoriale del nord piemonte e del vicino Monferrato, con piacevoli spunti francesisti di ispirazione classica.<br />
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Dodici, o massimo quindici coperti ricavati in una parte dell'abitazione di famiglia, in parte adattata a sala ristorante con cucina comunicante. Cucina -nel senso dello spazio dedicato a forni e fuochi - perfettamente attrezzata. Nulla di improvvisato, tutto è come vorreste che fosse.<br />
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Anna, Silvia, Gianni. Senza tante sovrastrutture, solo quello che serve per star bene a tavola in un contesto territoriale che sembra fatto apposta per contenere questo piccolo gioiello di ospitalità casalinga, mentre dalla cucina escono anche piatti che alzano il tiro senza paura di stupire o impressionare senza scopo<br />
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Lo scopo è passare un paio d'ore completamente alienate dalla normalità. Come quando dici : qui non ci verrà a cercare nessuno. Ma siamo noi erranti gourmand che andremo a cercare loro, salendo le dolci colline e finalmente trovando questa casa di campagna, con il cortile che ti aspetti, con i cordiali cagnolini che ti accolgono, con il frutteto e l'orto da cui attingere prodotti e idee di cucina che vorrebbe essere semplice, ma se hai imparato a fare anche le cose complesse, anche qui non ti puoi accontentare solamente di quello.<br />
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Istintivamente la cucina sale di livello, perché Gianni Sarzano sa come fare a rendere apparentemente semplice anche una ricetta complessa. Il risultato è nelle immagini, così come nel ricordo dei sapori di questi piatti.<br />
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Il panettoncino di salame piccante e la mortadella di fegato stagionata un anno nel grasso</div>
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Le verdure all'olio o all'aceto fatte in Casa Anna</div>
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Anche tutti i pani, focacce e grissini sono maison</div>
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Un assaggio di pancetta piacentina cotta</div>
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Topinambour, carciofi e storione confit</div>
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La scaloppa di foie gras con carciofi in tre consistenze</div>
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Rufus in primo piano e Camillo in poltrona</div>
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Gianni Sarzano al pass</div>
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Sette tagli di trippa in umido e rigorosamente in bianco</div>
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Cappone, puntarelle e acciughe</div>
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Plin di fagianella nel suo fondo di cottura</div>
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Una grande lepre alla royale</div>
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Crumble di frutti esotici e gelato speziato<br />
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gdf</div>
Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-60862352672009658952018-12-31T18:38:00.000+01:002018-12-31T18:38:49.349+01:00In viaggio verso l’infinito e oltre, da Koinè con lo chef Alberto Buratti<div class="separator" style="clear: both; text-align: center;">
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- Silvia Vecchione -</div>
<div style="text-align: center;">
- lifeonthetopfloor -</div>
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<span style="background: rgb(255 , 255 , 255); font-family: "segoe ui" , sans-serif;">Koinè è “lingua comune”: fusione di opposti, punto di incontro,
possibilità di dialogo e momento di sintesi. È la lingua che parla Alberto
Buratti, classe 1987 e chef patron del ristorante Koinè a Legnano dall’anno
2014. La sua cucina è sintesi creativa e personale della variegata esperienza
acquisita lavorando presso i migliori ristoranti d’Italia – fra cui Osteria
Francesca e Antica Osteria del Ponte – e d’Europa – sul suo cv, il tri stellato
Azurmendi. Sono Koinè i suoi piatti, che abbinano influenze etniche e sapori
esotici alla classicità italiana. Storia, arte, viaggio e fantasia si uniscono
in creazioni dai nomi evocativi, rivelatrici di una personalità curiosa e
audace, amante della sperimentazione. A portarmi fuori città, perciò, sono
delle premesse su cui mi trovo d’accordo e di cui mi sembra proprio ci si possa
fidare. Arrivo a Legnano in una nebbiosa giornata di dicembre. Nonostante il
freddo, abbandono la macchina a qualche minuto di distanza dal ristorante per
sgranchirmi un po’ le gambe e incoraggiare l’appetito. Mi accorgo di
posteggiare proprio in Via Milano, nonostante ci sia voluta venire via…mah,
sarà da prendere con ironia, oppure alla lettera. Costeggiando il parco e
appoggiandomi come sempre al mio fedelissimo gps, arrivo a destinazione.
Cattura la mia attenzione una piccola boutique, ma non sono qui per fare
shopping. Non oggi e, probabilmente, meglio non dopo pranzo. All’angolo prendo
la sinistra e in Vicolo Corridoni 2 trovo Koinè, all’interno di un piccolo
palazzetto che ricorda gli antichi casali di campagna. La sala è arredata in
stile moderno; dominano i colori freddi ma l’ambiente è riscaldato dal vociare
degli ospiti e dall’atmosfera raccolta. </span><br />
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<span style="background: rgb(255 , 255 , 255); font-family: "segoe ui" , sans-serif;">Ci accoglie Fabio Consolaro, maître che, si scopre poi, ha anche
ricoperto il ruolo di Sergente nell’esercito…champagne? Sissignore! Come amuse
bouche, si inizia con cracker ai semi serviti con burro di cacao all’olio
extravergine e aromatizzato alla salvia. Burro non burro, senza sensi di colpa.
