About the Osteria Francescana, Modena, Italy:
In Modena, Italy owned and run by the chef Massimo Bottura the Osteria Francescana a restaurant. By the restaurant magazine in 2011 in the world’s 50 Best Restaurants among the other restaurants was voted fourth best and in 2013 and 2014 the third best. Respectively by Noma and El Celler De Can Roca were bagged in 2014 the first two positions.
By the Michelin Red Guide with three stars is rated the Osteria Francescana and with a score of 19, 75/20 on the Italian food guide I’Espresso-Ristoranti d’Italia holds the first position.
Dinning at the Osteria Francescana:
A decadent meal at the Osteria Francescana –
Three hours of pleasure after the interview lunch at the Osteria Francescana, called The Gulf of Sorrento and the Canals of Modena with a fish dish starting, with a short of Limocello basil macaroon, anchovy and tomato featuring and with carpione marinade sorbet tempura of aula.
Next up soft-shell polenta and crab is a custard of Venetian, crunchy polenta and soft-shell crab paired with minced, on the plate it looks like a crab. Brushed with duck broth and pomegranate gel by ravioli of the sweetest marinated eel that is followed.
With temperature and textures Bottura plays and a visual impact have his dishes that his love of artist this reflects like as the Wassily Kandinsky and Ai WeiWei.
More importantly the food is fun here and tastes good. In the abstract isn’t for gastronomy the Bottura’s passion, to shock with dishes designed. Adding pleasure and value it is about. With fine technique and great ingredients not just it’s cooking. With joy it’s cooking.
The Caesar Salad –
In Emilia take the Caesar Salad of his. A naked lettuce it’s look like, but there are 15 ingredients hidden in the inside, in the form of crispy wafers the cheese, in salt and sugar cured the eggs and then to grate until they are hard enough air-dried, for at least 12 hours through cheesecloth the tomatoes strained.
The Bottura’s native region of the produce it’s a celebration and in the service of flavor it is technique. With an olive fish soup and an intense tomato is served the red mullet, has so much flavor the 42 month aged Culatello di Zibello, even with it doesn’t mess the Bottura. Five Ages of Parmigiano is another famous dish, in which in varying forms are served cheeses of different maturities, a water and a sauce too.
With Sauce the Pasta –
With handmade egg pasta is hand chopped meat and bone marrow sauce tagliatelle with ragu, you ever tasted the best Spaghetti Bolognese like. In Italy never existed the Spaghetti Bolognese. From the south are the Spaghetti, from Bologna, Modena, Emilia comes the Bolognese sauce.
About all 11 course you don’t want to hear probably, that really not many, in one afternoon two person can sampled at least 38 items.
Few last word:
Like the foie gras crunch and five ages of Parmesan there are the modern classics too. Newly developed dishes there are finally, including the ‘camouflage’ which is a recent example. The Osteria Francescana team’s extraordinary range to get a true sense you can try the Osteria Francescana in Modena, Italy.
9:03 PM
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Restaurant
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