tag:blogger.com,1999:blog-46528005716796612892024-03-06T10:53:02.136+08:00Foodie-ahIndulgence, the al dente way.amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.comBlogger197125tag:blogger.com,1999:blog-4652800571679661289.post-3585830538420904162013-07-10T23:49:00.002+08:002013-07-11T00:03:13.074+08:00Best of Sicily - Fine DiningThis is a continuation of my previous post "Best of Sicily - Trattorie", this time highlighting the fine dining experiences I had in the region. Given that these meals cost $60 and above (well above in some cases) - the main questions are "Was it worth it? Would I come back?". Let's take a look at 4 restaurants, in my preferential order.<br />
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<h1>
#1 - La Madia</h1>
This is one of the two most talked about fine dining restaurants of Sicily, together with Duomo.<br />
La Madia is located is Licata, which is a bit out of the way, or I should say quite in the middle of nowhere. In fact, you would have almost no reason to visit Licata, if it wasn't for this restaurant.<br />
Overall this was my favourite fine dining restaurant considering food and service versus price. It cost about half the price of Duomo, but it delivered no less in culinary terms. The food style is completely different though, and both restaurants are superb, so it is very subjective which one is "best".<br />
<br />
Chef <i>Pino Cuttaia</i> proposes a cuisine that is very attached to the territory and its traditions, with very interesting innovative touches, and an impeccable technique. The dining room is spacious and sober, and the service is much less "stuck-up" when compared to "Il Duomo". Our waiter gave us some excellent advice, proposing a lunch menu for 2, but giving us the flexibility to have different mains.<br />
<br />
Looking back at the dishes, without a doubt the amouse bouche was the most impressive one. It was basically a reinvented caprese with a large mozzarella-lookalike on top of tomato water. In reality, tht large white ball is a milk mousse wrapped into milk skin. An amazing technique that results in an equally amazing texture, and what I would consider the quintessential Italian flavour: Tomato, basil, milk.<br />
Other dishes I would recommend are the <i>Octopus on the rock</i>, the <i>Arancino di riso with red mullet</i>, and the <i>Cannolo Siciliano</i>.<br />
<br />
Was it worth it? <b>Yes</b>. Would I go back? <b>Defnitely</b>.<br />
<b>La Madia</b>: <a href="http://www.ristorantelamadia.it/">http://www.ristorantelamadia.it</a><br />
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<tr><td class="tr-caption" style="text-align: center;">Signage at the entrance</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuwk0DxJZpphJyVyBsK5yqClroC7i7BONxc9_T7aMOLPvDlFjfEV4yEnNZqoaahDk7u3BsG1LPyzBtAyYrw1Png6SvDNtFobINv081-rmQJpp5zjNpJc6gDuomTqZ9y3zSAw9cn5ajDGP/s1600/LaMadia_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuwk0DxJZpphJyVyBsK5yqClroC7i7BONxc9_T7aMOLPvDlFjfEV4yEnNZqoaahDk7u3BsG1LPyzBtAyYrw1Png6SvDNtFobINv081-rmQJpp5zjNpJc6gDuomTqZ9y3zSAw9cn5ajDGP/s1600/LaMadia_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caprese with milk mousse 10/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhUrhHqPAEihrmAkMaMNnLUNi-waxMXZtIS5EmPqwOZEVU7lpjZmoZc0LVa2FcevUSv4sM-z2QXVpQ33Hi-gKp8muV63BLT71xtA4bXaqZpZpJOo0VLI-Ex5Sns4qgOQXP_alco0Jlucr/s1600/LaMadia_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhUrhHqPAEihrmAkMaMNnLUNi-waxMXZtIS5EmPqwOZEVU7lpjZmoZc0LVa2FcevUSv4sM-z2QXVpQ33Hi-gKp8muV63BLT71xtA4bXaqZpZpJOo0VLI-Ex5Sns4qgOQXP_alco0Jlucr/s1600/LaMadia_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milk mousse in section</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqdGowpj-m-ilP9Dj1uLEpz1N0K6DDCr1zUWg0qb2-T1GkNhjxEi4i2wJm7knl3UbEAw45CfRBXP7XvbP6-57lpHyovuhrV2IQnT8zR0q8P-qOfMoWItuS2WqxGWh5mwBML3MONIEzVCdR/s1600/LaMadia_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqdGowpj-m-ilP9Dj1uLEpz1N0K6DDCr1zUWg0qb2-T1GkNhjxEi4i2wJm7knl3UbEAw45CfRBXP7XvbP6-57lpHyovuhrV2IQnT8zR0q8P-qOfMoWItuS2WqxGWh5mwBML3MONIEzVCdR/s1600/LaMadia_3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spatola “a beccafico” con caponata croccante 8/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2MXSowiK0qy28Gxa1OMUl_Avn3CrJZqCkoMAhJ97rhIAIuBDpobWXxi_IfTek-eqQqllVBynQ3w8rqYOtOJA_5GtIPOaqvrqk8KcOj-66w4wmwj2H5yHHF5upPswPVXL7Crb94F-std9_/s1600/LaMadia_4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2MXSowiK0qy28Gxa1OMUl_Avn3CrJZqCkoMAhJ97rhIAIuBDpobWXxi_IfTek-eqQqllVBynQ3w8rqYOtOJA_5GtIPOaqvrqk8KcOj-66w4wmwj2H5yHHF5upPswPVXL7Crb94F-std9_/s1600/LaMadia_4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Polpo sulla roccia 9/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUVS0U7jbKIwORPvTnRq8E1ZM8p9XY2zQkUwCtEjCdudLnW233H9si9pctG_l3xBYfumVoMSd7Y_CWNGoVuePus8YA5LQCdInFK_x53DRIxs2KqPEHkvLeKljb4JRE6kHVeCQd4Mjat_W/s1600/LaMadia_5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUVS0U7jbKIwORPvTnRq8E1ZM8p9XY2zQkUwCtEjCdudLnW233H9si9pctG_l3xBYfumVoMSd7Y_CWNGoVuePus8YA5LQCdInFK_x53DRIxs2KqPEHkvLeKljb4JRE6kHVeCQd4Mjat_W/s1600/LaMadia_5.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arancino di riso con ragù di triglia e fi nocchiett o selvatico 10/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKTSL2ytK_mAguGKdwY22wO47wzBfStnHsevag4cBjXswKDhQHeu-bGqHS5EwlvB_-Dfqub4HQ53jJn_Y2skA97j0enduIvBTVXQPz9IDXnT0YiqODhVVx_D0lefR42LC5VuaDjN_3E9X/s1600/LaMadia_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKTSL2ytK_mAguGKdwY22wO47wzBfStnHsevag4cBjXswKDhQHeu-bGqHS5EwlvB_-Dfqub4HQ53jJn_Y2skA97j0enduIvBTVXQPz9IDXnT0YiqODhVVx_D0lefR42LC5VuaDjN_3E9X/s1600/LaMadia_7.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greilled Greater Amberjack 8/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8t0PMNjRED9NujsBBv6B-1TfPVn_v6eR1OExumdWiF9syOGe5AimYWx_EYxw2asF9J-X8TBS7oHDTP6q8T_Is8J94grkYL426lhgScMolh-DEk2lqyx7N6-8W9NboP1Ywhx6K5NWCkAeb/s1600/LaMadia_8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8t0PMNjRED9NujsBBv6B-1TfPVn_v6eR1OExumdWiF9syOGe5AimYWx_EYxw2asF9J-X8TBS7oHDTP6q8T_Is8J94grkYL426lhgScMolh-DEk2lqyx7N6-8W9NboP1Ywhx6K5NWCkAeb/s1600/LaMadia_8.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maialino nero dei Nebrodi leggermente aff umicato 7/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGI-1LmDgV0OHUFNfodj14v4uPU3LD8mYkCCx03p3q3n4DtboCIesHEyu2iO1hDRNa7RsbvzkUpzn4VDczmfUopUBHeeMDnStFtV67YYyBu1Ms-mFIir5cyomnuRW8Wdd6XVc2U4k76Kcc/s1600/LaMadia_9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGI-1LmDgV0OHUFNfodj14v4uPU3LD8mYkCCx03p3q3n4DtboCIesHEyu2iO1hDRNa7RsbvzkUpzn4VDczmfUopUBHeeMDnStFtV67YYyBu1Ms-mFIir5cyomnuRW8Wdd6XVc2U4k76Kcc/s1600/LaMadia_9.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Granita al limone 7/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKy4EZl-0UgoZgumU2YjG1uA6IExCxdxyCp48QWoC1kR61rNgWnaOaeaA8R_7xAJCM2axhwd3gt5AUde8Q-5SHOpH8Lt1ALGGiqPFqeEt9d9GbMRFsbysiXCva5eUNiQ2LQHtZ374dppm/s1600/LaMadia_10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKy4EZl-0UgoZgumU2YjG1uA6IExCxdxyCp48QWoC1kR61rNgWnaOaeaA8R_7xAJCM2axhwd3gt5AUde8Q-5SHOpH8Lt1ALGGiqPFqeEt9d9GbMRFsbysiXCva5eUNiQ2LQHtZ374dppm/s1600/LaMadia_10.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Il cannolo Siciliano 9/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOF0NY7KucoOnQOxDmG_vWqMm05u5tfnROcbw_JQnSMI7O27XHo-tpLQDBG-KaXSogqRbGx6JBxXpnHWOne_SaT1QyZXK1lwRY6QikTC7xr62QSg43HW-yitfwH2kKeXrkAxUzrUraCpY/s1600/LaMadia_11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDOF0NY7KucoOnQOxDmG_vWqMm05u5tfnROcbw_JQnSMI7O27XHo-tpLQDBG-KaXSogqRbGx6JBxXpnHWOne_SaT1QyZXK1lwRY6QikTC7xr62QSg43HW-yitfwH2kKeXrkAxUzrUraCpY/s1600/LaMadia_11.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La cassata Siciliana 8/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_lGXSuD4XgB2S4Lv71SZdd38W8nXyu9ZQZ5DVTc-NzYRhLxwIMpyFGEeHGqRaSaxhUTHe4KAb4GOJ0cMFy5FpBTS1dcoCj9jpYejxJRFkFShUOIJPRzn1ns6TWp4Zh6zlWMZoa9KX3lE/s1600/LaMadia_12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_lGXSuD4XgB2S4Lv71SZdd38W8nXyu9ZQZ5DVTc-NzYRhLxwIMpyFGEeHGqRaSaxhUTHe4KAb4GOJ0cMFy5FpBTS1dcoCj9jpYejxJRFkFShUOIJPRzn1ns6TWp4Zh6zlWMZoa9KX3lE/s1600/LaMadia_12.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Il ricoperto al cioccolato 7/10</td></tr>
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<h1>
#2 - La Fenice</h1>
We stayed at <i>Villa Carlotta</i>, a great hotel just outside of Ragusa, which happens to include a Michelin starred restaurant called <i>La Fenice</i>. The traditional stone walls of the hotel building have been extended with a structure made of steel, glass and wood finish that create a very modern, sleek dining room overlooking onto the wide garden and swimming pool of the hotel.<br />
<br />
The service was outstanding in my view - it went beyond the usual attentions you get in a fine dining restaurant, it was in fact very educational. Our waiter spent a great deal of time educating us on the territory, its seasonal products and traditions. I have learned a great deal about Ragusa and its culinary background from him. He even took us down into the amazing wine cellar they have built making use of the old well that was part of the historical building.<br />
<br />
Chef <i>Claudio Ruta</i> offers a very rich menu at a competitive price - in fact it was hard for us to decide what to select, given the choice. In particular, the pastas looked very appetizing, and unfortunately I had to limit myself to trying only one of them. The standard was consistently very high, and the dishes had very prime local ingredients well prepared and well presented.<br />
The highlights for us were the carbonara, the red prawns and the fillet of tuna (see pictures below).<br />
<br />
Was it worth it? <b>Every penny</b>. Would I go back? <b>I will</b>.<br />
<b>La Fenice:</b> <a href="http://www.lafeniceristorante.com/">http://www.lafeniceristorante.com</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyodqTH4Wf1n2-uAQ3kMK4KtRePqqmMARwxUcXi7wrOlOgrW3ixWc-o9v8y-FnU0T1QnurxdR5vrW7iUc9aV5t8u2BQVPml_xy7W8kpwkFXOtGqyfFfYe_3UOUr-UZsjCnMq3YGFGZ22o/s1600/LaFenice_0.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyodqTH4Wf1n2-uAQ3kMK4KtRePqqmMARwxUcXi7wrOlOgrW3ixWc-o9v8y-FnU0T1QnurxdR5vrW7iUc9aV5t8u2BQVPml_xy7W8kpwkFXOtGqyfFfYe_3UOUr-UZsjCnMq3YGFGZ22o/s1600/LaFenice_0.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dining room from the outside</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyNamW6Epjft0QjUjwwINHt06ZfnX_aVyXtsi7g8Yiy0vbeIauChORiqwCrpuifF3EBHEgUL0I_BZ-mSFh3qCgmJEssOJoY2zHO5DRbQqXjpUIQJybfoU1XgzA1Il-ZOc4lzmYVeFtAgF/s1600/LaFenice_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyNamW6Epjft0QjUjwwINHt06ZfnX_aVyXtsi7g8Yiy0vbeIauChORiqwCrpuifF3EBHEgUL0I_BZ-mSFh3qCgmJEssOJoY2zHO5DRbQqXjpUIQJybfoU1XgzA1Il-ZOc4lzmYVeFtAgF/s1600/LaFenice_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread selection 8/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYA-NczvObiqCe6mDzxJP1ExlXBbThS_EQqUT7mHTonMqto-WFXI8lLYT639B_eVcqKEaYrPM1uuCBaZlT0REBUYjVL7Sa3a9VowwZ1Lq8ETmOWOsZr7iWujP4cAR77INCsaTVysy6k1JE/s1600/LaFenice_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYA-NczvObiqCe6mDzxJP1ExlXBbThS_EQqUT7mHTonMqto-WFXI8lLYT639B_eVcqKEaYrPM1uuCBaZlT0REBUYjVL7Sa3a9VowwZ1Lq8ETmOWOsZr7iWujP4cAR77INCsaTVysy6k1JE/s1600/LaFenice_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Tahoma, Arial; font-size: 12px; line-height: 18px; text-align: start;">Ricciolini di calamari e gamberetti rossi, crema di tuma fresca con panzanella di pomodori datterini 10/10</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_IaKyy3-UsXOX1lnAylmz-YO5tAmRkZHlcvSTZ1D30XJN8IIqrl9LMQFd0xx1AJmoJaNp_VZtUjeblku0uTMfrwjRwx7zzSi6KOSIij9HOsH4ueQE3hUDEj8F7XtfD3DObWv-BnWbIo8/s1600/LaFenice_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_IaKyy3-UsXOX1lnAylmz-YO5tAmRkZHlcvSTZ1D30XJN8IIqrl9LMQFd0xx1AJmoJaNp_VZtUjeblku0uTMfrwjRwx7zzSi6KOSIij9HOsH4ueQE3hUDEj8F7XtfD3DObWv-BnWbIo8/s1600/LaFenice_3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Tahoma, Arial; font-size: 12px; line-height: 18px; text-align: start;">Bocconcini di Ricciola al sale di Mothia su passatina di patate novelle</span><br />
<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Tahoma, Arial; font-size: 12px; line-height: 18px; text-align: start;">e sorbetto di melanzane violette alla mentuccia 8/10</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4azx5ah6FBeMON-ShPli71mw3ymscE26VxRZBPUj99CM_kJB3omyS4F2giuBHzOZYatUttnDh8k3bq1L392RYYpO6d2fbL_uI_KFPuVyHlMa1wzCet1PjsoBd5T2AB_7hT-M0DuPtvwGS/s1600/LaFenice_4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4azx5ah6FBeMON-ShPli71mw3ymscE26VxRZBPUj99CM_kJB3omyS4F2giuBHzOZYatUttnDh8k3bq1L392RYYpO6d2fbL_uI_KFPuVyHlMa1wzCet1PjsoBd5T2AB_7hT-M0DuPtvwGS/s1600/LaFenice_4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Tahoma, Arial; font-size: 12px; line-height: 18px; text-align: start;">Carbonara di spaghetti freschi di grano “Mongibello” e Sgombro alla maggiorana 10/10</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqV4UlAqsmSguSAv7VLScdTgvrRCGiQ1oXvGqFCBNBxkRwLDzzbqN970AI9EUl3jySP7hwRA-txQ1Kbmu9_uJncFUmkMaFpO4BjgXFIGdsq98tUmjEsFAQwVDYmmL-oeGKWqeHJu5qRZk/s1600/LaFenice_5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqV4UlAqsmSguSAv7VLScdTgvrRCGiQ1oXvGqFCBNBxkRwLDzzbqN970AI9EUl3jySP7hwRA-txQ1Kbmu9_uJncFUmkMaFpO4BjgXFIGdsq98tUmjEsFAQwVDYmmL-oeGKWqeHJu5qRZk/s1600/LaFenice_5.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Tahoma, Arial; font-size: 12px; line-height: 18px; text-align: start;">Bocconcini di Cernia con caponata di mele</span><br />
<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Tahoma, Arial; font-size: 12px; line-height: 18px; text-align: start;">e pere dell’Etna e sciroppo di pomodorino 7/10</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KnELzF-cbKcyCcayODhlURJvr_I7UCD5visj68Jd9vhWxHZgPqiTtezFyFVz95X4V20WJGmIEf4S4eelH1tkPb9JKywRAg8b06T92MLkTVjOEFJg_pPHP9cNCcuzCw8f4L4kv1yuPGwv/s1600/LaFenice_6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KnELzF-cbKcyCcayODhlURJvr_I7UCD5visj68Jd9vhWxHZgPqiTtezFyFVz95X4V20WJGmIEf4S4eelH1tkPb9JKywRAg8b06T92MLkTVjOEFJg_pPHP9cNCcuzCw8f4L4kv1yuPGwv/s1600/LaFenice_6.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Tahoma, Arial; font-size: 12px; line-height: 18px; text-align: start;">Tagliata di Ala Lunga al pepe cubeba e sale chardonnay</span><br />
<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Tahoma, Arial; font-size: 12px; line-height: 18px; text-align: start;">con insalatine aromatiche e gelato di cipolle bianche 10/10</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-VpUrcpx6kXiOtZRq6vHTbl0j_m4ERoZqUYwjvjAc0wo-Q1O5mA7Y1Iw697iQKr6zb8CSOklODJI2TbO-YcUvOZHDO3PXU9rxG72b5x0FEoPq9gf_SrZpfMjJZ8f0g2hGMJe0He3QZrr/s1600/LaFenice_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-VpUrcpx6kXiOtZRq6vHTbl0j_m4ERoZqUYwjvjAc0wo-Q1O5mA7Y1Iw697iQKr6zb8CSOklODJI2TbO-YcUvOZHDO3PXU9rxG72b5x0FEoPq9gf_SrZpfMjJZ8f0g2hGMJe0He3QZrr/s1600/LaFenice_7.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cannolo Siciliano 7/10</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LDNQe0IchCJv7Nu71zj6LGHOsb4IWfYgl6x2aB0njuI0LXrJGs98esq03_HvVBKxRYe7jfHAkFiH_z0vkhjYf42EbiIplHXrW6c4z6CRy0zB2UmxbNTRHLh2z7jHHyaZzjt9u_10-c70/s1600/LaFenice_8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LDNQe0IchCJv7Nu71zj6LGHOsb4IWfYgl6x2aB0njuI0LXrJGs98esq03_HvVBKxRYe7jfHAkFiH_z0vkhjYf42EbiIplHXrW6c4z6CRy0zB2UmxbNTRHLh2z7jHHyaZzjt9u_10-c70/s1600/LaFenice_8.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caffé di carrube</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU24y0Nhlm-eVDLlhy_ZPYEOi0I-jwHudUfrmf5g8w1xId1n2GwBaG1btOcVr8LtwX0AptGpQVF5dlWso7fVqQ_UT3q3CyNnokwSDf4f5SiuFZi90vs5CsLVJ_X5oLkr3ByLK2HYx8vu_/s1600/LaFenice_9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLU24y0Nhlm-eVDLlhy_ZPYEOi0I-jwHudUfrmf5g8w1xId1n2GwBaG1btOcVr8LtwX0AptGpQVF5dlWso7fVqQ_UT3q3CyNnokwSDf4f5SiuFZi90vs5CsLVJ_X5oLkr3ByLK2HYx8vu_/s1600/LaFenice_9.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fabulous underground wine cellar</td></tr>
</tbody></table>
<h1>
#3 - Il Duomo</h1>
<div>
I heard so much about <i>Ciccio Sultano</i>, the eccentric Chef of Il Duomo, that I couln't resist visiting this place, despite the cost. The service and ambiance are quite "high class" compared to most restaurants I have been to in Italy, and it was fully booked on the evening we went there (and probably most evenings) which is an indication of its incredible popularity.</div>
<div>
The cooking style is quite progressive, in fact Ciccio Sultano was a pioneer of fine dining in Sicily. His innovative touch earned him 2 Michelin stars, and it sets him a world apart from most other chefs in Sicily. As I mentioned earlier in this post, whether this is the food you would enjoy the most is a different matter, and in my opinion Duomo is to be tried, but I wouldn't do that again, unless I really didn't know how to spend it :)</div>
<div>
<br /></div>
<div>
The service was prompt, and we had a great recommendation for the wine, a smooth <i>Nero d'Avola </i>that we drank till the last drop.</div>
<div>
<br /></div>
<div>
My favourite dishes were the pastas, the cannolo siciliano with red prawn, and the dish with <i>triglie </i>(I can't recall what else was in it, though!). I must say that by the end we were too full, and the quality dropped substantially when we got to the second main (beef) and the dessert - a wild strawberries tart, which was not nearly at the level of what you'd expect from a 2* restaurant.</div>
<div>
<br /></div>
<div>
Was it worth it? <b>Probably. </b>Would I go back?<b> Only if I won the lottery.</b></div>
<div>
<b>Il Duomo</b>: <a href="http://www.cicciosultano.it/">http://www.cicciosultano.it/</a></div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44gnUku9lzdio4c7H9K1leBaFgncgiuyIEJM9Xz-C8D1KGlLVDo-ladYQ8fyMKhSF0j4u7qdSFRsqQb5zfApsWHVqwrp-vNN5dMtS2icOrk9d9AiwzdB2dnErLdi_GIbdFleGwP3JAJ5F/s1600/Duomo_0.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44gnUku9lzdio4c7H9K1leBaFgncgiuyIEJM9Xz-C8D1KGlLVDo-ladYQ8fyMKhSF0j4u7qdSFRsqQb5zfApsWHVqwrp-vNN5dMtS2icOrk9d9AiwzdB2dnErLdi_GIbdFleGwP3JAJ5F/s1600/Duomo_0.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The entrance at night</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_tVJfHM-eEtQhOZZXd7ai2ulbSZPmKXbspQE7bxNJNEXoC_OxcW2Ts30npWcDdx4DqiwlsL_FSSA1Tz6s1_OZH2NlDfF1RgQgIN_H2FFxDoAY-JYatDFtlC_HWT91jl2J9PeXEh1BOnT/s1600/Duomo_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_tVJfHM-eEtQhOZZXd7ai2ulbSZPmKXbspQE7bxNJNEXoC_OxcW2Ts30npWcDdx4DqiwlsL_FSSA1Tz6s1_OZH2NlDfF1RgQgIN_H2FFxDoAY-JYatDFtlC_HWT91jl2J9PeXEh1BOnT/s1600/Duomo_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 17.99715805053711px; text-align: left;">Cannolo con ricotta, caviale e gambero rosso crudo. 10/10</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwuevbzkY4BL-uODK3fidYDwhyphenhyphenVESBzgaKa1X4_mB0ZHLktqJOWw35zXRjztqPPyJ-HwnWipIKL5Pw1EqdW3Yn7NasgyPgnTVC3OgrCxExycVTpL0_uk2bY8JAmzWa0057l2iUCRvB2oo/s1600/Duomo_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwuevbzkY4BL-uODK3fidYDwhyphenhyphenVESBzgaKa1X4_mB0ZHLktqJOWw35zXRjztqPPyJ-HwnWipIKL5Pw1EqdW3Yn7NasgyPgnTVC3OgrCxExycVTpL0_uk2bY8JAmzWa0057l2iUCRvB2oo/s1600/Duomo_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 17.99715805053711px; text-align: left;">Spaghetti con gambero rosso e lenticchie nere. 9/10</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QAESgb_yhJAb88LFN_2HDd7cLGl9akXUrVx1BPR-X-doh1QhqqIz5CyQISG5JBIiaL8FcZodaLerwFNARtLPIVMrcpoUc_vAI3wND2TM1uKs4Unxfalqc-5mWiBMg7gpOrrLXgZRnpUc/s1600/Duomo_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QAESgb_yhJAb88LFN_2HDd7cLGl9akXUrVx1BPR-X-doh1QhqqIz5CyQISG5JBIiaL8FcZodaLerwFNARtLPIVMrcpoUc_vAI3wND2TM1uKs4Unxfalqc-5mWiBMg7gpOrrLXgZRnpUc/s1600/Duomo_3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 17.99715805053711px; text-align: left;">Sgombro con arancia rossa. 9/10</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1SuRK0wp1vZvVsF6D2VJpTGPB7LswX97DAwZ04j4eTtPBNt8CtaGghFlLCRi8Xf8GVWxgyeVNdZkchyphenhyphen4XzsMXGXK3nZnTHPbRrg8uLq7xin6hSl8fvO7EQkHaHKPAE8yHuuc6bP24ZLH/s1600/Duomo_4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1SuRK0wp1vZvVsF6D2VJpTGPB7LswX97DAwZ04j4eTtPBNt8CtaGghFlLCRi8Xf8GVWxgyeVNdZkchyphenhyphen4XzsMXGXK3nZnTHPbRrg8uLq7xin6hSl8fvO7EQkHaHKPAE8yHuuc6bP24ZLH/s1600/Duomo_4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A magnificent Nero d'Avola - 10/10</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0peXW9VWq2YntIHpm4wo3bQs3jEwO7QHzVD31ll9xwarbs5U4BDIo5i0wTqCVpzYsf56ApbgT6FWNyCxyu-PNtk_Br8bQPiBi94tBNYZfdFFFFWBFJASrsgNs-WgZeaIrnC6Rz9gJEbU/s1600/Duomo_5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0peXW9VWq2YntIHpm4wo3bQs3jEwO7QHzVD31ll9xwarbs5U4BDIo5i0wTqCVpzYsf56ApbgT6FWNyCxyu-PNtk_Br8bQPiBi94tBNYZfdFFFFWBFJASrsgNs-WgZeaIrnC6Rz9gJEbU/s1600/Duomo_5.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dish with Triglie 9/10</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_x9inPGY-pCiMFYhxeC22N449JF6MSw1lctSkUJig5ZA-OnN08eVb2_FeZrQGvV47XyT6udM6jpoFH9TGFTAAeXE8S1TQmd_q1OQlHrUzJJSWRdUvmc7MG6rTUr9KCkj1yyhfWvpPtm8S/s1600/Duomo_6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_x9inPGY-pCiMFYhxeC22N449JF6MSw1lctSkUJig5ZA-OnN08eVb2_FeZrQGvV47XyT6udM6jpoFH9TGFTAAeXE8S1TQmd_q1OQlHrUzJJSWRdUvmc7MG6rTUr9KCkj1yyhfWvpPtm8S/s1600/Duomo_6.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 17.99715805053711px; text-align: left;">Spaghetto con alice cruda, salsa di catota e salsa di bottarga. 10/10</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvnGZNDylO95fvLULjWbjLyXbsD9jccb-wHOv0J2LPT13L1Q6Hv50L0640i7_H0FvP-dijJrhOjTtPh9SEJIs1dp8_uOy-aP6riOkGt32768oWU36dQ4rl8V4SBy61cZ_sHdycXZns3f8/s1600/Duomo_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvnGZNDylO95fvLULjWbjLyXbsD9jccb-wHOv0J2LPT13L1Q6Hv50L0640i7_H0FvP-dijJrhOjTtPh9SEJIs1dp8_uOy-aP6riOkGt32768oWU36dQ4rl8V4SBy61cZ_sHdycXZns3f8/s1600/Duomo_7.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled tuna loin and belly 8/10</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrZMeFD_01Ym87YZBC2eDaEu9aLTIGrQSx_kU2W6Yh6sIV6jmQom9emM0Ro9cGS6cdF_pPD4odf4cXnSmzQqBrywL84hCpBogmZUMsxE_cjlgl2yULM9xRtpIBIF468gSKct-bFtxrp86/s1600/Duomo_8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrZMeFD_01Ym87YZBC2eDaEu9aLTIGrQSx_kU2W6Yh6sIV6jmQom9emM0Ro9cGS6cdF_pPD4odf4cXnSmzQqBrywL84hCpBogmZUMsxE_cjlgl2yULM9xRtpIBIF468gSKct-bFtxrp86/s1600/Duomo_8.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef 6/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7p3zhaphGf8vYq72AU8U0DGVlIGBlq9Rtrstc7GfCItu-iLkukdcCeIoGtZ5xzK1FBdlYB9NevDPun6PGVN7d-kZjUyqMs-yA82-lKPftBvmU9_er9S1Xn9o1PY3UHcoqGksh4It4QZ-/s1600/Duomo_9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7p3zhaphGf8vYq72AU8U0DGVlIGBlq9Rtrstc7GfCItu-iLkukdcCeIoGtZ5xzK1FBdlYB9NevDPun6PGVN7d-kZjUyqMs-yA82-lKPftBvmU9_er9S1Xn9o1PY3UHcoqGksh4It4QZ-/s1600/Duomo_9.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorbet</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVDC4Cf5SS67dWqD52GUdlxsnIb9BZkvAFRwQTcDhBz4f4_8JfRb-sqIo80W6wPmWh5GsGGu0omw37m-8O3NS5nhwe8O8-BIyEGEFDCcm_FOfazErm5MAiF1lA0RC9USybWa98SCz2ROg/s1600/Duomo_10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVDC4Cf5SS67dWqD52GUdlxsnIb9BZkvAFRwQTcDhBz4f4_8JfRb-sqIo80W6wPmWh5GsGGu0omw37m-8O3NS5nhwe8O8-BIyEGEFDCcm_FOfazErm5MAiF1lA0RC9USybWa98SCz2ROg/s1600/Duomo_10.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild strawberries tart 6/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQw_m3BnXc6hLmMj9Jumz4es_9AdW2CPumgJb0WpkDzjb4INPljLfF36gWF1dGOondUuurShStkTxKfitfuJqKcDtJoL9kdR232cQsSgThUINE2j0VzciiqBTfieGdzv9gK2hTQayTzeWh/s1600/Duomo_11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQw_m3BnXc6hLmMj9Jumz4es_9AdW2CPumgJb0WpkDzjb4INPljLfF36gWF1dGOondUuurShStkTxKfitfuJqKcDtJoL9kdR232cQsSgThUINE2j0VzciiqBTfieGdzv9gK2hTQayTzeWh/s1600/Duomo_11.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Petit 16 :)</td></tr>
