will be the excellent relationship that now unites us both Claudio Amadori that Omar Casali, respectively, and Chef Patron of Le Clare, has been the weather, cold and wet last Sunday, will that was now g s early few months that climbed to Montenovo, will be ....
The reasons for us to go to the jars are always infinite, among others, perhaps not before, certainly not the last , we really like Omar's cooking so much.
as usual, let us do to Omar who always offers his latest creations raw materials fresher and more valuable it can find on the market .
start with raw shrimp, red roses carcadè and osmosis. 
Needless to emphasize the freshness of the prawns, but fantastic pairing with carcadè, sweet scent to sweet with a slightly bitter. perfect balance of flavors
is then a kebab with raw prawn, wrapped in a spaghetti of the same in the amatriciana express cooking, and a prawn the American exciting. 
Q ui will see and already, even for a layman, the mastery of technique that Omar. The creation of a dish like this requires a technique not common, although the idea it can be found on other boards, does not alter the size of the pot and the perfect execution of the same .
Following Herring Affum row indicated with its caviar, cauliflower and sour cream. 
P er me the pot of good return. A balance of flavors so harmonious and yet so intense that it was a piece I felt. Omar Bravo!
continue with a dish named after a little 'boomy, but very rewarding:
studying the squid ....... the sausage with his background of sepia to black and white polenta, squid and raw coal plant ...... 
only mistake , mine, I started immediately with the sausage, and was given priority to the raw, more subtle and elegant, while the sausage, very tasty, with black lentils in a cup, it was a dish for dinner New Year.
Another dish cry for balance and fulfillment this Triglia filleted and stuffed with its liver, foam pillow biscuit blackberry Romagna to the nuts and coffee. Try 
first but a mouthful at a time and then, in a single bite, stirring the ingredients, it is shown the high quality of raw material, the great technique of Omar, but especially the lust of a dish extraordinary.
Still Manfrigual with broccoli, salt cod tripe, garlic and black cod cocochias. 
The salt cod tripe was an ingredient that I found on other boards and not always impressed me, but Omar has managed to achieve an excellent dish, with a great balance, but also highlighting the high quality of the material.
We have not finished yet: Cappellacci stuffed with leek and foie gras and a reduction of Sangiovese. 
A dish as simple as that uses much flavor and product quality. But very rewarding. What matters is not just that in the end!
start with the second. Lambkin Adriano in different preparation and cooking, c on beetroot, chops, brains fried, kidney, and pancakes Cabrales. 
I n this dish I liked very much the raw materials and execution of the various preparations, a little 'not the juxtaposition with the beetroot, in my opinion a bit' too sweet.
Another dish, a pigeon: chest, leg and fillet (breast fillet and sautéed, and baked stuffed thigh abass temperature). 
Once the raw material of excellence, not at all unnatural, even exalted, by the various cooking methods, however, all at the right point. Rose to his chest and well cooked, though soft, the thigh.
Let's finish the pigeon with the other leg boned and stuffed with foie gras with spiced apples with mulled wine. Wonderful service, ceramic casserole 
, to make even bigger pot this charming 
, where the sweet and bitter chase each other in an infinite sequence. Here you can say: "Too bad for the amount so small! "
Instead we end it here, the pigeon: the fifth quarter of the pigeon ravioli in miniature. 
Mignon also a portion, but then in a pigeon is not that much that there is "fifth quarter"! Browse fantastic for me, a lover of the thin layer of Bologna, the ravioli are enjoying the full flavor without being overwhelmed by the pastry.
a break with a small tasting sausage of quail with foie gras dish that made us feel that Omar and is developing in the small intestines. 
From tevla n'livért ever s'la you know of berry n'la furmaj, old saying in my house that Claudius knows well, and then: Shropshire, Cabrales, and Blue of the Montefeltro marc Renato Brancaleoni 
.... since I do not like the marbled ......
Until now we had a Pouligny Marc Morey Montrachet 2005, for my tastes slightly sour and a little bit 'too' woody ' 
and a large Rabajà Bruno Rocca Barbaresco 2006 . 
We start the tour of the dessert, because if you do not know, Omar has a big hand in pastry.
GIN LEMON (parfait with lime, grenadine, lemon mousse Schweppes Tonic and Gin Tanquery) 
to "clean mouth" were once the "sherbet". Now we have made great progress. An evolution of this that Omar really a plus. Foam and granita really reset the palate and prepares it to the big sundae for dessert to follow.
WHITE CHOCOLATE (White chocolate with milk skin with candied known, almond ice cream and cotton candy) 
One step after another, we make our taste buds closer to dessert heaven.
BAILEYS that passion ....... Chocolate and cocoa sponge cake soaked nell'Acquavite Barricata Chicco Berta, placket with mascarpone, ricotta ice cream, Salsa Mou. 
And here they open the doors ....
to return to Earth: Chupa Chupa white Valrhona chocolate 
small and cuddles with coffee. 
Note that despite being the last course, Manuel has not left me time to make the photo! It tells you nothing?
Great day, great food, great Claudio Omar and we have welcomed in the beautiful room with views of the heavy snowfall in the valley between Long and mountains, and warmed by a roaring fire in the fireplace.
A bientôt!!
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