Poptropica Accounts With Lots Of Credits

Ristorante VICOLO S. LUCIA HOTEL CARDUCCI 76 - Cattolica (RN)



Tested for lunch Monday, August 27, 2007

There you have this Viale Carducci, Cattolica? No need to have been there to grasp the atmosphere, just being at sea once. Gaming, pizza / piadinerie, small families screaming about the risks, Truzzi Fiat Punto pimpmairaid "those shops and bazaars that sell newspapers, boats, tanning, cigarettes, postcards ... Oh well, there you have an idea, no? Understand my sudden feeling of peace when, past a wall of bamboo, I found myself in a place like this ...





Carducci 76 Hotel and its restaurant, Vicolo S. Lucy, owned by Massimo Ferretti, the brother of Alberta, known for haute couture houses. The daughters of the environment are also the oriental charm of original design of the restaurant, founded with the idea to bring a fusion of sushi and miso soup. This initial idea has not gone very well and the boss has seen fit to entrust the kitchen to good Stefano Ciotti, who trained at Vince LidoLido Cammerucci in Cesenatico and that of Don Alfonso. The road is now completely different, but guides and many sites do not seem to have noticed ... and that is where we come in. Most High of Ceto! ihihih ... ;-)
Of note is the young age of the team, complemented by the excellent pastry chef and sommelier Alan Mancini Tomas Morazzini, all under 35. Thanks to them and the director Marco Bordoni that gave me an opening prior to photographing the dishes in the best conditions di luce... diciamo che ho fatto un "ricco aperitivo".

ALTRE GUIDE

Gambero Rosso 76 (Cucina 44), Espresso 13,5/20 , Michelin segnala Hotel e Ristorante.




La sala, di grande design ma senza ostentazioni


Mise en place
Curioso il sistema delle tovagliette "a scomparsa" nel tavolo

Menù

GRAN PASTO A BASE DI PESCE


CONOAPERITIVO

STEAM cuttlefish and octopus with mayonnaise to crustaceans and shrimps

BEANS WITH ROASTED VEGETABLES COLD CAPONATA

ROMBO RAVIOLI WITH HIS stew and roast potatoes

FLAKES COD anchovy SOFT CREAM POTATO summer truffle and foie gras

GRILLED SEA BASS WITH SALSA Anconetani

STRAWBERRIES IN GELATIN WITH GINGER AND LIME CREAM CHOCOLATE SUMMER




EURO 70.00 MIN. 2 PEOPLE



TUTTOPESCENIENTEPASTA


TARTARE BASS WITH CINNAMON AND LEMON SNOW

RAW "BACCALAO" GINGER CON INSALATA DI CECI AL ROSMARINO

CARPACCIO DI RICCIOLA AI RICCI DI MARE E POMODORI SECCHI DI PANTELLERIA

ALICI MARINATE ALL’ANETO CON GAZPACHO PICCANTE

TONNO TONNÉE (TAGLIATA DI TONNO CON SALSA TONNATA)

FRITTO DI CALAMARETTI CON ZUCCHINE E PORRI, SALSA SAVORE

EURO 50,00
PER TUTTI I COMMENSALI DELLA TAVOLA



MENÙ DI TERRA

CONOAPERITIVO

L’ UOVO DELLA PIA IN CAMICIA CON CREMA DI STRIDOLI E POMODORI SOTT’OLIO

RISOTTO AI PROFUMI, SAPORI E AROMI DEI CAPPELLETTI ROMAGNOLI

LOMBATINA DI VITELLO CON SALSA AL PECORINO E POMODORO ALLA PIZZAIOLA

LA VERSIONE SUMMER OF runny chocolate cake: chocolate semifreddo
Guanaja 70% chocolate ganache EQUATORIAL
55%
SORBET HAZELNUT



EURO 50.00 MIN. 2 PEOPLE



REVENUE

SOLOCRUDO
TARTARE BASS WITH CINNAMON AND LEMON SNOW
CARPACCIO AMBERJACK with sea urchins and sun dried tomatoes Pantelleria
RAW "BACCALAO" GINGER SALAD WITH ROSEMARY CECI EURO 22 , 00