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<h1>
#4 - Al Fogher</h1>
<div>
Finally, my least favourite of the 4. Al Fogher is located in Piazza Amerina, near Enna. You would only reach this place if you visited the <i>Villa Romana del Casale</i> (which I did). I am not sure whether the area has better culinary attractions, but Al Fogher is incredibly popular with the locals.</div>
<div>
The main reason why I am not too keen on this restaurant is that being a tourist in Sicily, I was looking for Sicilian food - ad this is not. The Chef is in fact from Veneto (my same region) - and his menu proposes a more north Italian/French style of cuisine, which wasn't really what I expected in Sicily. </div>
<div>
From that angle, I can understand why the locals like it - if they want something different, then you can get it here - and not in many other restaurants in Sicily. As a tourist, this is perhaps not what you would be looking for, unless you've had enough of Sicilian food (but I didn't!).</div>
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The ambiance is very cozy, and the interiors made me suddenly feel like I was teleported to North Italy. The service was quite stuck-up, very French style.</div>
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The food is quite good, although a bit more elaborated than I would prefer it in some cases. The main highlights for me were the ravioli in a zucchini and basil sauce, the quail and the ricotta dessert.</div>
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Was it worth it? <b>Probably not</b>. Would I go back? <b>No</b>.</div>
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<b>Al Fogher</b>: <a href="http://www.alfogher.net/">http://www.alfogher.net/</a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGmtD-ou5-QHQub5BFbEM1OQktxCa3zJTMd_tLH1VNoextS-bLFiHVQlcyg5t8Gx8wGVnl5BOlCAYXhMotBboZ0sayNx-EAB2qxFNgOhZe31UYVnA9XV3XYZzXI5SweHVkql6mE9cZ1Ho/s1600/Fogher_0.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGmtD-ou5-QHQub5BFbEM1OQktxCa3zJTMd_tLH1VNoextS-bLFiHVQlcyg5t8Gx8wGVnl5BOlCAYXhMotBboZ0sayNx-EAB2qxFNgOhZe31UYVnA9XV3XYZzXI5SweHVkql6mE9cZ1Ho/s1600/Fogher_0.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Restaurant exterior</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXzyg0QE7HoSKCMWDZC58sYNggBfQ5eOyrRIAs0e3SfQrbnMsxBoOK33JSJQtS5BOKfk05Ah8lk8rYXAmPGB6vw2bL-egYg06S_4Vimnzw7Imb4up5eKaean2-JSP1BOyTFJUPjJrIKPL/s1600/Fogher_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXzyg0QE7HoSKCMWDZC58sYNggBfQ5eOyrRIAs0e3SfQrbnMsxBoOK33JSJQtS5BOKfk05Ah8lk8rYXAmPGB6vw2bL-egYg06S_4Vimnzw7Imb4up5eKaean2-JSP1BOyTFJUPjJrIKPL/s1600/Fogher_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amouse bouche of minestrone with dumpling</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinenkhC1ZJopUx04KCZD_KKh3OsYECI59esiuLFedXF8gkM0TXi36nkFBV0F4n0j-FL4rUjKztc3eM1EfIAUjAVw_CNPjFsS8_1bdmUsFKKZ1L00jTx6JGCkRdfJciSD5D5kgTMYMiDIwT/s1600/Fogher_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinenkhC1ZJopUx04KCZD_KKh3OsYECI59esiuLFedXF8gkM0TXi36nkFBV0F4n0j-FL4rUjKztc3eM1EfIAUjAVw_CNPjFsS8_1bdmUsFKKZ1L00jTx6JGCkRdfJciSD5D5kgTMYMiDIwT/s1600/Fogher_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assorted starter of red prawns and eel - 7/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_D1xE4hwcfMdVwoY0yZnKuDroUBXukWLTo7VcVcx94yuA3tdLZZEv7YdTr_iig_67k7Fmh4O1W2ImlqDQ91acO3IQYphIBqb3tMCMenuFCH9dD8VWtZ8KtIg7tTRmgE-yeu9nWjC96kp/s1600/Fogher_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_D1xE4hwcfMdVwoY0yZnKuDroUBXukWLTo7VcVcx94yuA3tdLZZEv7YdTr_iig_67k7Fmh4O1W2ImlqDQ91acO3IQYphIBqb3tMCMenuFCH9dD8VWtZ8KtIg7tTRmgE-yeu9nWjC96kp/s1600/Fogher_3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Omega-3 bites - 6/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtoVC_sKCnR65pNjq9JhEhN5uDA9-rD3-btIqy55oJ8G4leTCVEv0ArXSQEW1IhmYXuBPTwZxcB7HvGO251sksbbPc9FD0o_0GnyXd7JcgMM6ynFGIDYDVZRafeEVbXlasLo9wkYVERKc/s1600/Fogher_4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtoVC_sKCnR65pNjq9JhEhN5uDA9-rD3-btIqy55oJ8G4leTCVEv0ArXSQEW1IhmYXuBPTwZxcB7HvGO251sksbbPc9FD0o_0GnyXd7JcgMM6ynFGIDYDVZRafeEVbXlasLo9wkYVERKc/s1600/Fogher_4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quail with bietole - 7/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwp7_lRPLhotJgrTdgg9SW_upX1DPsvEfu1RcdswlC8v6lweW_9EzMF4OJzV-QDd_q7H7ky9_dpEdAMWvPWXldrwhjLvtYSE4axRihiSPUtJ_gvTbQ3Nh9NZG-yfRjmblKv9FGsR298Owt/s1600/Fogher_5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwp7_lRPLhotJgrTdgg9SW_upX1DPsvEfu1RcdswlC8v6lweW_9EzMF4OJzV-QDd_q7H7ky9_dpEdAMWvPWXldrwhjLvtYSE4axRihiSPUtJ_gvTbQ3Nh9NZG-yfRjmblKv9FGsR298Owt/s1600/Fogher_5.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish ravioli with basil and zucchini sauce - 8/10</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepqDyTwR6-CBeO17b0ewTMn72yIzrXyv6YT7iSZHB0UVlNjX9mZPa_w61ko6FD1lsOquvsjCzNuKgIhYvzDA3ZQlRVK647Tc-RVpo7rV63bOwk2M2EZPmn3iNYNL4P9K1bwXJKaSXlxsd/s1600/Fogher_6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepqDyTwR6-CBeO17b0ewTMn72yIzrXyv6YT7iSZHB0UVlNjX9mZPa_w61ko6FD1lsOquvsjCzNuKgIhYvzDA3ZQlRVK647Tc-RVpo7rV63bOwk2M2EZPmn3iNYNL4P9K1bwXJKaSXlxsd/s1600/Fogher_6.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ricotta dessert - 9/10</td></tr>
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<br />amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com2tag:blogger.com,1999:blog-4652800571679661289.post-57081319033420119782013-06-27T00:04:00.001+08:002013-06-27T00:16:16.414+08:00Best of Sicily - TrattorieFollowing my culinary trip to Sicily, I would like to summarise some of my good experiences. I decided to divide my top preferences into two categories: the "trattorie", and the "fine dining" restaurants, since I really cannot compare across these two categories. The distinction is based on price, with the trattorie falling below 40-50 EUR per person, and the fine dining restaurants positioned well above that price point.<br />
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A couple of big disclaimers:<br />
<b>1 - </b>I am sure that there are many more wonderful eating venues in Sicily - my summary is based purely on my own experiences and selection, which was largely based on <a href="http://www.gamberorosso.it/" target="_blank">Gambero Rosso</a> - one of the most accredited Italian food guides.<br />
<b>2 -</b> Although I have rated these restaurants in numerical order, this is only based on slight preferences or academic differences, but I must stress that anything on this list is of the highest quality, and worth visiting multiple times. Don't be discouraged from visiting #6 or #7 for instance - they are just as good in their own rights!<br />
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<span style="font-size: large;">#1 - Ristorante Crocifisso
</span><br />
It's perhaps unfair to position this restaurant under the trattorie category, given that this is very technical cuisine, with a high degree of skills involved, as well as excellent presentation and concept behind each dish. Yet, given the very reasonable price - equal to what you would spend in many trattorie, it deserves the 1st place in this category.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruJxHg7cjMrvzOTl2LMr2VABwlHemhXZ6gq8en-Yy33BGWfZX1JICROwctdD1z1CYazaixvOTeGZT8gaa7pf5iEKQ1rdrf_di9IuaPT2x78CxQDFX13oeYAjljhDrEUy1F9FI9uFkBJeV/s1600/Crocifisso_0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruJxHg7cjMrvzOTl2LMr2VABwlHemhXZ6gq8en-Yy33BGWfZX1JICROwctdD1z1CYazaixvOTeGZT8gaa7pf5iEKQ1rdrf_di9IuaPT2x78CxQDFX13oeYAjljhDrEUy1F9FI9uFkBJeV/s1600/Crocifisso_0.jpg" /></a></div>
Located in the heart of Noto - a place also famous for <b><i>Caffé Sicilia</i></b>, also worth a visit, the exterior has a really clean, classic look which protracts into the dining room.<br />
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I am putting this restaurant at the top of my list since every dish was a hit. Their philosophy of the owner and Chef <b>Marco Baglieri</b> is to represent the territory through his menu, using local, fresh products, prepared according to traditional Sicilian flavour profiles, with more advanced techniques as compared to the classic approach.<br />
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The pictures below should give you an overview of what the food looks like. In particular, I would like to recommend the <i><b>Casarecce alla Palermitana</b></i>, which were extremely well balanced, juicy and rich in fresh <i>sarde</i>, and the <b>C<i>annolo Siciliano</i></b>, which had a delicate crispy texture and was the best we had in our whole trip to Sicily.</div>
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In summary, this is highly recommended, even if you have to detour from your plan in order to get to Noto.<br />
<a href="http://www.ristorantecrocifisso.it/">http://www.ristorantecrocifisso.it</a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxrZAcjl9eq4zawBxZmNK096rZkBYa1besP7o0jLa3JbjjcvUpOqJ5zznOaHxY2rqMmJMTg6Yk59VQ_p_IxKw7why1nfkXUItCLZCthhff_Qvvd8EUfNduu6q01w4NVWCtZ2enmmrwGzh/s1600/Crocifisso_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxrZAcjl9eq4zawBxZmNK096rZkBYa1besP7o0jLa3JbjjcvUpOqJ5zznOaHxY2rqMmJMTg6Yk59VQ_p_IxKw7why1nfkXUItCLZCthhff_Qvvd8EUfNduu6q01w4NVWCtZ2enmmrwGzh/s640/Crocifisso_2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; color: #3d3d3d; font-family: abeatbyKaiRegular, abeatbyKaiRegularR; font-size: 12px; letter-spacing: 1px; line-height: 20.390625px; margin: 0px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;"><strong style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">” Turbante ” di spatola</strong> ( pesce bandiera ), ripieno di mollica di pane ai profumi di Sicilia,</em><br />
<em style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; color: #3d3d3d; font-family: abeatbyKaiRegular, abeatbyKaiRegularR; font-size: 12px; letter-spacing: 1px; line-height: 20.390625px; margin: 0px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;">servito su una crema di finocchio e zafferano</em></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv68IMkIZ2rOvVAN7WvNUitHvrtf-CRDxKEVPxU8SxTGQGpgrjBs6FlnfBxmwaTQkPYkhHg_tmHx5tWyhctVuPOX7GT9e5bHLVsdXP-FaWSzbmkDhkrw4-3PVRH5w5Ph6XOEcZWo7TYAtC/s1600/Crocifisso_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv68IMkIZ2rOvVAN7WvNUitHvrtf-CRDxKEVPxU8SxTGQGpgrjBs6FlnfBxmwaTQkPYkhHg_tmHx5tWyhctVuPOX7GT9e5bHLVsdXP-FaWSzbmkDhkrw4-3PVRH5w5Ph6XOEcZWo7TYAtC/s1600/Crocifisso_3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; color: #3d3d3d; font-family: abeatbyKaiRegular, abeatbyKaiRegularR; font-size: 12px; letter-spacing: 1px; line-height: 20.390625px; margin: 0px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;"><strong style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Insalata di polpo</strong> tiepida con patate.olive e menta</em></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNFfk2go7A0ZKFbyvOaM95YguNo83NAy9hv196zzqxKS22TW5-LP0y64pLZPPSRMI9S8_JlqbDg3f2TCv56kbgtJXHR9Kng8PUwygCo1tCiHKvekeLURtcW3ylN37noVwK43n1wBER-t5/s1600/Crocifisso_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNFfk2go7A0ZKFbyvOaM95YguNo83NAy9hv196zzqxKS22TW5-LP0y64pLZPPSRMI9S8_JlqbDg3f2TCv56kbgtJXHR9Kng8PUwygCo1tCiHKvekeLURtcW3ylN37noVwK43n1wBER-t5/s1600/Crocifisso_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; color: #3d3d3d; font-family: abeatbyKaiRegular, abeatbyKaiRegularR; font-size: 12px; letter-spacing: 1px; line-height: 20.390625px; margin: 0px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;"><strong style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Tunnina a “cipudadda” </strong>con salsa di cipolle,basilico,pomodoro e capperi - euro 13,00</em></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJ1R88YsMcrJ0k9HxNNQeQvvbtn2AulDmrJGTleA-xYk1eX8Bta5sCfHIBh4pYTktI-XuiWUOwoXth9_tK64iyXgmtS68PEr4v2rxiAjpw3ha5xI75gTQj_XEtKbs87JDVqTclErn5XIi/s1600/Crocifisso_4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJ1R88YsMcrJ0k9HxNNQeQvvbtn2AulDmrJGTleA-xYk1eX8Bta5sCfHIBh4pYTktI-XuiWUOwoXth9_tK64iyXgmtS68PEr4v2rxiAjpw3ha5xI75gTQj_XEtKbs87JDVqTclErn5XIi/s1600/Crocifisso_4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; color: #3d3d3d; font-family: abeatbyKaiRegular, abeatbyKaiRegularR; font-size: 12px; letter-spacing: 1px; line-height: 20.390625px; margin: 0px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;"><strong style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Casarecce alla”palermitana” </strong>sarde,pinoli,uvetta,pomodoro,finocchietto e mollica tostata <span style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; color: #999999; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">- euro 12,00</span></em></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIn8Q4Hyr6C3KlUXjIVCzUO13hXB48db-IhAOSssuH_luMcTczgkhhNsrP2X0qRLF6tu6HUPOQ1EslFgeiL1I6esF5t25d20FRLkE2YUqQhsA_2FTavjgzPf4D32kC3qDJvtC4-FY9eGFg/s1600/Crocifisso_9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIn8Q4Hyr6C3KlUXjIVCzUO13hXB48db-IhAOSssuH_luMcTczgkhhNsrP2X0qRLF6tu6HUPOQ1EslFgeiL1I6esF5t25d20FRLkE2YUqQhsA_2FTavjgzPf4D32kC3qDJvtC4-FY9eGFg/s1600/Crocifisso_9.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; color: #3d3d3d; font-family: abeatbyKaiRegular, abeatbyKaiRegularR; font-size: 12px; letter-spacing: 1px; line-height: 20.390625px; margin: 0px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;"><strong style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Filetto di tonno rosso</strong> in crosta di pistacchi e sesamo, su una caponata di verdure ( “la ghiotta” )</em><br />
<em style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; color: #3d3d3d; font-family: abeatbyKaiRegular, abeatbyKaiRegularR; font-size: 12px; letter-spacing: 1px; line-height: 20.390625px; margin: 0px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;">in agrodolce, olio extravergine e un filo di aceto balsamico ridotto <span style="background-attachment: scroll; background-image: none; background-position: 0px 0px; background-repeat: repeat repeat; border: 0px; color: #999999; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">- euro 16,00</span></em></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-Utnfu8As3pf_m3952WKPHyUgp9ICRbYndl79ckq2dAbtXNvPjN7s28UiKliY9JhknIXZQvt1tUkMXPwroWHLbXZyNtTCsjbtZwdBagWrNMniNtreBUS7i4rEqK1H9aOQjrQWe7JOK-p/s1600/Crocifisso_10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-Utnfu8As3pf_m3952WKPHyUgp9ICRbYndl79ckq2dAbtXNvPjN7s28UiKliY9JhknIXZQvt1tUkMXPwroWHLbXZyNtTCsjbtZwdBagWrNMniNtreBUS7i4rEqK1H9aOQjrQWe7JOK-p/s1600/Crocifisso_10.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Il cannolo Siciliano</i></b></td></tr>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">#2 - La Locanda del Colonnello
</span><br />
This second "Locanda" is technically not inferior to my previous review, and it comes second only because we were not as blown away by every single dish as we were at Il Crocifisso. It is however another must visit!<br />
Located in Modica, this cozy locanda serves a refined version of food from the territory, using locally sourced ingredients and technically solid preparation.<br />
Chef <b>Accursio </b>owned a star at his previous restaurant - <b><i>La Gazza Ladra</i></b>, which is a few steps away from the Locanda. He then decided to move on with his team and embark into a new venture. His new challenge is to offer true flavours from traditional Sicilian cuisine starting from selected raw ingredients, at a very reasonable price.<br />
My view is that he has fully succeeded in this mission - reason why this is a must visit if you are in the <i><b>Ragusa </b></i>area (an unmissable stop for any foodie visiting Sicily!). Just bear in mind that within a year or so, Accursio and his team will be moving to a new restaurant, in the lower part of the town. So do your research before visiting the restaurant to avoid disappointment!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKB6ak0RnpzFatgtw6_Xr0_t5JqTsi80JqclNM8JPZ97kmn9RoWAnQ1LSj7QPgIc8pom2YviXPdF11Gy27cYG4LqeKiWgUvxFcxPivNnTMPdcKjYs86JQqqwbuP9kEU8eTQ8nBFbkAL0Mt/s1600/Colonnello_0.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKB6ak0RnpzFatgtw6_Xr0_t5JqTsi80JqclNM8JPZ97kmn9RoWAnQ1LSj7QPgIc8pom2YviXPdF11Gy27cYG4LqeKiWgUvxFcxPivNnTMPdcKjYs86JQqqwbuP9kEU8eTQ8nBFbkAL0Mt/s1600/Colonnello_0.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Entrance</i></b></td></tr>
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In particular, I would like to highlight the following outstanding dishes: <b><i>Cibo da Strada</i></b> was presented for what it is - Street Food - in a paper bag, with every mouthful roughly wrapped into its paper, just like they would no on the street. Beautiful, simple, tasty. The <b><i>Arancino</i></b> in particular was the best I have tasted in the whole of Sicily! Second best was the R<b style="font-style: italic;">avioletti ripieni di pesce - </b>a delicate, well balanced combination of flavours and textures.<br />
Below a selection of the dishes we had at the restaurant, to wet your appetite!<br />
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<a href="http://www.lalocandadelcolonnello.com/">http://www.lalocandadelcolonnello.com/</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wrJ6gL1wqFjdIXjszThy4J5KeqVl4Xoq3HCUXJPEfGXP0_Lq2ywXxGdAa36z7XuIR_xjtZZm9_3i7i07RH-RZj-bDg1241XhThZYLG7mcAoSnydbmRTnB2veXoea7DAUJ5ZyB1ioQzMf/s1600/Colonnello_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wrJ6gL1wqFjdIXjszThy4J5KeqVl4Xoq3HCUXJPEfGXP0_Lq2ywXxGdAa36z7XuIR_xjtZZm9_3i7i07RH-RZj-bDg1241XhThZYLG7mcAoSnydbmRTnB2veXoea7DAUJ5ZyB1ioQzMf/s1600/Colonnello_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Octopus in broad beans pureé and wild fennel</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMMFi0KTvNLKlzWGwTwEezVVvdljLKSO1pONuSQxgUANVfbRNzz-drBs1AY8Q6xKsF6mkVU9tvTekLPyPD51a-u1xOPpcgaIW19_X0EkwcjXlxiHHFcg3BkL_aWm79W9qcz5jZ2Mzwij8/s1600/Colonnello_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="549" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMMFi0KTvNLKlzWGwTwEezVVvdljLKSO1pONuSQxgUANVfbRNzz-drBs1AY8Q6xKsF6mkVU9tvTekLPyPD51a-u1xOPpcgaIW19_X0EkwcjXlxiHHFcg3BkL_aWm79W9qcz5jZ2Mzwij8/s640/Colonnello_2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Cibo da Strada</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5Uw7MnRiO__FXGGlDSwwKh4Cf9lmHFNDsQGh9SkscbOulxHv0SLhfKvmYNiamgHhOHiZ793QalCjtHKJdn_xetxAqMC9i-L26djWK1s524i1hQ3BWapfCo_KwRyo2iXVVnjKrVzLLTbf/s1600/Colonnello_6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5Uw7MnRiO__FXGGlDSwwKh4Cf9lmHFNDsQGh9SkscbOulxHv0SLhfKvmYNiamgHhOHiZ793QalCjtHKJdn_xetxAqMC9i-L26djWK1s524i1hQ3BWapfCo_KwRyo2iXVVnjKrVzLLTbf/s1600/Colonnello_6.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Ravioletti ripieni di pesce su passatina di ceci, basilico e limone</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirTGj9TiL5N2oVYNEQvRvk0sfe1IZ8Uhb2277qDxGbNf17kutea1NUFz4kKRovDFA30EFwBynuJLyrCa45S7GC-LeN2hVDri6ysL5gC81e0Pjwu1JMgsuBHFQOXP7mCgGi2j2AHyw9ZpUC/s1600/Colonnello_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirTGj9TiL5N2oVYNEQvRvk0sfe1IZ8Uhb2277qDxGbNf17kutea1NUFz4kKRovDFA30EFwBynuJLyrCa45S7GC-LeN2hVDri6ysL5gC81e0Pjwu1JMgsuBHFQOXP7mCgGi2j2AHyw9ZpUC/s1600/Colonnello_7.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Gnocchi di patate con polpa di ricci, ricotta e profumo di limone</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhct2io6D-suGGPMeDjLMCgf0myWyDvNYUDrqqR5nZGIWyvSo_sPkxHtWdxFMSIIqhqg9nP4uMNO2z5d-IYGnAFiTgd8w93lE2T50ts9kc4gZVorO3t3rWKwSrqdWeryTMPkW9UDr7_6thW/s1600/Colonnello_8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhct2io6D-suGGPMeDjLMCgf0myWyDvNYUDrqqR5nZGIWyvSo_sPkxHtWdxFMSIIqhqg9nP4uMNO2z5d-IYGnAFiTgd8w93lE2T50ts9kc4gZVorO3t3rWKwSrqdWeryTMPkW9UDr7_6thW/s1600/Colonnello_8.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Filetto di ricciola alla pizzaiola con capperi e origano fresco</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1GQ1s6zJaj706q2pM3KuU5JURW5qRYxnKH5xbI35lvlSn9lEpRW_Geaup21TrvGcvDVhG-TMMBBjGR7upzaUeSqWLHRl8JLcAeZxHtu6QDVF5FLgM2vZ1m7PEXnYoI-XJA7W5EDwBRCI/s1600/Colonnello_9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1GQ1s6zJaj706q2pM3KuU5JURW5qRYxnKH5xbI35lvlSn9lEpRW_Geaup21TrvGcvDVhG-TMMBBjGR7upzaUeSqWLHRl8JLcAeZxHtu6QDVF5FLgM2vZ1m7PEXnYoI-XJA7W5EDwBRCI/s1600/Colonnello_9.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Trancio di pesce alla palermitana con insalatina croccante di ortaggi</b></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKlOps0AAW1nceT8GNmg4NqU16HNzji7vXR39t_Y2JTdodnUFOAv37tejNs55IBsegBagaymuB2CLg7D5mzayc6VFYSN-4sDoBiZcaujjtHkWFLtZ1UM2w2CAHrnemnZRCEwtRZUNAZuN/s1600/Colonnello_10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKlOps0AAW1nceT8GNmg4NqU16HNzji7vXR39t_Y2JTdodnUFOAv37tejNs55IBsegBagaymuB2CLg7D5mzayc6VFYSN-4sDoBiZcaujjtHkWFLtZ1UM2w2CAHrnemnZRCEwtRZUNAZuN/s1600/Colonnello_10.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Gelato al cioccolato con ricotta montata, cialda di cannolo e pistacchio</i></b></td></tr>
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<span style="font-size: large;">#3 - I Rizzari</span><br />
This true trattoria wins without a doubt for its setting and selection of simple but well executed dishes that fully represent the surroundings. The fresh seafood utilised in their preparations is without a doubt the freshest you can find as you would hope when eating right next to the sea. Yet, this can't be said for most Italian restaurants, despite their proximity to the sea. Most likely, the authenticity of this little gem is due to the fact that Brucoli, the little village where it's located, is not exactly a tourist destination. You will most certainly have to detour to reach this restaurant, however I would be prepared to do that every single time I will be visiting Sicily, and happily so.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKeau7ajjue-F5jjN9Lo_bTpndRJzWiVZANtzpQO9qrzqRAcXBgrUCAXUB0vkaftajnBWIQWDida-BQSs03to47pg_oogg-1H0Mzyc9V-XZ-t4gb-rCYVsN-S_p1AcooLOzmrNRcpSB9B/s1600/Rizzari_0.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKeau7ajjue-F5jjN9Lo_bTpndRJzWiVZANtzpQO9qrzqRAcXBgrUCAXUB0vkaftajnBWIQWDida-BQSs03to47pg_oogg-1H0Mzyc9V-XZ-t4gb-rCYVsN-S_p1AcooLOzmrNRcpSB9B/s1600/Rizzari_0.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>A very rustic entrance :)</i></b></td></tr>
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Must tries are the <b>spaghetti with sea urchin (ricci di mare) or clams (vongole)</b> - these are extremely simple dishes, done in the most basic way, and yet the likelyhood of finding a restaurant that serves them in all their splendor is probably less than 10%. So they deserve a praise for these!<br />
I would also recommend very highly the grilled scampi. They are sweet, crunchy, packed with grilled flavour all around the shell. I ate everything - no single shell or head was left on the plate.<br />
If you would like to enjoy what real seafood should taste like - just go to "I Rizzari" and experience the Mediterranean at its best!<br />
