Diego sharpen the kitchen there, do not cook by vocation, he decided that at 36 to stop his activities dental technician to give free rein to passion: cooking. And so, after the Postal Marco Bistarelli, current President of the Jeunes Restaurateurs d'Europe, the Red Agontano of Ancona, Lido Lido in Cesenatico Vincent Camerucci, all restaurants, "starred michelin Abbondio Don arrives for him. His approach to the tavern kitchen is essential, no frills, told through raw materials and poor pitches, her way of being Romagnolo.
In room it's me Simon, and my dad Giancarlo.
a quick lunch
a pot, water and coffee
€ .10
(ask the landlord or the dishes look for them written in the blackboard)
Menu land € .30
Raviggiolo Apennines Tosco-Romagnolo  pancake with bread and medlar
potato ravioli with veal sauce and black truffle
Roast chicken with rosemary and black olives and sun-dried tomatoes
Ciambellone to nuts with mascarpone cream
Seafood menu € .32
smoked swordfish with herb butter and brioche
Cappelletti fish soup with crab
Grilled prawns with salad and vinaigrette to Mandarin ;
licorice parfait and pistachio
vegetarian menu € .30
card with black truffle flan
Pumpkin soup with gross spoja
Vegetables seasonal sautéed with sesame sauce
pie pumpkin sorbet savor
Sampling Romagna € .34
Raviggiolo the Tuscan-Romagnolo  pancake with bread and medlar
fried balls of Bovina Romagnola  baked with cherry tomatoes
Pumpkin soup with SPOJ Gross
tripe with vegetables and parmesan cheese with white Modena 
Chocolate Salami with pear sorbet
Meats
Parma Ham aged 24 Months Old Ardenga € .12
Culatello Zibello  Former Ardenga € .13
selection of meats Mora Ardenga Romagna Antica € .10
Meats used:
(Mortadella di Bologna Pasquini - Shoulder Raw Palasone  Former Ardenga - Strolghino  Former Ardenga - Salami Mora  Copaf - Lard  Copaf Mora - Mora Cup seasoned )
The meats are served with black olives Bake Ferrandina  Oroverde Lucano (Basilicata Presidio)
Cheese Cheese Selection Mixed € .12
Parmigiano Reggiano Modenese White  and savor € .8
Cheeses are accompanied by the savor (production) and honey
dishes and wines
We begin ...
fried balls of Bovina Romagnola  baked with cherry tomatoes € .8
with a glass of Mantignano 2004 The Pratello € .4
thistle and black truffle flan € .9 ; with a glass of 2009 Etna Bianco Cottanera € .4
Raviggiolo the Tuscan-Romagnolo  pancake with bread and medlar € .8.5
with a glass of Pinot Blanc 2009 € .4 Falkenstein
chicory salad chicory with anchovies and vinaigrette saffron   € .9.5
with a glass of Nosiola 2008 Alessandro Fanti € .4
smoked swordfish with herb butter and brioche € .9.5
with c. Tera Fund 2009 San Giuseppe € 4
Parma Ham and Black Olives seasoned 24 months  € .12
Culatello Zibello  and Black Olives € .13
The soups and pastas ...
Risotto Grumolo Abbadesse  with the sauce of veal tail and chicory
€ .10 (Vialone nano aged 22 months the company. De Heel) with a glass of Montepirolo 2004 San Pa € .5
Pumpkin soup with gross spoja € .9 with a glass of Friulano 2009 Colle Duga € .4
potato ravioli with truffle sauce, veal, white € .9,5 with a glass of Montefalco Rosso 2007 Moretti € .4
Cappelletti fish soup with crab € .10 with a glass of Pinot Blanc 2009 € .4 Falkenstein
Manfrigul with cuttlefish sauce € .10 with a glass of Tera Fund 2009 San Giuseppe € 4
manfrigul I have a delicacy of our land: pasta shaped like that of a tiny seed, in this context would mean the perpetuation of life.
Meat, fish and vegetables ...
jugged Boar with polenta taragna € .14 with a glass of Bertani Amarone della Valpolicella 2006 € .6
Roast chicken with rosemary and black olives and sundried tomatoes with c. € .13.5 Nebbiolo 2008 Rinaldi € .5
Romagna  Sliced \u200b\u200bbeef with sauteed vegetables with c. € .14,5 Montepirolo of 2004 SanPa € .5
cod with chestnuts, onions and marjoram with a glass of € .14 Friulano 2009 Colle Duga € .4
Prawns grilled with salad and vinaigrette with mandarin € .14 c. Fanti 2008 Nosiola of € .4
Seasonal vegetables sauteed with sesame sauce with c. € .10 Terlaner of 2009 Cantina di € .4 Terlano
tripe with vegetables and parmesan cheese with white Modena  € .12
with c. Petrignone SDR Res. 2007 Tremonti € .4
Sweets
pie pumpkin sorbet savor € .5.5
licorice parfait and pistachio € .5.5
salami with chocolate sorbet pear € .5,5
Ciambellone walnuts with mascarpone cream € .5,5
Scroccadenti with Albana pass € .8
conclude with ...
The espresso we serve is selected and roasted by Leonardo Lelli, artisanal roaster Bolognese.
Concerto No. 1 Symphony is a mixture of strong Indian, Arabic and Arabic in Central Brazil.
