November 17, I decided to celebrate my birthday in advance.
In the company of some friends we went to test King this restau rant, now entered its legend of Italian restaurants.
parties in the fog of Emilia Romagna, we crossed the valley ico d the Ver ghereto on E45, and we met the sun on a beautiful day of November .
arrived early on the opening hours of the restaurant, we took a ride in Civitella, Wander the streets bordering the artificial lake of Corby.
After requesting any indication then we come to the refreshment ante. The house is a beautiful construction on the lake, well renovated with warm and pleasant. The place is perhaps one of the best I've ever hosted a restaurant.
we are greeted very kindly by the staff and made acco m Odar and a corner table in the windows that overlook the beautiful kitchen. All pots American copper exposed 
and a brigade that Young and active ivories for us.
After a quick huddle, we decide for the tasting menu for you tto the table. Only one asks the user can adjust a dish that does not raise his appr ezzam ent and is satisfied, perhaps because, after all, just us for lunch and end is not so ta much then more work for the kitchen.
also choose wines that will accompany us: a Annamaria Clementi 1997, Ca 'del Bosco to start a hair outgassing, perhaps to be expected for a wine of nearly 12 years, but a complexity and pleasantness which was to appr Ezzat from all the guests.
for the first we have chosen u n P ur Sa ng Dagueneau, 
one of my prod man u facturers pref and rites of 2003 and finally a cente ulciano Abruzzo Vale n vats of 2002 , which with its reduced some very obvious like in practice, the only diner who had ordered.
start with a Carello of Burri various tip ologie, accomp agn ati from various kinds of salts and sugar. 
One thing that I could not find to be re years, b urro in Table ola pa at the beginning to s, m in the news is this variety and these abbinam institutions. I found very nice in especially a bur r or natural salt of Normandy, produced from the milk of cows that feed on lano the sea, remember the ag in pre salé 
, and one by diz ionato pa nna acid, not really tevoli .
is little the brought to the table a young and dynamic environment enu to the kitchen 
comp osto by assa GGIO of raw sea bass with ago g IoLine and cucumbers of excellent quality, but especially the abbinam en to fish and ver harsh, consider that the cucumber the is u ne of two or three things in the world I do not like Cioni.
same dish is then present a minit Artari of cr ostacei on a slice of potato, boiled and covered with bean sprouts. This was one of the flavors that most intrigued me, really great balance of flavors and never take precedence over each other. Very intriguing is also the tarte tatin made with tuna belly d ia lumps. Other abbinamen to very apt and balanced. Finally a mini slice of bread with foie gras on crispy caramel.
Start menu with a real Zu ppa Egg with black truffle and pear with a phyllo pastry filled with cannoli tartare scamp the e str agon. 
begin co l say that, even if were very bu oni, the cannoli, with the dish, IMHO, has nothing to do v no anus.
The dish itself but I really enjoyed it.
The pear tart made with thick slices of black truffle was excellent, but the climax was reached with the soup of eggs. A cream of mushroom noble, warm, mixed with a custard sauce a black truffle. The heat has helped truffle face ndogli enhances the flavor and perfume king. I have always maintained that the black truffles should be heated and I do not like when it is served cold.
Here was the highest level of quality as well as mushrooms, unusual presentations in the form of cream and especially cooked. Indeed there was, at the table, who would have preferred them raw in slices, but I think this presentation was very good or and guessed.
continue with a salt cod marinated in walnut butter ta rt ufo white bowl and g ato g resemblance to the walnut with Aspara already bianch i.
Otti m cooking and what ity asparagus the good Cod, is the one presented in the form of tartare that what cooked something instead fantasc ien tification was terrine of foie gras with walnut liqueur. A combines chin of fantastic flavors, a neo ico, always IMHO, an abundance of walnut overlooking be a hair the flavor of the liver, should not have bbe been sick a thickness thinner of this jelly nocino int ERCA lata liver fat.
First course: Gnocchi coffee and lemon, Bavarian radish and caviar, cocktails ban ana and macadamia nuts. 
The gnocchi themselves are not particularly, good hint of lemon, coffee almost imperceptible, just had to go and look.
Very good instead of the Bavarian radishes with caviar ch and gave a fresh touch and had a well-balanced blend of flavors and satisfying. It did not seem relevant but the cocktail of banana and macadamia nuts.
Main course, the rack of lamb with white tea dates and crunchy sesame seeds, raw lamb and pomegranate. 
great raw material, PECC ato was, for my taste, a little 'overcooked. Discreet crisp, cool the raw lamb and pomegranate. The freshness of and the grains of pomegranate perfectly balanced fat of meat Agne llo that believe was marinated , as they had the classes co smell es aporia of raw meat to lamb.
We then added the "Proposal Vissani" a taste of cheese from the beautiful basket 
we abbinat or a Kra cher Riesling TBA no.7. 
A big wine, mineral and savory, with a beautiful acidity are combined with cheeses selected by me.
then passed in the living room, they made us sit on comfortable seating in this lounge- veranda overlooking the lake and the beautiful Park 
where we were served dessert, Gianduia smoked, gratin of pears, ice cream lemon and cinnamon puff pastry filo pastry. 
A selection of desserts, good but not exciting, except perhaps the gratin of pears that he was really good.
Finally a good coffee "industry" of Illy and a selection of spirits from which I chose a good Demerara Rum, 1974 
.
The final bill for € 340.00 head, including a small tip, did not include distilled spirits, on the house.
I state that I have come to cardiff completely " ignorant" on what is Visscher's kitchen, his philosophy and what he wants to do.
Vissani know only what I saw on TV and his "guasconeria" I have never been nice, but people who "know" to forgive all, because the kitchen at Home Visscher eat like to heaven, they say.
Some "fellow snacks" enjoyed the trip, I personally left a little disappointed.
Honestly I expected something more from a kitchen that is considered one of the best in Italy.
If I can not afford a trial, I find this kitchen the "normal". Well done, almost always executed perfectly and flawless, but I have not found those high notes that I would have expected.
From some chat with the staff room, it seems that the dishes are unique, designed directly from Sig.Gianfranco and put on the list, without even trying! And never again repeated. :-O
If this news is true, it makes me reflect on the fact that Sig.Vissani the preparation and has a great taste memory so he can "think" a dish, in all its nuances, in minutes.
Or ...
course with these capabilities is well suited to the role of judge "Trial of the cook!
U.S. raw materials of superior quality to justify some of the costs of a kitchen that, IMHO, is not at the levels of kitchens which would be compared and there I found a few references to that in many call "culinary arts at the highest levels."
In essence, all the proposals, the only things that made me really surprised are
1) The two small portions of the welcome, the tartare of crustaceans and the tarte tatin of bacon.
2) The egg soup, without the cannoli.
3) The terrine of foie gras to walnut, not all of them with the cod.
4) The raw lamb with pomegranate, not the rest of the dish.
For a restaurant of this level, and this expenditure does not seem to me much.
Hello