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<a href="http://www.tripadvisor.com/Restaurant_Review-g652018-d2138886-Reviews-I_Rizzari-Brucoli_Province_of_Catania_Sicily.html">I Rizzari - TripAdvisor</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WPVdGVyjWBnK1OCcT_AAXOEDRx0uPyB2Yw5GwAUOo1IdTWDC_qRMLoqpoFjTcsaMpE1XGa2Ju7Y5ImwfEOn6QZs-eDSzvPkboh_Jq28Qhn4fvXTsPxKh9vKWzxlInJWYBZ3OU_BG36oH/s1600/Rizzari_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WPVdGVyjWBnK1OCcT_AAXOEDRx0uPyB2Yw5GwAUOo1IdTWDC_qRMLoqpoFjTcsaMpE1XGa2Ju7Y5ImwfEOn6QZs-eDSzvPkboh_Jq28Qhn4fvXTsPxKh9vKWzxlInJWYBZ3OU_BG36oH/s1600/Rizzari_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Local bread - compact and tasty</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cnDVXqfGlEtetsYFAL3lD04ZmnFlvSiPTZteOgE-8hjic2ORMHYvx4WccaG5den3cizq5KI3CgABADspFc8HFOrdrEr8fEmbbq9Vy5zsF7bYeKFOLK2na94jhh6O4Mg_McIjBfBemJxU/s1600/Rizzari_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5cnDVXqfGlEtetsYFAL3lD04ZmnFlvSiPTZteOgE-8hjic2ORMHYvx4WccaG5den3cizq5KI3CgABADspFc8HFOrdrEr8fEmbbq9Vy5zsF7bYeKFOLK2na94jhh6O4Mg_McIjBfBemJxU/s1600/Rizzari_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Grilled Octopus</i></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMeFaILQrIC_Sg6cveaSVxF4wSPeSiA0Z03UmBzxLDpQYd4wAghBFk4nxKEihtiBJ5u7uMW90wVZl132ZOBJskxCN3mohHt15409I5ZO72KHN1myoB0VnqwnO0wh5AaiAkLdxjYpR6qio/s1600/Rizzari_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMeFaILQrIC_Sg6cveaSVxF4wSPeSiA0Z03UmBzxLDpQYd4wAghBFk4nxKEihtiBJ5u7uMW90wVZl132ZOBJskxCN3mohHt15409I5ZO72KHN1myoB0VnqwnO0wh5AaiAkLdxjYpR6qio/s1600/Rizzari_3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Tuna tartare</i></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmq5lmKeZdeXwO7S_c-yw_b5NdLaNEru8yQC8IY8g2oXtHjYbKTuL_lJXIdmNEgJ5ak55rszbRSau0Oy13WlnWkYhoYh9K4WyYkGTWpVBPtEx877HEBzIL2Et7rFVLCTYPTf-u1_7757pS/s1600/Rizzari_4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmq5lmKeZdeXwO7S_c-yw_b5NdLaNEru8yQC8IY8g2oXtHjYbKTuL_lJXIdmNEgJ5ak55rszbRSau0Oy13WlnWkYhoYh9K4WyYkGTWpVBPtEx877HEBzIL2Et7rFVLCTYPTf-u1_7757pS/s1600/Rizzari_4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Spaghetti ai ricci di mare (sea urchin spaghetti)</i></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienWcGGhfugZ-VrYqCy1YS7Tf5j36-KKH1f04ypsINQ2nH8ehMuek2Bzn9Zg-WBNbiXkJDFpZKvHGCZZ5efyEySMS5JsVd4W0Tv7lOOeTqoiRWAuqQd_E9RF2XBNGy2ZUh0Iwa3DFVndLB/s1600/Rizzari_5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienWcGGhfugZ-VrYqCy1YS7Tf5j36-KKH1f04ypsINQ2nH8ehMuek2Bzn9Zg-WBNbiXkJDFpZKvHGCZZ5efyEySMS5JsVd4W0Tv7lOOeTqoiRWAuqQd_E9RF2XBNGy2ZUh0Iwa3DFVndLB/s1600/Rizzari_5.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Scampi alla griglia</i></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6O6r4RunK8Tuk8eIRhRgv9fy0oxd3tM1gnfXtrCT8PWW-MNp-W1sZDG-Ydo7-NoSU2hyphenhyphenzt-POjDcgfiGWHuOoHVNWHup6Gz9CXXwtqab11H9oHGkusU6jquZRKepOW2_sMZb4M-B_MVQu/s1600/Rizzari_6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6O6r4RunK8Tuk8eIRhRgv9fy0oxd3tM1gnfXtrCT8PWW-MNp-W1sZDG-Ydo7-NoSU2hyphenhyphenzt-POjDcgfiGWHuOoHVNWHup6Gz9CXXwtqab11H9oHGkusU6jquZRKepOW2_sMZb4M-B_MVQu/s1600/Rizzari_6.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Spaghetti alle vongole</i></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgKTqRC36JLTVnUZbhsax35ZhKxGQka4Ri6fmpoW11kHLfrUEG2qLXUwjaklf-2bl_UijaQNgPZ6bHkeCCmAmh7-mBsn3JvXWJ_iAknQDLQKco5HvYHHIS8DU3sAZ7yZTBMtlSsOYjKHW/s1600/Rizzari_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgKTqRC36JLTVnUZbhsax35ZhKxGQka4Ri6fmpoW11kHLfrUEG2qLXUwjaklf-2bl_UijaQNgPZ6bHkeCCmAmh7-mBsn3JvXWJ_iAknQDLQKco5HvYHHIS8DU3sAZ7yZTBMtlSsOYjKHW/s1600/Rizzari_7.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Gelo di limone</b></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEqpZux8bVUAMe29Dnpoe2sR55LD-mgDIILfkeC9J4fxE45l62RLdPH_jwWykXAVpaj7OZ7X1PpKz9QKzryI4YesLXpJwveiCBfL_vV5RU1UKa5bdMKdMp6qA0-5cuHPlc5RhnW7S2RVc/s1600/Rizzari_8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEqpZux8bVUAMe29Dnpoe2sR55LD-mgDIILfkeC9J4fxE45l62RLdPH_jwWykXAVpaj7OZ7X1PpKz9QKzryI4YesLXpJwveiCBfL_vV5RU1UKa5bdMKdMp6qA0-5cuHPlc5RhnW7S2RVc/s1600/Rizzari_8.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>The bill with price breakdown</i></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EVNDMum8eQPJ6moMB7TmmuVBKE1rAsOjHrAwSC7qaO9OCCtGrs_JKC4Q0NSy1RudGjuYCA5MPE8pBTpWNeYNHggpOaYkqewRxw0ADAAXN56eQ4tAe7YPnpYp_nffHlb2jgNeg1zCBSM3/s1600/Rizzari_9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EVNDMum8eQPJ6moMB7TmmuVBKE1rAsOjHrAwSC7qaO9OCCtGrs_JKC4Q0NSy1RudGjuYCA5MPE8pBTpWNeYNHggpOaYkqewRxw0ADAAXN56eQ4tAe7YPnpYp_nffHlb2jgNeg1zCBSM3/s1600/Rizzari_9.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Finally, a shot of the beautiful dining terrace</i></b></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">#5 - Osteria il gallo e l'innamorata</span><br />
I read various reviews pointing to this osteria as the best Marsala can offer when it comes to simple, rustic food. They have been awarded both by "<b><i>Osterie d'Italia - Slow food</i></b>", "<b><i>Gambero Rosso</i></b>" and had high ratings on <i><b>Trip Advisor</b></i>, so I decided to pay them a visit. Located in the historical centre of Marsala, famous city for its controversial port wine, the entrance to the osteria doesn't particularly stand out, however once you walk in, the atmosphere is made special by the combination of bright colours on the walls, the old wooden beams, and the massive stone arch that separates the osteria into two sections.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhry3U7zpAZpVbyX0DngXFg8jHFSE8uwZUNjt6vVSUp0zBjDRQ1AqLDDYxst15nXpo9f3gJx6VPs5q5WYdggZmIkJAurT3gmMaRJr_XTHhyphenhyphen4PlZmEnwxTzGSWv1Lof876JJvHvmih68YtZK/s1600/Gallo_0.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhry3U7zpAZpVbyX0DngXFg8jHFSE8uwZUNjt6vVSUp0zBjDRQ1AqLDDYxst15nXpo9f3gJx6VPs5q5WYdggZmIkJAurT3gmMaRJr_XTHhyphenhyphen4PlZmEnwxTzGSWv1Lof876JJvHvmih68YtZK/s1600/Gallo_0.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Entrance to Il gallo e l'innamorata</i></b></td></tr>
</tbody></table>
The menu truly represents Sicily in its culinary traditions and simplicity, with a particular attention for local produce.<b><i> Mazara prawns</i></b> are a must-try - you will not have such beautifully tasting prawns anywhere else, especially for us, used to the tasteless prawns from Singapore (sadly). My other favourite was the pasta with prawns and pistachios - such a classic Sicilian combination, extremely well executed in this little osteria.<br />
Prices are very reasonable given the authenticity of the products - this is a rarity nowadays, therefore this place is a true culinary find.<br />
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<a href="http://www.osteriailgalloelinnamorata.com/">http://www.osteriailgalloelinnamorata.com/</a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rZhFSGC29tNePLoL45mAuJYKLIuJqTpO0ebBF2ZGDVkQvkQ5jqNCNM8sSpX-MO1UXq2Dq1PP6Rc3R2fNS6bZRSRnJ03NuTcFWhGAQb1EsYpeVOfteLYGg50EY3sKTNzx2Cifo37uZIjB/s1600/Gallo_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rZhFSGC29tNePLoL45mAuJYKLIuJqTpO0ebBF2ZGDVkQvkQ5jqNCNM8sSpX-MO1UXq2Dq1PP6Rc3R2fNS6bZRSRnJ03NuTcFWhGAQb1EsYpeVOfteLYGg50EY3sKTNzx2Cifo37uZIjB/s1600/Gallo_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Restaurant interior</b></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewCWemLG_Xz2-VAVjCsK6jBbaDxMpXUbf6-cCgE6ToWFekf-Msx4x5NZLFcNC70tW8PiJnONgTDHeG2rxAWuuYTrzwONQ8JJEPs13atlzBfM0u5J5Em8hR335g-eKAfM7o0bZodz1TuyE/s1600/Gallo_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewCWemLG_Xz2-VAVjCsK6jBbaDxMpXUbf6-cCgE6ToWFekf-Msx4x5NZLFcNC70tW8PiJnONgTDHeG2rxAWuuYTrzwONQ8JJEPs13atlzBfM0u5J5Em8hR335g-eKAfM7o0bZodz1TuyE/s1600/Gallo_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>The menu</b></i></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhNTLV8c7SnLG-AkloMF92dEJZGhM_kNOJgvsymGdWPpq57FuUr4vKS3RqYMEzAupq8z41YtOrsWWqA9ASwQui4ptmSUCp9E6-WInXpXqiFw4lWE7wbsVQb-xCXp_D95xARMZlqdqpm1x/s1600/Gallo_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhNTLV8c7SnLG-AkloMF92dEJZGhM_kNOJgvsymGdWPpq57FuUr4vKS3RqYMEzAupq8z41YtOrsWWqA9ASwQui4ptmSUCp9E6-WInXpXqiFw4lWE7wbsVQb-xCXp_D95xARMZlqdqpm1x/s1600/Gallo_3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Local bread</i></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjambvT7DLu3giy3-QSTG6XPtALr8asmucvvZ7j28szgrOBFVRpxY4kcKzHT7p9gQbTMBTgZKg-9-575Oj-SQNyYzxUqE0uDCz4DpN_JtVLYWLdvxLYW3t6FYvyK7Ye7VH2qcoLcCjeI1xZ/s1600/Gallo_4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjambvT7DLu3giy3-QSTG6XPtALr8asmucvvZ7j28szgrOBFVRpxY4kcKzHT7p9gQbTMBTgZKg-9-575Oj-SQNyYzxUqE0uDCz4DpN_JtVLYWLdvxLYW3t6FYvyK7Ye7VH2qcoLcCjeI1xZ/s1600/Gallo_4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Bruschette con pomodori e salame di tonno</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVo5fOjRgHuFOGSYbvMLtDcRk72RUI6zxYhGfwh4EAQzjWcRBxO-PP9SDv7PLfzokd1LbZOCQ34s8EOuiVqD01b3IG_GpE454gdSoX5gHL1GVhpV0uTjrIn-9S9PIKyJ-8WZ1GGjIYJK-8/s1600/Gallo_5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVo5fOjRgHuFOGSYbvMLtDcRk72RUI6zxYhGfwh4EAQzjWcRBxO-PP9SDv7PLfzokd1LbZOCQ34s8EOuiVqD01b3IG_GpE454gdSoX5gHL1GVhpV0uTjrIn-9S9PIKyJ-8WZ1GGjIYJK-8/s1600/Gallo_5.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Arancinette con pesce affumicato</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbzBRvpA4HYbGwhKsdAoI2exS88-G7RGFMJ7cJQlr0AFF2Gss8Vf18NaWhGs99891D64JSkCDK1s7bcMUgS2_mxfjZVBQvI7NX83lw0mEp34pWMMbP7Jegg9xuTvAIaF48tD1uEMvRwAF/s1600/Gallo_6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbzBRvpA4HYbGwhKsdAoI2exS88-G7RGFMJ7cJQlr0AFF2Gss8Vf18NaWhGs99891D64JSkCDK1s7bcMUgS2_mxfjZVBQvI7NX83lw0mEp34pWMMbP7Jegg9xuTvAIaF48tD1uEMvRwAF/s1600/Gallo_6.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Pasta fresca con gamberi, pistacchi e pomodorino</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCyo8SeryQjdEjs5AePkBnvdfdIKuL6Aho7SAof_t3THdVzJxP6aNJfNJEeHl5gpHCc9rF8A9TW6W3-GGSdmwf3gcuaWhyphenhyphenvW1N4_kJETtSWfeKWU2CKZwGFWHUVEMK8CSVaL1XjoRXT0w/s1600/Gallo_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCyo8SeryQjdEjs5AePkBnvdfdIKuL6Aho7SAof_t3THdVzJxP6aNJfNJEeHl5gpHCc9rF8A9TW6W3-GGSdmwf3gcuaWhyphenhyphenvW1N4_kJETtSWfeKWU2CKZwGFWHUVEMK8CSVaL1XjoRXT0w/s1600/Gallo_7.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Gamberoni No5 di Mazara</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINDKllT_3BCuDbz2754KpMrk0H3h9ha1UQ0OrUwcjoLG9wBAq2RwrHiilbnzuP2fa7o4TDpF3XJmAuQ3OUv68eRCZGG6qSXwu0diPTxBA4nJ4uu4exUoCDXZnfDNe-k628xlgd2Y5xK0R/s1600/Gallo_8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINDKllT_3BCuDbz2754KpMrk0H3h9ha1UQ0OrUwcjoLG9wBAq2RwrHiilbnzuP2fa7o4TDpF3XJmAuQ3OUv68eRCZGG6qSXwu0diPTxBA4nJ4uu4exUoCDXZnfDNe-k628xlgd2Y5xK0R/s1600/Gallo_8.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Grilled swordfish</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNO1IWsupe78qvw95D2oSGopjPZ24ZfVRahlCIQfLDH7STR6rJOt_wX8pnM16tw9lBbEIdZBg3x6OAycusC-6IC6ZM-d-GuF7S8OImYZ3ualxOb65qxo_OAdGwshq7Fiuk5z0A1VvRrG_b/s1600/Gallo_9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNO1IWsupe78qvw95D2oSGopjPZ24ZfVRahlCIQfLDH7STR6rJOt_wX8pnM16tw9lBbEIdZBg3x6OAycusC-6IC6ZM-d-GuF7S8OImYZ3ualxOb65qxo_OAdGwshq7Fiuk5z0A1VvRrG_b/s1600/Gallo_9.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Cannolo Siciliano</i></b></td></tr>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">#6 - Officina del gusto bye bye blues</span><br />
This is actually a proper restaurant, not a trattoria at all, however given its price range and authenticity of the food in such a premium location, I placed it in the trattoria category. There is actually a Michelin starred restaurant in Palermo named B<b><i>ye bye blues</i></b> - and this is its sister restaurant, without all the fine dining frills, serving straight Sicilian food of supreme quality.<br />
We were amazed by the beautiful setting - with tables well spaced within the courtyard of this historical building just a shot away from the <b><i>quattro canti</i></b> - the centre of historical Palermo. It almost felt idyllic, being away from the traffic and buzz, while enjoying the architecture of this beautiful building.<br />
The service was extremely attentive, with particular emphasis on knowledge of the products. They werevery open to customise dishes to the customer preference - while maintaining the real flavours and authenticity.<br />
For instance, I could "build my own tartare" combining the 2 highlights of the day: fresh tuna and amberjack.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28xup9wQ5u_a8_IIEXNEikMyE1e-wD2ICyE_Dx8TnXuvgM2QwDLJDll_fhzuEjKnR1DmNio4Z7eIhDDyD4MD7mWCFJWpUYI_85hz4reg2-i2zmIEN8qohUt7bwL_9BNUVhkYuBoRJ0LiH/s1600/Gusto_0.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28xup9wQ5u_a8_IIEXNEikMyE1e-wD2ICyE_Dx8TnXuvgM2QwDLJDll_fhzuEjKnR1DmNio4Z7eIhDDyD4MD7mWCFJWpUYI_85hz4reg2-i2zmIEN8qohUt7bwL_9BNUVhkYuBoRJ0LiH/s1600/Gusto_0.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>The grand entrance</i></b></td></tr>
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The selection of local wines deserves mentioning, and we had the best <i><b>Frappato</b></i> of the whole trip. The portions were amazingly large for such quality - for instance the tartare was really the size of a main rather than an appetiser - something I would really not complain about, and thankfully we ordered only one main, otherwise we would not have been able to finish the whole meal.<br />
<br />
My recommendation is to go for fish specials, which change daily based on the best available in the local market. The <b><i>pasta alla palermitana</i></b> is another must if you like this slightly exotic flavour profile (alici, pistachios, wild fennel, breadcrumbs, onions, saffron, raisins).<br />
This restaurant is a strong recommendation for anyone hitting the streets of Palermo, looking for a peaceful spot in the middle of the city while enjoying some of the best wines that Sicily can offer, paired with very well executed local cuisine. Such a combination is a rare one in any Italian city of this size.<br />
<br />
<a href="http://www.officinabyebyeblues.com/index_eng.htm">http://www.officinabyebyeblues.com/index_eng.htm</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaK_vTC6myK3_bz5a_fuJeZBwJqHGoArNkm_m2042fBe0Go-et3_f7X5CufSy2bnubgx2HoHJuOIvUPT4W4aHSC64CggvKsNYMePymhb8nZfXBtK6qAwTU2595llTuF4kdRNntm2nsHcyP/s1600/Gusto_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaK_vTC6myK3_bz5a_fuJeZBwJqHGoArNkm_m2042fBe0Go-et3_f7X5CufSy2bnubgx2HoHJuOIvUPT4W4aHSC64CggvKsNYMePymhb8nZfXBtK6qAwTU2595llTuF4kdRNntm2nsHcyP/s1600/Gusto_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Tuna and amberjack tartare</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDXND5pF96IbU3647PsycRBBRdxcc_FcZMRzy0O1tJ92UY0QI8B9sJHeD4v0ytLQoNtWxgbfsR-J_-nciL4SxDt1Hya_OnhdVqmXnVdLGQSnojGXH_jmD2kcX7CipveFB3mRrJsJyVqoy/s1600/Gusto_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDXND5pF96IbU3647PsycRBBRdxcc_FcZMRzy0O1tJ92UY0QI8B9sJHeD4v0ytLQoNtWxgbfsR-J_-nciL4SxDt1Hya_OnhdVqmXnVdLGQSnojGXH_jmD2kcX7CipveFB3mRrJsJyVqoy/s1600/Gusto_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Rigatoni alla palermitana</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72LerIlmcGvenN10FSo5YjpKZcA4DfOv1vb8OSCOb5emI0hzoNyeM-CMo_StXeh4AJ6Hw4tHJrHyzNKDjbGo6kqDTD2G1tVQuexYNCm2vPxytm4aqQ9nP6c4dectqUTdG8PUYr9ZWJ17U/s1600/Gusto_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72LerIlmcGvenN10FSo5YjpKZcA4DfOv1vb8OSCOb5emI0hzoNyeM-CMo_StXeh4AJ6Hw4tHJrHyzNKDjbGo6kqDTD2G1tVQuexYNCm2vPxytm4aqQ9nP6c4dectqUTdG8PUYr9ZWJ17U/s1600/Gusto_3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Grilled Ricciola</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGV2PlHPkndjsnbYO1Inp1BkMlTf6vDMsA7TEdk4cue7f9knjbDkcpRMl26haxrouTU3IXeGCuN1K4LQpYz8iW12yqA3cZ_bm4cXAybVdBFofop34xWD-v2ns_B7K13dqFOMrzmFtgioi/s1600/Gusto_4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGV2PlHPkndjsnbYO1Inp1BkMlTf6vDMsA7TEdk4cue7f9knjbDkcpRMl26haxrouTU3IXeGCuN1K4LQpYz8iW12yqA3cZ_bm4cXAybVdBFofop34xWD-v2ns_B7K13dqFOMrzmFtgioi/s1600/Gusto_4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Pistachio cake with white chocolate glaze and pistachio sauce</i></b></td></tr>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">#7 - Majore</span><br />
Last but not least - a culinary monument to a tradition that has been going on for 6 generations since 1896. Majore's pride is that they celebrate pork - and they have been doing that for 2 centuries. <b><i>Chiaramonte Gulfi</i></b> is unlikely to be in your itinerary, unless you planned for this visit.<br />
The entrance hall to this restaurant is really impactful - so traditional and yet so neat. A large steel stove shines like a well kept jewel, despite the fact that it's actively used. And a beautiful wooden display almost gives the feeling of an Italian butchery, or perhaps a delicatessen, except there are only a few slices of salami on display.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTH0EQ_3VUN9T6rn4uUV5p6L0_8TfjEOgLPyr06pFg-4gviu2OC8oiaf2AFJbE5eUkrBhnZQkETuEsbiNQk1y1kVdUArfZY-TPDn3pGPJ8VP4jyZGMzqkNkw7T6tF_25lzZk1AmX8Vg6o/s1600/Majore_0.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTH0EQ_3VUN9T6rn4uUV5p6L0_8TfjEOgLPyr06pFg-4gviu2OC8oiaf2AFJbE5eUkrBhnZQkETuEsbiNQk1y1kVdUArfZY-TPDn3pGPJ8VP4jyZGMzqkNkw7T6tF_25lzZk1AmX8Vg6o/s1600/Majore_0.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Majore - an emblem of tradition</i></b></td></tr>
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We were welcomed by a very kind and smiling host, who served us throughout the dinner making us feel at home. In fact the dining room, with just 5-6 tables in total, does feel like someone's dining room.<br />
The menu is very brief - one starter, 3 pastas and about 4-5 mains is all there is to it - all religiously based on pork. Just follow the flow - and let the host serve you the starters - an assorted platter with a pork terrine and homemade salami - all religiously without any preservatives and nitrites - the only kind of salami I will eat, and unfortunately now a rarity even in Italy.<br />
We were then served with pride some <b><i><a href="http://www.carotanovellaigp.it/" target="_blank">carote novelle di ispica IGP</a></i></b> cut in julienne strips, together with some local olive oil. These carrots (see <a href="http://www.carotanovellaigp.it/" target="_blank">link</a>) are specially grown in a specific nearby location (Ispica) hence the "IGP" seal. They are indeed tastier, crunchier and sweeter than normal carrots, and they go particularly well in-between meat dishes.<br />
<br />
All the food we had tasted really old school - very simply prepared, based on the underlying product, with little sophistication or refinement. I would particularly recommend the ravioli in pork sauce, as well as the risotto with pork.<br />
The bill was old school adding up to less than 30 EUR for all these dishes (see pictures) including 2 servings of carrots, a bottle of sparkling water, and a bottle of Nero d'Avola from the area. I must say we left pretty happy, satisfied and grateful at the same time that there are still people supporting the existence of such genuine businesses.<br />
<br />
<a href="http://www.majore.net/">http://www.majore.net/</a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlH2H8zEDjS0jc8WEq689u4YO-QYp2IzGP2AaJWMl2sk_8pWfzTbPwJBmsJQJYV_u9zNFNB4M-iEA-QV0EOCZYSCD1Oey0BZL29yahW2b5-ZWiUqmk-Y12eVdDsQApp-lKcyC9DzO1sg6A/s1600/Majore_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlH2H8zEDjS0jc8WEq689u4YO-QYp2IzGP2AaJWMl2sk_8pWfzTbPwJBmsJQJYV_u9zNFNB4M-iEA-QV0EOCZYSCD1Oey0BZL29yahW2b5-ZWiUqmk-Y12eVdDsQApp-lKcyC9DzO1sg6A/s1600/Majore_1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Entrance - the stove</b></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GPgX2iUFqNd89n2kpe7nHkwQnCSj5NwS4lO_Gh7RnXvINeLstLyFrzIk4fxqQgDPHrX4NrcpTFnl_bayRZEcKlpBMf_rFsAS_5WnqgXKmcZjC85zQfF8UwPnEjDD5t8qdIorHivS6xVj/s1600/Majore_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GPgX2iUFqNd89n2kpe7nHkwQnCSj5NwS4lO_Gh7RnXvINeLstLyFrzIk4fxqQgDPHrX4NrcpTFnl_bayRZEcKlpBMf_rFsAS_5WnqgXKmcZjC85zQfF8UwPnEjDD5t8qdIorHivS6xVj/s1600/Majore_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Entrance - display area</b></i></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUK74kksVY6rLAfjWRGfBxnQM9oHUHsSx-OPqg7CArWmpjWYjMLH95XzwzpwUT5oEEi4fMulWy2wwb8dpqqPaVGwk-sgNFQyukOnGgvO87Pa-JpJAXVuuZKzmyVzCEMLlJzS1DYdHmAmn/s1600/Majore_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAUK74kksVY6rLAfjWRGfBxnQM9oHUHsSx-OPqg7CArWmpjWYjMLH95XzwzpwUT5oEEi4fMulWy2wwb8dpqqPaVGwk-sgNFQyukOnGgvO87Pa-JpJAXVuuZKzmyVzCEMLlJzS1DYdHmAmn/s1600/Majore_3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Appetiser of homemade salami and pork terrine</b></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMOlvdFlgPFIvto0pRVzTBPwHsJKQbOw5_M_u9gy0nnJ04KlOs-7QCbwEutb8tzn10nEO8BM17PSRF41URvP0Y-d-oZO5sZKfnQ3w3ZeCirS-bjCThMvaDp_HSNV34j_Svx9JP85J1ICC/s1600/Majore_4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMOlvdFlgPFIvto0pRVzTBPwHsJKQbOw5_M_u9gy0nnJ04KlOs-7QCbwEutb8tzn10nEO8BM17PSRF41URvP0Y-d-oZO5sZKfnQ3w3ZeCirS-bjCThMvaDp_HSNV34j_Svx9JP85J1ICC/s1600/Majore_4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Ispica carrots IGP</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-VHGmwn36PUGMAT2q1qbDINe5lW-Ia4WpSTKMAJ3FAuAzUnCQuDkRj7n0AndxeqKVdpOF2bGkN-HvOfRLRv_n3SdMfLzu0dRcCF9Y4iOu0gvO6fcv8LlhUhWviJrywlmet3ojZ5xJTSn/s1600/Majore_5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-VHGmwn36PUGMAT2q1qbDINe5lW-Ia4WpSTKMAJ3FAuAzUnCQuDkRj7n0AndxeqKVdpOF2bGkN-HvOfRLRv_n3SdMfLzu0dRcCF9Y4iOu0gvO6fcv8LlhUhWviJrywlmet3ojZ5xJTSn/s1600/Majore_5.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Stuffed pork rib</i></b></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnTC_qwEJve_zq71Jqyeok4XnOYHAX-H850p7_z5w70k5IGvNCyz15QD0WuDdgKuesYfr2KrBUODHbFBhnyrp_tvdm3Rld0LFnZ7BL-DRTluFDE2QiFY16ByfPL1PpODq5ECBmQ_T5hVFK/s1600/Majore_6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnTC_qwEJve_zq71Jqyeok4XnOYHAX-H850p7_z5w70k5IGvNCyz15QD0WuDdgKuesYfr2KrBUODHbFBhnyrp_tvdm3Rld0LFnZ7BL-DRTluFDE2QiFY16ByfPL1PpODq5ECBmQ_T5hVFK/s1600/Majore_6.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Risotto and ravioli with pork</b></i></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9248QtMDHoBYBCv87G4udNWwJNN-Z_urTw5nZLULvo6tnGRef52iKwlui00506C5nA-VC5CxZNpBMThCLm_UJR0XZ4A6oL3eJUIJyiWbsHhZZ5RaovvK9QZQFl5mH8YytqmXWQ7m-YO0C/s1600/Majore_12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9248QtMDHoBYBCv87G4udNWwJNN-Z_urTw5nZLULvo6tnGRef52iKwlui00506C5nA-VC5CxZNpBMThCLm_UJR0XZ4A6oL3eJUIJyiWbsHhZZ5RaovvK9QZQFl5mH8YytqmXWQ7m-YO0C/s1600/Majore_12.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Homemade pork sausage</b></i></td></tr>
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<br />amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com6Sicily, Italy37.5999938 14.01535569999998634.3608503 8.8517816999999859 40.8391373 19.178929699999987tag:blogger.com,1999:blog-4652800571679661289.post-63243127419746061012012-08-19T16:59:00.001+08:002013-06-27T00:05:26.897+08:00Ravioli al branzinoI love ravioli in all their variations, larger, smaller, in different colors and textures. Given that the filling should be the focus of the dish, I prefer my ravioli with lighter, simpler sauces than what I would use on plain pasta.
Unfortunately making ravioli is more involving and messy than boiling some dried pasta, but then again it's fun and ful-filling (pun intended!), and you can freeze them for another treat!<br />
Mostly, ravioli are filled with ricotta cheese and spinach or various meats. I opted for a lighter, more subtle sea-bass ravioli, to be enjoyed with a flavoursome clam and fish sauce.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSH_ICjzJSxkMeG-eYqgbC2DBTCmp3lenFUDazrBU8qZfQ4yvOd_fddPX3xmwvg8bdrA8lo3kBKiqiFv2DQTSc3Zn39a744ZDjvk3qv2nSoEDL9NDlRHYlXDjZzBvwkZWysWizq2h6i5ON/s1600/__DSC0199.jpg" /><br />
I therefore grabbed my motivation and decided to prepare some sea-bass ravioli this morning. Before heading out for my shopping, I prepared the dough using:<br />
<ul>
<li>200g semolina flour</li>
<li>100g plain flour</li>
<li>3 medium eggs</li>
<li>a pinch of salt</li>
<li>a tablespoon of water </li>
</ul>
Mix all the ingredients well and knead until smooth (I used an electric mixer), then roll into a ball, wrap in cling film and let rest in the fridge for at least an hour.
