Dinner Invitation At Restaurant Each Person Pay

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When you can not take any photos because you are in the company and is not friendly, however when the situation and require local education and a certain style, then you find yourself writing a few hours later, your feelings because you do not want to miss any nuance of those 2 hours you have given great feeling, feeling that maybe a picture would have indelibly imprinted in a few months as he had done before in the case of the dinner by Heinz Beck, but you did not and now here you are trying to not miss anything.

scenario is a typical winter, although we are on September 20, an early fall that I will not forget easily, in front of the room is a statue of the Madonna with her eyes looking to the south ( the Madonna of the fisherman) and his left a long beach, and then the sea, which makes you feel up to the threshold of the door of the restaurant's noise and smell. We welcome
Moreno's wife, Mrs. Mariella, check our reservation, we do leave their jackets and accompanies us to the table, the first impression is .... "sea" !
clean, white, white, young waiters and dresses strictly in white, the chairs do not like, I'm not too comfortable, but I assure you that after a minute my exact thought was no longer on them and we wonder whether we like champagne waiting for us bring the menu and wine list, do not take it because after 10 minutes to reach our bottle of Krug Grand Cuvee, a unique champagne, check the label, but no taste, I'm not the expert, Rod is giving its ok, it soon in our glasses, waiting for the 4 Our menu is traditional wristband before our eyes. Menu
tradition but are preceded by an "aroused & Sushi" is just that without the h, ie the infamous aroused Moreno Cedroni accompanied by American solid, and I do not think I've ever eaten something similarly good in my life, or rather, do not think I've ever eaten something so good in my life, I could not describe all the mini portions that we tasted and I will try to say the aroused What amazed me about everything: a sword handle of 3cm x 3 I put in my mouth while closing her eyes, and there, I had the vivid image in my mind: I must know the man who created this!
parties after this absolute explosion of novelty and excitement with our traditional menu, while the row krug away with only aroused, and we are only the beginning comes the second bottle of champagne, rose this time, that is with us for 4 courses. We in 4, 4 waiters come to each course that rest at the same time the plates to each of us, and one of them explains the contents.
The evening light, the conversation the same ... friendly, smiles are on our mouths all the time, we throw up an absurd comparison, the ones we like best so far? Heinz Beck Cedroni or Moreno?
I have my own opinion, but I want to wait until the end of the tasting. The flow rates have been going on and each of them offers something different from the one before. An accompanying
Sauvignon in the final part of the dinner, at which point I decided Cedroni on Beck! We the end, the waiter standing in front of a small printing a map of the world and 4 different parts of the world at the Tropic of Cancer rests a praline because it combines the elements of each specific place, I will never cease to thank Moreno Cedroni for this thing, coffee, tiramisu and bread the day before, a sweet wine "Piccolit vineyards Zamò" absolutely sublime.
are lost, no, it's already finished, I want weight reduction, I will not stand up, we are here, the library that I have before my eyes makes me feel at home, I'm fine here ...
is at that point that I spend a little man with a colored band on his head, is Moreno Cedroni that came out of the kitchen, here, now what do I do? Meanwhile, we got up to gain the release, when "Good evening, thanks and goodbye" I can not resist detachment from others and I am going to Cedroni Moreno: Moreno , good evening, I can do my warmest congratulations, shake his hand, smiles at me I thank you, I thank him, thank him for giving me unique sensations that only an artist can give!
We go out, no wind, a gale, but it does not sweep away my happiness, the happiness you give more background of my culinary knowledge.
'll come back to him, was like trying to come to a work of art, which until recently had seen only in books.


This is in the detail which ones we tasted:

2000 - Sushi & Susci .... Norway lobster, swordfish, tuna and eel 2003 - Travel around a wing 1998 - flakes of salt cod in the house, pate black olives and crispy rice 1996 - tuna belly pork with potatoes and green beans 2002 - The tin of fish, taste Simmenthal 1984 - Senigallia Fish Soup with Crab and testola 2003 - dumplings with seafood sauce garlic, olive oil, and chili 2002 - morsels of turbot with fried zucchini sauce and pickles 2006 - Magnum chocolate 2003 - Tiramisu with the bread the day before 2007 - Tropic Cancer

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now my visit ciaomariochecucinostasera "are more and more often!
But the situation is to explain, otherwise it is not very clear ... then ... I have
office above a bar, bar owner to be my friend Mario (the friend who knows where I'm going to try cooking with the chef), since we do tests to go and test kitchen cook, every time I go below that bar to say "ciaomariochecucinostasera" and he always give me creative ideas!
Last night for example I decided to cook what I had at home doing absolutely spending, and it was enough just to take No. 1 pepper the modest sum Sautee of 0.56 € for this simple but delicious dish!
Idea of \u200b\u200bMario, who suggested I do the chicken "to fressora" rather than the oven!
The procedure is simple, EVO oil in a frying pan, 2 heads of garlic and sprig of rosemary, fry a bit and then put the chicken, just formed a crust on the skin and not just gold, salt, pepper and add 1 glass of white wine along with the juices of the chicken skin and fat will form a sauce sublime, as soon as the wine starts to evaporate, knock peppers cut into strips, 2 cherry tomatoes and some black olives!
The result you see in the picture!
you soon! Franz

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I can not omit one thing, would not be fair, this magnificent dish that is apparently an ordinary pasta with shrimp, a designer and has a story!
The creator: Mario (honor him) a dear friend with whom I recently shared the joys of the kitchen that is since the editor in chief of the Trial of the Cook RaiUno, one day I wrote an email inviting me after seeing my blog to participate in the program, so
before the test on 4 September in Rome, down with the trials in the kitchen! We will
me and him and we came up with a plate (not this one) totally new, something that was not in the kitchen so far never been achieved, but to publish it only after it was broadcast. Meanwhile, enjoy these rigatoni with shrimp that were sublime!
If you want to know why they are so special, or if you want to know the secret ... write me and I'll tell you! Mario and I will do 2 lessons a month to cook together, cook and all that you see it here ... curious? See you soon then ...
Kisses! Franz