Lido 84 Gardone Riviera

#NORDITALIA 2021 - A #enogastronomic journey through the NORTH OF ITALY

PART X / X

LIDO 84 - Riccardo Camanini ; 50best #15

É desarmante a calma e tranquilidade de Riccardo Camanini, com o sucesso a não lhe subir à cabeça. A sua cozinha é o reino do território e da intemporalidade. As vezes não sabemos se os pratos são clássicos ou modernos, novos ou velhos. Um chefe apaixonado que pensa pela sua cabeça, que ama os clássicos e a cozinha do seu país. Cozinha brilhante.

MELANZANA alla PARMIGIANA

Maravilhoso e guloso clássico revisitado: a beringela no forno inteira a 400°, mantém-se húmida graças apenas aos seus sucos. Aberta no momento do serviço e finalizada com azeite virgem, colatura di alici (“garum” de anchoas, condimento típico da Costa Amalfitana), pomodoro San Marzano e Parmigiano Vacche Rosse 24 meses.

#melanzanaallaparmigiana
#lido84
#maiakovskiinitaly Less

Lido84 - savoury
The highlights of the savoury dishes at this wonderful Garda-lake institution: refined, elegant, highly enjoyable pleasure for all senses!

[check out my IGTV of the cacio e pepe, and my earlier post about the dolci]

#jokuti_italy #jokuti_lido84
#jokuti_italy

#foodie #lido84 #riccardocamanini #giancarlocamanini #caciepepe #risotto #amusebouche #onmyplate #michelinstar #platewithaview #theartofplating #luxury #gardalake #lagodigarda #tbt Less

Lido84: dolci
The end of an incredible feast: utmost elegant, creative and delicious. The Camanini brothers are a perfect example for 100% hospitality, from the interior design to the food they take care about every tiny detail in a professional, kind and welcoming way. Through a mask is even easier to recognize genuine kindness…
#jokuti_mustgo #jokuti_lido84
#lido84 #lakegarda #zabaione #kougnamman #michelinstar #plateqithaview #onmyplate #luxury #riccardocamanini #giancarlocamanini #dessert #petitsfours #cannolo Less

LIDO 84 - Rigatoni Cacio e Pepe in Vescica

Em Apicius descreve-se como as bexigas de porco eram usadas como recipiente para transportar ingredientes para as colónias. A partir dessa imagem, Riccardo Camanini teve a ideia de génio. Adaptou o mesmo princípio usado na Galinha de Bresse em Bexiga para criar um prato único.

Deslumbrante para os olhos e para o palato. A Poularde de Bresse en vessie é um método de sous vide arcaico, em que o bicho é cozinhado no vapor, recheada com lâminas de trufa colocadas entre a carne e a pele (demi-deuil). Depois, servida em dois serviços. Primeiro, o peito. Depois as pernas. A carne na máxima suavidade e respeito pela textura.
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Cozinhar numa bexiga é jogar com a inprevisibilidade. O tempo de cozedura não é constante. A miscibilidade dos ingredientes varia. Por isso Ricardo é obrigado a cozinhar vários pratos em simultâneo. De forma a que o ponto perfeito de cozedura nos possa surgir no prato. E a absorção dos sabores na massa seja uma realidade. Um prato de génio. Visualmente único. Less