OYSTERS OF JEAN JACQUES Cadoret (No. 6)
FLAT "BELON DU BELON"
CONCAVE "Black Pearl" EURO 22.00

Mazzancolli CAPONATA COLD WITH ROASTED VEGETABLE EURO 22.00

FRYING GROWN squid, zucchini and leek SAVOR FISH EURO 18.00

FLAKES "BACCALAO" anchovy SOFT CREAM POTATO summer truffle and foie gras EURO 18.00

STEAM OCTOPUS SEPIA AND GROWN TO SHELLFISH AND GREEN BEANS WITH MAYONNAISE EURO 18.00

foie gras terrine, JELLY GREEN TEA AND MINT, PEPPER CRACKERS Szechuan EURO 20.00



FIRST

RAVIOLI of diamond HIS AND POTATOES WITH ROSEMARY Stew EURO 18.00

SPAGHETTI "MANCINI" COLLECTION 2006 with mussels, sardines and beans EURO 16.00

pasta with clams, calamari and CREAM ZUCCHINI OF THE BLACK EURO 18.00

Mezzemaniche WITH LOBSTER AND EURO 21.00 stridoli

RISOTTO scents, flavors and aromas of CAPPELLETTI ROMAGNOLI EURO 18.00


SECOND

SOLE COOKED WHOLE WITHOUT THE SPINE Miller, WHITE WINE SAUCE AND LEMON SUGAR BEET EURO 25.00

ROMBO BREAD gratin with rosemary flowers stuffed with rocket and balsamic vinegar and cream of TROPEA SHALLOTS EURO 28.00

GRILLED SEA BASS WITH SALSA Anconetani EURO 28.00

tuna with candied lemon, butter and BOTARGO EURO 20.00

loin VEAL WITH TOMATO SAUCE AND CHEESE Pizzaiola 18.00 EURO


A-SEA OF THE RIVIERA A MONTE
CRUDO
OSTRICHE, SCAMPI, GAMBERI ROSSI, CAPPESANTE…E TUTTO QUELLO CHE IL MERCATO MI OFFRE GIORNALMENTE 2 PERSONE EURO 90,00

GRIGLIATA DI SARDONCINI EURO 16,00

TEGAME DI COZZE E CIPOLLINE AL PROFUMO D’ALLORO E PEPE NERO EURO 16,00

GALLETTO STUFATO CON POMODORINI ALL’ORIGANO EURO 18,00

L’UOVO DELLA PIA IN CAMICIA CON POMODORO E STRIDOLI EURO 12,00

I DOLCI

GELATO AL LATTE CRUDO CON TARTINA DI PANE E NOCINO EURO 10,00

CARPACCIO DI FICHI FRESCHI, CREMOSO AL GIANDUIA E GELATO ALLO ZAFFERANO
EURO 10,00

CILINDRO D’ANANAS E SPUMA AL COCCO, CORIANDOLI DI PASTA AL LIME EURO 10.00

PEACHES IN SYRUP WITH THYME AND ALMOND SORBET WITH HIS EURO 10.00

VERSION OF SUMMER runny chocolate cake: EURO 10.00
CHOCOLATE PARFAIT Guanaja 70% chocolate ganache EQUATORIAL
55%
SORBET HAZELNUT

STRAWBERRIES IN GELATIN WITH GINGER, LIME CREAM AND CRISPY

EURO 10.00 EURO 15.00
CHEESE SELECTION OF VACCINES TO RAW MILK COMPANY. AGRICULTURAL "FONTEGRANNE" Belmonte Piceno (AP)
Pecorino AZ. ORGANIC FARMING "The Good Shepherd" Montefiore Conca (RN)

ICE CREAM
EURO 7.00



CHOCOLATE CREAM COCONUT



Sorbets
EURO 7.00



BLUEBERRY PINEAPPLE GUAVA



HAZEL


A visit to the cellar ...


wine list (+)
Complete with a small but thoughtful selection of beers
(15.5 / 20)


Bars
Vazart Coquart Brut Rosé


Bread

The flat bread, mini-boxes with potatoes and onion, focaccia con patate e rosmarino, tutto caldo e fatto in casa (+)

Si parte!


