In this first burst of spring, heated by a bright sun and by the impetus of an election campaign felt the controversy, which resulted in his epilogue now strangely abstainer, Bologna "the fat" however, is able to offering exquisite culinary evenings at all "level playing field" where only one candidate is the host: the delicious food in Bologna, in which left and right agree incredibly well sit at the same table.
With astonishing breadth of events advertised on Feisbook (Bologna translation made by the legendary writer and agitator Web "farm" Mason) I came across a dinner organized by the restaurant ONCE UPON A TIME, at the beginning of the beautiful via d'Azeglio, Rome at the hotel, stay in the city of famous artists , where the main theme of the evening were the menu Bolognese tradition and innovation in the particular case and the main character of the recipes of yesterday and today was the meat of beef breed Romagna, one of the products IGT (Typical Geographic Indication) of our region.
With astonishing breadth of events advertised on Feisbook (Bologna translation made by the legendary writer and agitator Web "farm" Mason) I came across a dinner organized by the restaurant ONCE UPON A TIME, at the beginning of the beautiful via d'Azeglio, Rome at the hotel, stay in the city of famous artists , where the main theme of the evening were the menu Bolognese tradition and innovation in the particular case and the main character of the recipes of yesterday and today was the meat of beef breed Romagna, one of the products IGT (Typical Geographic Indication) of our region.
P resent the evening food critics, producers, experts and storytellers are all committed to explain the importance of the preservation and enhancement of the typical food that is our wealth, town, regional and national level and commending the quality, really high, creative works of chef Michele Mandolesi .
U na overtoure of parmesan cheese washed down by a thirty-year balsamic vinegar has introduced the excellent appetizer divided into two courses, the first raw as salted meat and salad and a tartar on herbs in season, the second with a tongue in green sauce and polenta to conza Bolognese. But to inspire a leap back in time from the sensory point of view was the soup "eight hundred" with meat sauce that catapulted me into the kitchen where my grandmother's Bolognese sauce and soups were regular guests in the kitchen, something that is unfortunately just a memory, but that was back in the flow fact. The first round ended with a delicate risotto with braised .
L 'vanguard of the second consisted of a "glorious tripe " fashionable Bologna, flat-born poor but very appetizing which paved the way for the "triumph of the thread tricolor " where this delicious cut of meat was presented in green beans and bacon, gorgonzola cheese and white pepper and red Sangiovese, a grandly institutional pot.
L dinner, accompanied by local wines from the cellar of the DOC Colli di Bologna Cesari, ended with a delicious pear and chocolate parfait where special mention is due to drowning in Physalis dark, dark nectar.
U na experience for lovers of gatronomia born under the twin towers this evening spot, which will see a future date, all dedicated to the 'navel of the world tortellini, in the same location on April 23.
I certainly will not fail, the next binge of Bologna.
Claudio
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