The second act of La Bella Italia in April Skale - Red and White
Encyclopedia Wine Tasting Featured Wines of the World: variety, winemakers, wine regions happy studio Interviews Slovak happy studio Dictionary More wine and wineries and wine regions of the world Rating appellation wines Argentina Australia Austria Brazil Czech Republic Chile China Croatia France Germany Greece Georgia South Eastern Europe / Balkans South Africa Canada Lebanon / Israel Hungary Moldova New Zealand Portugal Romania happy studio North Africa and Turkey Slovakia Spain Ukraine United States Italy Wine Events and more We read the quest for wine Wine and gastronomy
Variety of Italian cuisine, sommelier artform Cristiana Martini and Rastislav Šutak a gourmet chef um Kimák Peter and his team lit up all the other guests continuation soirée La Bella Italia, which was organized March 18, 2009 žilinský boutique hotel Dubna Skala ****. In order seventh part of successful gastrovečerov Zilina, Slovakia which have no competition, once again raised the bar of quality a notch higher. Appeared on the plate is six dishes accompanied by an equal number of wines from different appellation Apennine peninsula. Moreover, she added exceptional dinner esprit happy studio Spanish guitar melodies and famous.
Distinguished guests and gourmets in one person at the table were taken home to Negroni - coming from Florence drink concocted from Campari, Cinzano Rosso and gin, preferably Bombay Sapphire, served with ice and orange cut, style, in the Martini glass. Apropos, this mixed drink is enjoying immense popularity in Australia, which surpassed even the famous Mojito. happy studio
After a warm welcome by both sommeliers happy studio who evening accompanied by witty and well-founded, began operation banquet style serve an appetizer in the form of three botched variations. Is presented on a plate: color pepper foam Mousse di peperoni tricolore delicious taste, classic and fresh carpaccio with rocket parmesan happy studio chips on Carpaccio di vitello con rucola and inspiring prosciutto with Spanish goat cheese Capricho de Cabra Prosciutto e Formaggio Caprino. Variations of Italian appetizers happy studio meditereánskych full of aromas and flavors accompanied in a glass of mineral and body Frascati Superiore Castello della Colonna Lazio Zandotti 2007. Colourful start of the evening happy studio approached.
The Italian table following the first appetizer platter (primi piatti) in the form of pasta or risotto. Before that, the word got Smrčková excellent capuccino with walnuts Capuccino di funghi e night very pleasantly served in cups. Fragrant sip delicate sweetness fungal cream shaded by walnut grandmother Rasťa Šutak, sommelier happy studio Hotel Dubna Skala, can not be called happy studio otherwise than as an aphrodisiac combination. And in a glass on guests expect nothing less surprise - lascivious fragrant Traminer Venezia Giulta 2007 CORMONS in tones of spices, roses and candied fruit to mature, round body - the actual combination of experts for life. Just Commenting, wine was Resolved precious white Traminer (sensory gentler related varieties known Red Traminer).
Primi five on a plate representing the vari najčarovnejšia and most colorful combination of the evening - open ravioli stuffed with beetroot and grilled butterfish Ravioli Aperto Ripieni di rapa rossa e pompano. Delicate flavor of the fish known Japanese sushi, seductive sweetness of beetroot and harmonizing red pinotová fruitiness bubbles in champagne flute belonging Franciacorta Brut Rose Lombardia Quadra - all this and more. On one of the special guests who correctly identified the varietal composition of the cuvée and its ripening period because waiting for the end of the evening just pink bottle of Franciacorta. Those who got shot, it was finally over, as well as wines that are handed out.
The second plate or Italian main course (secondi piatti) richer, mass character of the region of Abruzzi was those perfect, to which all gourmets eager to return again. Flamed back hare in strawberries with polenta happy studio Tagliata di Lepre alle fragole happy studio con polenta just sang. Two portions were a chef and sommelier flamed Coram publico - before the eyes of all the guests. Others came to a series of procedures from the hotel kitchen. Rich and distinctive aroma of meat, softness on the palate, a nice strawberry taste great undertone expanding into other dimensions and polenta bite at the end. It was not possible nevypýtať a reprise. Moreover, with such excellent happy studio wine and Donna Y Salento 2005 Rocca (cuvée Primitivo, Negroamaro and Cabernet from Salento), happy studio in which perfectly suave fruit flavors are also found sensory trail clean strawberries, as well as the delicacy on a platter. Combination of divine or whimsical, that was simply happy studio insurmountable.