Iniziamo bene, con buoni propositi già a dicembre. Se non fosse che le mandorle
siciliane sono stuzzicanti e una tira l’altra…</span><br />
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<span style="background: rgb(255 , 255 , 255); font-family: "segoe ui" , sans-serif;">… Il consommé vegetale con cipolla bruciata, da bere caldo direttamente
dalla scodella, è il biglietto per un viaggio verso l’Oriente</span><br />
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<span style="background: rgb(255 , 255 , 255); font-family: "segoe ui" , sans-serif;">Nel piatto di trota cruda su brodo di porri e crema di patate, guarnito
da nocciola tostata, ho apprezzato la sapidità data dalle uova di trota e il
carattere deciso dato dal trito di erba cipollina. </span><br />
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<span style="background: rgb(255 , 255 , 255); font-family: "segoe ui" , sans-serif;">Alberto ha una passione per il foie gras e si vede: servito con una
golosa riduzione a base di Kir Royal e Cassis, l’insieme, già equilibrato,
viene completato in bellezza con il macaron al foie gras e la pungente gelatina
al verjus. Davvero un bel piatto.</span><br />
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<span style="background: rgb(255 , 255 , 255); font-family: "segoe ui" , sans-serif;">Grecia 1940 è un pezzo di storia e un omaggio alla terra della feta,
delle olive e dello yogurt. Acidità e sapidità marcate, cottura impeccabile per
i calamari. Minimal ma d’impatto la polvere di olive nere, che ho gradito per
gusto e contrasto di colore. La trippa di pecora è un esercizio di stile che
guarnisce il piatto.</span><br />
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<span style="background: rgb(255 , 255 , 255); font-family: "segoe ui" , sans-serif;">Il Cristo velato parla il linguaggio dell’arte: un sottile velo di lardo
ricopre il primo piatto di pasta a base di vongole e cipolla</span><br />
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<span style="background: rgb(255 , 255 , 255); font-family: "segoe ui" , sans-serif;">Segue il Maiale 3 Stati ed è come viaggiare. Niente tappeto volante per
chi sta comodamente seduta a tavola…eppure l’esotico c’è e arriva da tutto il
mondo, direttamente sulla tovaglia: Giappone, Spagna e Stati Uniti si
incontrano in un piatto che diverte perché è gioco e scoperta. </span><br />
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<span style="background: rgb(255 , 255 , 255); font-family: "segoe ui" , sans-serif;">Dopo il giro del mondo, si torna a giocare in casa con il pollo alla
Marengo. </span><br />
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<div class="MsoNormal">
<span style="background-color: white;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "segoe ui" , sans-serif;">Con il TiramiEggSu si
rimane in Italia ancora un po’, ma con un occhio al futuro, anzi, come base per
un altro viaggio, stavolta in direzione spazio: il Centro della Galassia è un
piatto dedicato alla Via Lattea che, secondo gli astronomi, sa di lampone e
profuma di rum. Adesso che parliamo la stessa lingua…perché tenere i piedi per
terra?</span><b><o:p></o:p></b></span></div>
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<br />Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-56432959283996002882018-12-20T08:13:00.000+01:002018-12-20T08:13:04.647+01:00The Cook al Cavo: il gusto dolce e salato al mare d’inverno<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">- Silvia Vecchione -</span></div>
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">- lifeonthetopfloor -</span></div>
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Weekend di festa, a Milano. Per il Ponte dell’Immacolata, la città si svuota precipitandosi giù per le piste da sci oppure strabordando in cerca di esotiche sensazioni oltre confine. Per quanto mi riguarda, preferisco la montagna d’estate e il mare d’inverno. Che sia con sguardo all’orizzonte, o fra i palazzi e le vie in discesa verso la spiaggia, un dicembre di sole al mare ha l’aria pulita e fresca, mai troppo pungente: quando il vento arriva deciso a sfiorare la pelle, si può contare sul calore dei raggi che avvolge le ossa. Mi sto affezionando a Genova. Ho un paio di amici responsabili di bei ricordi che mi legano alla città: amanti del buon cibo e del buon vino, ça va sans dire, sono anche fedeli lettori. Dalle cene a casa ai pranzi al Porto Antico, le belle impressioni dei momenti vissuti qui sono ancorate solidamente al fondo dei miei occhi quanto le barche al molo. </span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">A dicembre, torno per due weekend di fila a Genova, entrambi di caldo, splendido sole. Inaugura la seconda tappa marina il pranzo da The Cook, a due passi dalla magnificenza di Piazza De Ferrari; il ristorante è una piccola gemma incastonata tra vicoli impervi, gli stessi che mettono a dura prova i miei tacchi – a cui, comunque, non vi consiglio, ragazze, di rinunciare, perché la sala affrescata è di notevole eleganza. Mi sorprende alla luce del giorno, ma dicono che di sera, passando per i vicoli, l’effetto di vederne le pareti illuminate sia ancora più suggestivo. Tornerò.</span><br />
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Un triangolo che va considerato molto bene, quello che anima The Cook: Ivano Ricchebono, Lucia De Prai, Marco Primiceri collaborano per realizzare una cucina gourmet che esalta i sapori autentici del territorio reinterpretandoli con misurata creatività e innovazione. Ivano è uomo di cucina e, allo stesso tempo, esuberante personalità di sala: il piatto, centrale, con lui diventa racconto, scambio, conversazione, esperienza di condivisione. Poi, le due giovani promesse, Marco Primiceri e Lucia De Prai, rispettivamente miglior chef emergente nord 2019 e miglior chef pasticcere donna secondo la guida di Identità Golose 2019: li ho incontrati tra palchi e stand ai concorsi ed è bello ritrovarli qui per vederli giocare in casa. Forse per impedirmi di scattare altre foto alla sala, vengo fatta accomodare per un calice di champagne in compagnia e un brindisi che apra le danze.<br />
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Il pane conviviale al lievito madre e farina di farro è delizioso in abbinamento all’olio extra vergine di Portofino. Lo presenta in foto il giovane Mattia, 20 anni, sommelier: sorriso ed entusiasmo contagiosi, professionalità e servizio memorabile.<br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Il primo amuse bouche è una mazzancolla cruda con salsa al cioccolato bianco: all’occhio sembra burro, questa salsa, invece sorprende per spiccata dolcezza. Necessaria per accogliere la schiettezza della mazzancolla.</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Squisita la meringa al lampone abbinata al foie gras d’anatra, dove i contrasti tra sapori e consistenze sono perfettamente dosati.</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Acciuga su tela si presenta come un vero e proprio dipinto: le acciughe marinate, sullo sfondo, sono punteggiate e decorate da ciuffi di diverse salse, che sembrano gocce di tempera al lemongrass, ai peperoni bruciati, all’anice stellato e nero di seppia. Il croccante è meringa e crumble di pinoli, ancora una volta in omaggio al territorio.
