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Quattro Castella - Ca 'Matilde

Road Polita, 14
Loc Rubbianino
Quattro Castella (RE) 889 560 0522 Tel


Report Date: 6-10-10
Type of Premises: Restaurant and Inn,
Michelin Star Chef: Andrea Incerti Vezzani

Description.

Restaurant and Guest House Ca 'Matilde is housed in a typical farmhouse in the green lands of Matilda, surrounded by a beautiful garden.







in the previous photo, taken during the day, some images of the exterior and the entrance in anticipation of service dedicated to the beautiful lemilleUnanotte Locanda .



Our report on the gourmet restaurant kicks off with a glimpse of the angle conversation outside, adorned by candles, which decorates the entrance to the room.
Once inside, the two dining rooms will have precious and elegant, full of atmosphere.







All items of furniture are played on warm cream color that is well matched with tiled floors, upon which the beautiful wooden chairs with carved backs and tables well-Distance clear.











Successful lighting sconces and halogen lamps suspended-designed to give prominence to any particular shade of light-creates a pleasant and relaxing.
Added to this is a pleasant background music in common room, which contributes to a feeling of general well-being.
The "mise en place" is exquisite, with tablecloths Perego, glasses and cutlery classy drinking glasses and stained glass.







The spacious and modern kitchen is the domain of Andrea Incerti Vezzani, chefs and curious experimenter, giustamente attento ai piatti della tradizione emiliana ma anche incline ad emozionanti giochi di accostamenti e contrasti, suggeritigli da una innata creatività.
Un cuoco completo e interessante, che si esprime con la medesima gran classe anche nelle preparazioni di pasticceria.







In sala la moglie Marcella è una squisita padrona di casa, garbata dispensatrice di coccole e attenzioni per ogni tavolo, supportata magnificamente dalla competenza enologica di Gaetano Palombella -sommelier e degustatore ufficiale AIS- e dal servizio "in punta di piedi" di Vanessa, perfetta senza che quasi se ne percepisca la presenza.

Our meal



The home-made bread, using flour and yeast fermentation with natural white and wholemeal bread, rolls and 5 cereals, bread, milk loaves and breadsticks, crackers and cakes. Cocktail and appetizer





Champagne Brut Réserve Jean Vessella, Récoltant Manipulant-à Bouzy, Marne (F).





Welcome cuisine, which offers this evening: warm salad of celery and fennel salad with gorgonzola cheese, raisins, cocoa beans and crispy bacon.

Appetizers



Riesling-Sylvaner-Valais AOC 2003, vin unfiltered Beudon de Domaine, Les Vignes dans le Ciel, à Fully (CH). A great white Swiss
biodynamic, unfiltered, aromatic and spicy, with hints of honey, rose and acacia, fine, superbly elegant, harmonious and balanced ... Gold in a bottle ...







octopus, potatoes, nuts, olives, basil sauce.
absolute freshness and food pairings well matched and able to enhance the basic flavors: will be the leit-motif of the entire dinner.





Tarte tatin of eggplant with roasted tomatoes, olives and Leccino soft white sauce with nutmeg.





Frisella with warm salad of lobster bisque and her, with stracciatella and vegetables.





skewer thigh and breast of quail on caponata with zucchini, oregano, smoked cheese and crispy dumpling.

Pastas



Alto Adige Bianco DOC MMVI Beyond The Clouds (2006), bottled in their farms by Elena Walch, Tramin (BZ). White
classy, \u200b\u200bhighly related to creativity and inventiveness of the producer Elena Walch, is a superb blend of white grapes carefully selected, chosen to create a perfect harmony between the aromatic intensity and complexity to the taste.
Derived from a selection of mostly white grapes-Chardonnay-rich, bright yellow in color, floral and fruity, full bodied and rich, with lively acidity balanced by a hint of vanilla.





Fragrant spaghetti sauce with mullet roe of tuna grilled chicory and datterini.





Ravioli with guinea fowl with chestnut cream zucca e rosmarino; qui torniamo alla tradizione, ben rivisitata...







... Tradizione che prosegue con la lasagnetta gratinata con erbette e ragù alla bolognese.

Secondi piatti







"Bastoncini" di ricciola croccanti su verdure al curry in carta di riso, ketchup fatto in casa e salsa di maionese e yogurt.



Barbera d'Alba DOC Marun 2007, imbottigliata all'origine dall'Azienda Agricola Matteo Correggia , Canale (CN).
Una barbera dal bel colore granato, con sentori red fruit, coffee and tobacco, powerful and concentrated flavor with a lingering finish and harmonious.







Stinchetto of pork on mashed potatoes, crisp fennel, pepper and mustard confit and ice cream.
tender and tasty goodness ...

Dessert



Gewütztraminer Alto Adige DOC 2008 Joseph, late harvest, bottled by Hofstätter , Tramin (BZ). Manufactured by
overripe berries harvested in November, the ages in oak barrels for 12 months and aged for another 6 bottle.
It 's a golden-colored wine, which releases intense aromas of exotic fruits (mango, papaya, lychee), with a rich taste that distinguish typical varietal aromas.





pomegranate soup with green apple ice cream and Sicilian cannoli (filled with ricotta and pear).







Creamy caramel "with meringue mint, passion fruit cream, crushed hazelnuts and chestnuts.









The pastries: chocolate mini muffins, beans with cream pastry and almonds, egg cake (made from cream and cream with exotic fruit), cedar jelly, white chocolate and coconut truffles, chestnuts.



Coffee final.

Comments

Whom we have followed so far, we believe we have provided sufficient information to form their own independent review.
Who wants to know even our own, accompanied by other information such as an interactive map with the routes, the closing days, the website address and e-mail, as well as from our usual souvenir photo with the chef, the patron and the restaurant staff, we address the call for a full reading of this article on our site Convivium , with the caveat that even there, to proceed beyond that barrier, the need to register.
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