<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt0rKZLAoUpPY-Kt9AjIQTKe9D5Hadp2gxUAETiZIdZfn7de8hGtOylX-UWlitMzm6LbXZCGnMNtSEULgwPPmGBNDVZcSu_iAUmcS2GJC6OAjSyaY7zlc1OjmxANlwaF2iX7Ms8BL7P-jr/s1600/__DSC0148.jpg" /><br />
While the dough was resting, I went out to buy the following ingredients:<br />
<ul>
<li>1 fresh sea bass</li>
<li>Some breadcrumbs, or a slice of bread which you will soften in water or milk</li>
<li>1 egg</li>
<li>Some herbs. I used parsley, fresh oregano and chives.</li>
<li>Pink peppercorns, crushed</li>
</ul>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggwQEbdswZVLwzd_zDJHq41C3D_mV8Q5pnmkgGTmpGrEcRQq6XwCl00M-ylalvkIxVShPcKGwEUDf2F3yvFdZ4nUI0mXPXSbfmUAMpjQqOuntGYYPw6WAesJ73A0LqoiTWvaISSOuq8M_/s1600/__DSC0162.jpg" /><br />
Steam the sea bass until cooked, remove the skin and separate out the meat. Finely chop the herbs, then mix with the sea bass meat, the egg, the breadcrumbs (or softened bread), and a pinch of salt. Mash gently using a fork, until you obtain a mixture that can be scooped into your ravioli.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Zuj-xTDM4PfeH_GgM2OcwtuzDHSmgM8l3uEBsb-4PNZh4kEfZ6NzKNWwSjzHdx8Zu51lfqXPacMCIeWKgGfXM0yyLj1qB-HnK5jmpVVVZtvl2Xp93pezmAiA97yPA5QRGER1g1A5o4kW/s1600/__DSC0171.jpg" /><br />
Pull out the dough from the fridge and roll into thin sheets using a pasta machine. These need to be thinner than you would roll if you were making tagliatelle, as you don't want your ravioli to feel "doughy". I used a <i>raviolatrice</i> (see picture) to fill my ravioli, but you can easily make them one by one by hand, it just takes a little longer.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HVRg5FvPRT7KNdZ_bZvTMezpSjgM70s_daWyuzuS8h580Y5yjgmldVsh0kLgIeSZgOaU3CySt3z9gQDOd0HZi2-46q_XULEGTetWgLkS7d6FillH5bTWoNwKWCCdZpJFd0BXMT_3qPP9/s1600/__DSC0178.jpg" /><br />
I made the accompanying sauce with a 50-50 clam and fish stock reduction as I had these two ready made in my freezer. Make the sauce by mixing in equal parts clam and fish stock in a frying pan together with a few tablespoons of tomato water and reducing on medium heat with a lemon zest and a sprinkle of breadcrumbs. Reduce until the sauce reaches the right level of thickness, then remove from the heat.<br />
<br />
<b>Tomato water:</b> to make tomato water, blend a couple of fresh tomatoes, wrap the blended pulp into a cheese cloth and place onto a colander on top of a bowl. The tomato water will slowly drip over an hour or two.<br />
<b>Clam stock:</b> simply sauteé the clams until they open up and release their juice, then separate the clam juice out.<br />
<b>Fish stock:</b> Simmer the bones and of the fish over slow heat together with an onion, a stalk of celery, some button mushrooms, and preferably some fennel and fresh parsley. The stock will be ready after about 40 minutes.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9vm1sYfdJ-30EalTjiHfXblbiY3p-X1XIfQeP-GuT05GLlY_OIET0qUV1X2VfJvV1FY8vtoBv4um-Oc15uWP9Pr1IhfmzjPGrccF6qwXLxAFvdIm5KHYJaWAULZ9B1Zu5ts84EqWWV0m/s1600/__DSC0184.jpg" /><br />
Finally, boil the ravioli for a couple of minutes in a large pot of water, drain them out of their water and place on high heat into the frying pan together with the sauce. Sauteé for a couple of minutes, basting them with their own sauce, then remove from the fire and top with some delicate extra virgin olive oil. The ravioli are ready to be served.amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com1tag:blogger.com,1999:blog-4652800571679661289.post-76664063592941116262012-08-06T14:00:00.000+08:002012-08-06T14:03:46.460+08:00CookForFamily - Branzino alle erbeHere we go, onto the second part of the CookForFamily event. After the fusilli with clams, I cooked a baked seabass with herbs in foil. I love the delicate, tender and juicy meat of seabass when it's cooked just right. Baking it in a foil allows you to maintain the flesh moist while capturing the fragrance of the seasonings over a slow cooking process. Everyone loved this recipe as it's healthy and the medley of herbs infuses natural flavors into the meat and juices of the fish. This is convenient to make, since you can prepare this fish in advance, refrigerate it, and put it in the oven just 30 minutes before serving.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9mG3UQJbpCmWXvt8dZcSIf7EtO96fq4EGro9yepnMdGdYkziXhD70OdiSXxiv41ZNX6cUTDa9BO76aJJ_MHNHRFAOncrDNm601GJHkiLeJazzy5KLU-ILKSX-9vhVAy8NxbnW192yhgi/s1600/__DSC0934.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />For this recipe, I used the following <u>ingredients</u>:<br />
<ul>
<li>1 medium fresh sea bass</li>
<li>1 lemon
sprigs of thyme, sage, rosemary, some lemongrass</li>
<li>olive oil</li>
<li>assorted peppercorns</li>
</ul>
<div>
<u>Preparation:</u></div>
<div>
<ul>
<li>Slice the lemon into 3mm thick slices</li>
<li>Wash all the herbs, and break them into smaller chunks</li>
<li>Clean the fish, remove the innards and fins, score it and pat dry</li>
<li>Sprinkle the fish with salt and pepper on both sides and inside, then massage it with olive oil throughout</li>
</ul>
</div>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilL-VDUeflhiLT2FTogCVHMSfQI-LUqozs7mUK1EmfPEvNqcxja2l9U8_1i7j_GCKnOOUK92K3E-L4i76Jqa5jBlkhszaGAEevpAtJRnZUffGZfASiyTepCaD6I-gF_CWgK_i0ouwSdENh/s1600/__DSC0870.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />
<u>
Cooking process:</u><br />
<ul>
<li>Bring a drizzle of olive oil to the heat on a large frying pan</li>
<li>Place the slices of lemon, and fry them until nicely browned on both sides</li>
<li>Remove them from the heat</li>
<li>Clean the pan, then repeat the same for the fish. Make sure that the oil is well hot before placing the fish, as what you want is a crispy skin on both sides. All you need is about 40 seconds on each side. Make sure not to break the skin as you maneuver the fish.</li>
<li>Scatter the herbs and lemon slices on some aluminium foil, then place the fish on them and repeat the same pattern on top of the fish. Wrap and seal the aluminium tightly, and store it in the fridge until ready for cooking. </li>
</ul>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-6PJTaog4pAjJrtQuGi-iB1IXBYmghuDGXOH094V5KqNxqhMmZlTbQ1a_ZI1CMlgUMEb2_6yBmtbOzEt1lmcT98rXeiY-HQ-xZ-ifXjiT7QibhH_BTojV4WfafP-1ZaMYbyMUCXqK2DE/s1600/__DSC0876.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />
<ul>
<li>Heat the oven up to 180C, then place the whole wrapped fish on a tray and cook it for about 30 minutes, or until the fish is ready.</li>
<li>It will be easy to check if the fish is cooked by carefully opening the foil and checking through the scoring cuts</li>
</ul>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCaUH8f-1RsGnIVV_D-wUlb3r_tYndoKhY5-x0GRhsmcDRS_xzQ8nk5jXqEsgSPHwmodwGBtL7NIbWP9CP4wZjOoFfGG1Ovs3horAMe7J7xuOfh2kQz0qfj2rtCsBAwKE7FAqcNHk16DOS/s1600/__DSC0939.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I transferred the parcel onto a plate, opened up the foil and served the whole fish at the table portioning chunks of flesh and a few of the herbs and lemon slices for decoration, for the enjoyment of the family!<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikReGMczisYWC_Krla9X0-yNI-fLLZ3QV9Kb0IBs7SpK_KKAMF-Ka5KirIMsWI_3McZjo6jr550_58M1mOe7r8PUPrT8pJdz-bSV-URYA3ZVgUGVIzDcVrtd1hukWooRAlxUrZ1eE25lN4/s320/CookForFamily_Logos.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="313" />amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com0Singapore1.352083 103.8198361.098096 103.503979 1.6060699999999999 104.13569299999999tag:blogger.com,1999:blog-4652800571679661289.post-71438969153061287672012-08-06T02:09:00.000+08:002012-08-06T23:04:58.205+08:00CookForFamily - Fusilli alle vongole<div class="separator" style="clear: both; text-align: left;">
As part of the <a href="http://blog.omy.sg/danielang/archives/2446">CookForFamily</a> initiative, I have prepared this dish for my family this Sunday. It is a revisited version of the classic "<i>spaghetti alle vongole</i>". In the classic recipe which you would find in most books, the clams are sauteé'd in olive oil with white wine and parsley, and finally the pasta is added to the pan. The issue with this sort of recipe is that the flavor of clams tends to be too subtle and get lost. Also, the sauce will be too liquid and lack in depth. My version on the other hand has greater depth in flavour due to higher density of the sauce and concentration of the flavour. My additional touch is the ginger and lemon zest, which provide a boost of freshness to the dish. Although linguini or spaghetti are the best match for this sauce, my family is quite bored with those classics, so I picked something a bit different, with rougher textural qualities.
</div>
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3nzpcyyCC90E4aVZjfK1uLr-Wu8gSWAjhXEA911EK3RbIuETkd7KulR_DVJNmpmHnE7JwxiLrnl6o31bvQqok_Uz24aPCUy4UlpbYvtY562yfwh0UPgD9-RmJSw24d_f92ApvqpahXw8/s1600/__DSC0888.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />This is what I used to make this pasta:<br />
<ul>
<li>1 inch of ginger</li>
<li>A pack of white clams (you can find these in FairPrice or Cold Storage)</li>
<li>A bunch of Italian parsley</li>
<li>1 lemon</li>
<li>1 Zucchini</li>
<li>1/2 glass of white wine</li>
<li>1 Fennel bulb (this can be bought at FairPrice, or replaced by celery)</li>
<li>Chili as required (I used 2)</li>
<li>Some breadcrumbs (I use Japanese <i>panko</i>)</li>
<li>15ml of Light extra virgin olive oil (suitable for fish)</li>
<li>A few cherry tomatoes (I used aged <i>pomodorini del Piennolo, </i>but these cannot be found in Singapore)</li>
<li>For the pasta I used long fusilli (180 gr x 2/3 people), however you can use linguini or spaghetti.</li>
</ul>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsAtI3IiqwQeEr-2ZKP_PeMrUFcoLV2wqRp0MjKBYg48bmjORPpja5-eXMA94FdxHzycOdg1hS3O7H02T5V-jKoGK6z0O22CWA_bih-9q-pmXzYFt2GSb6VHP6DB5PvlrivZM3tMjftbc/s1600/Composition1.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /><u>Preparation steps:</u><br />
<ul>
<li>Wash the clams in ice water, then rinse them and set them aside. Save a few of them for decoration.</li>
<li>Cut the fennel bulb into 4 pieces</li>
<li>Peel the lemon and keep the zest</li>
<li>Peel 1 inch of Ginger and slice it into 3</li>
<li>Cut the zucchini into Julienne strips</li>
<li>Chop half of the parsley</li>
</ul>
<div>
<u>Cooking steps:</u></div>
<div>
<ul>
<li>Heat up some olive oil in a medium pot, then add the clams and cover over high heat.</li>
<li>Once they open, add the white wine and let evaporate for a couple of minutes.</li>
<li>Add the fennel, ginger and lemon into the pot, and top up with hot water to almost cover the ingredients. Reduce the heat to medium or low, just letting the stock bubble slowly for about 10 minutes.</li>
<li>Add the unchopped parsley and reduce for another 5 minutes.</li>
<li>Strain the stock with a fine colander and pour it into a large frying pan. Bring to a slow boil, add some more lemon zest and the chilies if you like a bit of spice, as well as a pinch of breadcrumbs (about a tablespoon).</li>
<li>Let it reduce down to a third, or until the sauce is slightly dense (probably about 15 minutes).</li>
<li>As you will keep the sauce going waiting for the pasta to be ready, you need to maintain it at this level of density, so add a tablespoon of boiling water from the pasta pot if required.</li>
</ul>
</div>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19zMkvNfzvOIuzb9mKfd_CBAQEIAgqFS9DWHaQRdu1GCkP5v3pHuQOsJRDxkqGUdBlJmNGaASXUkKeMClmYOnvbjfiLNbbbZfxXX1pcUX2pnFYSOaetliyc3pdSlzMZbpzey_f9hkGQfi/s1600/__DSC0911.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />
<ul>
<li>In the meantime, bring a large saucepan of water to the boil and put in the pasta (no salt required).</li>
<li>Put the spare clams into the saucepan and cover. Wait until they open, then set them aside.</li>
<li>2 minutes before the pasta is ready, add the zuccchini and the cherry tomatoes to the sauce and cover.</li>
<li>Remove the pasta 1 minute before its cooking time, and put it straight into the frying pan, quickly tossing it into the sauce together with half of the chopped parsley as well as 1/4 of teaspoon of salt.</li>
<li>Toss for about a minute or until the pasta is "<i>al dente", </i>adding water if required to loosen the sauce.</li>
<li>Remove from the fire, then top with extra virgin olive oil and mix it into the sauce.</li>
<li>Plate into individual portions, decorating with the parsley, extra clams and cherry tomatoes.</li>
</ul>
<div>
The skill is to time everything so that the pasta will be perfectly cooked when the sauce will have the perfect density. This may require a few attempts for beginners.</div>
<div>
</div>
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAX4Th-VtvZLiLDgofzdkzrTLjqqNTexPYl1B_Dzx31qF1iAnXN5Z3aapmlEXhbpgwigGOmEd9nv4CNKk1N7TwXfHtpVXBQjMK5pDvCbzFWx1Clt1qOrCAK1dZG8m4affJ04eDUNMkxej/s1600/__DSC0926.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />
<br />
It is a family tradition for us to cook at home every Sunday lunch, but I came up with this particular pasta just for the CookForFamily event. It came out perfectly and was extremely well received by the family! There was not a single droplet of sauce left on the plates, and I was asked to repeat it again next week. There is nothing more fulfilling than a new dish being so appreciated by your own family. Why not try this yourself for your own family next Sunday?<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHsPtXYj3-RyZFMVhp3lDqo4lKhqYqqbABNjZFO6MrXBMUk8gOBR9h8eS-99M5ilufx2dXOFENx2o8BXfSjaQu6RNjO66CtsGqxRPuqBbQPS0xsTOn7-v3cRNMFa4PzRzq7jB3eMKq99n/s1600/cookforfamily3.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com3Singapore1.352083 103.8198361.09809 103.503979 1.6060759999999998 104.13569299999999tag:blogger.com,1999:blog-4652800571679661289.post-47321358707951365652012-03-11T19:04:00.002+08:002012-03-11T19:04:55.557+08:00Paccheri alla polpa di granchioWhile visiting London a week ago, I took the opportunity to take some Italian ingredients back to Singapore. I managed to get hold of these wonderful "<strong>Pomodorinmi del Piennolo del Vesuvio DOP</strong>", preserved by <a href="http://www.blogger.com/www.conservesannicoladeimiri.it">San Nicola Dei Miri</a>, Gragnano. This a very homemade production from an area where some of the best tomatoes can be harvested. It is really not an industrial type of processing, so much so that each jar is numbered by hand.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsu5iFOKsWG_VRGhDrFotJk5afz5szr-UXlyoGGXB8J4LCNbOe5RE71jO0JUjgiFdbVQIFg1Y3OUXKP8lBbfkaYBN_e3eBcsVHXwEyzmljUAUz9LD4nGsVBAS7Pg7tJa8bFg3O0U1p-E_/s1600/__DSC0075.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The Pomodorini del Piennolo are one of the best varieties of Italian tomatoes, originating from the <br />
<em>National Park of Vesuvio</em>. These famous Vesuvian tomatoes called "del Piennolo" are grown on small pieces of land 150-450mt above the sea level. The volcanic terroir and plenty of sun benefit the flavour of these tomatoes. They have a sweet and lightly sour flavour, due to the particular concentration of sugars and minerals derived from the terroir where they are grown. They are particularly good when rapidly cooked, lightly tossed with the sauce and then served with pasta. This is exactly what cannot be done with tomatoes bought in Singapore, which require long cooking times before any flavour is released.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqVoo2HfjiZHqiVcT5RwMNAGfJaAMx7pVIe7Dk1zCRDfMdQTkEVbdTIs5kAbMy8WIqukre769Zb_6nwHwb7nOO_VDyPZZ_jpdRSHM_hc9vpI2motc5Q7_exP32OHY2f0eL9ef6D9NHKlO/s1600/__TomatoesPaccheri.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />This was the perfect opportunity to pair a batch of Paccheri di Gragnano I have been storing for some time, with these beautiful tomatoes, grown form a nearby area.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWclRFXaUTDAx6o7huwqHj0RaHH_Rpv4Kdz17iH2ecEAN9W2CvqTJaqNEiIAIP4plsuIjhumDCdu5K3ceLHdsWZf0K8tvFS00pROqmqOuJmJ7_gp-DrJl3419TyGG0dJT82YRmjlP-f858/s1600/__DSC0027.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I used a few simple ingredients:
<br />
<ul>
<li>8 pomodorini del Piennolo DOP</li>
<li>200g crab meat (defrosted)</li>
<li>3-4 cloves of garlic (squashed)</li>
<li>half glass of dry white wine</li>
<li>150ml lobster stock</li>
<li>3 bay leaves</li>
<li>10 large leaves of basil</li>
<li>180g Paccheri di Gragnano</li>
</ul>
I decided to use lobster stock purely because I had it in my freezer. It's a leftover from a lunch with friends we had 2-3 weeks ago, and this is surely not an ingredient that goes wasted. You can of course use other stock like fish or even better shellfish stock that you can make on the fly in 15 minutes.<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5dBf5y1hiBZAsRTE-9EknlWmhDOOAqeJnCrqq5e41ZWnvjUX2p58RcMEURzmhG0C-fEFaSfL9LJGISzTh0sZwcsUEKUrzQx-RnmICULa9Vo0Kh6oMAfNKxCWlj65ceFuUmTEN6qu3YWwV/s1600/__PaccheriSteps1.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Heat some olive oil in a frying pan, and add the squashed garlic and bay leaves (I also added some chilli flakes for a bit of heat). Once the garlic is golden, carefully add the crab meat, lightly toss it for 30 seconds, then add the white wine and let evaporate.
When the crab meat is cooked, remove it from the pan together with the garlic, which you will discard. Set the crab meat aside in a small bowl. In the meantime, you will have boiled and salted some water for the pasta. Put the Paccheri in the boiling water, as they will need about 12 minutes to cook.<br />
Add half of the stock to the sauce and reduce, then add a couple of the tomatoes and the rest of the stock and break them into a pulp to thicken the sauce. Cook for 1-2 minutes.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4MbhzzlhnKG1Nx-KNNCjLs6buHaOM2vsrqbzM2tog2Y1bYKCnJHP1ZgmitgBlt3PVFHTXU2mbbI8Yl5ZIoTPvm289OMA9GUpCiwaOMaKjZuCvkK4CO7DnOiV-XLxhfv-62tMjTx8_z-v/s1600/_PaccheriSteps2.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Finally,
add some of the basil leaves together with the remaining tomatoes, salt as needed and lightly toss for a couple of minutes. Add the crab meat and the remaining basil, followed by the Paccheri pasta when ready, and sauteé all together for a few seconds. Top with a dash of light extra virgin olive oil and serve with a fresh basil leaf.amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com3tag:blogger.com,1999:blog-4652800571679661289.post-85253438468446757272012-03-11T16:50:00.002+08:002012-03-12T00:51:37.228+08:00NovusThis European fine dining restaurant is located in the National Museum of Singapore and has been open for a few years, but although I have been willing to try it out for quite some time, due to its location it always gave me the wrong impression of being a "touristy" restaurant.<br />
This time, looking to try somewhere new, I made the move and stepped into the place. The ambiance gave an instant impression of sophistication, and the dining room is breathtaking: spacious, stylish and classic and benefits from an impressive double height ceiling.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1NysyRI2Ash9qNHpf15XaMbnDMQWbapcF1rzeLT7cZNGjh0kEZd50VNwhqkNaUKnm1TL3zNMsnl0wLIkMjLXQO6a1Xx0094qZOD21aAgCN7YoyQQxEBzQv5G1nNJCMdx1BHJoiUzqWI6/s1600/__DSC0096.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />We were soon given a Lunch Set Menu, with either 2 or 3 courses and a choice of about 4-5 dishes per course. The bread soon followed, and it wasn't the best thing we were served, as I prefer traditional crusty bread to the soft, brioche style one which tends to remind me of BreadTalk.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQHkzlIggPyIt9acmGp0UVFz-BOTj5F8Z_5YOeEYT6UTRRHdS9aAN5RAaFsWICkDFqlMO4nIQV2QMWJPuVpCa4RHtfJqgRAfvRUmrb4C4vQ2GbL9QrUjV9411y0amHo-sWHFsg6-vfGeT/s1600/__DSC0104.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I was a lot more impressed by the amouse bouche, which was a crab meat based soft mousse, with a combination of beautiful flavours and textures. There was even some refreshing soft tofu right at the bottom of the jar to settle the palate.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJqj9ZFIT2kg34cRrsUs9OlU5mtTQ8V1vIIXsAJ6n0Jv5yztDq5xckF1oOeADX4_IuB3ZGa2myCQjKmA7_C7Q3yDec1JXVLtNOZAe1pxnIwMTTAfiin-NYj5_bUIVVaHPhgogrALFAaBE/s1600/__DSC0106.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Together with the amouse bouche, the waiter placed a couple of pretty cards right in front of us to announce the next dish, which we selected out of the set lunch. This was without a doubt a beautiful idea, as it prepares you mentally to what's coming and entertains you with the history and composition details of the dish. I much prefer this approach to the typical waiter babbling some hard to understand long memorised description when the dish is served.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKB6R2tdGKgK1Jpjjvl3BcF7LJSfHR2bJToyAMpwvyYjgcpZOkfSlaVFzLgunGueynA4UdgKWiPe1biTZCGCzK5O2hxfhGFrWRU1zjJYxoDKdsPdaEN1AfUN-J4JjC2c7GiS2BhjRde67Z/s1600/__DSC0116.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The young <strong>Young Beets Salad</strong> with roast beets, spinach, hazelnuts, pear and blue cheese was well balanced and a way apart from what you would get in a regular café.
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<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHeTZFA3-rfkW_ebpZ23ITcTYuYKomrNgOlAU1Y_WEJI0-kVe4MW1t8YMReMnyAcSDmOitBnMXo0DdXbWHnQq1n4vl7dJhQBk9cq-fZFMDbomRH1Bf25pZadTxr6ocw-iGUFutqSLY12fm/s1600/__DSC0119.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I ordered a <strong>Reinvented Vitello Tonnato</strong>, which was a brilliant variation on the classic Italian dish, still staying truthful to the original. The slices of veal were topped with some tomato marmalade and tuna tartare, and a few scattered large capers. In my case, the creamy tuna sauce was served separately, as the waiter gathered that I don't like "creamy stuff" while doing my orders. I was in fact enquiring about the risotto, which he told me contains cream, and I didn't choose for that reason. He asked me if I can't eat dairy products, but I explained that I actually just don't like food with a lot of cream. The kitchen was, from then on, very careful with adding too much cream to my dishes. This was a sign of excellent, attentive service and good partnering work between kitchen and serving staff!<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPQ7s_CDPjYpp_Bm3phB1ATLTOWUjoNPL_3B_2biEiJcFImrK82vJQLDnV8nKB0g_4ZGX5V0c-z0bCBUkkyZubUK_0j6xIGYQoqvfJmMhtoiqjFmyfjFHfadF5r9UMV53WnDX5wb0vhLo/s1600/__DSC0127.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Next, was the <strong>Venison Loin</strong> with coffee jus, Jerusalem artichoke paste, and almond powder. The dish was well presented and the venison just right, although I personally found that it was too "gamy", and it needed something either herby or acid to cut through that smell. This could be improved upon.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6tUB5UUnEJmuvEIncyzolTTW4EE5GpT6hgfa1iYZhhKp_OBdXGrHfn3XMbMIrfkHH4uvxPRF30YsQiI6hA5SI5XWxT6AcJIGTHjTGTRXHz4cFBfPpRXoYD5Az8GXLClkPtDSXyLtCyJ5H/s1600/__DSC0136.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The <strong>Seabass from Italy </strong>was served on a potato brandade, green asparagus, and a capsicum sauce. The fish was well cooked, the skin was crispy,
and the capsicum sauce was an unusual but great accompaniment to the fish.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnIF68HvRXv0gQmDcnwdaCou0z-yUDJFSs_wpkss3GAdItTXODMPfHX_utBVE_rVCcQ33o3LFkLOos7ZGJioVagzJxmR5O-WmOvsuARnvs1_U7qKqQzxwzDSg0lCPJSI_MiRFlGMXJs53/s1600/__DSC0144.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />
<br />
Now this was the most awaited part of the meal, since the description of this chocolate dessert sounded very intriguing. The <strong>Valrhona Chocvolate Test</strong> was described as 33% areated mousse, 55% soufflé, 66% sorbet, 72% warm custard, 85% dehidrated chocolate. The chef did a great job at playing with temperatures and textures, all around the same chocolate. I liked the dehydrated chocolate the most, and the warm custard reminded me of an Italian budino.
<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj42xPQNF6He07K5G0l9XxFg8KioazCzdaJYa1jfOhn8bxrM-a76ke84zXLYJkFDuolv3iYGmUR2GADbsKYq2C9IVlkbet2s4UMqTaqwK_rQG8GgohmMzHymUJUqwibfqlPxvCUMrrryOtj/s1600/__DSC0155.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Soufflé is perhaps my favourite dessert these days, and I am always seeking for the "best soufflé", so I didn't let this opportunity slip, and I ordered the <strong>Apple and Calvados soufflé with Chocolate ice cream</strong>. I wouldn't rate this soufflé very highly, primarily because it was very spongy, almost like a cake, while I prefer soufflés to be light and airy. Also, what was advertised as an ice cream was actually a mousse (which was the best part). Between the two desserts we ordered, I would recommend the chocolate test.<br />
<br />
The cost of the set lunch was S$40 per person for 3 courses or S32 for 2 courses, and the total bill for two including water was S$100. We had a very good experience overall, since the ambiance is extremely pleasant, the service was impeccably attentive, and the food was very good value for money. I would be curious to try the dinner menu, which was actually not available for lunch, even upon request.
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<b>NOVUS Restaurant</b><br />
National Museum of Singapore<br />
<i>Website:</i> <a href="http://www.novus.sg/">http://www.novus.sg</a><br />
<i>Tel:</i> 6336 8770amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com0National Museum of Singapore, 93 Stamford Rd, Singapore 1788971.29652 103.8488621.2945354999999998 103.8463945 1.2985045 103.85132949999999tag:blogger.com,1999:blog-4652800571679661289.post-88760643211469284282011-11-26T15:09:00.001+08:002012-03-11T16:56:10.963+08:00Open Door PolicyOpen Door Policy is the latest happening place in Tiong Bahru. More specifically, Yong Siak Street is flourishing with quirky, dynamic and interesting new places such as <a href="http://www.40handscoffee.com/main.html">40 hands</a> café, a fashionable bookstore and a furniture and art shop. There is a good reason why this is happening in this specific street, which roots down to its unique character.
<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigsCOR7kzNzMiLDM5jYOclTgbYBlJNsPplzYSBr-Anc9k6u31vyPVwxr8DZ77Vz1usPMGvu8q0PsI_tOGG15C1W145hsQLN9HAyCYxq_0jyqkq_VcqMjF-wg-Att3TEguHVmlDc8A88FKj/s1600/__DSC0159.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />It is actually the 40 hands owner who has a share in this restaurant, where he guarantees that speciality coffees are served. The quirky setup certainly keeps diners entertained, with the kitchen bringing action into the narrow dining room, natural light filtering from the glass ceiling at the back, the rustic materials such as brick walls, steel and rusted chairs. Such exciting combinations make the place feel "real" and alive, for once away from the polished, aseptic setups that have been out of fashion abroad for quite some time and are also becoming dated on this island.
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<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTtk9SU4373ucz7dhc3ZSs5xIhNhiMibwJzDWTV5ikgAph-SKw20bz9r0nunyTg7RXDC9-Kpgz5aYwrpq9FizNt8HY-S1u2n0qpKElCyqXEppwsSb7Sb8J0PSK0bBQXYbJ3H6jQUUS30m/s1600/__DSC0121.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Chef Ryan Clift from Tippling Club also has a stake in this restaurant as the food concept supervisor. Unlike the Tippling Club which is more experimental, the menu here is very simple and earthy, the kind of food which you would enjoy for a Saturday or Sunday lunch. And it was in fact during a Saturday lunch that I visited the place and tried a couple of their dishes.