Caponata
(15/20)
Una bella scomposizione, con le melanzane perline fatte seccare, i pomodorini cotti sott'olio, crema di sedano e gamberi appena scottati. Bella varietà di consistenze e temperature e ottime materie prime.


Solocrudo. Tartare di branzino alla cannella con neve al lime, Carpaccio di ricciola ai ricci di mare e pomodori secchi di pantelleria, crudo di "Bacalao" allo zenzero con insalata di ceci al rosmarino
(16/20)
Beautiful composition and so many different influences. From a sort of ceviche of sea bass marinated with a solid part in an intense mix decidedly Mediterranean, concluding axis Portugal and Tuscany.


Fattoria Mancini - Empire Blanc de Pinot Noir 2005


Tuna Tuna
(15.5 / 20) Cute
the Serve and excellent raw material.


Steam octopus and cuttlefish with our own mayonnaise and green beans
crustaceans (15.5 / 20)
Impiatto molto curato che ricrea una specie di giardinetto di cefalopodi... buona la cottura, piatto molto delicato e fresco.


Kabaj Morel - Luisa Prestige
Pinot, Chardonnay e Ribolla, 20 mesi in botte


Scaglie di "Bacalao" all'acciuga, crema soffice di patata al tartufo nero estivo, fegato d'oca
(15,5/5)
Ritengo ottima la scelta del Bacalao portoghese, sicuramente uno dei migliori prodotti del genere. Piatto di gran gusto, sapido, aromatico e grasso, con la crema di patate a legare e mitigare.


Spaghetti "Mancini" 2006 harvest with sardines and tomato mousse
(15.5 / 20)
The foam I like when using it: easing the tomato sauce you can give the taste and acidity even at a historically white dish like pasta with sardines.


a "reinforce" puff of rosemary for the next dish ...


Ancona Grilled sea bass with sauce, stuffed peppers
(15/20)
Great bass and a wonderful crisp skin, but the peppers ...?


Porto Niepoort 2001

The cake, which was completed at the table with warm ganache (Equatorial 55%) paid in parfait (Guanaja 70%)



Finished!


The summer version of the chocolate cake leaking
(16/20)
A real pleasure. Temperature, creamy texture and different and fun to adjust the nut (in sorbet and caramel) with every bite ... a real carnival for cioccolatomani. This is truly a Tomas Morazzini great pastry chef.




Coffee and petit fours

In summer version: wine tasting with yogurt and strawberry, hazelnut and sbrisolona, \u200b\u200bdark chocolate and orange. They are not "balls" as you might imagine, but small puddings made with gellan gum. The effect is similar housing, but the interior is not at all liquid (+)


Garden and swimming pool, where Stephen is the appetizer

Note positive
A seafood modern light and without force, a team of young, passionate and cohesive.

Notes
Nothing negative to report.


on the terrace to chat with the chef Stefano Ciotti ... it was evening! Conclusions


That is, the more we go 'around the more I realize that these situations of "projects-restaurant" with an employer-sponsor behind seem to be the new route. Here, different elements play for: an exclusive hotel is the setting, the taste of family for the design and the total freedom (rightly) left to a skilled chef and his staff.

restau Vicolo S. Lucia - Hotel Carducci 76
Viale Carducci, 76
47841 Cattolica (RN)
tel.: 0541/954677
fax: 0541/831557
www.carducci76.it
info@carducci76.it
Chiuso lunedì e martedì, aperto solo la sera in bassa stagione. In alta stagione è sempre aperto.

Wolf Run Casino Machine For Sale

Contadi Castaldi-Adro (BS)

articolo a cura di enocentrico.


Cantina visitata il 19 giugno 2007.

Le visite dell'Altissimo Ceto team continuano in Franciacorta e precisamente raggiungiamo the company now crossing the road that leads from Erbusco Adro, follow the directions and then we come to Contadi Castaldi.