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Il foie gras con pere martin sec e riduzione al vermentino e moscato è un piatto di importante acidità, da gustare in abbinamento al pan brioche firmato De Prai, che gradirei, se si può, anche a colazione…</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Il primo piatto è un tagliolino di borragine condito con triglia e cozze. La mantecatura allo Stilton viene alleggerita dalla sapidità della soia e dalla freschezza del lime. Molti ingredienti per un risultato preciso ed equilibrato, dal gusto molto gradevole.</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Segue il risotto con salsa al Franciacorta e cipolla agrodolce che, oltre a donare un bel tocco di colore al piatto, gli imprime personalità e carattere, con la giusta acidità.</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Chiude la sequenza in grande stile, il piccione con cipolla borretana, foie gras, pepe rosa e tartufo bianco. Cottura impeccabile ed equilibrismi riusciti in gusti e consistenze, per quello che è diventato il piatto salato del giorno.</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Adesso? Adesso ben sei dessert da provare. Viste le premesse lato pasticceria, non mi tiro indietro. Poi, i dolci di Lucia non sono mai eccessivi: il compito di un dessert è concludere un pasto che, spesso, è già ricco; allora l’intento non può essere coprire, sovrastare, superare, ma rinfrescare e rasserenare il palato accarezzandolo dolcemente e delicatamente. Anche nei dessert trovo vincente un gioco di contrasti: dolce non vuol dire stucchevole. Gusto non è eccesso ed eleganza è misura.</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Su un letto di kiwi ben maturi e mandorle croccanti è servito il gelato al miele, rivestito da un caramello al rosmarino che viene versato ad alta temperatura in modo da rilasciare tutti i suoi aromi. Un inizio coerente.</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Neve è una meringa senza uova e senza zucchero, realizzata a partire da una base alla purea di litchi e liquore al sambuco. La consistenza caratteristica della neve è ottenuta – spiega Lucia – ponendo la meringa appena montata in abbattitore invece che in forno. Qui il dolce è accompagnato da frutti rossi, per elevare in acidità e creare piacevole contrasto cromatico.</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Pane e cioccolato è un soufflé servito con gelato al pane. Qui, ho apprezzato in particolare le punte di sale e le gocce di olio extravergine, dosate in quantità perfettamente misurata, tali da non coprire la dolcezza ma alleggerirla, annullando la monotonia e solleticando la scoperta.</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Un altro originale dessert non dolce che stupisce con accostamenti insoliti e risultati eccellenti è pere abbrustolite, cioccolato bianco tostato, gorgonzola e tartufo bianco di Alba. Così riesco anch’io a mangiare il gorgonzola…</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Segue un cremoso di castagne affumicato al fieno, accompagnato da uva osmotizzata al vino e servito con gelato ai marroni, il tutto aromatizzato al finocchietto.</span><br />
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Ancora in tema autunnale, un dessert bello fuori e bello dentro: sottobosco di nocciola è una spugna fondente allo zucchero grezzo, adagiata su una terra salata di cacao a doppia fermentazione, rivestita da un cremoso gelato alla nocciola IGP Piemonte e praliné croccante. Ancora una volta ho apprezzato molto la velata sapidità e il gusto leggermente amaro del cacao. Abbraccio pienamente la filosofia del dolce-non-dolce e, considerate le conquiste di Lucia, credo di non essere la sola…</span><br />
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Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-86203637955824214792018-12-18T12:50:00.003+01:002018-12-18T12:50:58.351+01:00A Milano arriva Crosta: il panificio-pizzeria che è tutta un’altra pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGE8HidTkoi4gmATm7uZy48xoF8hoYUbal9ak83YpTi1UAN3tZrXF_LoHg5irGP3jOe8HHQ-ANus_H5WV1nBVqbdk_s3GJioJ-Zr7VmpdOKZZ9-i4Wd8Gq0HYGvSI_3zf-d1awpDSThg/s1600/Crosta+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="748" data-original-width="750" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGE8HidTkoi4gmATm7uZy48xoF8hoYUbal9ak83YpTi1UAN3tZrXF_LoHg5irGP3jOe8HHQ-ANus_H5WV1nBVqbdk_s3GJioJ-Zr7VmpdOKZZ9-i4Wd8Gq0HYGvSI_3zf-d1awpDSThg/s640/Crosta+9.jpg" width="640" /></a></div>
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">- Silvia Vecchione - </span></div>
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">- lifeonthetopfloor -</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmp6-lK6LJ4iGCwpQoa3ZdfG_hNCzRVhNqd9ggWg3hkVrv0cNorVcKZKWR4YM4sjkTr5eB-jKVnvZdVA8t2QmqszqbGRt7xEZrZ-t50pb32Bn0RzVN23mYjAU-AWzWLour-bT31FZNTw/s1600/Crosta+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="746" data-original-width="750" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmp6-lK6LJ4iGCwpQoa3ZdfG_hNCzRVhNqd9ggWg3hkVrv0cNorVcKZKWR4YM4sjkTr5eB-jKVnvZdVA8t2QmqszqbGRt7xEZrZ-t50pb32Bn0RzVN23mYjAU-AWzWLour-bT31FZNTw/s640/Crosta+7.jpg" width="640" /></a></div>
