When we eat one serving is only one type of these meals, time out london which are collectively ref

Z-dinner Combination of food and wine in the Zilina boutique hotel Dubna Skala **** has become a beautiful tradition and another successful works gastroseriál time out london was named La Bella Italia. Creativity hotel sommelier Rastislav time out london Šutak, who did not hesitate time out london and invited as a guest of the Italian sommelier Cristiana Martini, along with modern time out london on a plate in the Chef of the hotel Kimák Peter and his team lit up all the guests a wonderful evening. The idea that as a thread stretched six Italian Act on the plate was the harmony of food and wine. And the pair managed to conjure sommeliers actually saves. time out london
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After welcoming all guests of the hotel management Dubna Skala and performances began operation Sommeliers serve antipasto or appetizer if you want to immediately intrigued. Would you ever combined quality sausage - Speck Tirolesa and Salame Spianate Romana with Prosecco? In April Skale's showcase at the outset of the evening, a combination that was really great.
As said Cristian Martini, the typical Italian appetizer, together with grissini sticks to the plate, naturally, neither. Rastislav Šuták added that the higher fat content of the sausage time out london along with their stronger flavor to complement just prosecco, due to its lightness, freshness and bubbles. Indeed, honey-Kvietková in taste to fruit CORMONS Prosecco di Valdobbiadene Brut Coneliano time out london e from the north of Italy was an excellent choice.
Italians like to eat, and often a lot to talk about food, said Cristian Martini nice Czech - he already ten years he lived in Italy and Moravia (Chercher la femme). Typical course meal on a plate pasta (pasta), which is the Apennine peninsula countless, and risotto (risotto).
When we eat one serving is only one type of these meals, time out london which are collectively referred to as primi piatti (first plate) time out london and following the appetizer. In April Skale this rule did not apply - we tasted the pasta and risotto.
As a second time out london course of the evening and presented Trofie con Gamberi e Verdure (Pasta with shrimp and vegetables) accompanied Cusumano Angimbé 2005 from Sicily. Trophy come from Liguria time out london region in the north of the country and are in the form of thin dumplings that were once produced by hand when turning kneaded pasta side dish.
The chef chose finer taste modification paste, which perfectly match the sleek taste the same fluid in a glass. Angimbé as cuvée autochthonous varieties Sicilian Insolia (70%) and Chardonnay (30%), addressed a yellow aromatic and exotic time out london honey and candied fruit, velvety, honey-fruit flavors and fine korenistosťou in the background. Wine and food is enjoyed.
Followed Risotto con Fungi e Pancetta. Sommeliers to home stressed that authentic Italian risotto is made from special rice and has a pasty consistency, which performed perfectly chef on a plate. Flavored risotto was loaded with chunks of chicken in olive oil with herbs and delicate pork bacon side.
Non-traditional partners in the food cup was pink CORMONS Rosander Isonzo Pinot Grigio 2007 Friuli appellation of lying to the north-eastern corner of Italy. Unusual because it was a rosé wine pressed from white varieties Pinot Grigio (our Pinot Gris). The secret time out london is simple - this procedure allows dyes contained in the skin of ripe berries.
Wine beckoned copper-pink color and delicate fruitiness with mineral and spicy characteristics of the terroir in the background. Delicate spicy-mineral fluid structure softened time out london risotto and conjured another great combination of flavors on the palate.
Main dishes of the Italian table, these are the secondi piatti (second dish), usually time out london richer, mass character. I was so high roštenca steak seasoned with capers, green beans and cherry tomatoes - Lombo di Manzo con Capperi, e Fagioli time out london pomodorini, which can be found most often encountered in Tuscany.
Before that, pristavme at a unique wine to the roštencu nalievalo. It was Burson 2003 by Daniele Longanesiho appellation time out london of Emilia Romagna. For the production of grapes is used Bursônu variety of Uva Longanesi known from the beginning time out london of the 20th century - in 1913, he discovered one of the progenitors Longanesiovcov. Name of the wine is derived from a family nickname Longanesi by locals used to call Burson.
A distinction is blue and black Burson. Better quality black comes from vineyards with limited yields, which grapes are dried after harvesting a week, then pressed and vinifikuje. Finished wine then matured for another 18 months in Oak Barrel and has a rich sensor technology, solid structure tanning, higher time out london alcohol content and great potential. As pointed Cristian, nor yet the Italians themselves Bursône do not know much, because in