"La grande Abbuffata" 23-01-2011

Only for OSS..... Figino Serenza, Italy.

- Azienda Agricola Colombarola Rosé Brut Metodo Classico

- Trento DOC Hausmanhof Brut 2000, Haderburg
         Food: Polpettine "mama's style"

- Toscana IGT Chardonnay Batar 2003, Querciabella
         Food: Risotto with Veronese, Aceto Balsamico Tradizionale RE, yogurt foam

-Toscana IGT Cabernet Sauvignon-Sangiovese "Bruno di Rocca" 2001, Terre di Montefili
         Food: Fassona Beef Tartare

 

- A.A. Rosenmuskateller 2003, Laimburg
         Food: Crepes Suzette "a la lampe"

- Cinqueterre DOC Sciacchetrà 2001

- Spumante Metodo Classico "Abissi"2006, Bisson 

- Gattinara 1964, Cantine di Borgomanero
         Food: Spaghetti "Carbonara Style" (h 4.10 pm)

- Porto Vintage 1989, Cruz

 - 2xPisco Sour, 1xPassion Sun, 1xDaiquiri (@ Fresco Cocktail Bar, Como, I, h 6.30 pm)

- 1xFuego Manzana, 1xLitchitini, 1xDaiquiri, 1xGold Medalist (@ Fresco Cocktail Bar, Como, I, h 7.00 pm)

- Pint of Lager Beer...
             Food:Pizza "Porcellona" (@ Pizzeria La Coppola, Como, I, h 8.00 pm)

Gourmet Lunch in Chur, Graubünden, Restaurant Stern

21-01-2011, Chur

Gourmet lunch in a wonderfull and romantik Michelin Restaurant in Chur.
The menu (7 courses):

- Terrine de foie gras de Canard with smoked duck breast and a Apple/Calvados Chutney
          Wine: Malanser AOC Pinot Gris 2009

- Sauerkraut and Champagne soup
          Wine: Maienfelder AOC Pinot Blanc/Chardonnay 2009

- Sea Bass roasted with a pepperoni cream
          Wine: Maienfelder AOC Pinot Blanc/Chardonnay 2009

- Kefir Sherbet with air dried Mango

- Iberico Pork fillet with Blauburgunder Sauce
          Wine: Maienfelder AOC Pinot Noir Selection 2008

- Bubbles of Sabaion with Amarula Ice Cream. Air dried fruits

- Fresh goat cheese with Sechuan pepper.

The bill....

Nice price for this lunch...

Gourmet Menu CHF 95

Wine Combination CHF 23

Mineral CHF 5

Dinner!!!!! 13-01-2011

Wonderfull dinner at home tonigth!!!

Amouse bouche

Little piadina with goat salami, parmesan, raspberry culis and tomatoes vinegar

Horse d'hoeuvre

Scallop with coffee, ginger and vanilla infusion, basel's foam

Horse d'hoeuvre

leek's cream with killer prawn and home made smoked pork's belly (smoked with montecristo cigar)

Main course

Chateaubriand with Olandaise Sauce and potatoes cream with Aceto Balsamico Tradizionale Reggio Emilia

Dessert

Puff pastry with mousse au chocolat blanc, raspberry coulis and peppermint


Wines

Abissi 2006 (Metodo Classico, Bianchetta Genovese-Vermentino), Bisson
Sparkling wine produced in Liguria. Made into the sea!

Chamapgne AOC Jacquesson Cuvée 733 Grand Cru (52 Chard-24 pinot noir-24 pinot meun)

Champagne AOC Rosé Dizy-Terre Rouge 2004, (78 meun - 22 pinot noir), Jacquesson

Valée d'Aoste DOC Chaume de Lune Vin de Glace 2008 (prie blanc), Cave de Morgex et la Salle

Big time @ Capovolto Resturant (Misinto)

Big time yersteday evening with OSS, at Capovolto Restaurant, Misinto.
We started with a Blanc de Blancs 1er Cru Champagne, by De Saint Gall.

 In combination with this superb and easy to drink bubble we tasted some fish crudité (red prawn, little lobster, tuna fish tartare).

Then we tried a Collio DOC Sauvignon Russiz Superiore 2005, by Marco Felluga. Great strong wine, fresh and mineral despite of his vintage.

In combination with this wine we tasted "Tagliatelle with tuna fish and little lobsters" and "Ravioli di mare".

