Tag: restaurant

Tea Pairings, The Unusual Path to the Restaurant – Italian cuisine reinvented by Gordon Ramsay

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This is why interesting combinations with tea are born through proposals such as Sardinian fregola, cuttlefish and myrtle berries or Terrine of beans, melon, sage and miso for which Perlo has created specific combinations.

The dishes and the tea

The first course belongs to the Opera menu: «The Sardinian fregola explains chef Sforza, «is cooked in a sauce prepared with cuttlefish, which in turn are cooked with oil for two hours and then filtered and emulsified always with oil. In this case the maître pairs a green tea from the Azores: «It is called Esters of Bruna, it has a strong citrus flavor that marries with the lime notes of the strawberry and is characterized, in fact, by coming from the largest tea plantation in Europe. The Terrine of beans, melon, sage and miso belongs to the Leguminosae menu: «The bean terrines always says the Turin chef, «are made up of four different types of beans: borlotto, black bean, green and red azuki. These are boiled and seasoned with a bean miso prepared by our Turin colleagues and friends at Fermenta.To who have, in Moncalieri, just outside Turin, the fields where they grow and the laboratories where they transform the beans into fermented products. Ours are seasoned with this miso, but we also add the gelatinized melon water and the cooking water of the beans to the dish, with which we make a glaze that completes the dish”. In this case, the pairing is with “a Japanese white tea to which I add dehydrated sage leaves, infusing them for five minutes and creating, to all intents and purposes, a decoction” adds Perlo.

The cost of the pairing is 50 euros for the Opera menu and 40 for the Vegetale menu, which also differ in the pairings themselves: the first has teas coming mainly from Japan, China and Greece; the second from Italy, the Azores, China and Japan. There is the white tea from Nepal, rich in organic matter and grown at 900 meters above sea level served with scallop, citrus fruits and fennel or the night tea from Val d’Ossola, on Lake Maggiore: a black tea with three years of elegant and characterful aging that is paired with Tagliolino with avocado and lupins. And then there is the Japanese Kabusecha, shaded for eight days, the Greek Tsai Tou Vounon hand-picked in Epirus or the Chinese Da hong Pao, with notes of toasted walnut, grown in the province of Fujian and protected by the national government because its production provides work to 300 thousand families.

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What is Riviera Restaurant like, the new fine dining on Garda – Italian cuisine reinvented by Gordon Ramsay

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The place is an old house, once a servants’ annex of an aristocratic residence, made contemporary by a careful conservative restoration. You can see, and feel, the touch of Antonella Frogwhich has made Riviera a welcoming and elegant restaurant with refined handcrafted pieces and a collection of works of art linked to the themes and symbols of the vase, of memory and of the plot: an eclectic mix of ancient Greek and Roman sculpture, literature, photography, fiber art and wood art by some of the most appreciated contemporary artists. And there is his gentle touch outside too, in a garden of wild herbs and edible flowers enclosed by ancient sixteenth-century walls. This is where the crystal patio overlooks, another room of the Riviera, with marble tables that reflect the colors of the natural paradise that surrounds it.

What to do at Riviera (other than the restaurant)

The restaurant is a starting point, because Riviera has three souls, given that it combines a restaurant with a panoramic terrace and a beach clubexperience within the experience also from a gastronomic point of view. The Terrace It is the most exclusive corner with sunbeds and cabanas around an infinity pool embellished with touches of Antonio Marras, stylist and creative with whom the Rana family has shared projects and friendship for years. The armchairs, sofas, poufs are the result of his talent, with fabrics, weaves and knitwear in shades of burgundy, cream and blue that pair with the ceramic design tables handmade by him in Cutrofiano, province of Lecce. A magical place, the Terrace comes alive at sunset with a fine-dining aperitif with creative tapas such as “Beechwood smoked trout with dill butter and rye bread” and “Cod croquettes with lemon emulsion” to pair with the bar’s mixology creations or glasses of wine and Champagne.

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Restaurant with a view of Lake Como: Amandus in Mandello – Italian cuisine reinvented by Gordon Ramsay

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If Lake Como is famous, it is also thanks to Clooney, who has given charm to this area. But who has a restaurant with a view of Lake Comoas Villa Lario Resort in Mandello del Lario, must take credit for making the dream of feeling a bit like the American star possible. With this very objective, Esa Secca and Raffaella Di Gennaro, two friends with a passion for travel, have renovated an elegant early twentieth century residence to transform it into a 5-star boutique hotel with restaurant.

Nine luxury suites, gourmet dining, a heliport with direct access to the property, a private dock on the lake, a 10,000 m2 park² and two private beaches, one of which is equipped, with direct access to the lake: Villa Lario Resort is a little gem. And it also offers the possibility of accessing high-level catering, from breakfast (à la carte, also for guests outside the structure) to dinner, at Amandus, a restaurant with a breathtaking view of Lake Como led by chefs Luca Mozzanica.

How to eat at the Amandus restaurant in Mandello del Lario

The gourmet experience proposed by Luca Mozzanica It is made of a delicate contamination between traditional elements and modern techniques.

“The name of the restaurant expresses the philosophy of Villa Lario Resort. Amandus, in fact, is the Latin toponym from which the name Mandello, the town where the villa is located, originates. But it also means “lovable”, “to be loved” or “worthy of being loved”. This concept is the basis of the idea of cuisine proposed by the restaurant: a welcoming place able to make the guest feel at ease in front of a dish with a sophisticated composition, but with an immediate taste, capable of making one fall in love at first bite” explains Mozzanica.

In addition to the enchanting sunset – which deserves to be included among the dishes on the menu – Mozzanica offers a menu that changes with the seasons and some signature dishes, such as the Risotto with basil, raw red prawns and tartare of datterini tomatoes, with the addition of fresh lemon zest in the creaming and a sprinkling of squid ink for a touch of flavor and crunchiness; or the unmissable Tiramisu, an expression of Luca Mozzanica’s passion for pastry making.

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