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Ponte dell'Olio - Ristorante Riva

Via Riva, 16
Bridge Oil (PC) 0523 875 193 Tel


Report Date: 3-10-10
Type of Units: Gourmet restaurant, a Michelin Star Chef
: Carla Aradelli

Description.

Riva restaurant is located in the beautiful village of Bridge Oil Piacenza, right the remains of the medieval castle of the thirteenth century.
The local chef Carla Aradelli-than in the past has supported George Cogny- is a member of the "Jeunes Restaurateurs d'Europe" .







The entrance is warm and elegant, with a sitting area and fireplace in pale skin.





The two dining rooms have different decorations: the first is strongly characterized by the "trompe l'oeil painting and the green of the back wall.









La seconda, con il pavimento in parquet, propone con gusto un classico abbinamento fra i colori del legno e le tinte crema degli ambienti, dei tendaggi e dei tovagliati.









La ricca "mise en place" prevede posaterie Broggi in argento e calici Rastal per il vino.





Carla Aradelli in cucina è artefice di pietanze tipiche e di piatti più moderni, affiancando alla tradizione piacentina i sapori mediterranei.
Tecnica e creatività vengono messe con garbo al servizio degli ospiti, con proposte thickness of absolute freshness and quality. Her husband Maurice
room is a perfect master of the house-that-be tested sommelier can suggest the best food and wine pairings from a cellar that boasts more than 1000 labels.

card

Tasting Menu
freehand Chef
€ 55.00

Two starters
A first course
A second course
Cheese Dessert


The menu provided for all components of the table, drinks are not included.

Appetizers

warm terrine of pheasant with figs € 18.00
Shoulder crude S. According to the crostini with eggplant and tomato tart with
dry € 18.00 € 18.00
cod mushrooms and squash and leek flan with jelly fish and prawns € 18.00
Deleted Octopus with olives, green beans and mashed potatoes € 18.00
foie gras terrine with brioche and moscato reduction to € 25.00 in Crota
Polenta cheese with sausage, melted cheese and truffle € 15.00

First Course

potato gnocchi with bacon and mushrooms € 18.00
macaroni Bobbiese with fish sauce and pumpkin € 18.00
Vegetable cream sauce and cod € 18.00
Orecchiette with anchovies, capers and roe ; € 18.00
noodles with lobster sauce € 20.00 U.S.
Turnovers stuffed with porcini mashed potatoes and cooked salami
€ 15.00 Pasta stuffed with beans, onions and truffle € 15.00

Main Courses

Pernice in two cultures with pumpkin sauce with olives and € 25.00
Loin of lamb with sautéed mushrooms € 25.00
Piedmontese beef rump with potato rosti and truffle € 25.00
Seared Carpaccio of beef with rosemary and black pepper fried zucchini € 20.00
head of veal rolled up with onions and tomato salad € 20.00
Snails on truffle mashed potatoes € 20.00
head pig roast ; € 20.00

Brown trout with porcini mushrooms € 25.00
Cod with scraps of bacon and truffle   € 25,00

Formaggi

Selezione italiana con marmellate o mostarde di frutta   € 18,00
Piccola selezione   € 8,00

pane coperto e servizio   € 4,00
aperitivo   € 4,00

(menù di ottobre 2010)

I prodotti da noi usati sono di prima qualità; alcune preparazioni possono subire trattamenti a temperature inferiori allo 0° senza però alterare in alcun modo la loro natura.
Alcune materie prime possono essere congelate dal fresco

Dessert

extra dark chocolate cake with hot 70%
(a glass of red vermouth)
cream with lemon and raspberry tart with figs and pears with shortbread
Gianduja parfait and caramel sauce
(a glass of Malvasia)
Cannoli pastry with whipped cream and hot apple
(a glass of Malvasia passive)
luigia grass parfait with berries and wine jelly
(a glass of Malvasia passive)
cake roses, muscat sabayon and strawberry
(a glass of moscato)
fruits with lime syrup and sorbet


€ 10.00 € 15.00 con calice di vino

Il nostro pasto

Aperitivo e appetizer



Ad aspettarci in tavola, una stuzzicante treccina di pane croccante e una lunga "lingua di suocera".



Champagne Pommery Noir , Reims (F).



Lepri 2007, vino da tavola bianco da uve Sauvignon e Chardonnay, imbottigliato all'origine nella zona di produzione dal produttore Marengoni Casa Bianca di Silvio, Lino e Flavio Marengoni, Ponte dell'Olio (PC).
Colore giallo brillante carico, profumi intensi ed esotici e sapore caldo ed equilibrato per un bianco locale di nicchia that-along with the Champagne will accompany us on the first course.





The dinner starts with fragrant skewers of fried mushrooms, perfectly dry.

Appetizers





Fine and elegant, to the deleted octopus with green beans and mushrooms.



... And here is served on focaccia bread and homemade.



Emilia Rosso IGT 2007 Maiolo, bottled by Azienda Agricola The Maiolo, Cassano Bridge Oil (PC). A red
imposing in strength and flavor, arising from the union, in proper proportion, of the four quality of grapes grown on the farm: Barbera, Bonarda, Cabernet Sauvignon and Merlot.
After a year in wood, the wine is aged in bottle for at least a year before being sold. The Maiolo
the color is bright ruby \u200b\u200bred, intense vinous with hints, full-bodied and balanced, great structure and long finish ... A real gem!





the drip pan pheasant terrine, served with fresh figs.





We enter the tradition with the crescents of polenta on mashed potatoes with sausage and truffles.





The cup aged Piacenza matches nicely with the toasted bread with eggplant and sun dried tomatoes.

Pastas







Excellent ravioli stuffed with beans, onions and truffle.





Not to be outdone macaroni Bobbiese with pumpkin and bacon. Main courses







Perfect for consistency and presentation in two cultures with the partridge sauce with olives, mushrooms and diced pumpkin.







Cod with scraps of bacon, topped with porcini mushroom local chapel.

Dessert



To accompany dessert, the DOC Colli Piacentini Malvasia Passito 2007 Ronco of the Holy, bottled by the winery Montesissa Francesco Montesissa, Rezzano (PC).





Fresco, the scent still summer, the cannoli pastry with chantilly cream, fried pine nuts and peaches.





lemon and raspberry cream with fresh figs.


The final
coffee.

Comments

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