Then we had "Tagliata of Sea Bass" and "Tagliata of Tuna fish with crispy bacon and scarola".

As Pre-dessert Sorbet of Pear and Calvados

Another great wine with the dessert (Little chocolate soufflé).
Alto Adige DOC Serenade Castel Giovannelli 2004, 100% Goldmuskateller, by Kellerei Kaltern
Great sweet wine, with his elegance, complexity, aromas and freshness!!!

Then we took a little time to relax ourselves.... Herencia de Plata Tequila Historico....

In the end Fabio, the owner, offered one of my favourites bubbles... Franciacorta DOCG 2004 DZ, Ca' del Bosco....

 Big big time!!! Ehm... I had forgotten to tell you that we were only 3 persons....

Prosit....

http://www.ristorantecapovolto.it/

German Riesling

I've just bought a wonderfull book about Riesling.
The title is "Riesling Renaissance" by Freddy Price.
It treats the history and the present of Riesing in all the world's regions.

In particular german Rieslings are treated carefully.

If you want to try a great Riesling from Rheingau I think you must try Georg Breuer Weingut's one.

Thank you very much!!! Danke viel mal!

Tschuß,

Andrea

Restaurant Muotas Muragl, Engadin

Nice trip at "Muotas Muragl" in the mountains around St. Moritz.
I had lunch in a wonderfull terrace over the Alps.
The Menu:
Game's terrine with Cumberland sauce
Gersten Suppe
Classic Beef Tartare

We have drunk a wonderfull Blauburgunder from Malans: "Malans AOC Blauburgunder 2008, Adolf Boner"

Great Dinner 22-12-2010

Yersteday nigth I had a great dinner with my family, my friend Max Giarrizzi and his family.
I  prepared the dinner on my own, and now I report the Menu.

Cold Horse d'Oeuvre:

Salame Felino
Parmigiano Reggiano 24 months with Aceto Balsamico Tradizionale di Reggio Emilia Aragosta
Smoked Trout from Süd Tirol with butter, fresh horseradish and ginger.

In combination we have drunk  Quatremile metres Spumante Pinot Noir Rosé Metodo Classico(Vallée D'Aoste)

Warm Horse d'Oeuvre

Calamarata Siciliana (pasta) with pheasant and Luganega (pork sausage) ragout.

Recipe for 6 persons:

600 g Calamarata Siciliana (peculiar strong pasta)
8 pheasan thigs
4 medium luganega
pheasan consommé qb
6 little fresh tomatoes
4 carrots
1 garlic clove
some basel leafs

Strip the flesh of the pheasan's thigs and chop finely.
Put into a pan all the flesh with olive oil, garlic, chopped carrots, tomatoes and the pheasan's consommé.
Cook for 3 hours adding hot water.

Boil Calamarata for 16 mins., drain and serve above ragout with some parmesan, Extravergine olive oil from Tuscany and basel leafs.

Main Course

Roasted pheasan fillet with crisp asparagus and pheasan's consommé.


Recipe for 6 persons:


4 pheasan's fillet
pheasan's consommé
6 green asparagus
butter
salt
pepper
TBA Balsamic Vinegar (from Germany)
red wine


For the pheasan's consommé:
Take all the pheasan's carcasses and fat.
Roast in a pan and then wet with red wine and a little TBA balsamic vinegar.
Cook for 5-6 hours adding a little water. Then strain and keep warm. Add butter before to serve.


Roast the phaesan's fillet with butter 2 minutes per side.
Add salt and pepper.
Boil for 2 minutes the asparagus and then throw in chilled water.
Put the fillets into a 180°C oven for 12 minutes.
Roast the asparagus with butter.
Serve the asparagus, the phaesan's fillet chopped and dress with the phaesan's sauce.


In combination with the warm Horse d'Oeuvre and the Main Course we have drunk "Luca Rostagno 2006" Magnum. (Barbeera, Dolcetto, Nebbiolo) from Piemonte. This bottle is made by the young enologue of Matteo Correggia's vineyards using the grapes of his Grandpa vineyards. It's a present by Luca Rostagno.


Dessert


Veneziana with Mascarpone cream by Galbusera Pastries (Cosio Valtellino, Sondrio)


In the end I'd sabered a bottle.... Franciacorta DOCG Brut Ronco Calino (Lombardy)


Thank you...



Merry Xmas and Happy New Year from I-OSS-A


Your


Andrea Livio