But first-a review "guidaiolo"
(Keep in mind that the scores, 2007 editions of the guides, may report non-concordant with reviews on the year as we tasted wine question submitted last year.)
-AIS : 4 bunches to Soul '99 Rosé '02, '02 and Satèn Zero.
-Gambero Rosso: 2 glasses Soul '99, Satèn '02, '05 White Curtefranca

We enter:

In the photo at the entrance Contadi Castaldi.

The Contadi Castaldi was founded in 1987 by Vittorio Moretti owner of Terra Moretti Group.
Set within an old kiln for firing bricks, covering an area of \u200b\u200b7000 square meters .. The
Contadi Castaldi has 100 hectares of vineyards planted with Chardonnay, Pinot Blanc and Pinot Noir, but also Cabernet, Merlot, Barbera and Nebbiolo for the production of the Terre di Franciacorta DOC. The production now is around which 420-470000 500-550000 bottles of "bubbles" DOCG, Terre di Franciacorta DOC 70,000 and 10,000 of fortified wine.
Today, production of Franciacorta DOCG potentially reach 700,000 bottles, that because of the long aging when it is intended that requires an average of 36 months. In accordance with this logic output, for example, the 2007 will be placed on the market in 2011 and therefore could exceed the number of sales.
Their marketing is broken down by 80% in Italy and the remaining 30% abroad.

The choice of the name is of historical origin, once the Franciacorta was divided into counties, Contadi in fact, led by the lords called Castaldi, who, among the powers also had to win the fruit produced by the inhabitants.
While the logo is nothing but the shape of the bottom of the bottle with the cap side, bottles and left to rest, piling up to the second fermentation. But why
Moretti, entrepreneur who is also in the group of pre-fabricated, has come to make a choice of wineries producing wine in an old brick kiln?
This decision plays a crucial role of the president Contadi Castaldi, Bertazzoni Mariella, was born and lived in Adro, that one day she married a businessman from Brescia and Florence becomes the source, Ms. Moretti.
Mariella's parents were emotionally tied to the family Biasca (founders of the furnace) so that the three daughters were respectively Biasca godmothers of the three daughters Bertazzoni. For economic reasons the
Biasca had to close down the furnace, and proposed the purchase to Mrs. Moretti, "we would love che la nostra fornace finisca nelle mani di una persona di famiglia" disse la madrina di Mariella.
Così la fornace Biasca entra in possesso di Vittorio Moretti e signora, con l'accordo tacito di non rivenderla a persone estranee alla famiglia.
Cosa fare adesso di una fornace in disuso?
L'idea arrivò molto tempo dopo, camminando in quei cunicoli, in quelle gallerie buie e fresche.
"Però ci starebbero bene le pupitres..., ci starebbero bene le barriques..., le condizioni per l'affinamento sono ideali..."
...quindi dopo alcuni anni, nel 1991, Contadi Castaldi affronta la produzione con l'intento di dare sviluppo al territorio attraverso una nuova realtà, nata con l'ambizioso obiettivo di interpretare in an innovative and contemporary territory of Franciacorta and aim from the outset with the style, image and packaging for an icon that would appeal especially to young audiences. He pointed
then immediately create a team of young, enterprising and willing to manage the company independently.
management for many years, was given to Martin De Rosa, son of Moretti, until the company's highest chair, came and sat Mrs. Moretti.
For the "big one", it was not until 1997, when the company took his first steps a winemaker Varese (allow the clarification of "neighbor"), the young, the great (in all senses!) Mario Falcetti.
We just have to go to a duty visit to the cellar.

Then we start the usual tour!

for the ride in the cellar we rely on the friendly young Claudia Spada, external relations officer and assistant Falcetti.

entering the cellar has been the wonderful impression that Contadi Castaldi is a mixture of technology in a historic setting.
So you go from wine-making room with a roof made of wooden beams at sight ...


In the picture the winery.

... galleries of the old furnace made of bricks which house the barrels and pupitres.



Some barrels ...

During vinification Mario Falcetti can count on a team led by Gianluca and Massimiliano Piermattei Birds, Cristiano Facchinetti, Alessandro Rinaldi, David Conter and other young winemakers.


Bottles "rest" in this manner for a minimum period of 30 months ...


Castaldi in the County are held by all the bottles of vintage ...

