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Two weeks full of taste 'discount' for under 26

Two weeks full of taste 'discount' for under 26

Slow Food restaurants and more than 100 throughout Italy offering a menu at a special price for young people.

Sitting at the table with Gualtiero Marchesi: a luxury that the pockets of young people can not normally afford. Except in the taste of the Week, organized by Slow Food Italy and the University of Gastronomic Sciences, from February 22 to March 7: More than 100 restaurants across Italy, including those of star chefs, offer a menu under 26 special price.

"The proposed restaurant will be tailor-made for young people - says Marco Bolasco, director of Slow Food Editore - the perspective of a first encounter with these realities too often experienced by new generations as hard to reach approach and experiment. The response was enthusiastic from the natives. Some of them have thought of ad hoc initiatives, such as the restaurant Amerigo Savigno (Bo), whose chef has proposed raising the kids to the grocery store or in the territory Gualtiero Marchesi (Albereta - Erbusco, Bs) which launched the idea to be present at the dinner table with young people. "

Weeks taste

from 22 February to 7 March 2010

http://www.settimanedelgusto.it/

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Centro Restaurant - Cercenasco (TO)

In the center of the country, here is this fantastic restaurant, in a typical trattoria. To welcome addition to the two nice owners, you will find the bar-style pub, a desk from which to make reservations or check room and a very informal. But if you are not regular customers, you will be seated in the room more "ristorantesca" which is well guarded and governed by the staff.
And here to greet the waiting staff will be in style "Piem ö nteis. "Menu offers the great classics of the kitchen piemnontese, along with excellent fish dishes.

Wine List:
course, favors the great wines of the region, side by side to some national proposals (especially for match with the fish.) Very valid bulk wines by the carafe.
Starter:
The proposal of the house is a rich basket of cheese, well stocked and of high quality.
Among the dishes on the menu, the marinated eel, deserves a special mention: Fresh, good balance between marinating and frying, especially in large portion.
Fritto Misto alla Piemontese:
The "true" specialty of the restaurant ..! Offers a number of savory, among which for quality sausage, vegetables, frogs and snails. And when your stomach seems to have had enough, here comes the fried sweet as many pieces, one as good of others, with particular reference to the goodness Pavesini, the bacio di dama, fishing and chocolate semolina.

to cheer the service of this magnitude, staff room, for each diner, repeats - like a rosary - the exact sequence of pieces of stir-fry that is servicing ...!
Conclusions:
Positive notes:
Excellent course, excellent value for money, courteous and punctual service, hospitality and good raw materials.
negative Notes:
generous portions, "the indecision here if included in this or that category, but otherwise the notes would not have had a negative function of existing" .

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the Cascinetta

Keeping the small farm - Buriasco (TO)

Overlooking the beautiful green garden, the restaurant is sit qui red in finely refurbished porch you. The restaurant, which overlooks the garden, is a modern and welcoming space , marked by vet r ate lit and animated by video projections; otitis tima union between ancient and modern. Upon entry you will be greeted by staff in the cloakroom and a nice bar-bar in line with the design of the room that ends with the real news of el local sushi corner.
Charter Water: Negligible
..! The waters are presented in the paper rep eribili water everywhere and considerably lower costs. Equally insignificant the choice of nationality: French waters all, good, but like some Italian waters.
Wine List: Excessive
, wines are offered that can not be combined with any of the courses
Apetizer:
The apetizer of the evening was a raw sea bass with in pretzels, shoots restricted and balsamic vinegar: really guessed the coupling, excellent presentation in Japanese style and taste just as good and harmony of the preparation.
Sushi:
excellent ingredients, good presentation, poor quality of rice. Rather good "accessories": ginger and wasabi, fresh and not overly tasty.
Starters:
1_Prosciutto Patanegra "Joselito" 36 months seasoned and fried dumplings: Excellent product that makes this dish, too bad for him ... too salty fried dumplings and fried in oil semi-exhausted.
2_Polpo grilled up there llutata chickpeas flavored with rosemary: a perfect blend of ingredients and flavors.
First
ravioli stuffed with pears and pine nuts with melted Taleggio: Excellent fondue ... but the rest ..! Too sickening the filling of the ravioli, which discards the completely. In end seal, a slice of pear Martin Sec dehydrated, nice to see but inedible because of the enormous amount of salt.
Second
fillet Fassone Bobbio Pellice Grilled: Cooking inappropriate in the customer's request; outline of jackdaws jump: shame about the choice of the product, absolutely not in season.
friandises Coffee: Coffee
media here LTA friandises inedible.
Conclusions:

Positive Note: beautiful location, reception, direction and governance. Sushi Corner remarkable. Major raw materials.

Negative Notes: A kitchen that can and must still improve, sometimes to clean up unnecessary frills, let the protagonists speak for absolute top-quality raw materials so well selected, all with grace and tone maintaining harmony with a minimalist approach, developing and implementation thereof the context.

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Return of kookchef

As you can see, the rest of reflection lasted a few months ... but now I am ready to return to the office, hoping that the "commitments" will allow me to resume normal activities of bloggers ..!
To celebrate the return, that's created a new category of posts: CriticKook
What does it mean? The criticism, of course, also positive, which will cookchef to the premises that will meet on its path.