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">“Proviamo una novità per l’aperitivo?” L’amica – e lo sa – mi lancia la proposta a cui difficilmente riesco a dire di no. Milano si evolve rapidamente: crocevia di sogni e musi lunghi, a ogni angolo è diversa, ogni giorno è nuova, avvolta in uno scintillante turbinio di luci e insegne che stanca e diverte allo stesso tempo. Parli troppo veloce, mi si rimprovera spesso: chiaro, sai dove sono nata? Vorrei solo fare in tempo a finire la frase prima che qualcosa, lì fuori, mi costringa già a cambiarne la fine. La testa va veloce, le gambe anche, pure sui tacchi. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYPxL7i2NO_uGxzVXA6I8rjnGE_QnElGOKpklN7Wh1lImQvgJfBnG7sa7zQPZh653KA0sLRswoo3M1Rg6X2ymAt9Mvnc-XgKcKen0rXdKOkON9Hn_kWWtKTSoE3KeS7Vh-DGqmiTJWDU/s1600/Crosta+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1368" data-original-width="1368" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYPxL7i2NO_uGxzVXA6I8rjnGE_QnElGOKpklN7Wh1lImQvgJfBnG7sa7zQPZh653KA0sLRswoo3M1Rg6X2ymAt9Mvnc-XgKcKen0rXdKOkON9Hn_kWWtKTSoE3KeS7Vh-DGqmiTJWDU/s640/Crosta+1.jpg" width="640" /></a></div>
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Le parole stanno al passo e la penna…la penna invece ha il suo singolare ritmo. Tutto suo. La chiamo penna, perché per me il senso non è mai cambiato, dalle prime pagine di diario allo schermo del pc. Di recente ho imparato che quelli come me si chiamano adottivi digitali: cresciuti e abituati alla tecnologia, ma nati all’epoca della regina carta. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq46T2wwPNe5Wjhz14j3XXE54SROVvL-bgWOvuA9ZFnpla06Nb7TNJL9uBbKqgqBo0nuBT_RvN-W5-9NUPW-wy8NB6N4vSzBL42fbLCiyLibtwlmPxMa7udgEtjtBTdqMz_B_-fPJQs0/s1600/Crosta+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1368" data-original-width="1368" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq46T2wwPNe5Wjhz14j3XXE54SROVvL-bgWOvuA9ZFnpla06Nb7TNJL9uBbKqgqBo0nuBT_RvN-W5-9NUPW-wy8NB6N4vSzBL42fbLCiyLibtwlmPxMa7udgEtjtBTdqMz_B_-fPJQs0/s640/Crosta+2.jpg" width="640" /></a></div>
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Più o meno frenetici, ultra stimolati, impazienti e impulsivi, al minimo comun denominatore abbiamo tutti un senso di romantica nostalgia: quella sensazione che ci spinge a cercare le cose semplici e autentiche, a voler ridare tempo al tempo e valore ai processi lenti, alla manualità e all’artigianalità. Bene, la novità che mi ha proposto la mia cara amica fa breccia proprio qui: Crosta è il nuovo panificio-pizzeria aperto a inizio dicembre in Via Bellotti 13, a due passi dall’elegante viale Piave del design e delle boutique e dal vivace quartiere di Porta Venezia.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBya8lThfTvYB6rrlUiumZGdiQnMHuIo2FPdwfKr4UZT3V4WTTu0V6e0ywqwalER-SJKLJhzY9ezCPtCJ0w08JnmNaD6yhooB3MBzApWLokOmwZP80qvn7TMnyNBH0E7fQ2CylyM667o/s1600/Crosta+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="746" data-original-width="750" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBya8lThfTvYB6rrlUiumZGdiQnMHuIo2FPdwfKr4UZT3V4WTTu0V6e0ywqwalER-SJKLJhzY9ezCPtCJ0w08JnmNaD6yhooB3MBzApWLokOmwZP80qvn7TMnyNBH0E7fQ2CylyM667o/s640/Crosta+8.jpg" width="640" /></a></div>
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Dalla strada, colpiscono le grandi vetrine, mentre la luce calda che illumina l’ambiente invita a fermarsi a guardare: con questo freddo, viene quasi voglia di mettere le mani sui vetri e tornare bambini, perché dentro c’è qualcosa che sa di casa. L’ambiente è arredato con cura e la scelta di un design minimalista entra in piacevole contrasto con la rusticità del legno. “Come decorazioni di Natale abbiamo scelto di utilizzare solo qualche ramo di pino norvegese, niente di più”, ci spiega Mariangela Mineo, sorella di Giovanni, il panettiere. “Sentite che profumo?”.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-RPkJaS7JYYPHPxBAcGcATvByBIC4bRZMd49yGpBZAK6uI5U3AuT0NU742-n6PEqHig9XUWkUF1v5L1qTxitdKri7_dsohP1VDeUMw2oRJOo4rolCyZLORJFPWrjJnSKa_NMoMiXTDY/s1600/Crosta+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="746" data-original-width="750" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-RPkJaS7JYYPHPxBAcGcATvByBIC4bRZMd49yGpBZAK6uI5U3AuT0NU742-n6PEqHig9XUWkUF1v5L1qTxitdKri7_dsohP1VDeUMw2oRJOo4rolCyZLORJFPWrjJnSKa_NMoMiXTDY/s640/Crosta+5.jpg" width="640" /></a></div>