With regard to the phase of the riddling takes place both on pupitres, and with the help of giropallets.




Claudia tells us che per un fine qualitativo, il remuage, fatto sulle pupitres o con l'ausilio dei giropallets, non comporta nessuna differenza sul prodotto finale.
Al termine della filiera, al confezionamento delle bottiglie troviamo il responsabile Ledio Ilollari.
Il resto del team Contadi Castaldi è composto da Flavio Signoroni, addetto alle relazioni pubbliche e Maria Rosa Masneri, assistente eventi.

Terminiamo il giro in cantina e raggiungiamo Mario Falcetti in sala degustazione. Ma prima della degustazione gli rivolgiamo ancora qualche domanda.

EC: "Vuoi presentarti ai nostri lettori?"
MF: "Mi chiamo Mario Falcetti, sono del segno del Toro, enologo, direttore Contadi Castaldi and I like to say more ... "
EC: " What are your ideal wine? "
MF: " With a bit of pride and modesty, I say mine. There is always a lot of work in his own company in order to try and bring better products! "
EC: " There are then the outside of your wines, you wanted to do? "
MF: "I really like his style, the Dom Perignon."
EC: "And among the Franciacorta?"
MF: "I personally have a pleasant memory of Zero Dosage of Ca 'del Bosco 1982 tasted in twenty 'years after harvest. But some years of Great Bellavista Cuvée. "
EC: " And what about wine without bubbles? "
MF: " I have personally witnessed in a '91 vintage in the Loire, was a Coteaux de Layon, late harvest grapes affected by noble rot, Claude Papin. While the greatest thrill I've had to D.ne de la Romanée Conti, where some friends and colleagues directly from the 85 Crus tasting the Pieces ".

-tasting Now!



we go!


Brut Franciacorta wine
Type: Franciacorta DOCG Grapes
: 97% Chardonnay, Pinot Noir 3%
grapes Origin: mix of unit from Franciacorta pedopaesaggio
Vinification: in stainless steel.
Maturation: 30 to 36 months.
Alcohol: 12.5% \u200b\u200b
reducing sugars: 8.50 g / lt.
sulphites Content: 22 mg / lt. free and 64 mg / lt. of the total.
Retail price: Euro 15.00

EC Rating: 14.5 / 20

Born for the first time in 1992, today its production is around 250 to 300,000 bottles. The
Contadi Castaldi Brut is the very symbol of this company. Sickles, said he wanted to give a youth from the target and this is his calling card. Then look no traces di originalità o personalità in questo Franciacorta, ma bensì un vino che tutti gli anni si presenta buono nel suo genere, corretto e senza cedimenti. Per un wine-bar che "sbicchiera" è una sicurezza!
A noi piacerebbe trovare nel bicchiere più carattere, anche qualche azzardo in più sul piano della personalità, magari spogliarlo di quelle noti dolcine al naso e al palato che lo caricano un po' troppo e renderlo più snello e più slanciato anche nella beva, visto il bellissimo equilibrio corpo, acidità e carbonica.
Ma noi rientriamo nella categoria "persone difficili", sempre in cerca della perfezione e dell'eccellenza, ma ci rendiamo conto che ogni tanto, si può trovare piacere anche nelle things easier.


Satèn 2003 Franciacorta wine
Type: Franciacorta DOCG Grapes
: 90% Chardonnay, 10% Pinot Blanc grapes
Source: mix of unit from Franciacorta pedopaesaggio
Vinification: in stainless steel.
Maturation: 30 to 36 months.
Alcohol: 12.5% \u200b\u200b
sugar: 9.50 g / liter sulfites
Content: 22 mg / l of free and 58 mg / lt. of total
Retail price: Euro 20.00

EC Findings: 16/20

Born for the first time in 1995, today its production is around 110 to 120,000 bottles 10-12000 and magnum.
I must confess my weakness for Satèn of Contadi Castaldi also mindful of the wonderful evidence of the '95, '97 and especially '00. But it can happen every now and then, when it comes to vintage Champagne, you can run into the vagaries of the year and so I remain very disappointed with the taste of vintages like '01 and '02, which were no match for '00 .
This '03 is back on track desired. E 'richest in all of its gold color, nose "hot" balanced notes of tropical fruit, yellow flowers and bread crust. The mouth is enveloping, the closure is "sweet" but not cloying, while the acidity inhibits some 'agility to drink (after all is a 2003!).
not be forgotten in the cellar, because if it is true that those who have the opportunity to drink Satèn Contadi of '97 and '00, and often can be found still in great shape, I would not be willing to bet that this '03 , so you find yourself still between 3-6 years.