One of the most talented, humble, sincere and kind hearted chefs that I have ever met. Chef Riccardo Camanini, in his stunning restaurant, Lido 84 @ristorantelido84 .
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Chef Riccardo first cooked in OAD 2016 in Copenhagen during the New to List dinner and that’s the first time I had his food. So simple, sophisticated, pure and unpretentious. With precision as sharp as Japanese chefs. Then in OAD 2018 in London, Chef Riccardo cooked again with Chef Tanaka of AT for a one night event. I knew if I don’t go there once I would for sure regret it.
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I met him one more time in Paris during World’s Restaurants Award, and finally at his own restaurant at Lake Garda, Italy. I was in love with the restaurant, I think forever. This time being able to see him and his brother Giancarlo in Tokyo, at another favorite restaurant of mine Den, had so much meaning.
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Despite becoming so famous and popular, chef Riccardo refuses to raise price (the most expensive menu is 90 euros, and you can do a la carte). He wants locals and young people to be able to enjoy his food
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I was such a happy person! Chef Riccardo, thank you for the great experience. It is my pleasure and honor to have had your food again ❤️❣️🙇‍♀️ #littlemeg_best2019 #littlemeg_bestmeals2019
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#italy #lakegarda #littlemeg_italy #littlemeg_lakegarda #littlemeg_lido84 #lido84 #theartofplating #gastroart #gastronogram @gastroart @theartofplating @gastronogram #food #foodstagram #foodies #foodpics #lefooding @lefooding #instafood #instagramers #gourmet #amazing #iphonesia #photooftheday #bestoftheday #igdaily #worlds50best #asias50best Less

Lido 84 also had one of #littlemeg_best2019 desserts! This deceptively simple Fior di latte Gelato (cow’s milk gelato) was presented unadorned, nothing but a beautiful scoop of white gelato. But that milk flavor 🤯🤯🤯 Chef Riccardo explained that they use the milk from small cows in the mountain which only produced 15-20 L of milk per day compared to 50-60 L of milk by normal adult cow. The flavor was so rich and milky, like full fat milk but with so much lightness in the aftertaste, but so delicate at the same time. Don’t think I have tasted better milk ice cream before!
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Plus the gelato here is churned a la minute, so the texture too. Creamy, velvety, intense but not overly dense. So so good. My favorite flor di latte gelato!
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I really love Lido 84 exactly because of things like this. Ingredients seem simple but they made it out of this world. This is no difference than eating in many places in Japan. The food is so real, but the taste so heavenly.
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Lido 84 is also one of #littlemeg_bestrestaurant2019
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#italy #lakegarda #littlemeg_italy #littlemeg_lakegarda #littlemeg_lido84 #lido84 #theartofplating #gastroart #gastronogram @gastroart @theartofplating @gastronogram #food #foodstagram #foodies #foodpics #lefooding @lefooding #instafood #instagramers #gourmet #amazing #iphonesia #photooftheday #bestoftheday #igdaily #worlds50best #asias50best #sweet #gelato #icecream Less

(SWIPE -> FOR MORE PICS) To carry on my #best2019 posts, I included the dishes I had in my Sep 2019 visit to Lido 84 here. We had close to 20 items, and everything from the small bite sized amuse such as the unexpectedly tasty sage leaf with honey and marigold , super delicious steamed leek with candied ginger and lemon, sublime clear mackerel stock with evoo (mind boggling), almond sauce/ soup, oyster grilled unde rcharcoal in shell served with soup of fig and temut pepper and covered with aromatic dried fig leaf, agnolotti stuffed with white watermelon mustard and free range hen, croques and parsley, “reheated rice” with sauce of sansho pepper, plum and Vermont reduction, decadent veal tongue with salsa of 5 spices from China and dried Senise red pepper and lemon leaves, so many memorable dishes!
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My notes may not be all correct but all I remembered was everything simple and clean in presentation but with great flavors, they served a point or had meaning and made a statement.
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And their potato purée, made with the ratio of 1kg potato to 1kg butter (see pic 6), ok just eat and go to the gym please. You don’t want to miss this (and probably want a refill)
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We also had over half of the deserts (they had 12!) and besides the best flor di latte gelato, the cold polenta & orange pie with grand mariner gelato (another killer) and Kougin Amann with orange, ginger, thyme, and coarse salt were all finger licking good. Oh my, I am hungry just reading my notes on what we had.
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To see more details of the whole meal, you can find my stories of Lido 84 pinned in my highlight (see last pic for where to find it) #littlemeg_bestmeals2019 Less