First week of September ...
We shared with great care, almost 3,000 km for a total of 10 Michelin stars (added) visit ... October is approaching and the painting is being completed as we let the jealous and the old senators write, gossiping, criticizing, we continue our journey of photographic plates and figures documenting our excellent cuisine, with details, unparalleled visibility and immediacy for the guidebook.
Solo una dovuta precisazione per lettori e Chef, l'iniziativa "Amici Gourmet" viene presentata e parte ufficialmente ad Ottobre, con conferenza stampa e adeguato piano di comunicazione con nuovo sito dedicato , considerato che siamo in "quattro gatti" a sapere dell'iniziativa oggi, e veramente divertente leggere commenti e critiche su qualcosa che non è nemmeno stato presentato e nemmeno è partito, da parte della "critica" concorrente...
Tolti i soliti sassolini procediamo... con il racconto di una settimana "didattica" davvero entusiasmante e divertente.
Si Parte!
Insalatina di Ovuli, Emmental e Mandorle e uno scampo Syabu-Syabu (leggermente scottato).
risotto cherry tomatoes, basil and ... Lobster.
three three dishes of Chef Henry (Chicco) Cerea
A Princely location (the picture of the pool is always open them) the
best raw materials on the piazza, for a lobster risotto and a real thrill!
Ristorante Da Vittorio Via
Cantalupa, 17
Brusaporto (BG) Tel 035.681024
Closed Wednesday
www.davittorio.com - info@davittorio.com
John Agostino, Eleonora Pagani Uberti, Silvia Uberti
A large bubble this Sublimis for a young winemaker Silvia Uberti , to make a "mess" by a certain Anselme Selosse .
Franciacorta uncontrolled Sublimis 100% Chardonnay
After harvesting by a plot "selected" follows a light pressing, fermentation takes place entirely in natural oak containers (barrels of 32 Hl) vintage is sold after a minimum of 60 months in contact with its lees.
HUBERT
Via E. Fermi, 2-25030 Erbusco (BS) Tel 030.7267476
www.ubertivini.it - info@ubertivini.it
Raw ... Gambero Rosso Sicily, salmon, tuna Mediterranean, Sicily Norway lobster, oyster, wasabi tobiko and orange.
tartare with porcini mushrooms and truffle egg
three three dishes of Chef Ivan Musoni
Nell ' Salice Terme happy oasis of a benchmark for quality and competence.
Ca Vegia by Musoni
Diviniani Via, 27 Tel 0383.944731
www.ristorantemusoni.it - cavegia@libero.it
Closed all day Monday and Tuesday at lunch
Agnoli of snails in herb sauce Ruta
Potatoes and Bole Fricassà Quail Egg
lamb with potatoes cooked in hay maggengo to ashes
three three dishes of Chef Walter Eynard
A beautiful room overlooking a flower garden, cook for a big media and little of great substance in love his land and his family.
There is a traditional cooking territory and that always manages to excite, if he leaves him for a dish like this in the case of lamb, then the chills are guaranteed!
Restaurant Flipot
course A. Gramsci, 17
Torre Pellice (TO) Tel
0121.91236
http://www.flipot.com/ - flipot@flipot.com
Closed Monday and Tuesday
Nigiri tuna and raw vegetables
smoked pork belly, and green tomatoes and spinach sandwich
roast pigeon stuffed with the thigh, escalope of foie gras and crispy vegetables
three three dishes of Chef Marco Bistarelli
Technology, innovation and continuity in the house of the Italian President of the JRE. The Postal
Via R. De Cesare, 8
Città di Castello (PG) Tel 075.8521356
www.ristoranteilpostale.it - info@ristoranteilpostale.it
Closed Monday all day and Saturday for lunch.
Garganelli kid fresh herb sauce with olives and burrata
breast and tulip Pigeon pie with red onion and chopped peaches pepper Chinese
pernicious chicken salad with Belgian endive and broccoli, beans and black truffle sauce
three three dishes of Chef Gianluca Leoni
The Antica Locanda del Sole Trebbo
Via Lame, 67
Trebbo di Reno (BO) Tel 051.700102
Closed Saturday lunch and all Sunday.
In the photo: Christian Patron Gramegna
Menu
How many people at the inauguration of new local Gramegna brothers Chris and David.
I came across some readers who also like to thank and salute.
Rosso di Sera - Osteria Wine Bar
Via P. Nenni, 2 Glisente
28053 Castelletto sopra Ticino (NO) Tel 0331.963173
info@osteriarossodisera.it
VG Team in Progress ...
Stay Tuned.
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