Match:

cheek ravioli stuffed with, chard to natural reduction of raw tomato and cheese air
Robin Restaurant Cà D'Agosto-Montescano (PV)

This If the pairing food and wine we find for the correlation of the two protagonists, on the one hand we have a big pot, Full, rich and delicate at the same time to balance with the palate of this Satèn enveloping, warm as a whole but with a closed back and smell that leaves a great delicacy.



Type Zero Franciacorta wine: Franciacorta DOCG Grapes
: 90% Chardonnay, 10% Pinot Noir grapes
Source: mix of unit from Franciacorta pedopaesaggio
Vinification: in stainless steel.
Maturation: 30 to 36 months.
Alcohol: 12.3%
Reducing Sugars: 2 grams / liter sulfites
Content: 20 mg / lt. free and 58 mg / lt. Total
Retail price: Euro 18.00

EC Rating: 15.5 / 20

Born for the first time in 1995, today its production is around 12,000 bottles.
Among the products tasted today in the company, is the "skinny" but this positive Zero of its freshness, both in variety and fruity aroma with regard to its ease of drinking. The aftertaste is still fairly close.


The team Altissimo Ceto heed the words of Mario Falcetti.


Franciacorta Rosé 2003
Type of wine: Franciacorta DOCG
Grapes: Pinot Noir 93%, 7% Chardonnay. Provenance
grapes: Adro and Erbusco.
Vinification: in stainless steel.
Aging: between 34 and 40 months.
Alcohol: 12.5% \u200b\u200b
Reducing Sugars: 7 grams / liter.
sulphites Content: 22 mg / l of free and 56 mg / l of total
Retail price: Euro 20.00

EC rating: 15/20

Born for the first time since 1992 as Brut Rosé Brut Rosé and 1998, he became, thanks to a majority in Pinot Noir cuvée Today its production is around 35,000 bottles. A
Franciacorta with a yellow-pink as a bit 'off in brightness. The nose is characterized by fruity notes with hot yielding a slight "sweet" in aroma (I think due to the vintage) which limits their appreciation at the nose. The taste, however, he recovers and has a good wrap-around of Franciacorta, supported by good freshness and offers, in closing, a pleasing hint of strawberry.

Match

soup of fish, molluscs and crustaceans with chili mayonnaise
Ristorante L'Arsenale-Cavenago d'Adda (LO)

Recall aromatic / food-wine color in the first . On the palate, this dish provides us with feelings of trend data on the presence of fresh fish, shellfish, crustaceans and mayonnaise that require acidity and carbon dioxide, but the excitement it has to follow the notes of savory and spicy dish that are reflected in the softness in stretching and "aromatic" at the end of this Rosé.


Mario Falcetti the glass.



Soul Satèn 2000 Franciacorta wine
Type: Franciacorta DOCG Grapes
: 100% Chardonnay. Provenance
grapes: Cazzago San Martino, Erbusco.
Vinification: in stainless steel.
Aging: 60 months.
Alcohol: 12.5%.
Reducing sugars: 8.7 grams / liter sulfites
Content: 22 mg / l of free and 62 mg / lt. of the total.
Retail price: Euro 35.00

EC Rating: 16.5 / 20 HIGH CETO

Born for the first time in the year 1999, today its production is around 10-15000 bottles .
Last year, the presentation to the Vinitaly of Satèn Soul '99 was a little 'disappointed. Heedless of the incident path and permissive with regard to a proposed Franciacorta in its first year of production, I decided to wait for '00. Just as his "little brother" Satèn, even in the Soul we find the same gear change between the '99 and '00.
In '00 we find in this a golden color, almost fluorescent green, the fine grain of the bubbles makes it brilliant. The nose takes a while 'before it opens but then, is a mix of "strange", for this typology, ranging from fruity banana, pineapple, apricot. Olfactory framework in balance with the tone of crusty bread to close with a note "refreshing" of sage. In the mouth
balance, carbon and good non-invasive closure that leaves room for a good extension of importance.
back to memory on the vertical vintages of Satèn, we hope to wait for the next "gig" we should not wait another three years.