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<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjF10aWvU2GQJn0Xa2QqHvz_Cine0_LRga8VHUx4PZOhHT21jjrLOa4FgLudb0_7Wf7d99ayQ9HpbFVOJ1bHfSK4IM4F9tVY5W9E0_1Orfw4acTHFX0pUixXlwYTcibIEucnGI6uImHecm/s1600/__DSC0126.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The <b>Flamed tuna carpaccio with radish and yuzu salad</b> (S$19) came topped with abundant "radish noodles" in a tangy yuzu sauce. The tuna medallions were lightly seasoned and seared all around them for flavour. I liked the fact that the slices of tuna were thick enough to appreciate the texture of the fish.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXJJ83Si7d0v7rj0ej50WMGZXICkOwtGXZ00wLGpax614wREPFPeSWz9zEmJuO-Lg0ejUPLfV4BZFF7jiLFgXBLmaeWqbc0JfAkOUiXVNQAaH8gX4RyA3EFx0NfBOIM88CSdWvoEOYNVo/s1600/__DSC0135.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The <b>Grilled carrot salad with snow peas, orange walnuts and cardamom dressing</b> (S$16) was a bit of a pleasant surprise. A bed of fresh rocket salad unveiled a warm carrot pureé, which also served as the sauce for the whole salad. Shreds of carrot and walnuts added a bit of crunch. This was really a bit of a welcome twist to what I would have expected from the description.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ULTH0onRmNOKtqX66KsDfMh2w6JTt3nJg8PcEUm76Rd9dtZB2GL8nVjur12-73unf-CvVyT5m-CK7RThHA9mAN-3MPrFJfHaz-_0tqZxftRAjey3uvis2U3jbXa9-x5beeY6LW_OI6bA/s1600/__DSC0140.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Unfortunately, the <b>Pork belly with parsnip puree, braised quinoa and celery</b> (S$29) looked better than it tasted. I must say that the amount of meat was incredibly generous, in fact too generous perhaps, for a cut of meat which is so extremely sinful. In this case, less is more. The lack of sauce to complement the meat was where this dish fell short, as the parsnip puré was just not enough to help it come together. On the other hand, both the quinoa and parsnip chips were excellently done.
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<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmRsJ7lU5VTpgdSbE6ZSL0jXg47H-xtyd6CKMHJ3SDEWwO7HmXZ3ujmAJaez_AjTKe4X3oxG30w2_SiD3h-SFNYWWD5E6ZHpSe_58VB3PHdOHn7FFT8ibDk8xOOOtiTELOUoRH-KxZw7T/s1600/__DSC0142.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I enjoyed the <b>Roasted salmon with panzanella salad</b> although the salmon was surprisingly quite raw (they claim it's 80% cooked, but it seemed more like 60%). This was perfectly fine with me, since I like my fish raw, but some customers might return it, if unaware at the time of ordering it. The panzanella dressing was a fantastic combination, and the crispy fried basil leaves were beautiful and aromatic.
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<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXNIy4etSFGorEEGXEu5-KQ6V0I8DH7TJ4fgQ3JxKAkLCScVp9ojgiWuxE3QMIB7hVZ_Yc3b_ROA8a_PMKSWBET2DaQ1nj2krGvfXbl6rBrSp4ptfPtxO6CmxJ_l8AtTp91koNvIvpJOm/s1600/__DSC0148.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />We were too full to try the desserts, or perhaps there was nothing on the menu that was tempting enough. I was intrigued by the fact that "Amaro Montenegro" was available in the list of spirits. It is my favourite "amaro", a very Italian drink virtually unknmown abroad. It goes to show that this place really tries to offer something different! Overall, the place offered a good dining experience both in terms of setting and food. Don't expect anything out of the ordinary, but you will get some modern, earthy, no frills food at affordable prices in a cool setting in an up and coming district. I would go back try this again soon.<br />
<br />
<b>Open Door Policy</b><br />
<i>Website:</i> <a href="http://www.odpsingapore.com/">http://www.odpsingapore.com/</a>amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com019 Yong Siak St, Singapore 1686501.2827637 103.83022991.2807792 103.82776240000001 1.2847482000000001 103.8326974tag:blogger.com,1999:blog-4652800571679661289.post-3588196992575205092011-11-24T18:45:00.001+08:002012-03-09T01:13:30.000+08:00Pain á l'ancienneUnfortunately, availability of good bread is extremely scarce in Singapore, or should we say non existent. This is of course an issue that is not just limited to this island, due to accelerated times for industrial and mass production, but at least in places like Italy or France, you can find good bread if you know where to shop.<br />
Walking into a Bread Talk or a Cedele branch doesn't quite give you the same sensory emotions as you would get from a proper bakery. The smells and colors aren't quite the same, and in any case you won't find bread with the traditional flavours and textures that can only be achieved through the natural, long leavening times of the classic recipes.
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<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvC2TwBRGfg-huXETIJgtqgdzcUxVahMcFZWSXnw-Pmbjik9e_TptqdLuUvGBSM0x-vxBH0bV5xhBNMHigDt6QlLBDAp6u25IRgwDZbZ8-0QLqRKlGbtfxUxEkDZWtBwZ9nbN7PRvCHVfk/s1600/__DSC0576.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />
Pain a l'ancienne is perhaps my favourite bread I have produced so far. I love its colour, texture and flavour. The golden brown cracking crust, the white airy crumb, the sweetness that is released as you chew it. I like having this straight out of the oven (after a 15 minutes resting period), soaked in quality olive oil. It doesn't need much more to keep you eating it!
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<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRo8pgjl0HKn7GZL1lkJinq0x8y0vpRmQDSuzOWn5qVCYmuWTskfKRis-iDvPFfMsmCnWCko5DwQZAxc5xVDlc7Itkts9lVsakTV0QmwPSILp-p4Oymr6B7rYLfr1nuePHqRW7prHF7JbH/s1600/_DSC0094.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I would like to share my recipe, which is a mix of the baguette recipe I found in <a href="http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572">my bread book</a>, and some tips from the <a href="http://pavechocolates.wordpress.com/">master baker</a>.<br />
Following, the ingredients for about 4 loaves:<br />
<br />
<span style="font-family: "Courier New", Courier, monospace;"><strong>Poolish:</strong></span><br />
<span style="font-family: "Courier New", Courier, monospace;">Bread Flour 120g</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Water 120ml</span><br />
<span style="font-family: Courier New;">Dry Yeast 0.1g (a pinch)</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><strong>Dough:</strong></span><br />
<span style="font-family: "Courier New", Courier, monospace;">Bread Flour 244g</span><br />
<span style="font-family: "Courier New", Courier, monospace;">
Water 120ml</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Dry yeast 1g</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Salt 7g</span><br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5A4nuUE0bR_Xx-IerEIl17YnzJHhwyVGjQIn7szZtPOF2UFzPqS1LP6eDynmIrpP21HOsii2qaWLJWMcRhBvTlGXSUcl1RyD51GdTtJAqfjfHuEjjPIlUTlswwErz5AkSiUykGe8Q7u6t/s1600/__DSC0591.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Two days in advance (I usually start Friday night for bread that I bake on Sunday morning), mix the flour and water (in which you will dissolve the yeast first) for the poolish in a small plastic container that you can hermetically seal. Also, mix the flour and water for the main dough (244g flour and 120ml water), knead until fully incorporated, shape into a ball, wrap it in cling film, and store in a separate tightly sealed plastic container. Put both containers it in a wine cellar at about 12-14C, and let ferment for about 18-24 hours. The poolish should look very bubbly and airy through the plastic container.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZO0q32VH39xO3NEPs0NeGGSxGv0aIufOowc-J4fp4kqgaUq7mMS-gS-FxfJCAc0acRMKbpmVvsOfmBRojg2wrWmkwHLe6mnXAwkAK8haKEazJhvpyTVwx91ii12bDZNhByjFL6l4uKyBL/s1600/__DSC0567.jpg" style="display: block; margin-top: 0px; text-align: center;" />
The next evening:<br />
<ol>
<li>Pull out the two doughs from the fridge 30 minutes in advance, and prepare the remaining yeast, which you will have dissolved into a tiny amount of water, and the salt.</li>
<li>Put the stiff dough in the mixer at the lowest speed, then add the water and yeast mixture, then gradually, spoon by spoon, the poolish. Let the stiff dough incorporate the added poolish, perhaps helping it a bit using a spatula, then add more of it, until it's all incorporated.</li>
<li>Add the salt, then bring the mixer to a higher speed and knead for another 5 minutes.</li>
<li>Put the dough into a large plastic container, and let it ferment at ambient temperature (30C) for 1 hour.</li>
<li>Take the dough out of the container on a lightly floured surface, then stretch it and fold it onto itself. Place it back into the container for another hour.</li>
<li>Take the dough out again (it should have doubled in size), then divide it into 4 equal pieces, possibly elongated. Flatten them out, then let them rest for 5 minutes. Note that you will need to dust this dough with flour, since it's quite lose.</li>
<li>Now shape the baguettes by folding the flattened squares, like in <a href="http://www.youtube.com/watch?v=8d0dzpJAbbU">this video</a>.
Do the folding twice. Note that the dough in this recipe is a bit more lose than the one in the video. If you are not comfortable with the shaping, you can just fold the dough once and elongate it and roll it a bit. You will still get good bread.</li>
<li>Place all the loaves onto a large piece of baking paper, then enclose them into a large plastic box for raising. It's important that you keep them enclosed so that they don't dry out during the raising process. I place them into a wine cellar overnight, and they will be ready the next morning. Alternatively, if in a rush, they will be ready if you let them ferment at ambient temperature for 2 to 2-1/2 hours.</li>
</ol>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhke2nR82yFpgS0kc4ehuftdN_N_wKxSXdrgbSr_tjR3GuKkfND6-9_WPXmfmV3dkp49wQm1MfETNyfzJxrOzvZNdTpUkrU1vMUmVJkV3UYAha3C0eZCA0RvfjE3Mji67JuIKDtHdLAHwtD/s1600/__DSC0569.jpg" style="display: block; margin-top: 0px; text-align: center;" />
The next morning, take the box out of the cellar 60 minutes in advance, and switch on the oven at 270C. I highly recommend you have a baking stone (I purchased a lava stone from <a href="http://www.hupkiong.com/"><strong><span style="color: #999988;">Hup
Kiong</span></strong></a> cut to exactly the size of my oven, and it works wonders). Make sure
that the stone is fully heated, and that will take at least 40 minutes of
pre-heating at maximum temperature before you insert the bread. I also insert a pan full of boiling water about 10 minutes before inserting the bread, to ensure appropriate steaming in the oven.<br />
Before inserting the bread in the oven score the loaves and spray them with a very fine water spray. insert them in the oven, and bake until ready (time varies, depending on the oven). You will know when they are ready, as the color of the crust speaks for itself.<br />
Once out of the oven, try to be patient and let the bread rest for 15-30 minutes before cracking it open!<br />
<div style="clear: both; text-align: center;">
</div>amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com8tag:blogger.com,1999:blog-4652800571679661289.post-15895826168447016802011-11-06T01:35:00.001+08:002020-12-04T17:05:04.545+08:00Jaan lunch 2011It has been a while since I haven't visited Jaan... in fact I didn't get a chance to dine there since Chef André left. Recently, Chef Julien Royer took charge of the kitchen moving from his previous job at the St. Regis Hotel. While the food at the Brasserie "Les Saveurs" was more classic French, at Jaan Julien has been given more freedom to present his own creations, while sourcing products from his selection of world class producers.
Having <a href="http://foodieah.blogspot.com/2009/04/jaan-set-lunch.html">beautiful memories</a> of the great food that Chef André used to serve at Jaan when he first started, I was very excited to try their new food style for lunch.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmioB8nqeXTduIbQYSDLH_FZFOBDkQXZBk2nmfgkOcdIu9KrEjAGWNRv5fQXJV1QFEaoHEq-xLFbRc4fbxEVycX-NEl7EpBOFhV-JIaOZwA2-bxyr4EFjfYwf-RwElZRm6KLWJeGPtrxJ/s1600/__DSC0406.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The dining room hasn't changed, which is a good thing for me, since I believe it's one of the most tastefully furnished fine dining restaurants in Singapore. The menu includes an introduction of the Chef's background and his mission statement. I like it as it's really a no-frills introduction, simple and concise. He believes in tradition, combined with creativity and fresh ingredients from the best producers.
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<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWHaW1jAd-B-xAtaKY_iiRm8XiVWElYkM8vRkSO_zoA4zApOG3YJZp3xBvwfP5xnCfmQ-_8AxdlNUyunmUUM1jzwDFS19H_c8v9UDmdwypZbfbLQ27I70b56_RocRY12Q8YMJUfz7xIl5/s1600/__DSC0408.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Right after ordering the food, we were served an impressively presented thin bread with a "lentils hummus", the Chef's personal interpretation, made from Saint-Flour lentils and chestnuts. The presentation was both modern and artisanal at the same time, with a combination of stone and wooden utensils. Minimalist and warm.
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<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja69wGLEAuocix7hzFqbfx3R0YcsKKZlQGKbDmfvGgOVaOgv_dOP1x29kcS1muZ4EvxjB3OhnW7yG90AV_9pGiRquiqRIjnedvfsg2SeggLkNLZedKNmeouAld-2T6b2thTYGPazmLkQJF/s1600/__DSC0415.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />All the small bites that were served with the bread were beautifully presented and were absolutely delicious. <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSruozSlFzCQPxqQcm3lNaZPUKfFX6tmG1QxPnkGlqZOpNP1FUOaY81n1-fcyPKOkcHNwrP8TfjXXK_wmtgrzGpIJusSQWIDhM31-Eor2u9WkpYDiQFFNZEXy1W7kjyhN2qvZiHdjASoDw/s1600/__DSC0419.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />
It was with great surprise that we discovered shortly after the amuse-bouche was yet to be served: a cep sabayon with fresh walnuts and lovage. It came served in a double-walled glass and it looked like a dense mousse.
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivw3IS8bvO0UL0WQKyd29oXm7Hm3SH9-j8tKvSZLkz7-gW0nZcfBgf-Dkz3LuO9s_ZzxE_Rqz7hoknxqlJ57sECZWXZiWki6vTNneldHDly-DyvGZC-SO5S12qNtu0uSBXGYviE5WJwRji/s1600/__DSC0425.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />When the waiter poured an infusion of boiling wild mushroom tea right in front of us, the magic happened and the dish transformed into a mushroom cappuccino. Flavoursome, hot, creamy, sophisticated and yet simple. I must say that with these two unexpected courses, the Chef already built a great momentum to the dining experience, and we were eager to find out what would be next.
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeGfjMfv-gM4h0QPBDF5JbJ8jluAlrXpTIFQs_rFL5-zDEq-66M0lLRSYJwF85qmzOfAd7mdIJD0_Xe3zsYH1HdxbF4zq7lGFrmqkO-L8yanWydsA3oBoaIY1nwgFOr9zFF34q_R2d0ssg/s1600/__DSC0436.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The
Landes Foie Gras and Rabbit ballotine was a core of Foie Gras, rolled into rabbit breast meat, then again coated with a thin layer of lardo di colonnata to retain the moisture. Decorations of gingered butternut, hazelnut and pickled onions added dimensions of flavour and texture that could be combined with the protein.
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCSljRjSve_QYQugi4BJjVBrUMzlOtjwrnCLstzey6MJpT-_O7X7Bg21DLgPl0q3_hVN_FGjhaH5AtPOU-EFmIPvThafK-tZY13BccA3TTXRRKzcxwqHrCp7M3nNJG-jfDJ61Smdn__wT/s1600/__DSC0444.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The other starter was pure indulgence: a large raviolo, stuffed with soft, oozing egg yolk, and topped with cheese and truffle, on top of a dense mushroom sauce. Once again, very elegantly presented, pleasant and balanced to the palate. The fresh hazelnuts added an extra seasonal touch to the dish, which unfortunately in Singapore we tend to forget and neglect.
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXh1qMT4Yq3kokVQRZM_R5pSH5hbwH3f7dqU5Yirz5kybwms9tc_Wl91Q-AFhXcCG7KNH4xY2C_4K-zXcu1hrHU75X9vsIY1n1_luB53zTWShyphenhyphen5_EBuuFl1r2W6QipHRoeP-HIniGL-3J/s1600/__DSC0455.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The main dish was an assorted serving of the most rich or flavoursome cuts pork: cheek, belly, short rib, pig's trotter. Unsurprisingly, the belly was the best, with those rich layers of fat and the unmissable crispy skin, followed by the cheek which was tender and coated in a rich glaze. I liked the distinct charred flavour of the short rib, which was quite lean and dry on its surface, but a delicacy that I couldn't resist from grabbing with my fingers and devour like a caveman. The pig's trotter was deep fried into a small ball in classic French style, which has never been my favourite way of having this delicacy, however this was the leanest I had so far and was overall quite pleasant. It is stating the obvious, but any pork lover would have to order this.
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UKaoFOyRNSl-DR2lJBQGA20_0ax-MA8vYnR5vJ-al0RHvZvSaaCZnUDoh1LhCKe61QJqfS8JIlwbZZSHF3M1IEx99h9DSsTweJXg2SQIGI2Os0wpXpV046O5uFjV82oxaapKzhr4IaFO/s1600/__DSC0465.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The second main dish was fish, for a change: an Atlantic cod with baby squid, Chanterelles mushrooms and summer beans. The fish was well cooked, moist and flaky. The beans were cut into strips and gave a bit of a light crunch to a dish that was otherwise mainly composed of soft textures. While most of the flavours on the dish were quite mild, they were compensated by the pieces of baby squid which were very savoury.
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpYZJ5XSsqwcKRFgy9GQpaDnap4U-54CxSdmDEXCJtKVmylODLC17Ec-JN3Y5aPQZsfH5msvQLh_t47lib_fHDqGWVDCTGMaaLIfyi4HsLEOcLmAQfd1hBh43dpb7HR9YO8QK_7CjCwpK/s1600/__DSC0475.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The main dishes were certainly not disappointing, and the momentum was still up there. Then another surprise course appeared in front of us. We were served a palate cleanser, which was essentially a blueberry pannacotta, topped with a 2-temperatures foam.<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUl3RPDA2s6M15Odjor3oBRDsIopdooY0I4EVEWgLetbHHP6nSaWnWBjDv-dm9o1jPdn8Ht8-LsOV4AJVjmnb7tM-NpN6NnmdRHJOFl02gCMH5_Hw-s9abDYCUpXu0u27W8CQi41Js8RP/s1600/__DSC0483.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />As one of the desserts, we tried the cheeses. There was a great cheese selection, with a couple of outstanding soft cheeses. I can't recall the name, but there was a special soft cheese that really had a buttery texture and intense taste I never encountered before in both French and Italian cheeses. The cheeses were accompanied by a selection of crackers and homemade jams, including delicious candied ginger which I wiped all out.
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUjngH3oduNo728-6ytg4W0TPsPxydOedwSpF0XUJOTf2dm6DrbCCsmjkr2K14ZCgGVIqDHW80RoKflYtmobngCdCuVXvGjwo9xWphTDxvib5ZQnLGw16KMN69UEiKS73Ef8RecYil3B3/s1600/__DSC0490.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />My dessert was a "Choconuts": a Jivara mousse with peanuts and Macadamia ice cream. Clearly, one for nuts fans like me. The eccentric presentation, almost out of a futurist sculpture, somehow suggested I should start from the left (the ice cream), and then progress from the soft textures slowly onto the biscuit and chocolate wafer. Solid caramel, nutty, chocolate flavours dominated this quirky dessert.
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPEfTrWVuHgZLSvmImHgvEwGCBzZAA6M2vaJt-N_q1ZrX1Svst4H8VGOXVlucnyFUGHL01LJkG_wbJNl2NjoHx_gL78jlULOBFC-55OrEL5uEuzOkvC54jVGuTZhbwh83G3W3tM6P5vqx/s1600/__DSC0502.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />...but that was not it! Final surprise, the petit fours. This presentation looked warm and cozy, yet again with a humorous, quirky touch: CaramBar candies! This rosemary based combination of sweet bites included chocolate coated marshmallows, truffles, buttery biscuits, and finally ice cream chocolate coated lollipops. In particular, I liked the rosemary infused melt in your mouth truffles and bouncy homemade marshmallows. I am always an enthusiast for fresh herbs in desserts and cocktails!
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTtj8tlkUKgrGYhyphenhyphenHOq74bnZHJsYmcWAcwScVpWAm1EUT5zCA7XWluBjK7O0yFRZV7bFxpohV3gxN4o6LWKqjthjLxdcq5CcDMTUpdMAJOvddV_BssXWQTo_SuQ4uhJiIopP7Em0RgHeW/s1600/__DSC0534.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />In summary, this was an incredibly satisfying meal, full of surprises, excitement, a beauty for the eyes and the palate. In particular, I was amazed by its value for money. There aren't many places in Singapore where you can enjoy what effectively is a 7 course fine dining lunch (3 courses, + pre-amuse bouche, amuse bouche, palate cleanser and petit fours) for just S$52++ per person! On top of the great food, service is always excellent at Jaan, with competent, discreet and attentive staff, and the bright, spacious, breathtaking dining room is certainly a plus for any diner.
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<b>Jaan</b><br />
<i>Website</i>: <a href="http://www.jaan.com.sg/">http://www.jaan.com.sg</a><br />
<i>Reservations and Enquiries</i>: Steven Drewery at Mobile: +65 9199 9008 / Tel: +65 6837 3322amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com52 Stamford Rd, Raffles City, Singapore 1788821.293287 103.8532741.2913025 103.8508065 1.2952715000000001 103.8557415tag:blogger.com,1999:blog-4652800571679661289.post-28249177204997138832011-09-30T01:38:00.000+08:002011-12-29T00:40:48.894+08:00The Moluccas RoomI was invited to try this newly opened restaurant located along "The Shoppes" at Marina Bay Sands. The restaurant concept is modern Indonesian food, which so far hasn't really been done in Singapore. The Indonesian born Chef has been trained in French cooking and has been working in renowned restaurants in Australia, including Tetsuya. Her vision is to redefine Indonesian cuisine maintaining the traditional flavours, but selecting the best ingredients and utilising French and modern cooking techniques to bring Indonesian cuisine to a whole new level.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyz5ssUTlS5YsHzndCENVOFy7tqV1xBQoFcIHMvCmJwsgXuO7WxJHy2Uxp-E521s7uSmaWRuo7aOjIa8p7ppUoiR9VNiI9crVw_boeBZDQpAkNMle2BGJvMyFk_bFCmNjhcWiqXbKchkZ2/s1600/__DSC0378.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The restaurant enjoys a spacious, elegant and contemporary dining room, with plenty of natural light filtering through the venetian blinds around its perimeter. The view over the bay makes it a perfect place for an evening dinner, but it's also a relaxing sight over lunch. The deco is simple and modern, with materials such as stone and wood, and a few Indonesian motifs to recall the theme of the menu.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3k8tB32hgdW4-QUkMStbSCXFmqzcUszgzt7YSrTN-KMYzBYlhm_1cXz_suZsW0xD9fB7PzsI58RtQOdVT_1fCPEizrMt7IFh313HBD_yUf0XpKjV5L4ihm9UtAcHEcSvP81G4IFzG-xwL/s1600/__DSC0256.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />
While waiting for the food, we were served an amuse bouche together with some Indonesian chips and the Chef's signature selection of <b>Sambal</b>. Apart from the garlic sambal I enjoyed the rest, in particular the less mashed one, with roughly chopped chillies, ginger and shallots. <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dovesGN7I8w3-aCviUHhyzqdTI5HirnmA6cIIKVcEpUR9YZbO5lBOa5Q2vuuW1gE8Aq8bemv3LX4A0ZulKKk20uCvhUsqQSpOyZNFNGt1xe-bHY5uoEA7tbGWVGg44u-a3ycle_Fkmch/s1600/__DSC0268.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />For starters we had a selection of sate. Each one was served with its own sauce, although they didn't actually need extra sauce as they were perfectly flavoured. The <b>Sate Padang Lidah Sapi</b> ($27 for five skewers) was the biggest surprise. I have been familiar with beef tongue since I was a child, as it's commonly eaten in Italy. Having it as Sate was a bit of a novelty. It didn't actually feel like eating tongue and I wouldn't have guessed it if I hadn't been told, but the tender and succulent texture of this skewer was one of the highlights of the lunch. The charcoal grilled <b>Angus Beef</b> ($25) and <b>Sakura Chicken</b> ($22) skewers were also outstanding, although the beef tongue is really what I would come back for.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZw2x45rqDx7KB9b-oBYtYJABqBjwFqrWKntiqDKR747k96Wvjz5ipyI9SrrE9mpdBAKYIewsiiaypr_tSDc21LWmsmyh9tEb7O9pN74zi1eO_7KrrngDuhd16xVH0JWcZdWX4UrU-K7J/s1600/__DSC0284.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />To clean the palate, we were served a <b>Soto Ayam Lamongan</b> ($15), a spiced chicken soup with shredded chicken. The flavours were clean and delicate, and half way through it I enhanced the flavour by adding a touch of squeezed lime which gave it a tad of sharpness.<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOS5tV5rWQWnOHE8FUYICbjaZLg3eBzLwN7GVfSuS1dh4JCFvtI-wVoHYYI0BbGw66eWVxZpf-eAKK2ZoZOLymX9Lm1b8OZDvsicsPy6K-bAeSO6K4uMC8h6HkLUUawZFLxDTJ-A8XVPL/s1600/__DSC0298.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /><b>Udang Blado Padang</b> ($35) was a fried king prawn with sambal and cherry tomatoes on top of a grilled aubergine. I found this slightly under salted so the flavours didn't really strike my senses as hoped.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmtqO6g6gHkfAEH6m0c5m7KeP3fxu2TXB5WO_96Lh2GMr3GoI7A2s-nqKrPq8GqA4anXutVjFw9AKR17g0hS2iGC2KpgEqrTzsHPXcwOF5lbVs4i3vd1w8UPXQmRxWxSgPL1yLduyRxf3/s1600/__DSC0293.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I was a lot more excited about the <b>Ayam Sakura Tangkap Aceh Selada Mangga</b> ($19), a green mango salad served with deep fried chicken and herbs. The chicken was crispy on the surface and juicy inside, but the crunchy herbs really added another dimension to it. A well executed classic!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VvHgsi0h2STA80pBBzufJRVolBKwnLEkm0PbEi03BHgRXEUWhFdTQ7zjiIGnQJimCokkRS2vMcE42qYWx8r0NN5zKmAfuFj2lYr1r1_eB586_q6wTaqCf6Ey82qMsUUsbK12wwzPkRvg/s1600/__DSC0316.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Here comes what in my opinion was the best dish of all, the <b>Ikan Bakar Jimbaran</b> ($35). This fillet of sea bass was cooked sous-vide and brushed with a dark, slightly sweet, intensely flavoured sambal sauce. The roasted cherry tomatoes and pickled cucumber slices completed the range of flavours, freshening up the dish. The thick cut of sea bass was tender and succulent, and there was no unwanted "fishiness" to it. I would highly recommend trying this to any fish lovers!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnY7UzSpZYFxK_bCdarEtXyRamOHP8X3s4-wa3gzElSCyEqlqYnRxfUO9LNghqb2ya4kUjhuQipCHdj4AtWJHKbN1eHR12KZqjfdw3XgRLZNvcWOu-pqyHcASZfSbtGWeCJLK-dFoqQL9B/s1600/__DSC0329.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Next, another surprise from the Chef: <b>Angus Steak Rendang</b> ($35). Instead of the classic beef Rendang, this dish combined a French steak with this well known classic. You can actually ask for the steak to be done to your preference, and it will come cooked to perfection, tossed in a rich Rendang sauce. While I personally prefer a braised cut to go with this kind of sauce, all of my dining mates enjoyed this dish the most for innovation and flavour.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbCHaTYoTQ639scrlHLBY0CDeyM-vCpiQgEr7rILwp7-QCqoOwt4DdsZlMLRmXiA1hB7IS6V-kItH3TWtbB-nEKiKhCAHIhkvUg5SoJxV4zBnAQmRid0alg5Kxn8Us3RkqCRLYYE_ExIYG/s1600/__DSC0337.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The last savoury dish of the meal was a <b>Confit Sakura Ayam Tuturaga</b> ($33), a confit of succulent chicken cooked in its own fat (all rigorously free range!), served in a sharp curry sauce. This was certainly a beautifully executed combination of French cooking techniques, which brought out the Indonesian flavours while maintaining the natural juiciness of the meat. This would be another one of my recommendations.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3T6SMiblsPY_3_hTOpr-qK4Ggq5IA7c1VIxD-Hsno2zvUEAcEbwsXCO61gzJcBaFDTbGQwvoVs3Trc8ZD6hzWSY7g7NNjrb_bCjN1eFYjE8Kh7CTZuLbMshyphenhyphen6c45CF1OT08SRunTZFUE/s1600/__DSC0351.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Frankly speaking, I am not a big fan of Indonesian desserts, but the dessert is where the Chef could really make use of her French cooking skills to cater to a more international palate, while bringing Indonesian flavours into the equation. The dessert platter came with two creme brulee and one ice cream. I started off with the <b>Gula Melaka ice cream</b>. Perhaps because I like this kind of sugar and I am happy to eat it on its own, this flavour was absolute perfection for me. The wonderful rounded sugary flavour, with mild tones of caramel and licorice, was true heaven. For obvious reasons, I equally enjoyed the <b>Gula Melaka Creme Brulee</b>, which was less intense and less sweet than the ice cream, with the bonus of a light, crispy shell on top of it. I wasn't too keen on the <b>Sri Kaya Creme Brulee</b> ($17), coconut based with pandanus flavour, since it had that "Indonesian dessert flavour" that I usually tend to avoid, but you would surely like it if you are accustomed to that taste.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0ASlY5FV3IpoHGlljTIY60VHSVjXFXaeTgC6TzVRYNoGNOh1i0W87-RMzmxQqFtkxPiSFXTQRnRY2RK6xH-ac7gt4iDADPCSj_ugy1UiMY5kbJtpN0-o02P1x5bN6crjRCOcBVm1RYag/s1600/__DSC0369.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Chef Alicia Tivey introduced herself and explained some of the techniques and thinking that went into her dishes. It's always wonderful to hear from inspired Chefs who have such dedication and believe in creating an experience for the customer.<br />
The Moluccas Room might come across as slightly expensive for an Indonesian restaurant if you simply compare it to other restaurants of the same cuisine, but that wouldn't be a fair comparison. Besides considerations on the location and service, you must acknowledge that the ingredients used are of the finest quality, all selected by the Chef, just as you would find in a fine dining French restaurant. Therefore, this cuisine is positioned at that level both in terms of food quality and price. If you are looking for regular Indonesian food, then this might not be the place to go, but if you are looking for a South-East Asian fine dining experience then this restaurant is really a rare find, and it is guaranteed to deliver to its promise.
