Seven Seas Dry Italian Dressing Mix

Taggia - Oil Read

Curlo Street, 6 / E
Taggia (IM) 42 156 0184 Tel


Report Date: 19-11-10
Type of Premises: Restaurant
Chef: David Zuniga Read

Oil-based in Taggerty, located just inland of Liguria and is an expression of intelligent design and thickness: the re-proposal of the tastes and smells of authentic local tradition and unique heritage to be safeguarded.
opened a few months, the restaurant looks out onto the porch of a restructured central street of the village in Liguria.









Even the bill's main entrance, the restaurant sets out to be sophisticated and design.







feeling confirmed by the tone of the rooms are simple but trendy with a nice cocktail bar on the ground floor, also used as the resale of local products, and a large dining room with a rectangular lower level, which in turn overlooks the outdoor area outside through large windows.











The design solutions adopted can lead towards an environment with a strong personality: from the resin floors to the walls with clear screen-printed patterns are reminiscent of the structural steel ribs of the old vaulted ceilings to the tables and chairs in wood and iron, copper ice buckets from the original, provided the coupling to the edge of the table with placemats equipment trendy "runners".









A look at modern toilets ...
And the kitchen in full swing.



The "mise en place" includes cutlery "On the table and glasses and Riedel stemware . The napkins are
bound with thick cords.







The owner, Ivan Lombardi has been able to surround himself with people of value. David Zuniga
chef is young and prepared from the school of Paul and Barbara to San Remo, one of the most valuable of Liguria. The sommelier Alessandro
follows a sophisticated wine cellar, guided the discovery and appreciation of the best regional and niche market takes care of room service along with Andrea.

card



tasting menu

proposal Chef
a starter, a first, second, a sweet


€ 40 excluding wine menu

Oil Read

proposal Chef
two appetizers, a first, second, a sweet wine


€ 55 excluded

(only for use by the whole table)

starters

"Carpasina" raw salt cod, pepper, tomato mousse and chopped black olives € 12
"Cappon thin" L 'Oil Read € 12
"Prev" cream of zucchini on trumpets, crispy bacon, leeks marjoram and straw € 12
"Frandura" with sautéed foie cream of cauliflower and caramelized onion jam and red wine € 13
Cod dissolved, "aioli" pine nuts and tomato jam

first € 12 dishes

roll potato salad, warm pumpkin soup with crushed pine nuts and Swiss chard to € 12 extra-virgin
crunchy ravioli filled with puréed salt cod on fresh beef heart and a light pesto € 12
Triptych ravioli "touch", with pesto, noodles with cod
€ 12 with rabbit sauce to Rossese Dolceacqua € 12
cream of mushroom with boiled chickpeas and fried snails € 13

main courses

"stick" of the brain of veal with garlic white milk almonds and fruit jam € 18
Cod with an emulsion of olive oil, dried fruits and aromatic touch € 18
Lamb with rosemary and golden honey mustard salad of pears and citrus all ' vanilla oil € 18
fillet of beef cooked in oil "black" with the red onion oven stuffed with vegetables € 18
Peak the next day on mashed potatoes, capers, anchovies and lemon confit € 18

desserts menu

Badalucco cake with coffee sauce and creamy white chocolate and saffron € 7
Taggia scallop stuffed with anise cream, jelly, honey and lemon sorbet € 7
biscuit with fennel ice cream and creme anglaise on extra virgin olive oil ; € 7
Bavarian cottage cheese with fresh raspberries and fresh pesto € 7
Soufflé chocolate orange sorbet with lavender-scented € 7

Our meal

Appetizer









Along with bread slices and scallops in Taggia presented on the tablet in slate, entratina made pate olives, sun dried tomatoes and cream, prepared by the chef in the tube, the oil "spread", served with a pinch of salt.

Appetizers



Riviera Ligure di Ponente DOC Pigato Dream 2008, produced and bottled by Azienda Agricola VisAmoris , Caramagna of Imperia (IM). A
Pigato of emerging producers and niche-young couple who left the business manager to devote to their passion-rich varietal character, good structure and finesse.







dissolved salt cod with sauce aioli "(presented to both the natural and baked on top of cod), accompanied by tomato jam.







"Frandura" (potato pasta typical Montaldo, inland, made with potatoes baked with a little ' of milk) with sautéed foie gras, cream of cauliflower and caramelized onion jam and red wine.







"Prev" (the cabbage leaves, stuffed with potatoes, onions and bacon) on a cream of zucchini trumpets, with diced bacon, and "straw" of fried leeks on.

Pastas





homemade noodles with rabbit sauce to Rossese Dolceacqua, olives and toasted pine nuts.
so rich that every portion is the equivalent of half a rabbit, including his liver.







crunchy ravioli filled with puréed salt cod on fresh beef heart and a light pesto.
The crunchiness is given by baking; interesting contrast between the temperatures of the ingredients. Main courses





Red biodynamic Dolce Selva 2008, made from grapes Rossese, bottled by Azienda Agricola Tenuta biodynamic Selvadolce Aristide Biancardi, Bordighera (IM).





A true color palette of eye-catching, seared fillet of cod- in a pan and served with extra virgin olive oil and cream soup made with the same cod-dried fruits and aromatic touches all around the wheel (pistachio, lemon confit, caramelized pineapple, pine nuts, dried fruits and raspberry confit).







Excellent "sticks" in the brain of veal with garlic white milk almonds and peach jam.
The skewers are made of colored knitting needles.





Very soft lamb loin brushed with honey and baked with spices, garnished with pear chutney, mustard and pumpkin salad citrus vanilla oil.

Pre-Dessert



The predessert: lemon cream mousse with yoghurt.

Dessert



Aurin 2007, bottled by the farm and farm Terre Bianche, Dolceacqua (IM).
excellent dessert wine made from grapes Vermentino, Piga, Muscat and Rossese.





Canestrello of Taggerty crumbs and reassembled the plate, with anise cream and milk, jelly, honey, lemon zest and lemon sorbet. A well-stocked dessert
and beautiful to behold.







Taggia fennel biscuit soaked in milk and baked in olive oil, on a bed of creme anglaise, with orange zest and olive oil ice cream.
Served warm, reminded us a few tastes of our childhood ...



coffee with petit fours final: candy oil, "Stroscio" (sort of typical of the town of sbrisolona Pietrabruna) and "grenadine".





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