Match:

Under a blanket of colorful leaves
Undergrowth with mushrooms, pumpkin, salsify, sweet, flowers and herbs.
Joia Restaurant-Milano (MI)

a sommelier for a game-challenge that is more passionate about matching wine with vegetarian food.
Sure, you say, nothing easier than combining a bubble ...
But in this case I think the bubble in question, or the Soul of peasant Castaldi, are in the "weight" in its freshness but, above all, in his "exoticism" very intriguing aroma, the right opposition on a plate so complex where there is the tendency of fresh mushrooms and squash, the "game" bitter-sweet of salsify and finally touch the "grassy" in closing.
Believe me ... no paradise is so far from reach!

Notes -positive
The first positive note is no doubt the team spirit and the desire to make good of the whole team.
-The "savoir faire" of Mario Falcetti, as winemaker and as team coordinator.
-There are companies that find a similar line drawn in the whole production. In Contadi Castaldi not, every product is different from others in its category.
-As befits a company that wants to satisfy the youth audience and all those who feel young at heart, the packaging reflects this philosophy, paperboard, passing by the shape of the bottle, label up. The steady improvement in quality-
con il passare degli anni.


Note negative
-La difficoltà per chi non è abituato a riconoscere nel "lotto" delle bottiglie di Franciacorta di Contadi Castaldi, la data di sboccatura.
-La linea qualitativa è decisamente buona su tutta la gamma, peccato però ad alcune irregolarità produttive di qualche Franciacorta che vanno al di là delle naturali differenze date dalla diversità delle annate.


Conclusioni
-I Franciacorta di Contadi Castaldi rappresentano comunque una sicurezza nel bicchiere, siamo altresì convinti che tra qualche anno avremmo anche "i picchi" qualitativi che ci si aspetta da un'Azienda di queste possibilità.


Among the many awards hanging on this wall, there will be a day the 'Altissimo Ceto?

(Cheeeese!)

In Pictures The AC team with Mario Falcetti

entrust SWT Ceto promising Falcetti to Mario and all his staff!


Cin! Cin! Ivano Antonini

Enocentrico

alias e-mail: @ ivano.antonini altissimoceto.it



Contadi Castaldi srl Via
Colzano, 32
Fornace Biasca
25030 Adro (BS)
Tel:
030 7450126 Fax: 030 7450322

http://www.contadicastaldi.it/
contadicastaldi@contadicastaldi.it

We thank the friends, and Mario Rossi Sandro Carelli * for their collaboration:

* Holders of the agent for Italy Contadi Castaldi.
SAMA
Italy Via Resistenza, 1 20090 Assago-Milano

Tel: 02 48841533
Fax: 02 45712913

http://www.samaitaliawine.it/
info@samaitaliasrl.it

6cm Ovarian Cyst Remedy

Ristorante Officina Cucina - c/o I Monaci sotto le stelle - Brescia (BS)



Tested for Lunch Wednesday, July 25, 2007

Un Ristorante, uno Chef , un solo tavolo... questo è Officina Cucina.

One Man show dello Chef Andrea Mainardi nato il 21/07/1983 , giovane simpatico e di grande talento uno dei più bravi che abbiamo "scovato" in questo ultimo anno, cresciuto da Frosio , alla Siriola, e per due anni e 10 mesi dal Maestro Gualtiero Marchesi.

Da pochi mesi , all'interno del Ristorante "I Monaci sotto le stelle" , è riuscito a convincere i suoi, prima titolari e oggi soci , di ritagliarsi uno spazio , una sala , per un solo tavolo, il tavolo dello Chef dove proporre una cucina d'autore di eccellenza.
Mentre il resto del ristorante guidato dal suo staff "macina" una sessantina di coperti...

