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The Plate House

Sunday, beautiful day, so RIDE!

was a bit 'I thought to visit Pennabilli, never was, and then I also wanted to try the restaurant Agostini, so nothing better than to mix business with pleasure!

After a nice ride on hairpin bends we arrived at Sant'Agata Feltria Pennabilli. Village nestled on Valmarecchia, well maintained and quite alive, which unfortunately, in recent years, it is increasingly hard to find, I noticed a trend of depopulation of the interior of our increasingly high hills.

With a philosophical angle studied by Tonino Guerra

found, quite out the restaurant, just follow the signs!

Begni enter the park, you find yourself in front of the beautiful rural building, completely restored stone home to The Plate. We are greeted by a friendly lady that we collect the coats and then take us all for lunch.

Sitting in the largest room, the fireplace, fortunately off (it was very hot), we have now brought the menu and wine list.

After a lovely evening a la carte menu we chose two Grand Tasting. particularly appreciated the opportunity to change a flat between the proposals of the menu.

begin with a welcome of the house consists of a Cauliflower Cous Cous with a glass of Mora Romagna wrapped in a thin slice of orange and a glass with a sauce of Strigoli on to a fresh cheese, and type Raviggiolo a poached quail egg.
Beautiful presentation, on a slate tablet, the better the Cous Cous, where the image of the meal was made with cauliflower soured with lemon juice and finely chopped, with the addition of, I think, a pinch of garlic . Balance in flavor achieved by the "sweetness" of the cup Mora Romagna wrapped in slices of orange. Replica pleasure in the glass containing a high Strigoli sauce, well done, both as a density like flavor, which is balanced with the bitter cheese, quail egg.

First the appetizer menu: Sturgeon bruschetta with creamy, honey mushrooms, bacon and cranberries.

From pedantic critic, but I always find one! The dish itself was perfect for fulfillment and balance of flavors, cooking sturgeon fly in the ointment, I would have preferred a bit less cooked for the rest: bacon and blueberries gave balance to the flavors, creamy bruschetta and Sturgeon, gave flavor and satisfaction.

Followed Quail and Foie Gras roasted asparagus salad with almonds and soft cheese.
Another dish well done, especially rewarding. Barely blanched asparagus cut into strips, perfectly cooked meat and soft cheese foam that blends with the meat sliced \u200b\u200balmonds.

First course: Maccherone of guinea fowl stuffed with truffles and grapes blacks, port sauce and foie gras.
More than macaroni were of durum wheat pasta, cannoli, I'd see better, perhaps, of paccheri and combined with something filling, like cheese, to give more softness, but so much, the dish was still very rewarding and, perhaps, the most good throughout the room. Great balance of flavors and temperatures, sweet and sour, hot and cold. The main course, we asked the variant, Manuela took in the menu: beef cheek, melting with stewed artichokes and restricted to peel grana

But I got two firings in Lamb (diced and fried cutlets in the oven), peppers and cheese fondue .
The plate Manuela, very good, tasty and tender meat, had the peculiarity of these skins Grana Padano that had the consistency of popcorn, a way to bring taste to known amounts as usual, one of Philosophies Adrià of the first that I like. My had only one flaw, the breaded morsels of flavor was almost industrial, the flavor seemed that they had not put the cheese, but it's my idea. Very good the combination of coarsely grated pecorino.
predessert As a warm cream with apple and cinnamon, pomegranate, especially appreciated by me I love the strudel, a little 'less of Manuela who does not like cinnamon

With dessert we asked for a 'other variant, Manuela took in the menu, quiche dried apricots and almonds, roasted barley and ginger ice cream,
in which the ginger ice cream was excellent, good pasta Quiche, less good dried apricots, honestly I would see the different fruit, but a matter of taste.

But I chose the Baba Rum flavored with tangerine coulis and smoked Lapsang tea granita.

Excellent baba, perfect absorption of Rhum, not too intrusive and alcohol, also very good mandarin coulis, but I did not like at all the iced tea. The smoke was too obtrusive and covered the taste of the rest. It 'still leave enough in the pot!

lunch accompanied by a good bottle of Barbera Correggia of Matthew in 2007 and two bottles of water, natural cream.

With two good coffee and a distillate of black cherry and cherry Capovilla, has arrived at a cost is Euro 130.00.

I spent very well.