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<b>The Moluccas Room</b><br />
<i>Address</i>: The Shoppes at Marina Bay Sands, 2 Bayfront Avenue, L1-81<br />
<i>Tel</i>: 6688 7367 (10am – 10pm)<br />
<i>Website</i>: <a href="http://www.blogger.com/www.themoluccasroom.com">www.themoluccasroom.com</a><br />
.amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com12 Bayfront Ave, Singapore 0189721.284354 103.8597171.2823695 103.85724950000001 1.2863385 103.8621845tag:blogger.com,1999:blog-4652800571679661289.post-26188029844098565162011-08-30T23:19:00.009+08:002011-12-29T00:41:04.458+08:00Jewels Artisan Chocolate - Mooncakes 2011Following up from my <a href="http://foodieah.blogspot.com/2010/08/jewels-artisan-chocolate-mooncakes.html">favourite mooncakes from last year</a>, this year I got another box of Jewels mooncakes. Out of the ones I tried, Jewels snowskin mooncakes are the only ones that compete with the ones from the Raffles (and that's not by chance, since it's the same hands behind them), except I actually prefer the Jewels selection of flavours.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqx7fhnUJp0NdqyVEtrLyZBKOvH7XREyLDHIn6DW9wDuvW3E9pvTUBcjMBHpTkbkjijmHGWWx70bcXabE7CLeGuNSebRAyIPkiQAt88bYLXF32BFjhwBDyIi-TE2GL858hNGQyuGrZqXm/s1600/__DSC0313.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Luckily, the flavours haven't really changed from last year, since their selection has been largely appreciated, except from a new signature flavour: the <b>Korean Black Garlic</b>. Chef Then Chui Foong has been playing with this ingredient in combination with chocolate for quite some time now. In particular, I thought that her Korean black garlic ice cream was innovative and delicious. I bet she has been waiting for months for the mooncakes season, to come up with her ultimate black garlic creation. The fermented clove of black garlic placed in the middle of the mooncake releases a deep, licorice like flavour with a smooth tone of acidity. It is quite a unique taste with a tinge of garlic flavour, but extremely tamed, without the pungent, aggressive aspects of regular garlic. A must try!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggn3Nei19jdLxmJYobP0zG88SEhog1Pi_dpYBQlpCb0WxcydpJoWgPMhU3g3kNc3NlEri1dtG7FSH79TMmHoCDX55Pvgcjnr8e69iJ_3UupBUpjfuyVbfNOAJUPfDkDPqJqlzIsUmuR4Nv/s1600/__DSC0344.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />My second favourite remains the <b>salted caramel truffle</b>. I like the combination of the gentle saltiness of Palm Island sea salt with the crunchy winter melon seeds.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwmlnSy8zEy4sxAR7Ul7dVzvyZpbHX7sFn7WcKOR9HMCXoiwnCycv45yBsPJBgsFJovPFUhyR3TNB41SGj1VHr3GtcrnsyqUpDxjaXjyhfCpZ1jgCcw_ttCQHWyvXuU-3rJ_KbWsoa9NA/s1600/__DSC0365.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The <b>dark chocolate crunchy pearl</b> mooncakes are quite familiar to many, since they are also sold by the Raffles Hotel. This mooncake will be appreciated by those who love chocolate, mint, and a bit of crunch. Really something quite different from the other classic truffle mooncakes, the mint-chocolate combination reminds me of the classic "After Eight" thin chocolates!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoR9k_o_NA4w-ATC3vOq-nZgIQsrC8J5ZNSZ2IJ6n_zj9PnVGBjHlcjefpC698VAEdKGj9-PMKhwHPMoz7aojwMWRzeIEQFwkRjpioTA-pmTVtMfOKJBfkYY5YkwoCOm3OM_T2IlBnmXtm/s1600/__DSC0390.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Besides the <b>Espresso truffle flavour</b>, there is also a <b>Champagne truffle</b> mooncake on the menu, which is the all time favourite for most and Jewel's one is outstanding. After all, I am such a big fan of their <b>Perle Noir</b> chocolate, which is basically made from the same Champagne truffle you would find inside the mooncake, surrounded by crunchy pearls!<br />
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I got bitten so many times by sloppy snowskin mooncakes that nowadays I can hardly trust buying them from random places, and Jewels remains on top of my list.<br />
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<strong>Website</strong>: <a href="http://www.jewels.com.sg/">http://www.jewels.com.sg/</a>amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com3tag:blogger.com,1999:blog-4652800571679661289.post-77670256600135035862011-08-28T19:34:00.002+08:002011-12-29T00:41:38.955+08:00Bucatini al cinghiale e burrataExcited about the long awaited burrata I received yesterday, I thought of repeating something similar to the <a href="http://foodieah.blogspot.com/2010/05/bucatini-al-sugo-di-carne.html">pasta I improvised some time ago</a> and I liked so much to still remember over it a year later. I didn't go shopping in the morning, so I decided to make do with whatever I had in the fridge from last week. I still had some wild boar salami leftover from my last trip in Tuscany, so I thought of putting it to good use.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CSqjryb0qwm1BLqHdtNzwEZro-Uy2ipplYzia9xf2D63wHycQ20pEgYDb_Kau4olkY8mVlQH2rUPC-lLBMZ7Swy3aaFjaVbflOTVu8qSgFENBqRemjsUIa3F4JcABaMqblBLfAvvF3vG/s1600/__DSC0271.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />These are the ingredients I dug out of my fridge to make this pasta:<br />
<ul><li>A slice of smoked guanciale</li>
<li>3 slices of Tuscan wild boar salami</li>
<li>3 tinned plum tomatoes</li>
<li>Half a piece of celery</li>
<li>Half a carrot</li>
<li>3 spring onions (white part only)</li>
<li>Many sprigs of fresh thyme</li>
<li>1 small burrata</li>
<li>100ml chicken stock </li>
<li>Red wine </li>
<li>Sugar and salt to taste </li>
</ul><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbj-KEQIu_I2gEbpFmR3lI5gkmqfzrKABCXCxYeJ0tL3SW2wGwPZE2EAzPD530mJhvIb0yvUfAxvXb7f6phQJfDMdDcIREOQQ0eiAsw4nVSflvvndP0k7rLJT8Nxs4sGJNbIKj5JWeBgmj/s1600/__DSC0236.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The preparation is very simple. Dice the guanciale and the wild boar salami (of course, you can use normal pork salami as wild boar cannot easily be found in Singapore).<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXszX006OxxZln3jauB07glF2NOOQeH-eU8NGT5ZIr9_IH_l2l5w5GJLHiRAjIBr9dRrJiekD6nfgtTcar31Khynp5YMdThpmGx6x6llRjsqx2MUxVIEjZFTiEwy78ZciuYVTZ9gc1Jzfl/s1600/__DSC0238.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Chop very finely the carrot spring onions (I used spring onions as that's what I had in the fridge, but onions or leeks will be equally good), and celery.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitCmtNntGvfOuzd2hSXimqN6ln2qI5-MHuJqE3enJGZB7k_YUdfiAJ91urDdam6tmHH16QS-bMGubk7SC5p5taPcRDRt_wvQlmTMzPJMTS6tSpJdU3A9JbQLkiDo5u5366slY8W60DydjV/s1600/__DSC0241.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I was pretty excited to open the box of this mini burrata, produced in Puglia by <a href="http://www.centrolattestasi.it/">Centro Latte Stasi</a>.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_tM7HgekPLdv2ipWHVC9a6OAkyI8HZSaAup4pOk1YSefLlkzT2BEMlE7b1n8f6YYP0yVu55PjxHA6lEVy0VAoS-DnGjX8VfdEt9aLrWzrjsapnSbJY4dXKWudmL7pzTJrZ6Rys2M1rBw/s1600/__DSC0267.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I love this moment, cutting through the outer "sack" of the burrata, watching the cream leaking out first, followed by oozing clots of burrata. beautiful. Of course, I couldn't resist from having some of this before finishing my pasta. I wouldn't put all of it on the bucatini anyway.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6D4cwXhtrb-JGCgMMcvsJX2T3kvX2avUIf0rMdg5xyeZK2k_xR47v8i_eRoi49DT2RwcrWL5l_9lvms6s-KI4eSzq4-6_18cF5caS74qZwB795gBQCdva1thM6umi-8Z47QO3WGOx20k/s1600/__DSC0245.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Start off by frying the guanciale in olive oil, and once well browned, add the carrots, celery and spring onions.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8l24UT_2u1YTTh-hfeCElKAj5v4YCxmJ7qz44Gvd_cZ87ne8ua2H253f_PUP2uU31yq7Bedai81bGS1qiBBagyGFeuxhtB3dXzaTfmo_GWw23X7h4q87lFYv9u_rgtTSPnvqkI3b9zyW/s1600/__DSC0251.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Add a splash of red wine (a third of a glass) and quickly let evaporate on high heat. Once well evaporated, add the chicken stock, and simmer over medium heat.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPzUilqB_t_65iEQSHU-h7CjRdhs1OPE_Q4dN1EMRICerO1zIcH2TdMzTGu8QyQ0hjNLSmIzL2FWG80yIhCXkXf8cakVdfo61t2PShQUNWpvLN2fVRPN3bXQ6Cm71FCIIbWSrcBPbO4fl/s1600/__DSC0257.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Once the chicken stock is half absorbed, add about 3 whole canned plum tomatoes and chop them directly in the sauce while stirring. Keep reducing over low heat and add salt and a small pinch of sugar should the tomato be excessively sour. Keep adjusting as you go.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1n5VVc3PlNtMGXPt-47zJWWJGs2mPGbY6wThyYMr0CM5zIdvTh7eSVx4qDYtw91gezeRvlxEu-NH36CjpUCF3aDsgdtDNtpa5dn43WJLkiod6I3VrD83pFnvFPtA7TwVpoM955Xci-d-/s1600/__DSC0266.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />In the meantime, boil some water in a large pot, salt it and add the bucatini. They usually take 10-12 minutes to cook. Continue to cook the sauce, and after about 8 minutes from adding the tomatoes, add a few sprigs of thyme and if necessary top up the sauce with some of the boiling water from the pasta pot in order to prevent it from drying out. Let the thyme release its flavour into the sauce over low heat.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwWvuTIyawDR9fGhyuKpbrJ3ZvGVp6uVWYgMcIKcqz7iwGqRlX58SbXZLh_X3r9fgJzEZRluhhDVEQdm0bfJ6PjmZO_htnZkOLihrwfJQIh5ndZtgGhdNccn_gesdwoBHNYWm3QYg2SmF/s1600/__DSC0275.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Drain the bucatini once ready, then toss into the sauce pan and serve into serving bowls. Top up with some fresh burrata cheese, grated black pepper, and a drizzle of real extra virgin olive oil (proper strong, full flavour. I used a Sicilian one here, which is sold at <a href="http://www.gattopardo.com.sg/">Gattopardo</a>). Garnish with fresh thyme.<br />
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I was captured by the intense flavour of this pasta, which will definitely be a repeat. The gaminess from the wild boar was balanced by the chunks of creamy burrata, and the thyme flavour added a touch of freshness to the whole dish. And once again, I ate too much...amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com8tag:blogger.com,1999:blog-4652800571679661289.post-59322055019719797592011-08-22T01:00:00.002+08:002011-12-29T00:42:06.609+08:00L'Atelier de RobuchonThis is one restaurant that recently opened in Resort World Sentosa and is little known in Singapore outside of the foodies circle, primarily due to its segregated location. Odd enough, the Singapore branch of this renowned fine dining chain of restaurants, is not even mentioned on the official <a href="http://www.joel-robuchon.net/">website</a> (as of the date of publishing of this post).<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJeZJfhu76FFZBBjUi7X0Rc2gR-rkTgmqD3YPFZ-Iacwsz_FaMv1KMI-XHUQZveUX7Aa8La2qkYjD3ATK4dKwj-qNkHYvU_dr0GrWPLnpAJDZx5-8rI9rahIyVoXu1dL8wGEXm_gXvuPR/s1600/__DSC0871.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Without a doubt, as you walk through the door you are overwhelmed by the sophistication of the ambiance. An unique combination of black and strong red dominates the restaurant throughout. The lighting is extremely dim, but well thought spotlights point in all the right places (most importantly, right on your on plate!) to create a very suggestive ambiance.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9VVLwGEFJrq8xEhLaqY3g1VDo5q0C_37R5P9sEXm_S5ZJkM1E7qSatv5_x8x282XishkyAFiYQ91BFe0p-Iu5p7Np2iYKMdtNwCO2L2pNEgHZFcWkEC4xhg9aklJMN_wytnPYE1nAC8-/s1600/__DSC0833.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The vivid colors displayed in front of the kitchen are the result of a display of stacks of fresh produce such as carrots, apples or tomatoes. Behind, the busy and dynamic kitchen is fully in view for the diners, who sit around a semi-circular counter. The open kitchen-bar concept is fundamental to the attractiveness and the success of this restaurant. Watching the Chefs at work is entertaining for the diners impatient to know what's going to be next on their plate.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8nXh2NS8sxx6QNs-9yyyQtEHLki7i5LQQktf0u77PUiw_QwOBNT4baT1QPa4_oTV4WeuHoZM18spPJ9GHXttrJzua6s3Q2RN9P637Ph5gyGBsOOt-z7qm0nLPJAvT3PAH_vfGFeC0uZF/s1600/__DSC0803.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />As we sat down, we were served a beautiful basket of assorted fresh bread and while munching on it, we took our time to decide what to order from the menu. They offer a selection of about 20 "small dishes", 8 appetizers and 7 mains. The waiter recommended about 4 small dishes each, but we had about 3 to share and a main each and that was definitely filling enough for us.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2LC0wXj5qL1nSBb4-RxAmuMB-rWmX3p_9J2HMaYAZA8bvKfipRYwpjn5hYgyhfG9q9L1cIAUVRm23xVvrRzjNFbfQRM6YqUOYUlmCZVi-Jhs_d6oLPbzXWvNRmbs0NH7U5jYobh02KXk/s1600/__DSC0820.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />They started off with an amuse bouche of foie gras mousse and Parmesan. Decadent, sophisticated, delicious.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4DqCJ_N2lHCkpVZiB7ZdiIc3TXSai622MQZ3I0_odOVMF_Lmdb1U2oL4ghxAUl3F5yi9K3UhsIyMpUyIAhFxRuoG6LZ3fCZ62tgO_nrPKBWdq8hIk7MOKIhHdyOb3EKCFbgJiHnfVlW2i/s1600/__DSC0828.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I was really impressed by the <i>Grilled seasonal vegetable with a touch of wasabi</i> (S$29). I would have never thought a vegetarian dish could be so addictive, to the point that I would order it again on my next visit. <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3q_fKaBt465muOkemlFmLVMjGeR20aMJR_3xaVY0tYWKzodR1Nh3ucjA-SlnSq1-G2gpc0WMS82pWzXYVz3FQOSBGrIDoOj99V0xbZpzTlNHT3YBSaj4myqNnjSePt2B-qZNQwekaFnr/s1600/__DSC0830.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Even more impressive, I shall say unforgettable, this <i>Yellowtail tuna tartar with spicy tomato sauce</i>(S$29). <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDkxK4q8mCEZqoOtqlAleTSc6NMEIHPQ1PIda1TsQil8HogyNIeCZR4h9VqwFXrZwUXcVkEbnb40kqQAo-x-pfsOzOJbrESlXPvlFiLA2Khuo75H4ldDcbw952AbA1wFYgkZ0ue3JH2jx/s1600/__DSC0838.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I am looking forward to visit L'Atelier again to get to taste once more their <i>Milk fed pig, roasted on the spit with braised green cabbage and fresh ginger</i> (S$45). This is their signature dish, and it's amazing how this succulent, juicy pork is perfectly complemented by the flavour of ginger.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvbyu5TSH0jv_zHMiD7TqaCj3lLC3h3e856HrxTnsemvjuLRf65ZPevbV5WgZfy7XyaZw0iTbOEgLfuMrYN4lmS40EXJ4KfqB3YmTfLrY2fEZvisRmBKNtTEzblTxtvuMoKbBbgSnw_B32/s1600/__DSC0841.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The <i>Foie gras filled free-range quail with mashed potatoes</i> (S$53) was also well executed. A quail stuffed with foie gras, accompanies by very butter rich mashed potatoes. I enjoyed the dish, although after trying the pork, this was eclipsed by it.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXEzoO2RQM_qmV-JCiH-rnpHv0QXPqlmODLARixde-JfSrId0NUtCoZCOzO9Cq5HSzjqK1X50na9512dQLnl1FQ3pgx8fv4RTtYBKB2pamAPf68G-fzFXNRk-FqWdbl15qu9cM04EP6UA/s1600/__DSC0852.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I didn't get too excited by the <i>Lamb fillet served with spiced eggplant</i> (S$45). The seasoning reminded me of Mexican food (there was a dominant cumin flavour), and the dish just wasn't as exciting as everything else we had.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioIh3iMr9cmiJHrDoKeRDmL_b9qzXdz00oQBzRs4QPTKhDtmSDs-Wr6pp5FJ7D0GMkVj-LQ_mydr6wKVBOVZDukomwdlVpNHLM05zWjCbqfnNI7OvpKl6JF1lBgwPTAS3L0RBB7Ft7FZlt/s1600/__DSC0856.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I have much better things to say about the <i>Marinated anchovies with eggplant confit</i> (S$27). Beautifully presented, the highlight of this dish was that the fresh sardines (don't think of the tinned stuff!) revealed that "sea" flavour which is characteristic of anchovies, sardines and mackerel. This is not a flavour that is commonly found in Singapore, since it's typical of fish from the Mediterranean.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfwt4pY7zTQXn9plcer0I5-XGTZMQTaWaVBlXSM7YZ-lAc-PIyCi4wLk3Kc23bXXVysTYPfQiF59JmSIoAXuFDA5BVtgFaJJvyFE730T_jE4Shfysk-1RA41w_W3YPfM5BMr3gk-urN7V/s1600/__DSC0865.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The dessert we chose was chocolate based: <i>Caribbean, hazelnut dacquoise, thin Orizaba chocolate leaves</i> (S$23). An enjoyable, indulgent composition of ice cream, chocolate thins, and a rich chocolate ganache.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMiCr42-N-wqfsul1TddImDzUfdC_O_PADEaxHPnbecMLA2otd_8qvgr0qy28Q9glXXDgIooh-Qj0G8_kk2ZaQovXOS1LU9QOjQRB2XfDfXKzvRnbEpwAztVuxbESvMvF67bnFESPaaBC/s1600/__DSC0877.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />In conclusion, l'Atelier de Robuchon was a fantastic experience, which perhaps doesn't come cheap, but when compared to other similar restaurants marketed at a similar level, is worth every penny. <br />
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<b>L'Atelier de Joël Robuchon</b><br />
Website: <a href="http://www.rwsentosa.com/language/en-US/ShoppingDining/Dining/JoelRobuchon/LAtelierdeJoelRobuchon">RWSentosa - L'Atelier de Robuchon</a>amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com2tag:blogger.com,1999:blog-4652800571679661289.post-38022560771488063752011-08-14T15:31:00.000+08:002013-06-27T08:22:47.735+08:00Anar<b>Anar is unfortunately CLOSED.</b><br />
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Lebanese remains one of my favourites cuisines, and I have not been having much of it ever since I moved to Singapore. I have been missing the days of eating Lebanese daily, when I used to work on the King's Road in London, lunching at "Al Dar II", one of my favourite Lebanese Cafe's. Their sandwiches are some of the best you can have in London. Back to Singapore, ever since Sanobar closed, there hasn't really been much choice for middle eastern food. During my stay in Sentosa, I thought of trying Anar, a new Arabic restaurant located in Sentosa Resorts World.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha18jvJMF9k-Dpf7HoI3Y749Nd-Z2YH2Z0diuPDoEoyAJkdvJefzi1ZNREQz7SmHFqWBHxueO6EHvyypsZdXhVUlKrOUs0e1uVvZfNwA353sNxI8UMbp3sirZPhNhraZySaWv2p05EJ3sj/s1600/__DSC0688.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The building, like all of the new builds on the island, has clearly been thought with the exact concept in mind. The inside is fully decorated in Arabic style, and it looks spacious and sumptuous. High ceilings, plenty of space in between tables, large chairs, beautifully intricate carpets and textiles all round.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNdAmBBBERyHzswuhuHYTWJ8OWlI7hH5PTf1_EDJj8XvdbEW68HX1cPXdFpM76VqgwK5Ilh1Igc79orGR2ST9aNTLdLOJbMg6i-CTz7Jt-LTzMTL74qrX5059QsgGgmU8ankvzyhPzcGv/s1600/__DSC0706.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />And I must say that at Anar, they really started on the right gear by serving some freshly made bread. The tandoor oven is located right in the dining room, so you can watch the Chef at work.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hcmiDQMIYlhI5DFJZLiKAxY1TWEmV2chnzOHvClAMiIbz8Srsf8SWQkbQdk8ODvtzhDtTpRFq2O2Zmw_dT1VR7KMM3w7WkCRM7dNfNQpefS68j6Oq3mrQc9a6tfskkPEK3k3WAGlgEbJ/s1600/__DSC0712.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The bread was absolutely fragrant, hot and crispy, with sesame seeds sprinkled on top. It really reminds you of a pizza without condiments, and after all, the middle east is where Italian pizza came from in the first place, it is where all the best flat breads originated! We were not yet served the dips, and we had already devoured a whole basket of this delicacy bread, so we ordered an extra basket for just S$2.00. <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAzwRwXI_QBWio6MiE1CLPLTy9AvmhwsVIPKdPQkQUyXXUDqCa1wzt2O8KoJILBockQTy1kxj4oDCq1X1d7DOzWNf6HNt6mqbR49wAwebXkSrCtV-23e0ev6HxhVcERWwOsRnQIPHdwbU/s1600/__DSC0724.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I can't really put any Arab restaurant to test without trying their dips. My favoutites are Hommous and Moutabal. Anar serves a hommous with minced beef (S$14.00). This was without a doubt the best hommous I had in Singapore, and it strongly reminded me of what I used to have back in London. A world apart from those amateurish hommous with either a strong garlic taste, or too much sesame paste, this was absolutely smooth and well balanced. A delicacy for the palate, topped by tasty olive oil.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMWrMssX23ltfzHUE5_F2ZLpHhkU7QXJWP2cfi1Zpb9xCEZx1Z6BXcBNVXtOxDOiFIjB19yNpuIdZ3rckIBalI-w1L7EJtc8xB8GJ-tMgUnofNc-q5aACb1NjHX3n-sQzqLkRxX8dfqi9/s1600/__DSC0727.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The moutabal (S$12.00) was no less. The smokiness of the aubergines was just right, and it was incredibly light and fluffy, still retaining some grainy texture. I could have had a whole platter of this on my own! I wish I could do this myself, exactly like I had at Anar, and I was so inspired I will definitely give it a try.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhobQ4WcGDkdEVH8u9m3xpSpvv4mdJCtindSx9XgGWj-OjlezvrGVC_h9L7s1K6G_DfXVpEwh2IN6_NjZ_gB-XSZRB5Zq-QyKWRui3uM2q_hoki4PxTxyy-bEq1CINEtfF35ikY9S34PDUw/s1600/__DSC0729.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />As Italian as I am, I love parsley, and this herb is something we have in common with the Arabic culinary culture. Tabouleh (S$9.00) is the ideal dish for parsley lovers like me. This mountain of finely chopped parsley with diced tomatoes, delicately seasoned with lemon juice was a fresher complement to the bread than the other two dips. <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR8kW0Z7ot2GBAFJZq90gWmwotb5MntL-O6Jr1S7ymMfppvLnCbe2iqBEEYvFsAhDGFqh6sYto11MqbDyyHzoqMJ_pr_LQRkskEG1YwlSTQ76TF2-rioIrJu1m2S_0ALgSY6cKcjiJZFxs/s1600/__DSC0739.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Finally, the lamb. I opted for the rack (S$45) rather than the minced lamb, and I asked for it to be served without rice, as I already had an industrial quantity of bread. The saffron seasoning was so generous you could taste the beauty of this spice throughout these juicy ribs. This was really a no frills lamb at its best, and with those roasted onions and tomatoes, it reminded me of the Iranian food I used to have near earl's Court, back in London.<br />
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The total bill was S$153.00, which is not cheap, but not too unreasonable for RWS. It is unfortunate that we don't have more informal Lebanese cafes that serve this sort of food in Singapore, and after all sporadic attempts such as Sanobar have not succeeded. I will try Kazbar next, in the hope for a similar level of food at a cheaper price, but in the meantime it's reassuring to know that such food can be found somewhere near this island.<br />
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<b>Anar</b><br />
Link: <a href="http://www.rwsentosa.com/language/en-US/ShoppingDining/Dining/DiningAnarRestaurant">http://www.rwsentosa.com/language/en-US/ShoppingDining/Dining/DiningAnarRestaurant</a><br />
Phone: +65 6884 6989amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com0tag:blogger.com,1999:blog-4652800571679661289.post-73728552927102813092011-08-12T02:20:00.001+08:002011-12-29T00:42:42.064+08:00AndréThis was perhaps the most awaited restaurant in Singapore, and the first few months after its opening have been so booked up that it was hard to get a table if not very long in advance. It has now been sufficient time to make a booking without too much hassle, and I finally got to try the food, although just for lunch. The 5 course lunch menu is priced $128++ per person, which makes it more accessible than the dinner offering if you just want to have a taste of the food.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgVgpdpN1ynVYFxLqxUMbyF8yeya54RtZtNUaF89D3KDwc3_GRzP4sSdnAInz1UF2MWUJWwjkph0iQF-3qepBRhbDZjUTUXVAsLOdhCxF6qnvm2upHK396L0bZUVfAbcj7qaxy35SsWkW/s1600/___DSC0629.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The setting is minimalistic and sober, just like the presentation of André's dishes. We were accompanied to our table, located on the upper floor. The lower floor seemed to be closed for lunchtime. The dining room is spacious, divided into two areas, one of which overlooks the courtyard and the olive tree that stands out in the middle of it.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHH1wfKJGgdxacp0uWwTTHVCJA87qjdzvXtp07ABThKhwS-5O0BltTYA1-gmZZ184a2ome36hjcVbMeoEE9AC5M7IyibeemoRjeK0fgdCQdUqszQXQ1rB9BSuTWVdUD7fM2RvYwBPOKCx/s1600/__DSC0633.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The menu was printed onto semi-opaque sheets, which were placed on the table like mini table cloths. We were served an amouse bouche of crispies flavoured with onion and porcini mushrooms. It felt like having a "French onion soup" crystallized onto these crispy textures. An interesting start.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpND8IEuOBgJeCp1LcUvokLrL7y53Y8g-ddIsRxuFYxR08ZOQ2cik8xZvSmEpUM_63krxIF9l9-BXHQ5-Je_xod2iRTSUgD1n-mB63fx-i_QYEPoXcjB2seiCPdtrr3jJNmT6CxwOacDs/s1600/__DSC0640.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The starter was a "decomposed salad" of tomatoes and smoked salmon. Everything on the plate was of good quality, although this dish failed to impress me. It was a refreshing starter, but it lacked of that extra something to make sense of it all. Perhaps that something was meant to be the basil flower sorbet, but I didn't quite get it.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5niXt2RYw4axAzpF0wdgqCJafSzlQxn4PdROyKYlbGwXRdqqg8MZcSz0M2HlKgZLcvSCoo-M5-lOHM6zC3FCsWtg3fBIfCUsuZKGiFKJXFh_A82DRp8nalBysRvEloKzG8r1q3kY_beOI/s1600/__DSC0643.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Next was a sharp and clean kaffir lime consommé with a pan seared scallop, cured fish and mini baby leek ravioli. Everything was really mignon in this dish, visually exciting, but despite the homeopathic portions you could clearly taste all the different components and they all worked really well in combination.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9V8X6VeTVlWCIi5HjqNExPGmTK9bmAtINi_4gjyiDAtqi0XnyYK129hk5P4W0WjdCTHmOVti9-oTSOSEbkH2Rk6EjjEyLMBLK26LGyEAhmOru8oSURmq1hhWifEdHEDG7m4wPS4tr6Nd7/s1600/__DSC0651.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Next, the foie gras mousse with black truffle. It seemed like every dish that we were served was more exciting, in a crescendo of flavour. I am not a huge foie gras fan, not that I don't like it, but because it tends to become a bit monotonous. Whenever a menu wants to look expensive, it seems that it must include pan fried foie gras paired with some fruit or jam. But this dish was really something different. The pairing of two delicacies such as foie gras and truffle, striking the right balance between the two aromas, lightening up the richness of the foie gras in a custard-like texture. This little bowl was packed with seductive flavour.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeKS_j6_XRdstnUNTaZ9rrR6koMa5vu2Rjo-CjQJgnu7Th6j17tDVrSNpPplYsjYNs9Qup1i_7Y_9sKeUbiu3ETkdzo630-K3k0SjIuKuldXLMUoLYYbCGm3nmyp1k5-Ux1cejUsXYAE1/s1600/__DSC0658.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I was at that point eager to get onto the main course, as the meal kept getting more interesting at every subsequent dish. And I must say that the short ribs didn't fail to exceed my expectations. The sous-vide short rib was incredibly tender, juicy, rich of thin layers of fat, and incredibly flavoursome. Eating that just makes me wonder "why doesn't mine taste like this?". But the polenta bianca with wild mushrooms was not any less impressive. It was rich and packed with mushroom aromas, a bit runny, unlike classic polenta. I found this really inspiring, and I think I will soon open a pack of polenta bianca which I have been keeping in storage for the last 3 months or so. This is a dish I would come back for, and I would be happy to have it exactly the same.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxarPSEe2ni1lUaFcFATmc1quEDf1wEDWCb2JvE6_L3m9zVVd3Y38G1uvWQP3bcUq6vu4T8ixU35EW_7ew6sSx2kjxZK7F4ybhIk8fyHEO2yZFFsLhhey83X2JJODbjZDDGnq8CnVTxTX4/s1600/__DSC0679.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I was always impressed by André's desserts when he used to work at Jaan. Thje indication on the menu that we would end up with a concert of chocolate got me excited. I couldn't reconcile what was on the plate with the description on the menu: "Tarte au chocolat" with milk pudding and ice cream "Milk marmalade". However, this was exactly the kind of dessert I was hoping for! The chocolate ball was only tepid outside, but once squashed, it oozed out a beautifully warm chocolate ganache. I enjoyed biting into that squishy textured shell while warm, rich chocolate kept oozing out! I loved the pairing of ice cream with crunchy cocoa nibble-like sand. I am never impressed by light sponges, which are so popular in modern desserts, but I did like the caramel jelly that came on top of it.<br />
