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.
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