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">La filosofia di Crosta è proprio qui: ritorno alla semplicità, ritorno alle mani, al calore di casa, all’amore per i gesti e alla cura dei dettagli. Tutto ciò si traduce in un’accoglienza che conquista il cuore dell’adottivo digitale nonché nostalgico romantico. Fare il pane e la pizza diventa quasi un atto simbolico: se la realtà fuori ci scombussola a tal punto da farci perdere il contatto con le cose, allora fermiamola e riprendiamola in mano; riprendiamola in mano e plasmiamola, scaldandola con passione, energia ed entusiasmo; rendiamola unica.</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Questa la scelta di Giovanni Mineo, che per diventare panettiere ha scelto di cambiare vita e mestiere. Di origini palermitane, ha appreso l’arte da Davide Longoni, per poi crescere a fianco di Giuseppe Zen al Panificio Italiano del Mercato in Darsena. Dall’incontro fra un lievito madre accudito con la massima cura e gli antichi grani di Sicilia (due fra tutti, Margherito e Tumminia) nascono le belle e buone creazioni che adornano il lungo bancone di Crosta e fermano il traffico milanese con il loro fragrante profumo. Farina del suo sacco, il pane soprannominato L’Eretico sfida i ritmi della città moderna con un mix di farine selvagge, celebrando il classicismo della tradizione paesana con un prodotto di grande personalità.</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Giovanni al pane e Simone Lombardi alla pizza: i due si definiscono soggetti “complementari” e noi possiamo solo constatare il successo dell’abbinamento. Ordiniamo una Bufala e, al primo assaggio, la mia domanda è: “Non ricorda quella del Dry?”. Sì, l’impronta di una delle più note pizzerie italiane si riconosce al volo: soffice e leggera, questa pasta d’autore è il risultato eccellente di una lunga e attenta lievitazione. A ricoprire una base di per sé degna di nota, Simone seleziona ingredienti di prima qualità, prodotti a filiera corta da artigiani locali. </span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Conservo un ottimo ricordo dell’olio extra-vergine estratto a freddo da olive Taggiasche e confezionato da Sommariva in un’elegante bottiglia con etichetta rosa antico e firma in corsivo. Occhio agli scaffali, quindi, perché da Crosta è anche possibile acquistare piccole chicche del nostro territorio, favorendo lo sviluppo di imprese italiane e deliziando il palato con qualcosa di davvero genuino. Oltre all’olio, potete trovare peccati di gola a marchio Colzani – squisite le creme spalmabili – e circa venti etichette di vino per un’enoteca che è una boutique mignon in fase di espansione.</span><br />
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<span style="background-color: white; font-family: "Helvetica Neue", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 16px; white-space: pre-wrap;">Crosta è una casa che accoglie benevolmente milanesi e non, dalla mattina a colazione, dal pranzo alla cena. Gli amanti dei dolci potranno farsi coccolare dalla pasticceria di Cristina mentre il caffè di Massimo Bonini terrà svegli businessmen e “wonder women” tra un meeting e l’altro. Per quanto riguarda me, credevo fosse principalmente un panificio, invece ho scoperto un posticino che fa anche degna concorrenza alle altre pizzerie della città…tutta un’altra pasta, insomma, per un indirizzo da appuntare – a penna, perché no? – in agenda.</span><br />
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Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-87659865488497099082018-12-16T08:54:00.001+01:002018-12-16T08:56:36.527+01:00La cucina di Ivan Maniago a Impronta d’Acqua: cose che lasciano il segno<div class="separator" style="clear: both; text-align: center;">
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- Silvia Vecchione -</div>
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- lifeonthetopfloor -</div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">Che cos’è un viaggio? Un viaggio, per definizione, non può essere lineare. Un viaggio è continua sorpresa, scoperta, apprendimento, emozione, trasformazione. È missione in divenire. È vita. L’intento, quel giorno, era partire verso ovest: go west, il grido di incoraggiamento per spingersi tanto, tanto a ovest, oltre ben due linee di confine, alla ricerca del sole ancora caldo e delle giornate ancora lunghe che sembrano non finire mai. </span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">C’è ben poco di lineare nel volersi spingere, prima della grande traversata, nella sua direzione opposta, spostandosi ancora un pelino più a est. Allungare il viaggio? Che senso ha? Il lusso di temporeggiare. Chi ha detto che poi la destinazione è la meta? Chi ha detto che c’è, poi, una destinazione? </span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">Bene, e allora contraddittorio, irrazionale, illogico sia, ma con un’ottima premessa che è anche una promessa: da Genova, before going west, virare verso Cavi di Lavagna per andare a trovare Ivan Maniago e assaggiare la sua Lepre à la Royale al ristorante Impronta d’Acqua. Siamo ai confini della follia, forse, mangiando lepre prima di un viaggio della durata pari a più di 8 ore…ma le cose buone e belle non possono fare così male, non voglio credere in un mondo così ingiusto.