Booking Workshop at the kitchen gives you the spoils of a single table from 2 to 8 people for lunch or dinner followed by the chef, defining in detail a process of tasting dishes (meat / fish) and wines personalized reservation only available with 7 7 days a week.


In pictures definitely one of the rooms of the restaurant features "The monks under the stars," hosting the workshop area of \u200b\u200bkitchen.


Mise en place
essential.



menu is set daily based on the market directly by the Chef in agreement with the client according to preferences.


Ad accompagnare il pranzo scegliamo Bollicine a tutto pasto con;

Champagne Abel Lepitre Brut

Carta dei vini;
In fase di allestimento, qualche nome noto e qualche bella sorpresa.
(voto sv)


Un ottima selezione di Pani.

Si parte!


Filetto di sogliola dorata alla polenta biologica di Bedizzole, misticanza e aceto balsamico invecchiato.
Un inizio brillante a sintonizzare la mano dello Chef.
(14,5/20)

Scampo avvolto in pancetta nostrana, passatina melon, port wine reduction and black salt Hawaii
delicious dishes really well balanced.
(14.5 / 20)

pear puree, cinnamon cooked at low temperature, natural baked cod (steamed, without salt and oil), seared duck foie gras and grilled parsley Fried.
playful on the palate for another pass play of textures and temperatures.
(14.5 / 20)

scallops golden cocoa butter, toasted hazelnuts, pineapple, dried and candied lemon dressing.
Great contrasts of flavors.
(14.5 / 20)

lettuce salad, lobster, raw anchovies, caviar vinaigrette Asetra.
reflected the delicate to the palate.
(15/20)

Catalan lobster revisited, vinaigrette with her eggs, fresh onion, tomatoes. To season the meat of the 'Lobster steamed, centrifuged tomatoes, onions and celery reduced.
(15.5 / 20)

Named Chef The 7 scents and tastes of the sea ...
Orecchiette with organic flour, mullet roe, clams, black pepper, anchovy
dish rich, intense, with great success.
(15.5 / 20)

Risotto Watercolour aged 5 years, blended with mozzarella lightly smoked, seared tuna, celery, Franciacorta Bagoss reduction sauce and Parmesan cheese.
A risotto outside the box, the concrete on the palate, almost single-dish ...
(15.5 / 20)

tasting cheese ...
Capra aged in chestnut leaves, Bagoss a year and a half, blue-veined Chiusella Valley, banana and peach jam, chestnut honey Thun.

To prepare the sweet comes the liquid nitrogen ...




La base della crema viene pastorizzata, e poi mantecata con azoto liquido.
Si passa da 85 gradi della pastorizzazione a -14 della temperatura di servizio...


Onestamente in vita mia NON ho memoria di un Bombolone alla crema più intrigante e più buono, e il merito non è nella sola crema, ma nella fragranza e consistenza della pasta davvero unica.
Bravi!
(19,9/20) !

Caffè e piccole coccole finali.


In foto la piccola cucina dedicata.

Il Conto;

Ci si diverte with custom paths from € 80-100 per person + wines.

Andrea will guide a tasting course "tailor made" to the discovery of her kitchen, made of great raw materials and preparations expressed according to the market.

Positive Note;
's not every day you go into a restaurant kitchen express this page with a single table, the sensation is like to be pampered and spoiled as it is only in the home of great friends, the sympathy and the availability of Andrew and his team do the rest.


The cozy, intimate, private with a beautiful fireplace.

Notes Negative; Details
None.


In the team photo of Kitchen Shop.

conclusions;
Chef Bravo, brava his team, a kitchen really interesting, and who really won.
What can I say, absolutely a "cuddle" to try, for a romantic dinner, business lunch or an evening with friends!





Restaurant Kitchen Shop - C / OR monks under the stars
Via San Zeno, 119 Brescia (BS) Tel 030.225689

Open 7 / 7 by appointment only at least 24 - 48 hours notice - One table 2 to 10 place settings Max
http://www.imonacisottolestelle.com/