Return to Trinacria is talking about work, always intense and full of important commitments, but above all is the source of pleasant surprises: taste, visual and olfactory ;
and then, we want to be honest, what excites me most is the opportunity to learn, meet and more importantly, in interacting with people. By
by Ninnetti to San Gregorio di Catania through a stone arch overlooking Via Roma, I found a small patio in front of the window gives me a view of the inner room with lava bricks that form the peninsula counter on one side and views adorn walls all around. After all, sight and open kitchen, where they move hardworking cooks and helpers. The solution is an open kitchen to admire and security, but a small negative note I must point out, the moment of fried is not pleasant, as the hood rolls, is hit every now and then a cloud of smell is not pleasant if you get too close to it.
Marco, the young owner, is a polite person, phlegmatic, once the staff made you sit, you are closer and sits at the table with you, I must admit at first I widened his eyes, it seemed unusual, say the least. I quickly changed my mind, and I also understood why, I felt the need to explain it with care and love the different dishes on the house, highlighting the research of each ingredient and share with the guest's admiration for the cook, by the way , his father.
In short I chose the dish that I was intrigued and enticed by the words above: Messina Stocco worked at Catania.
Here I must explain this to me , And discovered that, yes, the original recipe is from Messina, but less red and more soupy, with an extra ingredient that really confused me the pear. A dish to be fully appreciated needs to be eaten after many hours of his firing as a starter of a fishing boat tender fried crisp and tender, and then comes the sword. Served in a large white plate already looking at him makes me increase salivation, I lean towards the dish and inhale odors that gives off, take a piece of sword, savory, soft, sweet olives and raisins myeloma, pine nuts with their slight bitter note given by roasting the tomatoes that gives a hint of summer color and flavor, slice the potatoes soft and chalky And then the famous pear sword that has virtually absorbed the taste of all ingredients, neutralizing its sour note, a variety which, they say, keeps its hardness and hardly knows maturation, making it impossible to eat, if not cooked, known for its "allappante" typical of unripe fruit.
I take with a spoon all the ingredients mixed together meravigliosamamente with remarkable balance and I can barely hear a slight hint of fruit that in turn has left a surprising and hitherto unknown, bittersweet note, making it unique.
accompany all with Adenzia of 2008, a blend of Merlot, Cabernet and Syrah Baglio Christ of Campobello di Licata, who supports well plate without covering the flavors, although a well-structured red but not intrusive.
€ 34,00 per pers. portions were more than satisfactory and above all great quality ingredients and careful preparation. Excellent.
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