In the second episode of the new season the chef will go in search of the best restaurant of lagoon cuisine between eels, mussels, clams and pink oysters
The new year has begun, but also the new season of Alessandro Borghese 4 Restaurants! The first episode of the program produced by DryMedia aired on January 1 and was dedicated to the New Year's Eve according to four different cultures (shot in Milan, saw the victory of the Russian restaurant Veranda on China, Eritrea and Cuba).
The second episode
The appointment with the second episode and for Tuesday, January 8 at 21.15 on Sky Uno (channel 108). when chef Borghese will reach with his black van the Po Delta with the mission to find the the best restaurant in the lagoon of the Veneto region.
Then we find a preview the premises that will compete in the episode submitting to the judgment of Borghese and the other restaurateurs who will express themselves with scores from 0 to 10 for location, menu, service and account (plus a special 5-point bonus from the chef assigned for a particular aspect of the restaurant).
Alessandro Borghese, the king of the memes
The 4 restaurants competing in Veneto
LA PALAFITTA – Villaregia, a hamlet of Porto Viro (RO)
For over 25 years the Roncon family has been dealing with the production and distribution of fish products. Manuela decided to open her own restaurant inside one of the breeding tanks. The cuisine of La Palafitta is fish and traditional and a particularity of the menu is the eel proposed in several ways: grilled, stewed and fried.
ITTITURIMO IN MARINETTA – Rosolina (RO)
Born and raised in Vincenza, Isi is a woman who has done many things in life, pursuing her passions. Today he realized his biggest dream: buy a restaurant with a group of friends. Marinetta is an ittiturismo that proposes a cuisine of the territory with innovative cooking. Open for a year, it is located on a palafitte built on the lagoon.
OSTERIA ARCADIA – Porto Tolle (RO)
A restaurant that welcomes guests at home: Pamela is the owner and manager of the room, her mother Arcadia is the cook. In the menu dominate the traditional dishes, homemade pasta, fresh fish, seasonal products. And the eel proposal is wild: born, lives and swims in all the Delta area.
CANARIN – Porto Tolle (RO)
That of Canarin, managed by Gino, his wife and son, is a simple kitchen "without embroidery", traditional and of the territory with raw materials of lagoon and sea. The typical dishes have as main ingredients the eel, mussels, clams, pink oysters of the place and many local vegetables.
The locations of the next challenges
In the next episodes the journey of Alessandro Borghese 4 Restaurants will move to Cagliari, in Monferrato, then in the area of the Castelli Romani, in the western Ligurian with the Riviera of Flowers and finally a Cremona.
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