Lien Scholarship Essay

Dolceacqua - A Viassa

green light, 13
Dolceacqua (IM) Tel 0184 1893184


Report Date: 12-11-10
Type of Premises: Restaurant Chef
: Aimone Cassini

The restaurant is located at Viassa Dolceacqua, magnificent medieval village of Western Liguria famous for the humpback bridge and Castello Doria.
The modern entrance overlooks one of the main streets, a few meters from the main square of town.





The interior light and pleasing, are presented with a bar and reception desk right next to the door.









The furnishings are made of gray tile floors, white walls, designer chairs and tables laid out with care.
The ceilings were covered with sound absorbent material to give guests a good acoustic comfort with the elimination of any thunder.









A raised platform from the rounded, enriched and a mini-spots indicated by LEDs, divided into two portions of the floor.





Among the many details worthy of note, the glass cabinet in dark glass bottles on display in the original bottle and the vertical metal corners theme with the oils and spirits.









The kitchen is clearly visible from the dining room through the window bay window overlooking it.





Aimone Cassini and Paul Grana-in photo with the staff here and Gianluca Maria Cristina-offer the most authentic recipes of local tradition side by side with excellent preparations of fresh fish formula which imposed an immediate success at the local, open less than a year. By Paul Grana
room at the service of his experience as a guest researcher attentive, passionate and knowledgeable, and generous with advice and explanations on the history and origin of all the recipes, Valeria is a precious and irreplaceable presence for the service.
The "mise en place" includes cutlery Vega of good modern design trends, and Bormioli glasses for wine.





card



The menu consists of typical Ligurian dishes and other more imaginative, but always related to seasonality, however, whether it be vegetables or other products such as fish.
focused attention on the local products such as Rossese and michettas Dolceacqua, extra virgin olives, artichokes Perinaldo, Pigna beans that you will always be present in our proposals.

- Appetizers -

"brandacujun" to "Dolceacquina" with bread Triora nbsp; € 10.00
The small "cappon thin" with tuna roe
€ 11.00 Grilled Calamari on the cream of broccoli Roman € 11.00
I "Previ" cabbage leaves stuffed with sausage braised in the oven € 10.00

The taste of three starters € 15.00

- FIRST -

The "great pistau" of € 9.00 Viassa
Risotto "Carnaroli" with pumpkin and lard € 9.00
fresh pasta noodles with fish sauce with mussels and clams € 10.00

- SECOND -

Baked fish with olives and black rice with vegetables € 15.00 The top
all'apricalese rabbit with boiled vegetables and dips its € 15.00
boar casserole with the Rossese panissa grilled € 15.00

- Desserts -

Cannolo Ricotta of "Viassa"
€ 6.00 soft chocolate cake with vanilla sauce € 6.00
The "cubaite" (nougat typical Isolabona) with hazelnut ice cream € 6 , 00
ice michettas Dolceacqua sauce € 6.00 Rossese
chestnut flour cake with chestnuts and sweet brown sauce € 6.00
La toma sheep "Brigasca and honey dell'Abellio € 6.00

... to accompany the sweet ...

Porto "Reserve Sub" Burmeister
Pedro Ximenez € 5.00 € 5.00 Bodegas Toro Albal
Zibibbo di Pantelleria Kabir "Donnafugata € 5.00

Our meal







The homemade bread is always: tonight are white bread, flat breads and cereals to the five, in other occasions, in addition white bread is always present, there is the one with olives, or nuts or dried tomatoes.
Also on the table a selection of fine local olive. Cocktail and appetizer





Riviera Ligure di Ponente Vermentino DOC 2009, produced and bottled by Azienda Agricola Tenuta Giuncheo , Camporosso (IM). An excellent
Vermentino, aged only in steel.





Raw Amberjack (local fishing) on \u200b\u200bjulienne fennel with black salt of Cyprus.

Appetizers





with Cappon Magro salsa verde sauce of beets and roe.
A preparation of the most authentic tradition of Liguria, a rare find and very well executed.





crunchy and tasty, the grilled squid on a puree of white beans with tapenade Pigna.





brandacujun in the version of strict observance dolceacquina, less potatoes and more cod (Paul informs us that there is even a Dolceacqua potatoes who does not do them at all), with nuts and a drop of egg yolk added to the last, to make it more creamy.







I deliziosi Previ, foglie di verza ripiene cotte al forno, servite con la salsiccia e un po' di salsa di pomodoro.

Primi piatti



Rossese di Dolceacqua DOC du Nemu 2009, imbottigliato all'origine dall'Azienda Agricola Luca Dallorto , Dolceacqua (IM).
Il rosso per eccellenza in Liguria, prodotto da una cantina emergente.
L'abbiamo abbinato con piena soddisfazione ai due piatti a base di pesce che si sono succeduti.





Notevoli tagliolini di pasta fresca al ragù di pesce (con cozze, vongole e sgombro).
Main courses






Great Amberjack cooked in the oven with fresh marjoram and pitted black olives, served with black rice cake with vegetables.

Pre-Dessert



The predessert: jaw dark chocolate with raspberries.

Dessert

On dessert, we are served together two very different wines.



Don PX 2007, vino dulce natural, por embotellado Bodegas Toro Albal , Aguilar de la Frontera (Córdoba-España)
amber reflections auburn, thick, sweet, sumptuous ... A true nectar to the end of the meal!



DOC Moscato di Pantelleria Kabir 2008, bottled by Donnafugata , Marsala (TP): Fresh and mineral, with rich fruit and mellow.











And here are the homemade desserts: a taste of all ...
The cannoli di ricotta (as the house, which is a great ricotta.)
soft chocolate cake served with vanilla sauce.
The chestnut cake (basically the chestnut cake leavened only made with chestnut flour and served with sweet chestnuts, cooked in a sauce of milk and marron glace). The ice cream
Michette (the typical Dolceacqua biscuits, crushed ice and made a base with mozzarella) with the reduced sauce Rossese. The
Cubaita the Dolceacqua nougat made with hazelnuts, honey, lemon peel and orange peel, put in the middle of the two hosts and served with hazelnut ice cream. .



Coffee final.

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