Taste the fading evening perfectly načal first of desserts - ripened happy studio goat cheese with blue mold in the north of Sardinia accompanied by caramelised figs Erborinato con Fichi Caramello. A beautiful combination of sweet and savory flavors proved accompanied classically rich, fruity liqueur to fiery
Encyclopedia Wine Tasting Featured Wines of the World: variety, winemakers, wine regions happy studio Interviews Slovak happy studio Dictionary More wine and wineries and wine regions of the world Rating appellation wines Argentina Australia Austria Brazil Czech Republic Chile China Croatia France Germany Greece Georgia South Eastern Europe / Balkans South Africa Canada Lebanon / Israel Hungary Moldova New Zealand Portugal Romania happy studio North Africa and Turkey Slovakia Spain Ukraine United States Italy Wine Events and more We read the quest for wine Wine and gastronomy
Variety of Italian cuisine, sommelier artform Cristiana Martini and Rastislav Šutak a gourmet chef um Kimák Peter and his team lit up all the other guests continuation soirée La Bella Italia, which was organized March 18, 2009 žilinský boutique hotel Dubna Skala ****. In order seventh part of successful gastrovečerov Zilina, Slovakia which have no competition, once again raised the bar of quality a notch higher. Appeared on the plate is six dishes accompanied by an equal number of wines from different appellation Apennine peninsula. Moreover, she added exceptional dinner esprit happy studio Spanish guitar melodies and famous.
Distinguished guests and gourmets in one person at the table were taken home to Negroni - coming from Florence drink concocted from Campari, Cinzano Rosso and gin, preferably Bombay Sapphire, served with ice and orange cut, style, in the Martini glass. Apropos, this mixed drink is enjoying immense popularity in Australia, which surpassed even the famous Mojito. happy studio
After a warm welcome by both sommeliers happy studio who evening accompanied by witty and well-founded, began operation banquet style serve an appetizer in the form of three botched variations. Is presented on a plate: color pepper foam Mousse di peperoni tricolore delicious taste, classic and fresh carpaccio with rocket parmesan happy studio chips on Carpaccio di vitello con rucola and inspiring prosciutto with Spanish goat cheese Capricho de Cabra Prosciutto e Formaggio Caprino. Variations of Italian appetizers happy studio meditereánskych full of aromas and flavors accompanied in a glass of mineral and body Frascati Superiore Castello della Colonna Lazio Zandotti 2007. Colourful start of the evening happy studio approached.
The Italian table following the first appetizer platter (primi piatti) in the form of pasta or risotto. Before that, the word got Smrčková excellent capuccino with walnuts Capuccino di funghi e night very pleasantly served in cups. Fragrant sip delicate sweetness fungal cream shaded by walnut grandmother Rasťa Šutak, sommelier happy studio Hotel Dubna Skala, can not be called happy studio otherwise than as an aphrodisiac combination. And in a glass on guests expect nothing less surprise - lascivious fragrant Traminer Venezia Giulta 2007 CORMONS in tones of spices, roses and candied fruit to mature, round body - the actual combination of experts for life. Just Commenting, wine was Resolved precious white Traminer (sensory gentler related varieties known Red Traminer).
Primi five on a plate representing the vari najčarovnejšia and most colorful combination of the evening - open ravioli stuffed with beetroot and grilled butterfish Ravioli Aperto Ripieni di rapa rossa e pompano. Delicate flavor of the fish known Japanese sushi, seductive sweetness of beetroot and harmonizing red pinotová fruitiness bubbles in champagne flute belonging Franciacorta Brut Rose Lombardia Quadra - all this and more. On one of the special guests who correctly identified the varietal composition of the cuvée and its ripening period because waiting for the end of the evening just pink bottle of Franciacorta. Those who got shot, it was finally over, as well as wines that are handed out.
The second plate or Italian main course (secondi piatti) richer, mass character of the region of Abruzzi was those perfect, to which all gourmets eager to return again. Flamed back hare in strawberries with polenta happy studio Tagliata di Lepre alle fragole happy studio con polenta just sang. Two portions were a chef and sommelier flamed Coram publico - before the eyes of all the guests. Others came to a series of procedures from the hotel kitchen. Rich and distinctive aroma of meat, softness on the palate, a nice strawberry taste great undertone expanding into other dimensions and polenta bite at the end. It was not possible nevypýtať a reprise. Moreover, with such excellent happy studio wine and Donna Y Salento 2005 Rocca (cuvée Primitivo, Negroamaro and Cabernet from Salento), happy studio in which perfectly suave fruit flavors are also found sensory trail clean strawberries, as well as the delicacy on a platter. Combination of divine or whimsical, that was simply happy studio insurmountable.
Taste the fading evening perfectly načal first of desserts - ripened happy studio goat cheese with blue mold in the north of Sardinia accompanied by caramelised figs Erborinato con Fichi Caramello. A beautiful combination of sweet and savory flavors proved accompanied classically rich, fruity liqueur to fiery
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