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- João Wengorovius added a new meal Dinner at Casadonna Reale at Reale
“Interrogate the product until it confesses to its strengths.”
As I taste the new menu at @ristorantereale from Niko Romito in Abruzzo, this old advertising strategy saying comes to mind again.
The phrase is attributed to famous British adman Robin Wight (1979-1999), known for advocating the approach of starting by discovering an unequivocal... More
“Interrogate the product until it confesses to its strengths.”
As I taste the new menu at @ristorantereale from Niko Romito in Abruzzo, this old advertising strategy saying comes to mind again.
The phrase is attributed to famous British adman Robin Wight (1979-1999), known for advocating the approach of starting by discovering an unequivocal truth about the product and then exploiting it to its fullest extent.
And here I am thinking about this at Niko’s restaurant where they question each ingredient extensively, one at a time, exploring its limits and possibilities, discovering its essence and making it shine.
In a process which often involves extraction, reduction, and concentration in search of more depth of flavour and spectrum of textures for each ingredient.
And then expressing it with simplicity, pureness, and minimalism. Remember “L’assoluto di cipolle” (“The Absolute Onion”)?
This plant-based menu asks again the same questions. How far can a leaf of broccoli go? (“Broccoli leaf and anise”, here in the picture) Or, a humble potato? (“Potato soup”). Niko will show you.
You just have to close your eyes to conventional thinking and let yourself go. Less
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The talent and sensibility of @qiqedacosta never ceases to amaze me. There’s always a delicate combination of deliciousness, refinement and technique, expressing his view of the terroir and his interpretation of the evolution of cuisine, which makes every meal memorable. “Almond flower” is the first dish of his menu “cooking beauty”.... More
The talent and sensibility of @qiqedacosta never ceases to amaze me. There’s always a delicate combination of deliciousness, refinement and technique, expressing his view of the terroir and his interpretation of the evolution of cuisine, which makes every meal memorable. “Almond flower” is the first dish of his menu “cooking beauty”. Next, “Cured black tuna with dry aromatic herbs” and “Chilly crab and prawn flavoured ice bread”. Less
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“Elvers subtle and tempered Ritz Egg”. Subtlety, flavor, balance, finesse. @deessa_restaurante_qd
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1. Baby spinach a puree from “Lamb cooked “a la inverse” and a year around the fig tree” 2. @rgborago 3. “Rock Sequence: Sunflower sea star, jib-jib and cuttlefish, Picoroco pulmay smoked on tepú” @boragoscl @inresidence_es
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“Deer crude aged in beeswax and cured in peumo tree”. One of the most original dishes of the menu @boragoscl @inresidence_es @rgborago
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The inventive and fascinating cuisine of @rgborago @inresidence_es pairing the Chilean Spring with the Spanish Autumn. “Loyo and maqui mini-magnum”, “Atacama bitter plants on a “Chirimoya Alegre””