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">Impronta d’Acqua è quasi nascosto. Non è il classico ristorante vista mare che t’aspetti, nonostante sia a così pochi metri dalla spiaggia al punto da mandare in confusione il mio gps, forse ancora ignaro di ciò che lo aspettava. Per me non è stato nemmeno il solito pranzo di mare vista mare, perché di pesce, stavolta, ho assaggiato ben poco; però, perché rimanere sul lineare quando si può scegliere di viaggiare? </span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;"><br /></span><span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">Un viaggio che lascia il segno, questo. Una cucina d’autore, che del suo autore sigilla l’Impronta: un percorso iniziato quasi per caso, quello di Ivan, che ha scoperto la passione per la cucina lavorando nella pizzeria del paese per arrivare ad affiancare celebri costellazioni di due e tre stelle Michelin come Massimo Bottura, Massimiliano Alajmo e Philippe Laveille. Impronta d’Acqua perché c’è, ma è trasparente, non ha segreti questa mano ferma e consapevole, come non ne ha l’elegante cucina a vista, totalmente esposta su la sala proprio perché non ha niente da nascondere.
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">Sedevo al tavolo più suggestivo, affacciato sulla cucina, quasi al passe. Cucina di design, luci e temperature giuste segnano il tempo fra successioni di gesti esperti. Nessuna parola: sono sufficienti gli sguardi. Una brigata coesa che opera con ordine e pulizia davanti agli occhi di tutti. Per me, ciò significa tanto lavoro, tanto rispetto e tanta collaborazione. E anche se avessi tenuto gli occhi chiusi avrei capito che questo silenzio non svela freddezza alcuna: al contrario, comunica calore. Il calore di chi ama ciò che fa e dedica al proprio lavoro tutto il tempo. Un lavoro che è arte e disciplina. “Per preparare i panettoni abbiamo dormito qui in corridoio”, confessa Ivan, seduto con noi al tavolo al termine del pranzo per condividere una meritata bottiglia di bollicine e dedicarsi all’arte della conversazione fino quasi al calar del sole. Al calar del sole? Ma non dovevamo partire? Prima vi descrivo i piatti.</span><br />
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Gusto sapido e croccante per i grissini alle spezie, serviti insieme alle cialde al nero di seppia e mais.
L’amuse bouche è un tris di leccornie perfettamente proporzionate: pasta soffiata cacio e pepe, tartelletta con crema di acciughe, biscotto al curry con robiola leggera.
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La prima entrée è un raffinato esempio di forma neoclassica dal gusto romantico: la scarpetta nel bicchiere è un ragù servito con crema di pane e un tocco di pepe e parmigiano. Ok: ce n’è ancora?
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Carne cruda alla brace con salsa all’uovo: far mangiare la carne cruda a me non è semplice, ma questa salsa ha così tanto carattere da convincermi. Cremosa e dal ricercato gusto affumicato che, scoprii poi, fu felice presagio del viaggio (stay tuned…).
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Siamo in Liguria con l’entrée di seppia e crema di patate alla liquirizia. La maggiorana selvatica e, in particolare, il limone candito sono gemme di freschezza purissima sul manto di velluto nero.
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Segue il primo piatto, il risotto alla crema di prezzemolo con burro all’aglio e lumache. Cottura impeccabile e un’essenza di aromi che tiene testa alle note terrose. Ahimè, sono io che devo ancora abituarmi al gusto delle lumache. Certo è che, da questo livello, sarà poi difficile scendere a compromessi…
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La lombatina di lepre è davvero tenerissima. Un primo passo verso il leitmotiv del pranzo, è accompagnata da una gelatina di Sauternes e foie gras secondo un accostamento classico, rivestito di ammirevole creatività mescolata a raffinata tecnica.
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">Poi eccola, la regina del pranzo: la Lepre à la Royale servita con purè di patate tartufato alla Robuchon. Al centro, un cuore di foie gras e, ad accompagnare il tutto, tagliatelle al ragù di lepre. Una lepre così morbida da gustarsi al cucchiaio. Un piatto che ricorderò e racconterò. Un’Impronta eccellente che rivela ancora una volta, con trasparenza, la cura che c’è dietro.</span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">Il predessert è un delizioso gelato al panettone che rinfresca e prepara il palato al dolce vero e proprio: una fetta del famigerato panettone per cui non si dorme la notte. E se questo è il risultato, sarà vero che la notte porta consiglio…io ero pienissima, ovviamente, ma come resistere a una pasta così profumata? Parola di milanese in trasferta.