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André didn't fail to meet expectations, and although meals at his restaurant don't come cheap, you are guaranteed one of the best dining experiences you can possibly have in Singapore. Every detail is taken care of with real passion, from the very moment you approach the restaurant: visual, comfort, service, and of course, food.<br />
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<b>André</b><br />
<i>Website:</i> <a href="http://restaurantandre.com/">http://restaurantandre.com</a>amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com341 Bukit Pasoh Rd, Singapore 0898551.27951 103.840379999999981.2781689999999999 103.83855599999998 1.280851 103.84220399999998tag:blogger.com,1999:blog-4652800571679661289.post-54296097354134750492011-08-02T02:45:00.002+08:002011-12-29T00:43:00.352+08:00Pici al guancialeNostalgic of the flavours of Tuscany, I was inspired by perhaps the most memorable dish of my last vacation there. I have previously reviewed <a href="http://foodieah.blogspot.com/2011/05/osteria-le-logge.html">Osteria Le Logge</a>, and their amazing spaghetti with guanciale. Conscious of the fact that reproducing such flavours without the exact ingredients would be impossible, I aimed at creating a simple pasta dish with a classic Tuscan flavour.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5L8Z3FpCSwiRY1OzY0JrLZibK-r3F-EsF0QtpRDoC9spuXwtmFCtMsCLZDNSDfkg5W8PCY_qp-XW098kk8B0ZqH9OOLvz4OJUm2egWvqpABKrilxheQ1KKyxbHj-_tUbzj5zDVN4I3vn8/s1600/__DSC0156.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I combined three types of onions: leek and shallots to sweeten the sauce and fresh chives to give it a bit of a zest (the thin, western type, not the Chinese chives). I combined those with some guanciale and Tuscan pecorino cheese to give the sauce body and flavour, and some local kai lan to add some green aspect to the dish and give it that tad of bitterness.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfDg4OmAuPZnM16HcZk8u2qcjm93W_F_ElIulKPo5itp5RiVB6L8BSBnHvsyyNzim2AtOpevBT5esPKoAbs0riWqfEQ7RgfMbJ-aDGnjZzdJUuXeFIHAMYTLSR5FongK4CPXXiv9loLpJ0/s1600/__DSC0111.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I still had a pack of pici that I bought in Tuscany, so instead of making them myself, I used the pre-packaged ones, missing some of the fun. I still prefer handmade pici, as I like them irregular in shape and thickness. This is a rustic pasta, and it's not supposed to be perfect!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyvNgZ1zow-Uuq8wI7wNBpVhsmm0PYbE7y7YIID2FiSoX2Qn5L_F-SpJX6u5Dx9MS1Whr7UID6skScBLDoXOTFtBCJUs49jY-WUDVvoqKBut4ZNyrHVmtYmxzlOU36aeBONBFOIPKfHMt/s1600/__DSC0121.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I sliced the leek in fairly thick slices, then the shallots in thin strips and finally the chopped the chives very finely. I roughly cut the guanciale in 1-2 cm pieces, and detached the leaves from the kai lan, discarding the stems.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60N4kvtm6b875ipGc9NFEo9ecCWeUYhQY-Hb3ilQEa9yy_qalIT4cUaJNuQJl-UCMVH3jZq0tzsgNsqyMYp2QV_VUOR1T_HF2gbgt2FrrxRjWnrVFbQpNrIZABBrJ6Rm_FQypU9V07iBx/s1600/__DSC0124.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />After frying the guanciale for a couple of minutes in extra virgin olive oil, I added the shallots and leek and browned them. I then removed the leek and set it aside, to maintain it slightly undercooked and also to use it for later decoration on top of the pasta. I added about 100ml of chicken stock and reduced it with the rest of the ingredients, while the pici were boiling in salted water.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUIostPHsJrWHvBMkFwtqdVABGNQpt7Wehxkqe6Dqw8JsfyS0PvrbKAv7KsYxU2lWN2QTaGrPBL5cyEBqPafThNeDocWJwe_SN2yjcwk0tBYKd7roaCXgxf8JCK_yAQL46iuSVf16ZGxJ/s1600/__DSC0128.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Once the pici were ready, I tossed the kai lan leaves and half of the chives into the sauce, added the pici and sauteed them all together for about 30 seconds.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir14D-8zYZ6irJAF5hPIRTW1de3sjm9j5L9owTsmBoFDy8lE8d8Cm6HmmDV57OIwDJwL1Mp5uGciyfAF9BIh0rmwJoNoWMK4NbeShDHkWhyphenhyphen1VjePk6YZXB2CO8rtDaK3QZInIm8yewTeM-/s1600/__DSC0143.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I then arranged the pici into solid olive wood bowls, and topped them with the leeks, the remaining chives, some grated pecorino cheese, freshly ground pink, white and black pepper, and a drizzle of Tuscan extra virgin olive oil.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1uF_6OyJT8xCcpUEVXMgOXwwFZrjeuj0s77u4w4uQLE0WrE0tPxYrAhJ_grSp7bz6uEPR876FjLeuUmxVOm91Cbocr6PdcyP5YFn95-gEZf37a8sgKTLU7DV7Gue6cBDZkYr17U6Us5Em/s1600/__DSC0145.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The quality Tuscan olive oil brought together this dish with its earthy, green flavours. I want Tuscany, all over again.amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com2tag:blogger.com,1999:blog-4652800571679661289.post-7819172245963705632011-08-01T20:58:00.002+08:002011-12-29T00:43:13.675+08:00Brasserie Wolf - RevisitedBrasserie wolf has been getting more attention recently, since they have recently changed their Chef, so I decided to pay them a visit together with some fellow foodies. We went for a Saturday lunch, just to have a taste of their food style.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9PkmrhxIZHS2b2bzxi8ousEYN7q7GQHcc12sJxGL8WQRteimIDVTyxSKlCH-sn5t3Qrx2BIiUN6a5bgx6xijjqyXtDhdQff4UO_Lr-qMcT4isFERE7O6wvsKymEx_q26wYP5-Uh91GXH/s1600/__DSC0309.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The lunch set menu gives you a choice of 3 appetisers and 3 mains, and it's priced at $39.90 with dessert, or $31.90 without. Some of the menu choices looked promising, and among the 4 of us we managed more or less to get a taster of the full range of dishes.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbGlQ-u83GSZ-nGnVf1P0JI-FQFW7BZCdQcdmCkYgMs11a_gRyCDMMBuwBuZPVkKIijuZQykmEHZ6ZmIYn5q5EF7DEMU8T46j63szeU7ugX-Ds6V-FtDCmP6ByEHXSBMOuqQeV-gppgBQ/s1600/__DSC0289.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The homemade rabbit and chicken terrine was tasty, and I would rate it as the best dish we had in the whole meal.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArMwrRNuTGmB61GSLvOceVrz69k1crunPiTSEBYtI8QEEVZ46GKY6luCn0-e7hVacwMUojzRAAL2BzYfguHlpoIFMnbLW32QDTU9RY16h-tTrwiS4HQ2KnTszn9mO65zfeQpAPR1GlhT1/s1600/__DSC0291.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Less impressive was the white asparagus velouté. <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvkzcU6cUS5IcDFa7ha7FUycNyx6i05f84oXFQUn0Ckx3RHYQUM3b7aARZZpXthYZIS3OLsgSXFveoSXAx2ySbmpfr7HttBGCVqnk-y_nRqiIC4C9QXon40aiB1A2Pt9EJKuakC32pdDn/s1600/__DSC0299.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I quite liked the pan fried Malabar, which was served with a smooth, creamy sauce, and some ikura as a decoration.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjomvjsvE6pMCpAdr7r-vGFEyWBqydJCTrk8Ac-H6JzN1AyU6g2P3XJUXpEBUB3u-c7Ri_ne-J5jxhiJoUd0OhcuwjvSNga0CiSXCHh4uVAhh4_OU0v9c947Xr_oC-vPK3pZxv1FuOjYcXk/s1600/__DSC0302.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The Wagyu beef rump was a bit of a disaster. If that was Wagyu, then it must have been some very special Wagyu. The meat chunks were lean, dry and chewy. Even the sauce failed to savage the dish. All 4 of us were quite disappointed.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVu_LpQnJwv6A0yzYLY7C-f-gXbuoTvmWPIx-4LvZ_0pHmEghMhpSwSI0qpq5v0rhXkFYLEXDQhLyVGxRqzx46dtYEKW9tOAHHKWCmc2ogcz69_BqYcyLRL75qhYiOqDfOYFKjgxm9vbYo/s1600/__DSC0303.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />My Chestnut cream spaghetti was not bad, although it didn't look like spaghetti. The chestnut pureé tasted great, except it was spoiled by the cheap taste of the chocolate sauce. Had the sauce been a real chocolate sauce, this dessert would have been fantastic.<br />
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Overall there were hits and misses and I was not impressed by Brasserie Wolf. They did get certain things right, but they just couldn't pull the meal together to the level of quality which you can find at many other similar restaurants in the same price range in Singapore.<br />
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<b>Brasserie Wolf<br />
</b><i>Website:</i> <a href="http://www.esmirada.com/brasserie-wolf/brasserie-wolf.html">http://www.esmirada.com/brasserie-wolf/brasserie-wolf.html</a>amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com0tag:blogger.com,1999:blog-4652800571679661289.post-70270858850771690772011-08-01T00:45:00.001+08:002011-12-29T00:43:48.580+08:00Mozza dough recipeI blogged in the past about <a href="http://foodieah.blogspot.com/2011/03/pizzeria-mozza.html">Mozza</a>, the new pizza phenomenon. I love their pizza with that phenomenal crunchy crust, despite it's not Italian pizza. There are endless debates such as <a href="http://chowhound.chow.com/topics/344648">this one</a>, on whether Mozza's product is actually pizza. I think this is pretty simple to clarify: Mozza is Mozza pizza. It is not Neapolitan pizza, and it's not Pizza Hut either. Even in Italy, we have different styles of pizza, which are quite apart from Neapolitan pizza, but we still call them pizza.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjVt_Oq0elEA2tIxhLYzJoAwvg2UuG1B4xnxqnu1vA43jmPq2iHCWq1FQ5Vnn6QOoiDyhi18wEZLY13tKDSJvmZkTqF5fSa_cYXgyTdddxIIpwdTKVY5ZmCznb0o3ua687YiIOkc37s93/s1600/__DSC0546.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Getting to the more meaty part of the story, I like the dough that <a href="http://en.wikipedia.org/wiki/Nancy_Silverton">Nancy Silverton</a> has created. Without a doubt, she has come up with an innovative, unique crust. <a href="http://en.wikipedia.org/wiki/Mario_Batali">Mario Batali</a>, on the other hand, has complemented that with some American-Italian toppings. My favourite of all is the one with slow roasted tomatoes and burrata cheese, which I made replacing burrata with ricotta (se picture above) due to unavailability of burrata.<br />
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<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1gsptsiYivALs-qmkxB2QmobP4qXdzS-AqcEERJ7gRogS76Co-I1MCtTzkYqApl0JcrUGanMhr9Z6WBMpIgqbIB1eds-tgn7-qKCbEqTP1MhMTMnZ373dA9uF9bWkVWjusPrz56ti4Ou1/s1600/__DSC0571.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />As into bread making as I am, it is only logical that I wanted to try to reproduce this delicacy, and so I did. The real problem was that a proper recipe cannot be found. After searching through the net multiple times, I came to the conclusion that there is only one recipe published (2 posts with the same recipe: <a href="http://www.betterrecipes.com/blogs/daily-dish/2010/06/03/pizza-school/">Pizza School</a>, and <a href="http://milque-toast.blogspot.com/2010/06/scuola-di-pizza-part-i-dough.html">Scuola di pizza</a>), and it just doesn't work. I tried that recipe and it was nowhere near what you would have at Mozza. So I did further research, and watched numerous <a href="http://www.youtube.com/user/PizzaQuestWithPeter">videos by Peter Reinhart</a> on the quest for the perfect pizza. About 3 or 4 of them are dedicated to Mozza, and although there is no mentioning of the recipe which is of course a very well protected secret, I worked it out myself by combining bits of information from the Mozza pizza school, and the process used by the factory to produce Mozza's dough.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCn-Is0ernKWZxPVcwSF45t_vuQ-azhXZ0RktZ-3Ma938YT3ngXsUSHK_yPiNU-vAdVs8pK848Xu3fzHYEiNS_OMdBW9vD9XcZ3YZXizCG4lQsIA7E4k0wpwyLJlMixZquQSNR4ciu0_D/s1600/__DSC0523.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></div>
I must say that the end result is closer than I imagined I could get to, factoring in the fact that we use different flour. My recipe isn't the most simple and it takes some time to execute, but then again if you want a perfect result, you have to go through the pain!<br />
This dough contains a small amount of rye flour and wheat germ, which contribute to its distinct taste.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMRGCc0kvPzuHtLM2TERA3QdWOUWq3U8pKX3X3AhC9mtA4oIIKC8Q7bBxfZL8T5OYFBsecrUam6Av03y9YSwNRMZKIrWiDQtzPEqLcE7R_rBugLMMj5iG62bzmAed3eoF9Jnkri5S2Eui/s1600/__DSC0551.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /><br />
The following doses will produce 3 crusts:<br />
<br />
<b>POOLISH:</b><br />
<ul>
<li>125g Bread Flour (in Singapore, I used <a href="http://www.prima.com.sg/primaflour/household/prod_pr_flour2.htm">Prima bread flour</a>)</li>
<li>125ml Water</li>
<li>1 tiny pinch of dried yeast (about 0.5 grams)</li>
</ul>
<strong>FINAL DOUGH:</strong><br />
<ul>
<li>250g bread flour</li>
<li>150ml Water</li>
<li>3g Brown rye flour</li>
<li>3g Wheat Germ (this can be found in organic products shops)</li>
<li>7g Kosher salt</li>
</ul>
Start with making a poolish (<a href="http://en.wikipedia.org/wiki/Poolish">pre-ferment</a>) by combining the bread flour, water and dried yeast. Once well incorporated (mixing the ingredients for a minute or so should suffice), cover the bowl with cling film, tighten it with a rubber band, and let it rest at 15C for about 12-16 hours. You will know when the ferment is ready once you see lots of bubbles on the surface. It will be over-ripened if you will notice signs of the dough receding within the bowl. I kept my dough in a wine cellar, which maintained a constant temperature. Depending on the amount of yeast and environment temperature, your poolish might take longer or shorter to mature, so you will need to check it until you can tell it's ready, and before it over-ripens.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDYQX66iKt5XcVkdQJ09nCzt9FaO8pN0rTN3qy3FCVMslGlvU8ac20TbDLzS31eUGj88AfgYmZW5LPcuEZEUq8RGRlzPi5ZE2Av_s8aTPyS0keZpDn-BU4Lh1g0pzzJ9YGDD5QBVjtp_0/s1600/__DSC0513.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />In a bowl, mix 150ml water together with all the flours, but do not add the salt. Once roughly combined, incorporate the poolish into the mixture, and knead using a dough mixer until gluten is almost fully developed. Then add the salt, dissolved into a very small amount of water (10ml will be sufficient) and continue to mix until you reach full gluten development. Use the <a href="http://www.youtube.com/watch?v=_k5a2ZbJN_s">windowpane</a> technique to check.<br />
<br />
Once completed, pull the dough out of the mixer and place it into a bowl. Let it rest for 15 -30 minutes, and it will be ready for shaping. Divide it into three chunks, and shape each one by dusting it into a very small amount of flour (just as much as you need for it not to stick to your fingers), and shape it into a ball by pulling the sides and folding them underneath it then pushing them into it. This operation must be repeated 5-6 times, and it is important to trap bubbles of air into your dough ball, so that you will get a nicely bloated crust once you bake your pizza.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCq-iUWHdd3EAkg8TSeiKZJSrpkTA77Z7AB0BfM74RAszTHEECzV4CbYTkQAMypEsr0Q9DAl4yND3w1boS6ibM_ICh_e2gwFhJ7lAG8noZUOhyYlTCXv5PGeqabe-ySsX7o8BxV1_62gK/s1600/__DSC0509.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Put the dough balls into a container and tightly seal to prevent air from drying the surface. Place the dough balls in a cold area of your refrigerator and let them rest overnight. 12 to 24 hours later, pull the dough balls out of the fridge and let them rest outside for about 1 to 2 hours. Now they are ready for use. Shape them into a pizza by following the technique shown in this <a href="http://www.youtube.com/user/PizzaQuestWithPeter#p/u/22/aWsfVBBH1M8">Mozza video</a>. I recommend you finally place the stretched pizza on baking paper and put it into the oven with the paper, or else you will be likely to mess it up unless you have the right tools. In the video below, I filmed the shaping part and the condiment technique for the fennel and spring onions pizza. My video might help you see how this recipe's dough is supposed to behave during the stretching phase.<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/VgaGUaCh9iU?hl=en&fs=1" style="display: block; margin: 0px auto 10px; text-align: center;" width="425"></iframe><br />
When it comes to the topping, needless to say that the combinations are unlimited. I made the first one with one of the Mozza classic toppings: cream, onions and spring onions, fennel, and mozzarella (I omitted the sausage as I didn't have one handy).<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2e18hCh3pDIkrLJ14NFrJnAQxLhLAmQASRW6bzu7wDhkiMxrMWrpQVz0pV1ZrSbKw3-fsPESZ744jvdgBjrf3a7HCSTstq4tzeiLMyXgZHr7EVhLDcdC9YCtA77ftV9nGjY4ER75VTqcE/s1600/__DSC0490.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The second was my favourite Mozza's topping, the slow roasted tomatoes and burrata one. I roasted the tomatoes for about 6 hours at 90C with some salt, thyme and oregano sprinkled on top.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GUTTXzoXWXvQ8oVaIxCNOLg3OS6ro19gEnonwzJFL661IdHxyYfWiFu15BuHlGcFAhp7CWGu1gggP8HuPvrGkTc88_STUNDU1bY8DkRsVuu7Ok9h3p3R3LQ42Zl18LLcKRsz943pBhyphenhyphen9/s1600/__DSC0527.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I prepared a base tomato sauce to dress the pizza so that the slow roasted tomatoes could be placed on top of it. To prepare the sauce, I heated some olive oil, added a tin of chopped Italian tomatoes, then cooked them for about 5 minutes with some salt, pepper and fresh basil.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxVmXPtQ-5l1LBOct8NzyC3sG0uipFGBjmMTojnmgnlHtXUu_hHD6szgdJpOEYi6BXjoqLIVRn1KYnHjhiJMb7LB6N6eSn1v-EXJOR2j031ZVAviJW6Gp3qyGJlArLwPYCeVszXdvLgp4/s1600/__DSC0504.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Finally, the cooking stage. The huge advantage of Mozza's pizza is that, unlike the classic Neapolitan pizza, it doesn't require an incredibly hot oven, and works well with longer cooking times. If your oven can reach about 250C, then you can cook this. Of course, you must have a refractive stone in order to have a crispy bottom like the one below (I purchased a lava stone from <a href="http://www.hupkiong.com/">Hup Kiong</a> cut to exactly the size of my oven, and it works wonders). Make sure that the stone is fully heated, and that will take at least 30 minutes of pre-heating at maximum temperature before you insert the pizza. <br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04aylzyXIcG7LT7Gy7dEXGNFZCAh30a3XVwy6PV4x9JGGN7d_01dTDkpXgtRpLUOFBp4nd00fiom0M3egV14TFx3BNWDpXP9sD06zVs9sPr6WRVDxK0TWP403CNgQQggfZBwQRQbVfSKx/s1600/__DSC0559.jpg" style="display: block; margin-top: 0px; text-align: center;" /><br />
Now it's time to sit in front of your oven and watch the crust slowly blow and brown until ready!amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com18tag:blogger.com,1999:blog-4652800571679661289.post-15484490739374107042011-07-22T01:14:00.000+08:002011-12-29T00:55:43.214+08:00La focaccia di ReccoOnce you've tried it, you won't forget it. I had my first focaccia di Recco at <a href="http://foodieah.blogspot.com/2011/05/manuelina.html">Manuelina</a>, in Recco. Ever since, I wished to have the chance to eat this delicacy back home, in Singapore, but I just couldn't get hold of the cheese. Leaving aside the fact that in Recco they use a special cheese called <em>prescinseua</em>, which would be completely impossible to find in Singapore, you can obtain superb results with <em>crescenza</em> or <em>stracchino</em>. I made an order of crescenza from <a href="http://www.giorgio-ferrari.com/">Giorgio Ferrari</a>, and 2 weeks later I finally got it. And here I am, now making the so awaited Focaccia di Recco. I must say that it came out as good as I remembered it, and although it came close to Manuelina, it was definitely miles better than the one I had at "Pizzeria al Ponte" in Recco.<br />
<div> </div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosIs9XUlm85uqb8dR4rp5f_hfo5__m0tVAN4GA9XOo8sgPJyGdEjk41rxv4h0QhN32ObuljdpTbdZeLOO9LyMcUp-MFytb7F_3fo6F-T9tMfjUDbdU7BPo6m_SdDUDIms7GQfk2o9K4-s/s1600/__DSC0356.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />This is my recipe:<br />
<ul><li>500 gr. Manitoba flour</li>
<li>250 ml. water</li>
<li>100 ml. extra virgin olive oil</li>
<li>8 gr. salt</li>
</ul>Stir water, olive oil and salt, then gradually incorporate the flour. Knead for 5 minutes or until smooth, then divide into 4 round balls (this will make 2 focaccias for the first round) and wrap them tightly into cling film. Set aside for 2 to 3 hours at room temperature, or 2 hours in the fridge and one out at room temperature.<br />
<div> </div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuzf0oLr2iV-bj9jVw_P3k20MSClFr8yQGED0BbUQutJbExLfVBcUT5J6TIfX5yDOPAbwWlUJHlmty1s7JpY7CYS9Xf2mnhhRE5BGsT75huvQCFtFLkrCo8Um87TLvU6DKb1-hM5qvvJq/s1600/__DSC0047.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Now the dough is ready for stretching. Remove the cling film, pat some flour around the dough and flatten it by pushing it with your fingers, until you obtain a flat "pizza" like shape. Do not stretch it or pull it at this point. Now lift the dough, and let it stretch naturally with its own weight, supporting it with your fists (like in the picture above). Keep stretching it, until you lave a large section in the middle that is paper-thin and transparent.<br />
<div> </div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilAWA0PIiAt8scPVmBUcrgDtakYV2fY-c_by2kD7TYCb7ouijUhJtdiTPn63odqdYFL-hRKxWwKT6qm3XNTfuYrjs7SzpObivkcJCWW__s-ZA35DkV7yf1Zppvw5b2HyjXZoVMXj6PnQ8N/s1600/__DSC0004.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Now the sheet is ready for laying on the tray. I used a non-stick pizza tray I bought in Cold Storage.<br />
<div> </div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY95XV9u-ND3nMSXvwkveVwuW_1WNKIyXprQKltcRVbmCh0oOKzVbBxJb8xRu8q4f3cBLJjflmjxFHprv-cHwdCmagFdWJZwTMWotLBNgBHMotK1LMthP92csnsckWpacVeiP2xFcXi8BS/s1600/__DSC0005.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Slowly fit it onto the tray, then cut the crescenza cheese into small pieces and scatter them around the perimeter and in the middle. I used about 100gr of crescenza for each focaccia. Repeat the same stretching exercise on a second piece of dough, then lay it on top of the other, and make the two stick around the edges.<br />
<div> </div><img ?="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7oczNyV6vNpfoHdUnM1ZaWar0i9Ntqn8z1zpS3XbLAz_Am5AApfz13Ed4PP7thmXn8UQ67IFmhAErflP6xATk_p2PT2eIl7xFNv6xALd6aAT55nixlFIbkZ-dRzezYGS5f8laS5jPuS4/s1600/__DSC0057.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Pinch the upper layer with your hands, making holes more or less where you placed the cheese, to allow the trapped air to escape during the baking process.<br />
<div> </div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6TWswLOiZO3nwu8p7YvVjiWgLgDfGn7XKMPWjkPvycGfwPXwZNv8Ho1DGQsjw7mMxiD4NA4eb1bJe9eQlXUWo1A_UU9RscxlKDeqShDBuoa0ok_azE3fKB8kMPONOuYjGoRbLypqZ3Dh/s1600/__DSC0063.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Finally, with the help of a rolling pin, cut the focaccia around the edges, and recollect the residual dough into a ball. It can be reused after resting for 2-3 hours in cling film to prevent it from drying out.<br />
<br />
Drizzle with a cap of extra vergine olive oil and some freshly ground black pepper, and it's ready to bake. The focaccia will need to cook in a very hot oven (250C and above), on a hot stone that you will have placed far in advance to ensure maximum heat from below and a perfect crispy base. I used a <a href="http://www.g3ferrari.com/en/risultati.asp?famiglia=24&categoria=13">Ferrari Pizza Oven</a> which gives perfect results.<br />
<br />
I must say the 2 weeks wait for the crescenza was well worth waiting for!amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com14tag:blogger.com,1999:blog-4652800571679661289.post-5483966332727085632011-06-20T23:28:00.003+08:002011-12-29T00:55:21.786+08:00Ravioli di Peposo all' olio e PecorinoDuring my last vacation in Tuscany, while staying at the Olive Oil resort <a href="http://www.villacampestri.com/">Villa Campestri</a>, I had the fortune to try these ravioli, combined with one of their gourmet olive oils. Once back to Singapore, nostalgia from the trip pushed me to combine my memories of Tuscany with some of the <a href="http://foodieah.blogspot.com/2011/05/kitchen-tools-from-italy.html">tools I brought back from the trip</a>.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkBcjVRkE8VhAi50CRZiFhn86brZUfbdkoLYuOOoLHW7oQMZXr64Y04ojSKEeAA-Xb1XkVgvMq3ds0T_plLkQekJ5wgI_TrGTyBOCEN5TLJNF8cbV_caREXVQ48Dl1JJlKOsjmV8eJRhU/s1600/__DSC0961.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I already blogged about Peposo, which I had at <a href="http://foodieah.blogspot.com/2011/05/teatro-dei-medici.html">Teatro dei Medici</a>, near Villa Campestri. First of all, I started by making this dish the day before. For 24 medium ravioli, this is what I used:<br />
<ul><li>400 g beef for braising, cut into 2cm chunks (use a cut that is tough, cheap and flavourful)</li>
<li>4 sprigs of rosemary</li>
<li>4 sprigs of sage</li>
<li>A handful of black peppercorns</li>
<li>A bulb of garlic</li>
<li>500 ml of Chianti wine (or any other similar red wine)</li>
<li>A leek (optional, but I had one in the fridge, so I used it)</li>
