Still touring Alzano, if you love good fish (but not only ...), the oriental / Japanese, good food and elegance, is a must to drop by and Titta Silvia to Ristofante.
For the uninitiated, eating Ristofante means to enter the room of one of the most famous Italian chefs. Titta, in fact, is none other than the famous chef Giambattista Manzini, the father of sushi and sashimi from Bergamo that is the tradition of the rising sun combined with the raw materials of our earth ... Via nori, away the rice, and in their place, in our local cabbage leaf and corn polenta full of our private only starch. Everything is correct in typical Japanese style sweet and sour.
Want more to entice them? Personally, I no!
But if this were not enough, another reason to visit Titta and Silvia is the sheer elegance of the room, a wonderful place, great attention to detail, with everyone guaranteed a great impression on your guests. Mine was a winter visit, but honestly I'd go back in the summer and sit in the beautiful garden of this carefully restored villa of the '600.
Returning to the kitchen, Titta likes to call his cuisine as one of the digestibility and at the same time, "to market" (understood as a meeting place with the product). Essentially there is the idea of \u200b\u200bmarrying the value of the product with the nutritional component of each dish, all in order to combine the best combination of flavor and health. To this end is the basic raw materials of our earth. Manzini motto is to make what is modern tradition. So we discover that a polenta made with whole corn, not deprived of its oily part, makes the same incredible softness.
Leafing the menu of Ristofante my appetite has touched on some spectacular dishes. To start the top is an appetizer made of lobster artichoke hearts or the fabulous eggplant flan with mussels, clams and fresh chilli. Continue with strands of fresh pasta with julienne of squid, flavored with raisins and pine nuts or dill pumpkin and lobster risotto vialone nano. Then a fried fish with vegetables in temperature or a tuna steak with capers, shallots and taggiasche. Close with a dessert of crazy ... You can pick any number of creams bodied, crisp pastry and fruit firm and tasty. 
In case you were not a sea but land, I recommend the pigeon measured with red wine and polenta rostral red, foiolo Parmesan polenta with a new nose or pork with lentils. If you're thinking that such a place is not for everyone ... making a big mistake, the Ristofante is absolutely within the reach of all local gourmets, with a fifty euro per person (excluding wine) there is the quarry and, in my humble opinion, will not regret a single penny invested!
http://www.ristofante.it/HomePage.aspx 
0 comments:
Post a Comment