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; font-size: 16px; white-space: pre-wrap;">Dopo qualche scatto con la brigata, caffè e bollicine conviviali con lo chef. Mentre la luce del sole cominciava a calare sul mare, mi chiedevo come sarebbe stato andare incontro al tramonto, verso ovest, con lo stomaco felicemente soddisfatto e la fame ormai solo di novità e scoperta.</span><br />
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Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0tag:blogger.com,1999:blog-8674727136683070574.post-8360713310065898122018-12-04T19:27:00.001+01:002018-12-04T19:28:43.867+01:00Serata di caccia grossa alla Locanda dell’Asino di Alassio<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">- Silvia Vecchione -</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">-lifeonthetopfloor-</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">Asino? Io oserei dire primo della classe. Anzi, no: facciamo fuoriclasse, che mi piace di più. E non solo uno, ma un bello squadrone di fuoriclasse, quello che ho avuto il piacere di incontrare durante una cena tanto into the wild quanto vicina al mare, alla Locanda dell’Asino di Alassio. “Sarà caccia grossa”: questo l’avvertimento di Giovanni Gaibisso, il patron del locale. </span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">Di solito, al mare preferisco mangiare pesce – forse semplicemente perché me lo aspetto, o perché se lo aspetta il mio palato di città – ma davanti a un invito così convinto mi sono incuriosita, ho mollato i remi in barca e ho preso la via del bosco, anche perché le premesse erano più che promettenti, dall’accoglienza di Gianni a un ricco menu' a base di selvaggina, sapientemente posto fra il tocco fine di Andrea Masala e le intense salse di Daniele Lunghi.
La composizione del tavolo – io l’unica ragazza e gli altri tutti (gentil)uomini – mi ha fatto pensare che forse questa cena di caccia sarebbe stata più tosta del previsto; ma diciamolo, è inutile preoccuparsi quando ti sorprendono con un Billecart-Salmon rosé a inizio serata…a questo punto sì, direi, chiamiamoli anche gentiluomini.</span><br />
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Il ghiaccio si rompe in fretta, o forse lo scioglie in fretta lo champagne, fatto sta che in poco tempo eravamo già tutti lì a ridere e scherzare. Il mio esordio “mangio poca carne e bevo poco rosso” credo sia passato alla storia come una delle frasi più smentite di sempre. Ora, a distanza di un bel po’ di giorni, mi sento di dire che non si può mai generalizzare…e che forse una sequenza come quella della Cena di Caccia alla Locanda dell’Asino può conquistarsi degnamente il meritato titolo di eccezione alla regola.
Inizio in punta di piedi con l’insalatina tiepida di fagiano accompagnata da verdure autunnali.</span><br />
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A seguire, il crudo di daino preannuncia intenzioni più bellicose, tenendole ancora mascherate sotto una delicata dadolata di mele e un profumato velo di funghi.</span><br />
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Il tortello di castagne, ristretto di cinghiale e fieno segna un primo turning point: al di là di una presentazione composta e ordinata, il leitmotiv della cena si rivela senza paura lasciando spazio a un ristretto pieno di carattere, che esalta i sapori del piatto con un bel tocco di selvaggia rusticità.</span><br />
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Il cannellone di germano reale, olive taggiasche ed erbette di campo chiude la prima fase del pasto con un omaggio all’entroterra ligure.</span><br />
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Poi, con la lepre in salsa di Porto e foie gras saliamo a un livello ulteriore. Non sarà fotogenico, ma lo perdoniamo, perché questo è un piatto che non ha bisogno di tanta contemplazione: va gustato e abbracciato nella sua intensissima, vellutata cremosità.
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">Sulla stessa lunghezza d’onda, la lombata di cervo alle erbe, tuberi e frutti rossi è rivestita da una salsa densa e di personalità, che rivela il tocco del maestro.
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Due dessert autunnali chiudono il menu prima che si decida di uscire in giardino e brindare con l’ultima bottiglia di champagne.
Zucca, olio e latte di capra. Kaki.</span><br />
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Fine ottobre, ma sembrava l’ultimo dell’anno, ci siamo detti: quella l’aria di festa, la convivialità e la portata delle portate. Indubbiamente un successo, la battuta di caccia grossa. Prendere la via del bosco al mare ha il suo perché, tanto che ho deciso di replicare. La prossima puntata? Proprio fra qualche giorno, sempre alla Locanda dell’Asino, per il menu a base di tartufo…</span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">S.V.</span></div>
Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com1tag:blogger.com,1999:blog-8674727136683070574.post-78115609062969492392018-12-01T20:47:00.000+01:002018-12-01T20:47:03.321+01:00Monte-Carlo : Metropole Palace, alla ricerca della semplicità perduta.<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">- Silvia Vecchione -</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">- lifeonthetopfloor -</span></div>
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">Un omaggio a Joël Robuchon</span><br />
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“Un’aria così, a ottobre, è aria di fuga”, pensavo. Mi trovavo al confine, a un passo dalla fuga, dalla sorpresa, dalla novità, dal fascinoso cocktail di memoria e ignoto che profuma di avventura e bellezza. Avevo già preso la via dell’ovest, in passato, ma a Monaco, stranamente, non mi ci ero mai fermata. La fantasia però a volte basta a fondere pensieri e creare ricordi, che in certi casi sembrano ancora più vividi della realtà stessa. Di Monte-Carlo mi viene sempre in mente – ancora oggi – la turbinosa descrizione del Casinò scritta da Pirandello nel Fu Mattia Pascal: un susseguirsi travolgente di parole che racconta di magia, eleganza, esaltazione e meraviglia e, insieme, di desolazione, nichilismo, solitudine e amarezza; poi, allo stesso modo, Monte-Carlo mi fa pensare a un parco giochi o al bel paese dei balocchi: “lasciate ogni speranza voi che entrate” perché qui il trucco per godersela è dimenticare; che le domande e le preoccupazioni, se proprio devono, sorgano da est perché se si decide di varcare il confine, qui e ora, in un ottobre di sole che è un’estate senza fine e uno spensierato invito alla frivolezza, si scelga l’ovest e tramontino i troppi pensieri, che è ora di far festa.</span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">Giù dalla collina, verso il mare, in una spirale che attrae come una calamita, in un mulinello tentatore che trascina fino al cuore più profondo della movida monegasca, dove dominano il casinò e lo sfavillante complesso del Metropole, con le 80 lussuose boutique del Metropole Shopping Monte-Carlo e l’Hotel Metropole, tempio dell’ospitalità d’alta gamma e hub gastronomico d’eccellenza.
