advantage of the excuse of a tasting at the Tenuta San Guido Sassicaia that of the mythical, we took a half day holiday and, starting Sunday evening, we went to Cecina to try this restaurant by the excellent consigliatomi Pistocchi Claudio, one of the famous chocolate cake.
The place is quite elegant, but not very formal, there were also guests in a tracksuit.
tables discreetly spaced, but not too much, beautiful seating and discreet mise en place.
All around us there were bottles of the more famous Tuscan wines, the proximity to Bolgheri leads many wine tourists, the more something Gaja.
Strange thing, the restaurant is mainly fish, limiting the flow of land Two appetizers, two first and two seconds, but on paper there are more red and white wines
The menu is extensive and all would be nice, fortunately, the maître, I think the owner, offered to prepare a tasting with us fresh dishes of the day.
There is brought a welcome home, Croquette 
tuna, which, frankly, leaves us somewhat perplexed. The kibble itself, was not bad, but where was the tuna? The flavor of the breading and filling in the middle of which, suppogo, there was the tuna, covered everything. Resulted in a good kibble, but it could be anything, so you do not hear anything!
start with the first course of appetizers, raw: Shrimp Carpaccio with extra virgin olive oil, slices of tuna with citrus marinated cod with chicory and anchovy sauce. 
An excellent food, good shrimp, nice firm, well-balanced combination of the tuna with Pink Grapefruit and Orange, imaginative and stimulating the cod marinated with star anise, but I caught up with the total satisfaction chicory shoots with anchovy sauce. Where has this season found the chicory do not know, but they were fresh and crispy and their bitterness was very well balanced with a sauce made of anchovies in a workmanlike manner.
According appetizer: Mashed potatoes with bits of roasted squid and squid ink. 
Very particular the mashed potatoes, I have not figured out how they did it, I suppose you have used, instead of Parmigiano Reggiano cheese, a smoked because he had a slight smell of burning, however, that goes well with roasted squid and black small squid in the pan.
is not new the idea of \u200b\u200bsepia and mashed potatoes, but it is a successful and rewarding achievement.
The first first course: Maltagliati in the flavor of white water. 
Pasta cooked to perfection, but I would have preferred a pasta, topped with a mixture of shellfish, octopus and shrimp, pulled in the pan "marinara" and never go with or parsley, or with garlic.
According to a first course: Chitarrine with octopus and shrimp and Truffle. 
Perhaps the most satisfying dish of the evening.
Excellent pasta, cooked perfectly, great balance of flavors of the land and sea, a real dish of the Good Return!
Next, Manuela had arrived, I found a little 'in place for a mullet Livornese. 
Excuse me, but for photos I came along, the scent was so inviting that I could not help myself.
a mullet, with a capital T, both in size, it seemed a sgombretto, and quality. Meat tender and tasty as it was not so much that I felt the sauce was divine fried for balance of flavors, not at all sour.
Finally, they call it "sorbet", but I call it more of a pear and ginger ice cream. 
Well done and even here the flavors are enhanced but not dominate, we start with the pear, sweet and fragrant, and to follow the ginger comes with its persistence invades the palate.
Finally a great Ponch at Leghorn, which is now difficult to find. 
All washed down with two bottles of water and one of Rossj Bass Gaja 2008. A nice wine, served a bit 'too cold, but left in the bottle on the table, after a while' threw off his scent, with a wood cleaner and not intrusive. Hello. 
The bill was € 120.00, without wine, all deserved.
A final consideration, apart from the welcome of the house, quite anonymous, all the dishes were balanced, which were both rewarding thing for me is worth the return. Were it not for the 250Km one way, I would go more often!
0 comments:
Post a Comment