Last seasonal appointment of the program with the chef in the province of Cremona looking for the best restaurant in the countryside
It ends in Cremona, with the episode of February 12th on air as usual on Sky Uno at 9.15 pm, the fifth season of Alessandro Borghese – 4 Restaurants. The latest exciting challenge of the program will see the restaurants of the Lombard province, famous in the world for the workshops of violin making and that boasts among its specialties meats and cheeses of excellent quality not to mention the nougat and mustard, giving a hard time on country kitchen. What will be the best? To decree it will be the restaurateurs themselves led by Borghese chef whose votes (including the bonus of 5 points awarded for a particular dish) will be able to confirm or overturn the result.
The 4 restaurants in the race
Let's discover a preview of the 4 restaurants that will participate in the Cremonese episode.
TRATTORIA IL GABBIANO – Corte De 'Cortesi with Cignone
For Andrea, owner, manager of the room and sommelier of Trattoria Il Gabbiano, fundamental is the love for this work, because only with passion can you survive almost 16 hours a day in a restaurant. His is located in the town square and was originally the old central bar, a structure with a wine room and three small rooms with tables. The menu is purely traditional with some revisited dishes: fresh pasta, poultry meat, sausages and boiled meat, cooked to order with beef, salmistrata, hen, head and cotechino, and served at the center of the table to be shared by all diners.
CASCINA BREDA DE 'BUGNI – Breda De' Bugni
Milena is a castle, but also a restaurateur. Its medieval castle, in fact, is also the location of its restaurant where it offers a traditional, poor, genuine cuisine. The dishes are prepared according to ancient flavors, with long cooking and local ingredients. It goes from the lasagnette of deer made with the butter of their cows to boiled served to order that here you start cooking the day before.
MOLINO SAN GIUSEPPE – Soncino
Owner and manager of the restaurant, Francesca was born in Treviglio, but for ten years she moved to Soncino to venture into the restaurant business. Its restaurant has a modern style, with a dehors made suggestive by the presence of the mill. The cuisine is based on traditional recipes revisited according to the inspiration of the chef. The boiled meat differs somewhat from the classic recipe: the head, for example, is breaded and fried.
HOSTARIA SAN CARLO – Moscazzano
A local born in 1961 and led by Sergio who followed in his father's footsteps. From the well-kept and familiar atmosphere, with a characteristic ceiling with exposed wooden beams, the restaurant is located in the open countryside. Traditional cooking plays a fundamental part in the menu especially in winter, a season in which you can taste more local products. The boiled meat is prepared under vacuum and served in single portions with special mustard and particular sauces based, for example, ginger and avocado.
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