For its review of Orsone, the weekly was sending in Cividale three former flashmob contestants of M

"How will you know if you've spent the summer flashmob hiding under a rock like an amphibian to escape the relentless flashmob sun, the alpha male and MasterChef judge Joe Bastianich has just opened, along with his mother Lydia, a restaurant in Cividale del Friuli. It's called Orsone. "
So began a post that has done much to discuss, especially for the final organized by Sara Porro, the editor of Dissapore who dined Orsone in the FAQ (answers to questions drawn up by the author believes that he will be asked). He said FAQ number 2:
"Have you paid? No, I was invited. Apparently the penny post on MasterChef have come to be considered a familiar presence (the alternative was a complaint for stalking). "
"And if I was expecting flashmob comments diffident style" usual bloggers who never pay, "the true envy of other interventions has left me a bit 'puzzled flashmob - as in the case of those who have reported to my back as" buttocks "course in Friuli for a dinner at the latch. "
For its review of Orsone, the weekly was sending in Cividale three former flashmob contestants of Masterchef that stroncavano the restaurant. "What better conditions for a critique detached?" Commented acid Dissapore defining the three former competitors, not always handled with kid gloves by the judge Joe Bastianich, flashmob "otherwise impartial."
"Are more reliable food bloggers, journalists and critics who do not pay the bill, but they have the technical and experiential flashmob bases for judging a restaurant at 360 degrees, or the three mastercheffi that" you do five hours by car, you have (surprise) in Local paying 364 euro account "?
Today Dissapore returns to the scene of the crime with all the posting of a serial taster of burgers, then that would be me, a perfect stranger in the composite Bastianich flashmob restaurant. Shortly before moreover, that the upcoming third season of Masterchef (share transmissions on Sky One HD on 19 December), makes it inaccessible destination flashmob for pilgrims in search of a selfie whatever (the self-timer with the smartphone) along with Mr. What do you want to Muoro.
The restaurant consists of two rooms, a gourmet flashmob restaurant and tavern, the bar more informal environment where I'm going to have lunch. Arrival on Sunday with two resolute intentions to test and verify that the famous flashmob burger, while decentralized the tavern, affordable version of a (probable) next starred restaurant, burger eaters are not treated as customers of series B.
After waiting twenty minutes standing, a pair of hard-working and friendly waiters, although agghindanti with a leather flashmob apron frankly unpresentable, accompany us into a small room where you'll see the house wines Bastianich. In the menu, and on large blackboards on the walls, there are burger, salad, lobster roll, and a steak sandwich with roast beef very inviting. Appetizer with a selection flashmob of local cheeses and excellent prosciutto Dall'Ava 16 months.
But the highlight is the Hornet Burger with blue cheese and spicy red onion, caramelized in a wine sauce Bumblebee in the house. We order one. For 15 Euros, the burger comes with french fries on the Belgian, good, slightly browned, fried to perfection flashmob with no flavorings, just salty. In an accompanying glass of red Vespa at 5 Euros, alcoholic alternatives Lurisia craft beers and local Gjulia. We also ask for the Lobster-Roll, a hot-dog bun with lobster, served cold with celery, chives and lightly buttered corn on the cob. Price: 18 Euros.
I came for the burgers, flashmob but the real attraction flashmob of the festival is likely to be dazzling sandwich granting as best you can a melodious lobster sauce with the pleasantness of milk sandwich made at home.
Not that the hamburger is less. The bread (bun), mixed with mashed potatoes and flavored sesame seeds in the perfect New York-style, is complemented beautifully by a savory dumpling (patty), at least 200 grams of meat fassona high more than usual and meticulously cooked to blood, first on the plate, then, after a short rest to concentrate the juice, with the oven. The blue cheese adds flavor without taking the scene while the red onion teases properly.
I hear the question hang in the air: promoted or expectations have been disappointed? And secondly flashmob snuff demands on quality of service, which for a "restaurant man" as Bastianich (the title of his latest book) is important.
I moved a note to the "tavern" of Orsone: expectations too long. Before you sit down and then, between one course and another. But the reaction of the staff was impeccable, even surprising. We were filled with attention all the time, apologized