Can You Eat Expired Chicken Broth

When you're on the fish counter in front of a tuna (practically impossible) you can not resist ... Last night some interpretation of this fantastic fish!

a tuna in pork: Wrap the roll as a kind of Slices of tuna with a slice of ham and a tie with kitchen string, 2 minutes in a baking pan so that violent outside forms a crust and into the sublime tuna is raw!

2 Tuna with sesame seeds: Pass Slices of tuna in one egg white and then immediately into a bowl filled with sesame seeds, this time in a pan over very low heat for 30 seconds so that the seeds of sesame seeds start to pop and tuna (very important) do not overcook.

3 Tartarre Tuna: simply chopped fresh tuna to tartarre!

To dress all these beautiful variations of tuna, I made an oil flavored with rosemary, thyme and bay leaf as you can see from the photos! See You

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When you want something strong, there is nothing and no one able to stop us from him! I am not speaking of the dinner by Heinz Beck, I'm talking about something bigger, I speak of the desire to be part of a world that fascinates you, which whisks you away, though part of it by supporting actor for me is an unexpected success!
almost a year now, to be there when you cook, the way I think the cuisine has become far better than trying to understand all aspects that are hidden behind a recipe, behind a simple evening at dinner, after a bottle of wine chosen with care! Thought related to what has been a unforgettable weekend in the company of great friends!
Maybe you need more than the culinary aspect of this post, and I'm here to tell, despite what my flying has been the residence "old mail" 5 star deluxe hotel where you can maybe take a look here and from the photos posted above! For those who do not know, but I think I was the only in Italy not to know, if you want to go "La Pergola" you wear a jacket! categorically! even though checkered Scottish, though in a suit!
We were on the terrace, for reasons of booking (the waiting list for a couple of months) but inside it was still spectacular! I was not disappointed how different people speculated prior to this experience, anything, I was pleasantly surprised by the "little formality" (jacket side) of the staff, who unlike many other restaurants "in" put you at ease!
I could not (or rather I preferred not to do so) to capture images of dishes that taste but in the last bars of the dinner, after a bottle of Bellavista Gran Couveè 2004, Sauvignon 2006, Faro 2005 (Sicily) and Finally, after a riesling of 98, alcohol was a bit fooled us and we did some shots of the great desserts and "andrea" with the cheese trolley (as you can see above)!
Heinz Beck came to us table and exchanged a few jokes with us! is very approachable, and takes a little intimidating to speak to him privately, because until then you have been accustomed to see him on TV ...! Also place the 9-course tasting menu and wines that have accompanied it, hoping to bring a bit of emotion I've felt Saturday night!
I hope everyone is passionate about cooking such an experience!
Ps of the photos, of course, are not those of my recipes as I told you it was almost impossible to photograph!
See you ... Franz