Christian Fuzzy Posters

Roletto - The Ciabot

Via Costa, 7
Roletto (TO) 542 132 0121 Tel


Report Date: 4-12-10
Type of Premises: Restaurant Chef
Mauro AGU

Il Ciabòt è un grazioso locale situato a Roletto, frazione del Pinerolese che dista una trentina di chilometri da Torino, facilmente raggiungibile con l'autostrada completata in occasione delle Olimpiadi del 2006.
La linda casetta tinteggiata in giallino con l'insegna in ferro battuto si trova a due passi dalla piazzetta del municipio, con ampie possibilità di parcheggio nelle immediate vicinanze.





L'ingresso è accogliente: arredato con una scrivania in legno, è strutturato come un piccolo disimpegno su cui si affacciano la sala da pranzo e la zona delle toilettes.



L'atmosfera è warm, romantic, thanks to the served table, the fireplace and a well-designed lighting, the floor is in terracotta walls, sponged in a orange hue, are broken by niches containing wines and spirits, to complement the delightful setting, ceilings with exposed wooden beams, some furniture in rustic dark and rich fabrics.













In the images that follow, some details of the fireplace and the many corners where they are exposed bottles and glasses.









Mauro AGU offers traditional cuisine with a touch of creativity, never missing some selected proposals for fish. In the operating room
his wife Lorraine, with the help of Philip and his daughter Alessandra.



Mauro AGU An image of the kitchen with Julia, new kitchen aid.
The "mise en place" is made with Sambonet steel cutlery, glasses stemmed glasses for wine and beautiful stained glass for water.





card

The menu changes daily according to the seasons and market supply.
During our visit we found:



The tartare of tuna with julienne artichokes and olive pesto € 11.00
The warm shrimp and potato soup € 10.00
fassone carpaccio with mustard vinaigrette, radicchio and parmesan € 9.00
The traditional veal with tuna sauce and salad with quail egg € 9.00

The hot appetizers: € 9.00
. The flan cauliflower and broccoli with light bathes caoda
. The sausage in puff pastry crust
fondue. The potato and bacon with rosemary

Alba white truffle grated

€ 18.00 to the risotto and ragout of snails in yellow € 9.00
The noodles with truffle cream ; € 9.00
The rolls of fresh pasta with artichokes € 9.00
The Piedmontese ravioli del plin € 9.00
dumplings chestnuts toma veined Alpine & € ; 9.00

Walnut fassone with juniper berries € 11.00
The venison stew with polenta croutons € 11.00
The seat of bull-crusted with pink € 11.00
The duck breast confit with mashed mango € 11.00

The dessert of the day are proposed by voice

Our meal



white bread, whole grain breads and bread sticks. Cocktail and appetizer





Sopralerighe Treviso DOC Prosecco, Sparkling Wine Quality Aromatic Extra Dry sparkling wine from Wine Serena , Conegliano (TV).
Fresh, fruity and fragrant, with a fine and persistent.





As opener, fish tempura presented in absorbent paper cones: a frying delicate and fragrant, well-drained.

Appetizers



Grignolino d'Asti DOC psr 2009, bottled by Louis Spertino , Mombercelli (AT).
cherry red color with orange reflections, has delicate fruity and floral, fruity and balanced flavor and tannins.









The hot appetizers: excellent sausage in crust with melted cheese, potatoes and lard and rosemary pie with broccoli and cabbage caoda light bathes.





purple potatoes and salt cod on a bed of soft polenta and fresh tomatoes.

Pastas





chestnut dumplings in soup toma. Of fine texture and good seasoning.





nest of noodles with truffle cream. Main courses





Langhe Nebbiolo DOC 2008, bottled by Azienda Agricola Ettore Germano Sergio Germano, Serralunga d'Alba (CN). Nebbiolo
A medium intensity garnet color, intense aroma of red fruits and violets, warm and pleasant in the mouth.





duck breast confit with mango puree.





fillet of pork, herbs and ancient coat of caramelized apple.
Two seconds of meat cooked with fine technique and a bit of imagination.

Dessert



Moscato d'Asti DOCG sundials, bottled by Marchesi di Barolo already Opera Pia Barolo, Barolo (CN).
Perlage fine and abundant and color straw yellow with golden hues for a fresh and intensely aromatic Muscat.









hot dark chocolate tart with vanilla ice cream.







apple cake with zabaglione mousse.





The final coffee, accompanied by corn flour biscuits.

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 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 owner and staff room, turn the 'invitation to a full reading of that article on our site Convivium , with the caveat that even there, to proceed beyond that barrier, the need to register.
Registration in Convivium is simple, fast, secure, free and fully respects your privacy.
Here Blog-interactive site to let other hand, space-defining you and your comments.