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"Once upon a time ..... TASTE" ravioli turkey and capon broth with pomegranate!

Nasce  dall'idea di riprendere un piatto che potesse onorare al meglio la parte "Nostalgica"(quindi emozionale) del Natale...cioè quella fatta di ricordi d'infanzia, di vecchi films, di immagini sbiadite riflesse nella nostra mente che legano i nostri ricordi  ad un tempo che fu e che non ci sarà mai più!  Di tante lacrime  pensando ai Natali trascorsi con Nonni e mamme,  con  tavolate immense e imbandite di ogni cosa e anche di più..... Tutte pietanze  fatte da Nonne e mamme d'altri tempi con preparazioni che iniziavano  con giorni e giorni d'anticipo....fino ad arrivare al grande giorno......Le  pareti domestiche   emanavano l'atmosfera Natalizia  in una essenza fragrante di "cucina "fatta di salse e  brodi  cotti per hours and hours .... things simple but well done, that intoxicated the nostrils of those who entered the house by wrapping it in a focus of pleasure and good humor, making one day of Christmas, but above all by making it a permanent though faded memory that accompanies each of us in the path of our lives and returning them in our mind all the Christmas ...... emotions ... this is the item for me (obviously Lay) emotional Christmas

A deceptively simple dish, but has a great intensity of flavor enhanced acidity of the pomegranate. The broth is obtained by boiling for 4 hours the capon in water and then with the inclusion open an onion in half and roasted in a pan without added fat that is used to give color to the broth and taste of light smoke .....

This is another preparation that we presented in the Christmas period with Cristian Bertol his restaurant Orso Grigio ... "Christmas Stars"

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dumplings "Ideal"

dumplings "Ideal ... Do not take me for presumptuous but the title is merely a play on words .. far be it from me the arrogance of making dumplings perfect ... the owner wants to call attention to an important historical period of which this year falls la'anniversario ie 150 years of unity Italy ... where exactly the word IDEAL still had a sense ... unfortunately for now it seems to be going in the opposite direction.

I decided this dish because it represents me perfectly Italy on the table ... The dumplings and Puzzone of Moena is the ideal representation of the North East of our country and thinking about their food, not I could not take the dumplings, both for their outstanding flavor, both in their history (tied to Austria .. In addition to the Northern League ....).... So I decided to honor this extraordinary dishes from Alto Adige, with the flavors of the South, especially Sicilians (a fundamental part of the unification of Italy, the landing of a Thousand, Garibaldi etc.) Castelvetrano as black bread, the pork and black Nebrodi Palermo cheese. Using techniques as well as some products such as Piedmont, fondue, use melted butter and hazelnut oil raw. Recalling also the North West as well, with Cavour etc.etc .. So I did as a base, a Piedmontese fondue, but using the Puzzone of Moena, Trentino typical cheese, perfume very, very intense (hence the name). while the dumplings I've done with typical Sicilian products ... Just to understand a dish that represents the unification of Italy ... at least on the table .... so it would be better described as "units of flavors " ..

dumplings "Ideal" .. Black bread of Castelvetrano, blended with the bacon pig Nebrodi black, and wild herbs, lying on the Piedmontese fondue Puzzone in Moena Trentino, sprinkled with melted cheese Palermo butter flavored Hut at 'grass S. Pietro. Finally, sprinkled with drops of hazelnut oil crude Langhe Piedmont

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noodles with white truffle fondue on Ragusano!

Another dish rich Cristian Bertol and I presented at the event Stars Christmas this is a dish made of homemade noodles, which we got double doses of eggs to flour classic ... think that for every pound of flour and 20 eggs are usually put on 10 pounds of flour, eggs .. so we got in terms of "physical" a paste very tight, but at same time also of great taste ... Is then simply boiled in salted water and placed on a fondue of Ragusa, and reached an apotheosis with a large flakes sprinkled with white truffles .... no more, I let the pictures convey the extraordinary nature of this dish ......

Another great example of fusion cuisine Trentin-Sicilian

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pochèe egg with white truffle mousse on potato

dish that we thought and then created with Cristian Bertol during the event "Christmas Stars" it is a preparation of an invoice even though we made some very interesting matches very classic and traditional but we tried to play on the color of the dish and we used this mostly blue potato than just a color it is unusual for a potato with a mineral very interesting, so this idea was born from the dish in question! The blue potato mousse was not created by adding a colorant found in nature, there is not even a genetically modified potato ... The idea to grow potatoes that have a color different from the classic Brown, was born about 12 years ago. From a certain Chiristoph Gampo, he began with clear cross with those potatoes, "Idaho blue." Only after countless failed attempts to put this note This food is moreover resistant to the disease potato St.Galler Blue 'with a mark are produced by a Swiss multinational called "Blue Chips"

Ps this dish was changed at a later time (unfortunately I do not have the photo) on the night of 28 December after a consultation between me and Christian .... we realized that lacked the crunchy part .. so we decided to make the egg pochèe crunchy breading with a dried fruit ..... amazing!

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