€ .1,5
; Cover charge € .1,5
 Presidia are Slow Food projects which protect small-scale production of quality to safeguard , made according to traditional practices. The tools we use
:
Bovina Bianca Modenese - Culatello Zibello - Mora Romagna - Romagna Bovina - Black Olives Bake Ferrandina - Raviggiolo the Tuscan-Romagnolo - anchovies - Saffron of San Gavino Monreale - Rice Grumolo of Abbadesse
anchovies (Campania) sold in ceramic pots of 250 gr. € .18 and 500 gr. € .36
There is an ancient fishing technique, once widespread on the coasts of the Mediterranean, which survives in a few places in Italy. One of these is the Cilento, in particular in Marina di Pisciotta, a small village on the coast, halfway between Velia and Capo Palinuro. It survives thanks to a group of fishermen-not more than seven or eight boats - that go to sea at night by boat and network (both are called menaica or menaide, once). The "anchovies" are caught in the days of calm seas, between April and July: exit at dusk and extends the network ticking off their path. The network selects them according to size, capturing the largest and letting the little ones. Nervous and darting, anchovies, once trapped, quickly lose much of their blood. By force of arms in the boat pulling the net and gently extract it from the mesh, one by one, removing the head and removing the entrails. Then they live in wooden boxes and - most important - do not use either ice or other refrigerant for transport. The anchovies are processed immediately: first washed in brine and then arrange themselves in clay jars, alternating layers of salt. So begins the maturation process that occurs in so-called, where a cool, damp weather, before the birth of the harbor, is also admitted to the boats. Here, the anchovies are mature, but without drying it out, at least three months. The anchovies in salt are characterized by clear meat which tends to pink and the intense aroma and delicate, which makes them unique. A tiny market for a product top quality almost unknown. All fishermen are the salting of anchovies, but only two of these have a laboratory in accordance with, the hope is that others should adopt appropriate structures to transform a family practice in real economic activity.
Rice Grumolo of Abbesses (Veneto) sold in packs of 500 gr. € .3 and 1 kg. € .5.7
A Grumolo of Abbesses, a small town halfway between Padua and Vicenza, rice, introduced by the nuns of the Benedictine abbey of San Pietro di Vicenza, has been cultivated since the sixteenth century. To the abbess should land reclamation, deforestation and the draining of swamps and marshes, with the construction of irrigation channels - many of which are still used - "to be led to water for compensa Grumolo ', mentioning as archival documents. Many countries had Vicenza plain rice to the borders of the province of Padua, but disappeared while elsewhere, particularly the lack of "clean" water, in Grumolo, Camira and Towers Quartesolo today are still working, thanks to producers who have been able to overcome periods of crisis. They cover about 120 hectares, less than half of those grown in the seventeenth century. The avenue of dwarf beans Grumolo has medium-small, but quality, thanks to the characteristics of soil and water, is excellent. The avenue is very swollen with cooking and absorbs very well dressings.
Zafferano di San Gavino Monreale (Sardinia)
has narrow leaves, elongated, deep green and flowers are very beautiful, with the bell-shaped petals and purple and striped. But the most important are the stigmas: usually three, red and scarlet, from 1.4 to 4.8 cm long and a weight that, if fresh, is between 0.2 and 0.55 mg. The flowers are harvested by hand in the early hours of the day, when they are closed or slightly open, and then you have in the baskets in thin layers, taking care not to compress them. Now begins a delicate and meticulous work, which includes trade, time and patience. Use both hands to open the petals and the stigmas are separated. Then, his fingers lightly oiled (olive, organic and produced in Sardinia) is moistened and finally placed to dry. You can expose to the sun or place next to the fireplace is important is that the heat is mild (temperature does not exceed 45 ° C) so that the process takes place slowly. Per hectare are achieved, on average, 9 or 10 kilogram of dried saffron.
Oliva batch of Ferrandina (Basilicata) sold in packs of 250 gr. € .3.5 and 500 gr. € .7
areas historically suited to olive cultivation in Basilicata are three: the Vulture, the low Val d'Agri and the Hill Matera. In the latter area, olive trees cover over 80% of the cultivable area and the cultivar is the most widely majatica that on clayey soils of this part of the valley of Basento found favorable climatic conditions: the oil is extracted from virgin fruit, and table olives, "fired" in a very special traditional procedure, are excellent products. The drupes majatica has rather large, with stone small compared to the mass of pulp. This feature is crucial for un'infornatura ideal, which requires fully ripe olives, consistent and large. The production season starts in December and lasts for two months. The process itself involves an initial blanching in water at 90 ° C for a few minutes and a subsequent dry salting for a short period. The olives, partially dried, are placed on racks and run "all'infornata" in the dryers, where the temperature reaches about 50 ° C. The technique of processing olives bake Ferrandina accentuates the natural flavor of the fruit, but at the same time keeps the sweetness characteristic of majatica.
roveja Civita di Cascia (Perugia) in packs of 500 gr. € .16.5 The
roveja is a small legume like the pea, the seed color ranges from dark green to brown, gray. In past centuries was cultivated throughout the Umbria-Marche Apennine ridge, particularly the Sibillini Mountains, where the fields were also at high altitudes: the roveja is resistant even at low temperatures, they grow in spring and summer and does not need plenty of water. There is also increased in spontaneously along the slopes and meadows, but in past centuries was a leading protagonist of the shepherds and farmers supply Sibillini poor with other legumes such as lentils, grass peas, broad beans. Just because it grows wild also always some researchers argue that it is an ancestor of the common pea. Today was abandoned almost everywhere, and last only a few farmers in Val Nerina, particularly in Cascia. In this valley the roveja is sown in March at an altitude ranging from 600 to 1200 meters and is harvested between late July and early August. The typing is similar to that of lentil, when half of the leaves turned yellow and the seeds are now wax, is mowing the stalks and leaves on the lawn to dry. When the drying is completed we bring the farmyard and Trebbiano. It should also free the grain from the dirt with a ventilation that occurs with sieves. The roveja, also known as Roveglia, rubiglio, pea fields, basket, can be eaten fresh or dried, in then becomes an excellent ingredient for soups.
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