</ul><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieo3caqwecgBqA2jV2S8vz98WWqTb0yRgxKJ3qv9VaMCHQ1JkNtWAagenHeu4zZ96me3B8d8U7zqed2xiFstn3sH6YTupnvkzaTXA0-76y00PcEeTuwDh5adxpqGkdvd9KqpDMRqozRrsx/s1600/__DSC0930.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Sear the meat in a casserole until browned, then remove it from the heat, embed the sage, rosemary and black peppercorns, add the whole bulb of garlic, sprinkle with a couple of pinches of salt and pour the wine until the meat is completely covered. Put it in the oven at 150C covered with a lid and leave it there for 2 to 3 hours, until the meat is totally tender. Check it every hour to ensure that the meat is still covered by the wine. Finally, uncover it and let it continue until there is only about half a centimeter of juice left at the bottom of the casserole. Remove from the heat, let it cool and store in the fridge overnight if necessary.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSTqWXxtnCn6CB8zwYhu3oPDC8gXkXFqG9OH4eNfgJr3HdDgirUw4UQFRenHEEWXBjU2JQTCNbbO0x9QVEl7fivi52zDyUJEwewSoLijZYeZgwD2QlL7NFVmshWIM0Vbs3WFTJ_FXefyY/s1600/__DSC0943.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Make some pasta dough, as I described in <a href="http://foodieah.blogspot.com/2010/09/garganelli-with-bacon-tomato-sauce.html">one of my older posts</a>, then flatten some into 1mm thick sheets. I used a ravioliera to make them consistent, but you can do this without it. Lay the first sheet of dough, place equal portions of meat at equal distance, then overlay the second sheet. Make the two sheets stick by pressing them with a rolling pin, then using your fingers, ensuring that no air remains trapped in between. Finally, cut across the edges with an undulated dough or pizza cutter.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQJfF69si83lfBiQcopfhO5KO7XO_iXHnCWZ7JMKmB4zPrcgJJ9gM9GzR_CqeR2Rat-3zdgpn5Gd9cyx_zOBQVuEOH1djkeSsmDIyoEUUcnD5Mrw9Aq6pjaXNuxmtpsLCzk5G1mqlFqxT/s1600/__DSC0945.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Finally, for the sauce, you need some prime quality olive oil (not the sort that you buy in the supermarket!!). I used a premium Spanish olive oil: <a href="http://www.harrods.com/brand/castillo-de-canena">Castillo de Canena</a>. Alternatively, you can order premium olive oil directly from the olive oil resort <a href="http://www.villacampestri.com/shop/home_en">here</a>.<br />
You will also need some Sardinian Pecorino, which in Singapore can be bought from <a href="http://www.giorgio-ferrari.it/">Giorgio Ferrari</a>.<br />
Finally, I recommend the use of mixed peppercorns (pink, white and black) for a rounder flavour.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GtksVEReIQb05RrRM5iiLIaXYCq_yvSIRU2WfIN_YkbgMt0dydKAI90XsS_fIIUyjhfb9PM4QtjzxFAcyAOgfojzQsCfWDvcK6dPtoBXK0gLzHyJXFgTscafStZNJkJHdD28rzHse0vb/s1600/__DSC0963.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Simply boil the ravioli for 3 minutes, drain, then plate with grated Pecorino cheese, a cap of olive oil, and plenty of freshly grated peppercorns. Garnish with a sprig of sage, rosemary or thyme. This concoction of quality ingredients brought my palate straight back to Tuscany!amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com0tag:blogger.com,1999:blog-4652800571679661289.post-59139285908397312772011-05-30T23:20:00.001+08:002011-12-29T00:55:00.898+08:00Manuelina<a href="http://www.focacciadirecco.it/">Focaccia di Recco</a> was a must try for my vacation in Liguria. It's one of those specialities that I heard about for very long and never got round to try, since you can only have it in Recco. Liguria is very famous for its <a href="http://it.wikipedia.org/wiki/Focaccia_genovese">Focaccia Genovese</a>, which I blogged about in a couple of <a href="http://foodieah.blogspot.com/2010/12/focaccia-genovese.html">previous posts</a>, and you might think of Focaccia di Recco as a variation of that.<br />
Wrong. Focaccia di Recco is totally different. In actual fact, you shouldn't even think of it as a focaccia, besides the fact that they are both flat breads.<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSwE01N5dlHW2tYoqvmZZiEg5eCZcHSW3m-mZNgTa66dH46Qpvs6XxUPPARm5u7_2Ma1scycREztqgGNEvoy1QOjoxwUIfU-jESiSjGnP89IEO5jZ1doWTFGWkUzWizVXYAunkuDYfyzWL/s1600/_DSC0402_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />We were visiting <a href="http://it.wikipedia.org/wiki/Cinque_terre">Cinque Terre</a>, with its long, steep walks and breathtaking views of tiny villages miraculously built onto the rocks. Recco is only a few miles distance from there, and we decided to try Focaccia at Manuelina, which besides being the most reputable place to try this focaccia, is also a great restaurant with one fork on the <a href="http://www.gamberorosso.it/">Gambero Rosso</a> guide.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7H48x7vK_SkZzh-KQbXtzNTQiIMOGyXqOD4yShdMxL21OI7AwcQko-PhuvGCTHyuPGtWjVnlxGY249Ql9HoJzxyalFzlKV-S2AgDo8CbTsQB6RSHWVHLOwVp7_SdQNi-ORkgrD_A3jdU/s1600/_DSC0618_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The restaurant is located just off the exit from the motorway, and it was extremely easy to find. Right at the entrance, there was a large brass emblem stating "Authentic Focaccia di Recco", to officialise the fact that there you can have the "real thing". There are in fact many places in Recco and its surrounding where you can have this type of focaccia, but of incomparable quality, to the point that you could call it a fake focaccia :) This is one of those incredibly simple dishes, so simple that it's very difficult to make properly.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDLhr8xP38vb-RG-HCAB-4uxjKpOnCb8MO2rRbJsDdDL1vJ7-93Pn0hzCZIQnKIRmP9nyqv1YbgaDxpto8u-gOqHIM8fCsQFC4WH0XRJCNCC6ktzJn6NNNNzVMmjf2P1QLFNtjdli50nC8/s1600/_DSC0620_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The restaurant has a beautiful dining room, warm and classic, and displays the most impeccable service that we encountered during our trip in Italy. As we sat down at our table, we were served a complimentary glass of prosecco, and a few slices of crispy bread. There were many interesting options on the menu, but without a doubt, the set menu was a must try, for 58 EUR per person.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZVQ6fhP-t2bG7l_N9qz580nMhmrHF_ejgeRfrsPNUZz8baGAAm9czY1fT6mwbYyohprFF3JjclnNBsSMvmALTHbVR40mypISK9BspBkRzZ6zVSPvnmXd6zkBed9fG1Sn2h8cJvAkpaf_/s1600/_DSC0621_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />When they came with the appetiser, a real focaccia di Recco, we were terrified. The focaccia came on a trolley, laid on a wooden board, and it was probably 50-60cm in diameter, or in any case of a size that would have been sufficient for two people to eat and be fully satisfied. I initially thought we were going to be given a couple of slices and share the rest with other diners, but well... no, it was all for us!<br />
It is hard to describe the beauty of this focaccia, golden and crispy, with craters of bubbling fresh cheese that erupts from the inside. As our waiter Emilio started to cut across it, the noise confirmed the first impression, of a flat bread that's paper-thin and crispy throughout. <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AqeBUqSH0RJt7ZQ1PhHOeKxJhj1CRzgNL0wUceNhf_S6Uy8AcMPjhoHPfRnMGyQnaKSPDh-Yv7_J3KVqvmGqIdv7M0gmpWJSSSH2JYSYf1APBREGEolq1rFA8q9iUS6L8A7bsgZ74S26/s1600/_DSC0629_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />We were served three slices each, and the rest of the focaccia was left next to us, to continue to tempt us as we tasted the initial portion. This was without a doubt one of the best breads we had in our lifetime, but we were most inclined to think that it was the best. It was heavenly. The delicate crispiness, the softness and flavour of the cheese flowing from the inside. Unprecedented.<br />
It was with great regret that after eating the initial portion, and having an additional couple of slices, we had to leave a good quarter of the focaccia back to the waiter not to waste the rest of 5-course meal that was going to be served.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_uEvoD-GNUsHa-X79O-hNb94Ye5Lybj-4V0uStsU8KeFWuxH5zIb7r7_MqO9G7PYSUS2LAftGXNHdIJyocpLtTu0gwix4g4Jem6AZQuwzx9_ok-yXG_6gM5D_jGY89qZZIZvLb2nUYdf/s1600/_DSC0633_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The <b>'Polpo, brunoise di verdure e prescinseua su vellutata di melanzane</b>' was an octopus salad with chopped vegetables and <a href="http://www.formaggio.it/prescinseua.htm">prescinseua cheese</a> (the same one that is used for the focaccia) on an aubergine pureé. The flavours were subtle and the sauce nicely brought them together.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgGwyyK-oXsXyn2LJ14-QPEKlxpOiAnoNMl5HQtGe8Cz_U58T8_L9lMPjVWQ3Yy1-FujyXyq2D0cuWdZ1Ye796nGatbwfv4pGekk0NC0Bxy3XoJwhQGdzKLqc8S51Dl9417R7Emb1Cnpk/s1600/_DSC0634_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Less impressive was the '<b>Carpaccio di ricciola affumicato con pepe rosa e sale affumicato</b>'. A carpaccio of amberjack, with pink peppercorns and smoked salt. The portion was huge and the fish was great, but the intense acidity of the sauce killed the delicate, tender fish. Finding the balance in salt and acidity on fish carpaccio is not simple, and it's not the first time I come across this problem.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHkFL4iz-35Np-PxRzGFDmVZNTQqrqF9FQvxTRgsbP_Py1gjjAhY4wzIpd_woM-YGHmMS4D1x3HW__BIWwt8M0M8HaZqg0BJEO8M_1EnItrLWurCVHTlL8w6YScIwQBw7vo6yuqa_wDMy/s1600/_DSC0637_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The meal was re-lifted by the '<b>Taglierini alle triglie di scoglio</b>', which was a tagliolini with red mullet. The pasta had a good bite, and the flavour of red mullet was very distinct in the sauce. Well executed.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicV28UjGeQUNdLflh9ueulC5VnxgAc90OBhnJWUxiE6DZDBAT0dn1sveiz9bIynTAl4OwxADIvzA-ClLcHXTcKwm_dRKHUhMqzmdWxpJvyAnfv0YrlxiUO4-AXZSROSSMmQ9MnS6MhZCdJ/s1600/_DSC0638_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The '<b>Corzetti dei Fieschi all'ortolana</b>' was a <a href="http://foodieah.blogspot.com/2011/05/i-croxetti.html">Corzetti</a> pasta dish with a vegetables sauce. Steering away from the classic recipes, this was a more delicate and refined but tasty sauce.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrx5or37hr54envTo3DRmhzfrSJ46J6g6ZxIUoZ8BBkuCvLfDOrSn6o9h8Mj8MUf6YbkThKj-d3T_hc0XAyQ2hGdtxh8qSH2_VZmG3VfgP7okMTUMzTwkPtObitclopP1uti1fUfT17Tv/s1600/_DSC0643_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The best of all dishes (leaving the focaccia aside) was this '<b>Pescatricie in sfoglia di melanzane su vellutata di pomodoro</b>'. The rich meat of Monkfish was wrapped in tasty grilled aubergines, on a bed of mild tomato velvety sauce. This was our favourite overall, with an indisputably Italian combination of ingredients, and all the right flavours.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBVlJmozjsx8XCyoKEyNFP9SZMPcL77varShwxE2Z4GOUIWo-9xA-F3aCXCqJwrwhBAqmzU3Of5bl4MP5Zt5BJpFEOmmFcOz6n8wpHHtT91JbYeYwHvLstP_7drmRk5ic0YrSkVL3Dw3zG/s1600/_DSC0648_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The second main dish was a '<strong>Fagottino di branzino in pasta Fillo con farcia di scampi</strong>'. Essentially a seabass with minced scampi, wrapped in filo pastry. This was also very good, and most notably the flavour of the scampi really added an extra kick to a seabass which has great texture, but is normally very plain tastewise. Despite how good it was, I was unable to finish this dish since every portion of this tasting menu was a full portion, in true Italian style. Unfortunately (or fortunately, perhaps), I am not used to eating at this rate, and I felt rather overwhelmed by the amount of food. The fought of having a dessert at that point was dreadful, and our waiter advised to wait 15 minutes or so, to recover. <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1l8cSgKIafupr2aAtOh-Kt2cKSHxRtXgYUUxkY4ZACGBxGZToiJECD4XCIkf6TAgHHBtfhovOwVIo_2SXq-Y1tAevMCO1KElmgAvBx8yGQF1y3ZZwkXbTdb7DAJGa1vafZwZg2goQ8yfW/s1600/_DSC0652_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />So we did, and went ahead with the desserts. Very good overall and quite classic, with a creamy/chocolaty dessert, and an orange creme bruleé.<br />
Unless you have a very capable stomach you will struggle a bit with the full set menu, and in that case I would recommend ordering a la carte. We managed in the end without too much wastage, but the food is so good that every bit left uneaten feels like a real pity.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MrTTFJwXL8ZEAZcr0b2Zr12NYnIpeYhsD97fI-BJjqZP8wXzKp7JliCkXbin4B4jkaqni8xhl8A6z5pmtjJGRr5oCKY3YOI026IS2XD5vKewCQtv_c8wifgsrHGG1KCWkla7_RM2LJgY/s1600/_DSC0656_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Manuelina is a must-visit if you are in the area: great Ligurian food, exceptional service and cozy setting made it a very pleasant evening for us. The focaccia is unmissable. There is a focacceria next door, where you can buy and eat exactly the same focaccia if you are not game for a full meal. However, the food at the restaurant is well worth the full experience. <br />
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<b>Manuelina</b><br />
Website: <a href="http://www.manuelina.eu/ristorante/">http://www.manuelina.eu/ristorante/</a>amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com3tag:blogger.com,1999:blog-4652800571679661289.post-85233932762117738162011-05-22T19:00:00.000+08:002011-12-29T00:57:20.711+08:00La BottegaIn the search for rustic local food while staying in Chianti, Tuscany, we came across this popular Osteria, rated one prawn on the <a href="http://www.gamberorosso.it/">Gambero Rosso</a> guide. Located in Radda in Chianti, one of the tiny villages of the area, right at the end of a very curvy and narrow road, is this jewel of an Osteria with a large terrace dominating the Chianti valley.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_Opu4UHebfotGPO5LDHxSqVWgzPLaGCpivTPS7j_jZI0V_ydvVdZkUCbqhZzwpXegtcmIg8nE-S-BiZ7SDxwMssDup3KbdmBfUOemaAFjeXNustv6AVEPTj1115MSijkKHc0AkrgakBo/s1600/_DSC0054_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The Barucci family, owners of the Osteria, continue the tradition by serving classic Tuscan dishes, making use of their own garden grown vegetables. There is plenty to chose from on the menu, but the portions are very filling, so be cautious not to over order! We had 5 dishes for 2 people washed with plenty of Chianti wine, and for a total of 47 EUR it was a bargain.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6lPvT_aVYRTGVg2hgnYZB9xu1EuZnyQYWvqFndTt0cArScTZpvTDP3AhBlaX9ioFNwGe2rI8QtOOrKUuGV_FVJUg3Qc1Jc3Wtalbtm8stGlY3cmBLKZpPh8xwn99xhDsz1tTPUBXrFk-/s1600/_DSC0011_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The classic unsalted Tuscan bread is served with Parmigiano Reggiano and olive oil. Generous spoonfuls of the cheese help adding flavour to the naturally insipid bread.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRpv27aSrPfvu9uvx9mzlb7Y7rbEbnRW4egwrUyBQC_tx5uhVSvthCkhJ7SJvo8nxZBMLxQYkN7GdKfa4Qui1xp4IbfaERdMXg9dDYfMFBHEHk5eit2Qg29pgW2RGLF072T2VewqybZmG/s1600/_DSC0028_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The <i>radicchio e pecorino con aceto balsamico</i> was a very large portion, too large for one or even two people, so unfortunately I had to leave some on the side. This is just what it says on the label: radicchio, chunks of medium aged pecorino, and a balsamic dressing.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBoePQlE3k2XX78x-he8AScaDqCMqUKcPPBtFJfKc6mt3EEvr6jDOCPqclcDAPQsI3z3F4V0rjWOD7wXKypPC0sU-qNhuOo3ZDksXt7rPKvAEehsFHBSjIXMEgmvdLWFDcA4PaQAKR-m-/s1600/_DSC0031_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Grilled vegetables are a classic antipasto throughout Italy. Here, they serve <i>Melanzane grigliate al profumo di menta</i>, which is grilled aubergines with mint. The large slices were nicely covered in dried herbs and spices, and paired nicely with the bread.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Iv4JiT9S7CjSF9GUtb5Oi0jP6Zh6GwZ_rsIctaps4GXWbWvQUbcr5UMpPEBkYTIgazCaWBSV1pLFcSLToVOyJkz0OwXU_dUBhxkNNfoOfI9COqyWcOXcXm1cMb0qa7UmEVrxv_4t1-Cd/s1600/_DSC0045_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I couldn't resist from ordering Pici once again. It is a type of pasta that is not commonly found outside of Tuscany, so every opportunity should be exploited. This was a truly rustic version, when compared to the ones I had at <a href="http://foodieah.blogspot.com/2011/05/walter-redaelli.html">Walter redaelli</a>, and I felt really quite full by the end of it.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1T7wakwD-cfqR24UXMqKvgJq3MTjEvMYDaNnujZ2aEHoIl16GsTPINsbOAxCmD9Eu6AGOG_7-3ZcfVzD7g-ICGk1RgN-5qedfuw6Hs3Eviwm-2dP_OHGohU95wZthkxtBV3gXFebK8iT-/s1600/_DSC0046_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The main dishes were the forte of this place, and the reason why, I believe, it deserves a prawn on the guide. The <i>Coniglio al tartufo</i> was absolutely amazing. Slices of rabbit topped by a creamy truffle sauce, with slices of black truffle right on top. At 9.50 EUR, you can't really argue!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaAl87Crj6a1yrA5Ojs-BEtCfjd_8wHPhrzv5qaAIPg_e-z5rLP6gt_KjhBUwzTKA2YISb_dOKEzk7VnSbt4WmTMQoCACkap8QCGLebSNTBag_7779MdDanDMIBxgBUgwslXDjcT4zV1T/s1600/_DSC0047_01.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Finally, the <i>Cinghiale in umido con olive</i> still remains one of the significant culinary memories I brought back from Tuscany. This stewed wild boar with black olives had such an intense meat flavour, you would never get from pork. This must be the first time I really appreciated wild boar meat. This is what Tuscany is about.<br />
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<b>La Bottega</b><br />
Website: <a href="http://www.labottegadivolpaia.it/">http://www.labottegadivolpaia.it/</a>amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com0tag:blogger.com,1999:blog-4652800571679661289.post-4960621067590442242011-05-22T15:53:00.000+08:002011-12-29T00:54:03.351+08:00Walter RedaelliOne of the memorable meals during my trip to Tuscany is the one at Walter Redaelli. I found this restaurant on the Gambero Rosso guide, which rates it with a score of 73, although it didn't award it a fork. From my experience of all the restaurants I tried out of this guide during my vacation, I would say with confidence that Walter would surely deserve a fork.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3htr9PKS7yUAjle1xJXWbKdpuAwH96CnX3gkkiBXvftH1dYvjYQWJhBtMDcgdXGppuZnRZt2wNCwP9MrpRqZb6kL0ahQVcWglxvRCXczE60MO63DcJTTmoWZz7gfU6itjdXneEeGYyWag/s1600/_DSC0432.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The first bonus is the location of the restaurant, which is placed within a renovated farmhouse, on the edge of a hill, giving a spectacular view of Valdichiana. The building is made of the unique bricks that seem to characterise the whole village of Bettolle, which is about a kilometer from the restaurant. The brickwork can also be appreciated in the arches and ceilings within the restaurant. The combination of the scenic countryside view and the rustic architecture gave me more than ever a complete feel of being in Tuscany.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9HxSHPRH0LDYiHdehVKjxaCsUGNob8nTRz4MWNpxR_7vRfNcXhoMnzoOuDhVUFHZaXSDBCGdDN2UwsN4_dWkTHXQoLK6ZRtGmXdtUPjjhjuRJGnKH23chzsYPOAvRhm2xlBG2LlFFg4xw/s1600/_DSC0434.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />While browsing through the menu, we were served a basket different varieties of homemade bread. This included the classic Tuscan unsalted bread, a couple of types of rolls, some focaccia and grissini. These were all fresh, and well accompanied with some locally produced olive oil of the highest standard, branded with the restaurant name itself.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAr_JOs4iJJrJ6tB3zzT5rBMR2lQcdZFN-selsThTVof5PSL_CPotWWB44TaWHkskEALVWkB4s-QsJ2imjQJyuMUEK7Taz9Ugfp2dfPUIsZqfOFWmeu6PuzJliP-VKEg1jvxfxVdan5ZkI/s1600/_DSC0438.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I stimulated my appetite with a <i>Cinta senese marinata su misticanza con mele, noci e sedano</i>. This was basically a porchetta made with the local pork (so called Cinta Senese), with a salad of celery, walnuts and black olives, and topped by a few chunks of lightly cooked, warm apple. The delicacy of this dish was outstanding, with every flavour on the plate gently emerging without dominating the rest.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpj9v1xm9ZA2RLb2bA7mwoQgW44YOLoj8BFsECe3cA1IAJHL4j1GzftxRt5BmvbsOPVDzOtb5dCrWUQ5ZKPTfoCILcBgUCZTZroa-rTJ_a_QaXYQ6BaNjWMduaz_6qrTCzMdlZJWdi3H-/s1600/_DSC0445.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Impressed with the starter, I was eager to try the pasta. I ordered a <i>Pici con guanciale, asparagi, fave e pecorino</i>. Pici is a typical local pasta made of flour and water (egg is generally not added, hence, the white colour) and hand rolled into fairly thick and irregular sort of spaghetti. It is indeed that unevenness that makes this type of pasta taste so rustic. This recipe was of course a refined version than the Pici that you would have in a normal trattoria, but all the flavours were there, with the guanciale and pecorino playing the main role while asparagus and broad beans provided texture and variety to an otherwise common combination.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PjnCEKuQ-4ZpTgjTD2nCcYNqKa5tpdr1BnYXi7EeUZEizSZNSjmNyX6rKMmt3U5cPrGvDfRYOXLsVJKHBWY98V9LDH3_6JMABGxAdKnbPWYqjBH5SB9qSGfJ6muGCuxxr7UInY-vL72T/s1600/_DSC0447.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />One of the mains we had was the <i>Costolette di agnello con mandorle, liquirizia e patate gratinate</i>. The lamb was tender and cooked medium rare, but what really animated this dish was the licorice sauce. I never thought of licorice as an ingredient for meat sauces, but it did work perfectly. Such an inspiring combination, that I will probably try this at home, some day.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCqY6PZ6DZ2fbGUcMTdPnIOmCNe-Cz2b95YdzALVRkO0jsVS4A2jz9r4Qtm1kkksEPkN3yFXsvDqI6C4puoSHcoKlSdy3b_-4GauMmdRvJiTP0Aov8UlaJskyPhMHhBOUZHZQ3cipsQoV/s1600/_DSC0455.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The <i>tagliata di vitellone al dragoncello con purea di cannellini e insalata verde</i> was also well executed, with tender juicy veal accompanied by a fabulous pureé made from Cannellini beans. This is another inspiring element, so much that I bought some Cannellini while in Tuscany and brought them with me to Singapore to try this out.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGymh_8X-pQlNUGLqSnvwsfP8ojrhD17tEjWqlHrQvvYoSC96jqJUNfFWRz4V-XIxj5l2Oc2AFZDjbSEqxwmtViZIzOQ6dwgSEFMP4RyLFPIv_JntYruv5-LPLJ0jVXwJz_iac9p7JA16s/s1600/_DSC0459.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />We had a selection of quality, hard Pecorino cheeses and a couple of soft goat cheeses, all served with Italian <i>mostarda</i> and honey.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo67tKDGxsPVacwRMS7GRwbkTdmF0TDzf4qAjkIUnc6p0DV0heV-sAd80IGZsWvjX6pZSvi3aGTAQADoj6HPFLFR06L-lTOdJi8wY7egI0Hb1RcrXfvgmMgUaOGPI-E9JRPcrFCMIYqiSE/s1600/_DSC0466.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The least impressive of all courses was the dessert, which is often the case with Italian restaurants. It was a sort of soufflé with a cappuccino sauce on top. Quite nice, although not outstanding enough to make me finish it, after such a fulfilling meal.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4-b3EW-fsmPlUGhtjtgUZIc3ki32S4rMMW0GL5FjS-WlMP65M5RKtZNfX7asnK0SPGxn8gXqlg7AvqF9j4XK_shEHHNfzthtvkQvwNVRWPWM21SgHsui3dnj3_htWKibbx5zwmERGNa6/s1600/_DSC0469.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The total bill including wine was 76 EUR for two people, which makes this restaurant incredibly attractive considering the quality and amount of food, cozy setting and service overall.<br />
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<strong>Walter Redaelli</strong><br />
Website: <a href="http://www.ristoranteredaelli.it/">http://www.ristoranteredaelli.it/</a>amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com4tag:blogger.com,1999:blog-4652800571679661289.post-81715217979949876362011-05-22T05:21:00.000+08:002011-12-29T00:53:38.562+08:00Teatro dei MediciIt's worth mentioning a small restaurant that was recommended to us by the owner of our accommodation while we were staying near Vicchio, in Mugello. This is a modest restaurant that serves no frills, traditional food from the area. It was not particularly easy to find, due to the fact that there is no access to the parking area directly from the main road, so we ended up parking 50 meters away and walked to the restaurant.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkV1TG7NrH9Xv2dWqLoBTes-ST5pAf07LDrOe9Rd82-v9eT3AIQPVHz8fXTrobFnTDUZuAbWSkdQXu0M0jnKDe6eccE3Zkaxx805FoYegkHJeHWs-vWpR3KVplnbgvlRM93S7ax_Qhu67c/s1600/_DSC0318.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The interior was spacious but rustic, with various Tuscan style antiques laid around the entrance hall. The main dining room follows a more classic renaissance style and is more grand, as the name of the restaurant suggests. <br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrB96Icdlrpf5L7TK0Hp9StpeBOfqs407crz5PNK1XV-SaOo2ZENdyi3EdLWJPiqUV9Wvt3LlQVipyw38Xg5x8v-QgZcxlwlTzs63CjYfm_rPt5tybolx540lbbL-k1QOuoPePL3MFkbu/s1600/_DSC0325.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />The most notable dish was the <em>Tortelli di patate con ragú</em>: potatoes filled ravioli in a tomato based ragu sauce. This is a typical peasant dish from Mugello, which represents an exception for a region that is most famous for its soups. This is what every diner shouldn't miss!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MhDf9SLmWsWhEIUvH6zzsrprKJLRJxTZLliAZht0TLmq1t9ZIknq3BvCjoBOqqjEtmL9NwLKQr_ikq2LBRJAmJ2GvFI0k6Tun8eRDq13eZaR_C19RAtXDW4Pd5up0CWMMziZh-ennyBm/s1600/_DSC0335.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />Less distinguished was the grilled free range chicken with rosemary. Well executed with quality ingredients, but not something you could have in identical flavours elsewhere, including Singapore.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKmznhmJol-oRtBLWrEjLuFDAk5Ph-iXkFkFth_HOLl9XV8TE8thlrf6LbVZZK4Zw4zxtzgoCai5fE04YDxiSPffZBTChcqvl0fUFce_V-jKD1T1MVqDecHfUtz59k6gT-B5yJW9YoPEQ/s1600/_DSC0339.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" />I was far more impressed by the <i>Peposo Imprunetino</i>. The name of the dish derives from pepper, which is plenty in this dish, and Impruneta, which is where the dish is originally from. Impruneta is famous for producing bricks and terracotta ware. It is actually in the bricks furnace that this dish was originally invented. They used to put all the ingredients into the pot, leave it in a corner of the furnace for 5 hours or so, and the dish was ready. The predominant flavours were without a doubt the reduced Chianti wine and the black pepper. The flavours are extremely intense, and it's best eaten with accompanying bread.<br />
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There were certainly some interesting regional dishes to try at Teatro dei Medici, although they are only a few out of a big list. I would still recommend stopping over for a peasant lunch, if you happen to be in Mugello.<br />
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<b>Teatro dei Medici</b><br />
Website: <a href="http://www.teatrodeimedici.it/">http://www.teatrodeimedici.it/</a>amiscellhttp://www.blogger.com/profile/14172914702887406674noreply@blogger.com0