Sore Spots On The Stomach Is The Baby

Reggiolo - Rigoletto

Piazza Martiri, 29
Reggiolo (RE) 973 520 0522 Tel


Report Date: 8-10-10
Type of Units: Gourmet restaurant e Locanda, Relais&Chateaux Due Stelle Michelin
Chef: Gianni D’Amato

Descrizione.

Il Rigoletto, stella gastronomica di prima grandezza condotta da Gianni D'Amato e Fulvia Salvarani, si trova in Emilia nel comune di Reggiolo, a pochi passi dall'antica Rocca fortificata, ospitato nella villa Settecentesca che appartenne alla famiglia Manfredini, una delle più potenti di Reggio Emilia.
Dal 2008 è anche Locanda : soltanto quattro suite esclusive, ognuna magnifica e diversa, realizzate da Fulvia con la stessa cura che un interior designer di grido dedicherebbe alla casa dei sogni.













The two dining rooms overlooking the entrance, full of atmosphere, the first card of a charming residence with furniture of great value.
noteworthy terracotta floors and beamed ceilings and paneled, the fireplaces are always lit in winter, fine carpets, the reception desk and the corner bar in cream painted wood, accompanied by a red Berkel slicer in perfect working order.





The large round tables are well spaced and set with superfine taste.
On white linen coming down to the ground stand characteristics in cows porcellana di colori differenti per ciascun tavolo, che assieme ai sottopiatti in argento con centrino e tovagliolo, ai piattini per il pane, ai bicchieri e ad un lumino acceso, costituiscono la mise en place di inizio pasto, elegantissima nel suo minimalismo.









Soffitti decorati a motivi floreali, mobili in stile, appliques alle pareti e candelabri caratterizzano fortemente l'ambiente.









In tavola, pregiate porcellane francesi Pillivuyt , calici italiani Zafferano , realizzati in vetro sonoro higher, which combine a sophisticated aesthetic with the technical content.





Fulvia Salvarani, with the valuable support of his son Frederick and adequately trained personnel, is the queen of hospitality.
accommodated to the table means Rigoletto find everything you want without even having to ask.
Tile class charm and courtesy to the kitchen: this is the philosophy which must mark the houses associated with Relais & Chateaux, that here was fully implemented.



culinary vocation Gianni D'Amato has roots far back in time already his great-grandparents John and Sunday were traditional cooking at Batesville, in Lunigiana, with the inn from Meghina.
It was there that John and Fulvia, after many experiences in Italy and abroad, decided to found the Rigoletto (the trickle of a river ...) in 1986.
Two years later moved to its present location, which in 2002 was awarded the first Michelin Star in 2005 and the second.
's Kitchen Gianni D'Amato is built primarily on a strict selection of raw materials and personnel, with particular emphasis on local produce with their season, the finest in technique, and he feels the difference even in preparations apparently simple (eg taste his fried dumplings, a dish of essential Emilian tradition, so says Hans, Fulvia has a hand-smiling really happy). Each plate
Gianni D'Amato has his own character, each ingredient has its own history and its own reason for being, well testing, and that at these levels there is a difference ...

Our meal



Bread of its production: the squid ink, pumpkin seed, grass and white clover, complemented by magnificent pastry made with bread sticks and pasta of the ravioli.

Cocktails and appetizers



Champagne Pannier Brut Sélection, élaboré par Maison Pannier à Château-Thierry - Vallée de la Marne (F).
Uno Champagne di bella persistenza aromatica.









Un appetizer d'eccezione: lo "Gnocco fritto" della tradizione, accompagnato da Culatello stagionato 24 mesi, da degustare con le mani.
Una esecuzione perfetta, con le singole focaccine ben spompate, leggermente dorate e assolutamente asciutte, senza un velo di unto.
La classe di un grande chef può shine even in a traditional dish for poor!

Appetizers



Tyrol Brixner Eisacktaler DOC Gewürtztraminer 2009, Qualitätswein, estate bottled by Köfererhof , Neustift-Vahrn (BZ).
Gewürtztraminer An elegant and harmonious, pleasantly aromatic.





marinated foie gras and smoked shrimp Red cantuccino with pumpkin seeds and BTR. The
-marinated foie gras and smoked-resting on a crunchy pumpkin seed, red shrimp, green apple and traditional balsamic vinegar of Modena.



Erzeugerabfüllung Schieferterrassen 2006 Riesling, Mosel Riesling produced by Weingut Heymann-Löwenstein , Winningen (D).
Reinhard Lowenstein cultivates 12 hectares of vineyards in an area particularly warm microclimate, this Riesling has aromas of honey and acacia, good minerality and a long and intense.





Truffle & Truffle: elegant soup with truffle ice cream and ginger carrots, clams.





Raviolini broth filled with crusts of Parmigiano Reggiano, the lapsan souchoung, vegetables nori seaweed.
Dish in which tradition and research come together and complement each other harmoniously.



Nabucco Emilia Rosso IGT 2007, bottled by Monte delle Vigne, Ozzano Taro (PR).
wine made exclusively from grapes Barbera 70% and 30% Merlot, red ruby, the nose broad and intense, with hints of red fruit, licorice and underbrush, the palate has great structure, it is fascinating and well-balanced, fruity, with soft and silky tannins.





millefeuille sausage, soft potatoes, zabaglione and balsamic air of Lambrusco. We returned to Emilia
more authentic, but here too technical measured and fantasy have been able to revisit and ease, without spoiling, even highlighting aromas and flavors.

Pastas





of great stuff cappelletti partridge, red fruit coulis and truffle.





creamy pumpkin (tortelli Emilia, flat town). Main courses





Broy Bianco DOC Collio 2006, bottled by Eugenio Collavini , winemakers in the Horn of Rosazzo (UD).
Golden yellow fully charged for a product with aromas of ripe tropical fruit and hints of acacia honey and vanilla. In the mouth it is bursting with body, round, harmonious and long lasting aroma.





Cod in comic black trumpet mushrooms and crunchy.

Dessert



Changing the towel, cuddle predessert ...



Offida DOC Passerina Passito Anima Mundi 2004, limited production dessert wine, bottled by Cantina Colli Ripani , Ripatransone (AP).
amber color, fragrance with notes of honey and dried fruit, soft and velvety taste, with hints predominanrti of hazelnut, orange peel and almonds.







The sumptuous "small cakes", presented in cups, pots and pans: Fisheries and Lambrusco, Coffee Walnut, Yarrow Revisited, chocolate mousse with peanut butter and jelly whiskey, jelly Moscato and oregano, the Crème brûlée saba, Martina cocoa and small trifle.



Among the desserts, we show by way of example, the Caprese cake.
the cake we tasted (herbs, chocolate and red fruits - a "sponge" with herbs, cream and dark chocolate cannoli filling red fruit) have not photographs.





The final two coffees.

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