New visit at the restaurant Le jars of Montenuovo Montiano.
with fellow snacks renew this visit restaurant for several years now is in our hearts.
were missing for a year now and we note with pleasure that Claudio Amador never ceases to put its resources and its enthusiasm in his work is also his passion.
upgrade the kitchen with a major investment, despite the crisis, the plates continue to be always a pleasant surprise or an inevitable certainty. Behind the kitchen is still the steel Omar Claudio Casali he shares with his passion for cooking class.
also renewed his passion for raw materials, all selected for their quality, which should be superb, but also with an eye to producers Km.0.
We are two couples, we men, seasoned patrons of dinner tables, we have entrusted to the hands of Omar to sample its proposals, the girls, however, wanting to feel lighter, have ordered the card.
start with an aperitif, a Rosé of Pinot Noir from Villa Rinaldi, discreet, not so much body, but good flavors and a fine perlage.
A table is served an appetizer of warm water on a delicate gazpacho, given the high quality of the raw material used by Omar, needless to say the dish is very pleasant, great pairing with the light Gazpacho that enhances the taste of shellfish . 
continue with a bottle of Riesling of Dr.Loosen Trocken 2004, great minerality and aromas of hydrocarbons that after a while 'fade and become a very balanced and pleasant wine. 
Following a squid stuffed up pave leaf vegetables and crusty bread. Another dish tasty and balanced, both the filling and the vegetables go well with the calamari which reveals the flavor all its freshness. 
The girls ordered a foie gras with figs and made of pumpkin, which is nothing short of meteoric, and a taste of raw fish, great for variety, freshness and quality of the fish. Shrimp, amberjack, cod, shrimp, etc ... all combined to plants of various shapes, colors and flavors that made the scale, as well as important, enjoyable. Almost with regret there was found to have to destroy these works of art.
He then continued with mashed salt cod on a soft potato with tomato confit, truffle oil and, well here it is detected himself in terms of raw materials and a great balance of flavors, maybe a hair sweet confit. Puree, however, was an unusual softness without removing the body and flavor to the potato really tasty. 
continue with a risotto of sea and mountains, with a good pesto and unobtrusive, with mushrooms, prawns and cover Santa. Very satisfying dish, we would have eaten the encore, if we did not know Omar. In fact, the course and many have been then we would have struggled to reach the end. 
fact follows a classic fisherman's soup with the inevitable red mullet, stratospheric, and broth from soup! 
continue with a fried mussel tempura with pumpkin soup and a taste of wet tufts of sublime quality. Great mussels, which combines fantastically with the cream of pumpkin. 
then arrives at the table a set of samples of cod in various cooking: boiled on a bed of herbs, soy sauce and fried up in damp, all very good and made a perfect. 
continue to drink a very good because of 1999. The color is a bit 'dark garnet, the nose will notice the scent of cherry jam and plum, a pinch of licorice. The mouth is a great body, there is still the jam with some hints of carob and a pinch of tar. We then
the latter, for girls on a cod and truffle mashed soft, as our starter and a three-wing free-range cooking. Coscia low temperature Filled breast in bread and herbs and fins on broiler buttered spinach. In words seems like a simple thing to do chicken, but even here we see the real quality of the raw material that makes a dish a very simple dish.
For us boys, instead of an intercostal beef crusted with black pepper and mushrooms. On this course we discussed at length with Claudio, who praised him for meat quality, race Fassone, but produced the spot, but I think that the kind of dish, very spicy without being unbalanced, however, does not render justice to the type of meat that the research method of quality products Claudio was able to find. 
To finish the bottle Thus, there is food served in a cake of cheese, Blue Montefeltro aged in marc, selected by the Brancaleoni Roncofreddo, a real lust.
end with a dessert made of chocolate. A cream with chocolate on a shortlist of rum, a Catalan cream with chocolate, a chocolate-scented cigar and rum with a chocolate praline crisp. I want to say a few words to the cigar, beautiful presentation under glass, full of "smoke" that evaporates to remove the cover. The outer leaf is a very thin pastry with chocolate, crunchy, the filling is a chocolate semifuso smoked and feels fine that veins the scent of rum sprinkled over the time of service. 
water, we drank a little, abundant amount of coffee to deal with the return of two calicini Rhum XO to finish, all for one hundred euros a head. Claudio
there was surely a favorable price, but honestly, between all the people I know who have moved from the jars, the few who have told me that is expensive, it is people who eat them for food, not emotions.
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