Theater Cruising Ettiquite

Ruby Red - Dronfield

Piazza Marconi, 2
Dronfield (CN) Tel 0171 905 678


Report Date: 5-2-11
Type of Premises: Restaurant Chef
: Roberto Eandi

Il ristorante Rosso Rubino è nato nel luglio del 2000 in Dronero, ridente cittadina all'imbocco della Val Maira nota per la tradizione degli acciugai.
L'ingresso -decorato da un vasto rampicante dalle belle tonalità di rosso, che abbiamo voluto mostrarvi nel pieno del rigoglio- si affaccia su un piacevole cortiletto, silenzioso e defilato.







L'unica sala del locale, che ospita una trentina di coperti, ha arredamenti piacevoli che insieme ad una illuminazione riuscita rendono l'atmosfera di Rosso Rubino calda e accogliente.













In the images to follow the table with a collection of oils and some shelves with bottles, before a full basement.





Eandi Roberto, owner and chef, offers a cuisine of tradition and territory well linked to the seasons, which adds some dishes of sea fish.
The conduct of the local family, with help from mom and dad Maria Albino.
to deal with the room service is impeccable Ioana.





The "mise en place" stands for table linens Antinori and elegant wine glasses for wine.





card

The wine list is extensive and well presented: rightly focused on the Piedmont also includes an extensive selection from other regions of Champagne and great whites in South Tyrol Trentino, del Friuli to Sicily and the Val d'Aosta.

Chef's
(Only for lunch except on Sundays and holidays)
€ 17.00 excluding drinks

ravioli tapinabur
leg of rabbit livers in a pan with vinegar and
Biancomangiare with almond sauce ' Orange Coffee



Tasting menu € 33.00 excluding drinks

Raw meat knife to beat
Stoccafisso accommodated in a skillet with potatoes and olives Prazzo

res Ravioli with sauce and roast beef cheek

wine red to brown

soufflé with vanilla sauce Coffee with petit fours


Fish menu
€ 45.00 excluding drinks

crustaceans and scallops on creamed spinach
white grilled squid on chickpea

Pansotti artichokes with potatoes and cream of chicken fillet

Hake au gratin baked with cream tapinabur
Dolce
to choose from the a la carte
Coffee with petit fours

carte

Bars with foretaste € 3.00

Appetizers

Tripe in € 10.00
wet Stoccafisso accommodated in a skillet with potatoes and olives € 12.00 Prazzo
The Russian salad € 8.00 € 10.00
Tripe stew
escalope of duck foie gras with polenta and complete reduction of Puerto
€ 12.00 Crostacei e capesante su crema di spinaci   € 15,00

Primi

Raviolini in brodo di gallina   € 10,00
Risotto mantecato alla Nino Bergese   € 10,00
Pansotti di carciofi su crema di patate con filetto di gallinella   € 12,00
Agnolotti di seirass con verza e pancetta   € 10,00
Gnocchi passati alla forchetta con zucca e acciughe   € 10,00

Secondi

Millefoglie di filetto di fassone e carciofi   € 20,00
Galletto ruspante alla cacciatora   € 10.00
ox cheek in red wine € 10.00
Hake au gratin baked with cream of tapinambur € 20.00 € 10.00
The frock
leg of rabbit saucepan with vinegar and chicken livers € 10.00

Contours vary according to season and market

Cheeses of our valleys € 10.00

Sweets

Advocaat expressed in Muscat with pasta of corn and languages \u200b\u200bof cat € 7.00
nougat mousse with chocolate sauce € 7.00
Soufflé to brown with vanilla sauce € 7.00
nougat mousse with chocolate sauce € 7.00
Biancomangiare almonds with orange sauce € 7.00
tart apples and pumpkin sauce with English
€ 7.00 € 2.00 Coffee with petit fours

Water Sources San Bernardo € 2.00

service and cover are included

During preparation procedures are carried out culling of positive or negative temperature

Our meal





Il pane è tutto fatto in casa da papà Albino: due tipi di panini, la focaccia, i grissini.

Aperitivo e appetizer



Alta Langa doc Metodo Classico 2006 VSQPRD Brut, sboccatura 5 ottobre 2009, elaborato da Ettore Germano , Azienda Agricola di Sergio Germano, Serralunga d'Alba (CN).
Prodotto da uve 80% Pinot Nero e 20% Chardonnay, ha colore paglierino dorato, perlage sottile e continuo, naso caldo e suadente, con profumi di fiori ed agrumi, di pane e miele. In bocca è ampio, pieno e persistente.
Un grande Brut.



puff pastry pumpkin as a snack opener.

Appetizers





The traditional Russian salad in a perfect preparation.





Raw meat beat the knife with Parmesan: choreography and great quality.



Tortona hills doc Timorasso Derthona 2008, made exclusively from grapes grown in vineyards Massa, owned since 1879 in Monleale (AL).
rare and great wine, its color is antique gold, clear, decisive and well-defined nose, with a prevalence of hazelnut. The mouth is di intensità sopraffina, con un finale pulito.





Un piatto di grande tradizione: lo stoccafisso accomodato in padella con patate di Prazzo e olive.





La trippa in umido, gustosa ma nel contempo delicata.

Primi piatti



Langhe doc Nebbiolo Perbacco 2007, imbottigliato all'origine da Vietti , Castiglione Falletto (CN).
Il 2007 è una splendida annata per il Perbacco, caratterizzato da sentori di frutti e spezie, con tannini rotondi ed eleganti ed un finale lungo e raffinato.





The risotto to Bergese Nino, a tribute to the great chef who died in '79, one of the flagships of Robert Eandi, with delicious (and decorative) to mix the brown cooking right now.





past the fork with pumpkin gnocchi and anchovies: another very successful recipes Eandi Roberto linked to the most ancient traditions of his homeland. Main courses





Bric Balin Barbaresco DOCG 2006, produced and bottled by Moccagatta, Barbaresco (CN).
Elegant and smooth, the nose reveals intense aromas of red fruits and spices. The mouth has excellent correspondence to the nose, full body and persistent final.





Hake au gratin baked with cream of Jerusalem artichokes: the Ruby Red is also cooking seafood, and fish! A great dish
dusting, by combinations very well studied.





ox cheek in red wine, soft, tender and tasty on a bed of polenta.

Dessert



Moscato d'Asti Bricco Quaglia 2009, bottled by Azienda Agricola La Spinetta , Castagnole Lanze (AT).
Yellow with green reflections, is lively, fresh and slightly sweet, with hints of fruit.







original and delicious, the apples and pumpkin pie with the sauce English.





Of equal kindness, Chestnut souffle with vanilla sauce.







Finally, with coffee, lady's kisses, the meringues, the bad and good, the almond paste and candied orange peel.

Useful information and comments

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