and reaches the fateful January 15, 2011!
Inauguration of the new local
Betty
Cristiano
and Andrea
here, stuff you would not believe :-) we have a very bright and very spacious
Backstage!
where there busy with a lot of zeal! But we are a team very well close and the agreement allows us to work flawlessly.
Finally we have shelves and work surfaces to no end, as are the place where our "delicatessen"!
new entry, the opening, small muffins with semolina flour that will be stuffed with slices of salami, but ... so also are very good '!
Other news' the 'red roses', finger bread stuffed with roasted bell pepper peeled, cut into strips, served with excellent extra virgin olive oil (of course, Stephen) and a terminal provolone sweet
uuuuhhhmmm ... a delicacy.
The usual cake Fiorellina salty gorgonzola dolce, in its shell crust, was accompanied by a "sister" but using the same mixture of semolina flour that, bought the muffins, I poked experiment in salt and other leavened dough. I know, I know, you do not ... trials are not made for an event, but now, the increased security risk it makes me a little something ... The second cake Fiorellina salt was "not expected" 'cause I could "risk" a failure ... Instead I have to say that the semolina flour, baking powder a little 'less but offers the palate a consistency more 'sablèe that makes even the new Fiorellina !!!!!
Largo then to browse in its various manifestations: the vol au vent with foam raw briochine to that, as usual, were snapped up in size and taste ... with the sgonfiotti mortadellina that have disappeared in the blink of an eye!
The crust and 'was then declined in
potatoes, cheese and shrimp
strudel pumpkin, amaretto and ricotta seasoned pepper
stewed zucchini and ham quiche Lorraine.
Another new entry, a magnificent roll of omelette ham, cheese and salad ... delicate!
The usual "balls" in miniature version, stuffed with sliced \u200b\u200b
Gorgonzola and Parmesan, with vegetables in the form
and a little 'fruit to rinse the mouth before the appearance ...
a wonderful fountain of prosciutto di Parma (graaaannndeeee graaannnndddde this time!), Together with various breads: rosemary, olives ... And
to h.20, 00
a beautiful and fragrant risotto with parmesan cheese, cooked properly with two bottles of sparkling wine and stir in butter and grated Parmesan cheese ...
MMMMMMMmmmmmmmm ....
not ask the photographic documentation.
A splendid risotto wave that has found a worthy place in a half wheel of Parmigiano!
Enyoj
He ended the evening with a roast meat of pork and mustard cream sauce, but vabbe 'also what' give documentation to come.
A lot 'of people and' pass on our decks, beautifully decorated with
MACO store.
past event ... successful event!
the prox :-)
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