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Busseto - I Due Foscari

Piazza Carlo Rossi, 15
Busseto (PR)
Tel 0524 930031 to 930039

Report Date: 7-10-10
Type of Units:
Restaurant Chef: Enrico Piazzi

Description. The hotel restaurant

I Due Foscari, founded in the '60s at the behest the tenor Carlo Bergonzi is located in the central square of the village of Busseto, land of Giuseppe Verdi.









The restaurant is located on the right of the entrance and on the left houses the reception desk and the common areas.







The dining room shows a rectangular marble floors and a spectacular wooden coffered ceiling.













stand furnishings and a large tapestry the belief in a dark wood dining center, which houses a selection of spirits.











The "mise en place" of table linen damask, cutlery Rosenthal, large mats of glass, knives Alexander.







Marco Bergonzi and Robert Morse lead the local, well supported by the cooking of Enrico Piazzi.
The winery is absolutely thick with a thousand and powerful vertical labels on the most important wines.

card



Appetizers

Culatello € 15.00
culatello ham, coppa and salami € 14.00
tasting ham Piero Monrtali June 2006, May 2007 and April 2008 € 16.00
medallions of foie gras with pears and Madeira € 18.00
millefeuille Fragno pumpkin and black truffle sauce and parmesan € 16.00
Our idea of \u200b\u200ba caprese with burrata cheese and pasta Kataifi , dark tomato beef heart and chopped olives and capers
€ 15.00 Sliced \u200b\u200bsea bass with salt crystals and Maldon confit tomato € 16.00
skewer scallops with candied tomatoes, basil and potato mousse € 16.00

First Course

tortelli herb parmesan € 14, 00
Anolini broth in the lower third € 14.00
Navelli saffron ice cream with red cow parmesan € 15.00
Gramigna of Vidalenzo with sausage and Taleggio fondue € 14.00
Goat Cheese Ravioli with basil and walnut gremolata € 14.00
pisarei with fresh tuna, clams e pesto leggero   € 16,00
Zuppetta di spigola e pomodoro con crostone al rosmarino   € 16,00

Secondi di Piatti

Faraona di cortile dorata al forno con patate al rosmarino   € 15,00
Battuta a coltello di fassona dei Martini con oli d'Italia e piccolo pinzimonio   € 16,00
Quaglia in due cotture, petto al cartoccio e coscette in padella con zucchine alla menta e confit di peperoni   € 18,00
Controfiletto di Angus Scozzese marinato alla soia con puntarelle e fondente di carote   € 18,00
Filetto di vitello speziato with melted cheese and asparagus tempura baby rabbit € 14.00
tuna with crunchy vegetables in sweet and sour sauce € 16.00
puff of salt cod and potatoes, creamed pearl peppers with capers and olives € 18.00
Crescendo tone red € 18.00

Dessert

pie pastry with wild berries
vanilla custard with chocolate sauce
Bon Bon swelled with mascarpone and chocolate with reduction of walnuts and walnut spun
tart yogurt with caramelized peaches
Zabaglione old-fashioned cake with diced almonds
Cold sweet chocolate sauce on the Lower
Crystals and green apple sorbet on strawberry coulis
crispy wafer with light cream sauce with lemon and rum and tobacco
€ 8.00

With a glass of dessert:

Albana Pass. Domino 04 Donà Create € 6.00 € 6.00
Arturo's Ceci
Vigna del Volta 2000 La Stoppa
Malvasia Prada € 6.00 € 7.00 00 Manara
The Palazzola 05 The Palazzola
Sauternes 2003 € 5.00 € 7.00 Chateaux Simon

Our meal



Breadsticks, Parmesan bread, cake and white bread, homemade and served warm.
butter in his bowl covered with a small bell. Cocktail and appetizer





Bersi Serlini Brut Franciacorta DOC, developed by Agricultural Bersi Serlini , Provaglio Iseo (BS).
Assembly from 80% Chardonnay and Pinot Blanc 20%, fresh and harmonious.





The entrée: soft potato dumpling on a fondue.

Appetizers



Colli Piacentini DOC Gutturnio Battaglia della Trebbia 2008, prodotto all'origine da La Celata , marchio dell'Azienda Agricola Molinelli, Ziano Piacentino (PC).
Prodotto da uve 65% Barbera e 35% Bonarda, rosso rubino intenso, vinoso con note di legno, secco e tannico.





Millefoglie di zucca e tartufo nero di Fragno su salsa al parmigiano.



L'immancabile pregiato culatello.

Primi piatti





Risotto allo zafferano di Navelli con gelato al parmigiano delle vacche rosse.







Tortelli of grass with parmesan cheese. Main courses







veal fillet with melted cheese and spicy tempura asparagus baby.





tuna with crunchy vegetables in sweet and sour rabbit.

Dessert



Arturo's, Red Sweet Wine of overripe grapes from the vines of grapes Lambrusco Maestri, bottled from Cantine Ceci , Torrile (PR).





Crystals and green apple sorbet on raspberry coulis.





crispy wafer with light cream sauce with lemon and rum and tobacco.







From a thrilling charter of coffee, we chose to Busseto Cafefera-processed coffee from the family-Rastelli and Blue Mountain, produced in Jamaica in the Blue Mountains region, rich in flavor tropics.
were accompanied by petit fours.

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