Sì, l’eccellenza che probabilmente non ti aspetti da un parco giochi all’italiana ma qui siamo in un altro mondo, in una bolla che è un’altra realtà; anzi, siamo in un vortice di bollicine alla francese, in un esuberante pétiller dai bagliori dorati che non si ferma mai e che, con il suo gusto persistente, ti avvolge e ti chiede incessantemente di tornare, senza lasciare via di scampo. Qui al Metropole l’eccellenza gastronomica porta la firma di Joël Robuchon: qualcosa che dovevo, anche se ormai indirettamente, conoscere, per fissare nella mente parametri e standard di comparazione o, semplicemente, per incontrare l’autentica buona cucina così come la intende un vero maestro.</span><br />
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“La cucina è la semplicità e la cosa più difficile è la semplicità", diceva Robuchon. Difficile parlare di semplicità a Monte-Carlo, dove tra look talvolta eccessivi, fiumi di champagne e automobili che sembrano astronavi è facile cadere nell’ostentazione che è il contrario dell’eleganza. Però, nella cucina persiste, qui, il gusto francese, che nasce da una raffinatezza innata, da un’inclinazione naturale verso il bello, dalla volontà di ricercarlo sempre, applicandosi con dedizione, tecnica e rigore. Il culto dell’eccellenza pervade cucina e sala, declinandosi in un servizio attento, naturalmente ossequioso e mai esagerato, sempre puntuale, discreto, preciso e garbato.
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">Il savoir-faire francese e l’eredità di Robuchon incontrano il culto dell’elegante semplicità da Yoshi, una stella Michelin, nonché primo ristorante giapponese firmato dal grande maestro. Lo chef Takeo Yamazaki, accanto a Christophe Cussac, guida gli ospiti in un percorso sensoriale tra i profumi, i colori e i sapori della sua cultura, incantando occhi e palato con piatti curati nei minimi dettagli.</span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;"> Il finto raviolo di chela di granchio in rapa bianca marinata è una composizione raffinata e leggera come una nuvola. La consistenza di velo quasi impalpabile lascia al ripieno la possibilità di sprigionare tutta la propria freschezza in un equilibrato susseguirsi di dolcezze e sapidità. </span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">Il black cod arriva avvolto in una foglia di banano, che racchiude preziosamente l’aroma intenso della marinatura; la carne bianca e morbidissima del pesce si sfoglia rivelandone la cottura perfetta, mentre la persistenza della soia incontra la dolcezza di una glassatura dove si riconosce il tocco cremoso e francese del burro.
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">Burro e Robuchon chiamano purè e, per l’esattezza, quello più buono e più famoso al mondo. Siamo sempre al Metropole, ma al di là del giardino orientale, oltre le colonne bianche e il maestoso ingresso a porta circolare da grand hotel. Lecito sentirsi un po’ diva in tutta questa meraviglia; lecito e mai noioso il rito del people watching al Lobby Bar, dove la sfarzosità di tessuti, tappeti e pareti decorate è alleggerita e ravvivata dal continuo movimento in sala del personale e dei clienti. </span><br />
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<span style="background-color: white; font-family: "helvetica neue" , "segoe ui" , "helvetica" , "arial" , sans-serif; white-space: pre-wrap;">Sottofondo di musica soft invaso dal chiacchiericcio di lingue e accenti tutti diversi, scintillio di calici e gioielli interrotto dal passaggio in giacca e cravatta di una frettolosa ventiquattrore e dal ticchettio prezioso di un orologio, che, qui, rinuncia a scandire il tempo, perché ci si potrebbe perdere per ore, a osservare, ascoltare, captare…calandosi in un’altra dimensione che non è né Italia né Francia, ma un polo d’attrazione incognito, ipnotico ed elettrizzante.
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Il purè di patate, nella sua “difficile semplicità”, avvolge con una cremosità che non ha rivali, sbaragliando, ahimè, ogni standard. Sempre seguendo l’ormai affezionato mantra “toujours le beurre!” scegliamo di concludere il light lunch con una classica tarte au citron: un dessert ricco e bilanciato, intenso e burroso, che il palato continua ad accogliere con immenso piacere grazie alla note di acidità espresse dal limone e sottolineate dalla pungente decorazione a gocce rosse di lampone. L’alternanza di dolcezza e carattere che si risolve in una difficile sintesi dalla semplicità disarmante e dalla bellezza indimenticabile, per rendere omaggio a una storia senza fine.</span><br />
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Il Guardiano del Farohttp://www.blogger.com/profile/13039821359053655424noreply@blogger.com0