the opportunity is really tempting ..
Milan, January 17, 11 hours of a chilly and damp morning, the square of the scale. press launch of the initiative "Bonarda & caciucco the Viareggio Carnival 2008"
.. uh .. I arrived early, to my usual. I spend my time photographing the gallery, so I hope the new camera, the Panasonic Lumix fzqualcosa. I read the instruction manual, but boring ..
.. uh .. I arrived early, to my usual. I spend my time photographing the gallery, so I hope the new camera, the Panasonic Lumix fzqualcosa. I read the instruction manual, but boring ..
the consortium protection Oltrepò Pavese wines, led by the fascinating diretùr Carlo Alberto Panont 
has decided to present this wonderful initiative on board atmosphere, the restaurant and a tram of forklifts 1928, the Orient Express Noantri meneghini-that every night turns to milan providing guests with good food, atmosphere romantic and colonial-the most charming views of the city. the press have offered us a nice ride to Milan, good wine and great caciucco. a real journey to join the vibrant spirit of Oltrepò Pavese Bonarda the magnificent dish from Livorno, a symbol of hospitality and friendship on the occasion of phantasmagoric carnival of Viareggio.
is part 
second test try the wine "naturally lively" Oltrepò bunting goes well with the aglioso caciucco. hence the idea of \u200b\u200bpromoting them together with the Italian most famous carnival in the world where you can enjoy the combination in "bonarda & caciucco point" and a position in this day of parades of floats and 27 -20 January, 2-5 - February 10th-mail before the start of the battle until half an hour before departure. 
pictured below bonarda bottle with the label dedicated to the carnival of Viareggio for the occasion .. Oltrepò the consortium has put together a limited number of bottles with cheerful label bonarda & caciucco. 
twenty local restaurants will offer their menus in the bonarda & caciucco .. 
and again on January 31 will be the bonarda to accompany the dinner organized by the foundation Telethon Viareggio Carnival at the convention center, the Prince Restaurant starting at 21:00
under the sympathetic luca Bandirali, president of Lombard ais.
below a photo of Luca Lucchese, the cook who kindly prepared the caciucco on board. with this caciucco Luke was named best chef in 2007 for the preparation of "fish soup". Luke is a frequent guest on TV shows, including "evidence of the chef" by clericiona. luca in an interview I explained the origin of this dish. the name "caciucco" comes from the word Turka "kuciuck" which means "small", as the pieces of fish should be made to prepare it. Leghorn was the dish of the fishermen already in the sixteenth century, when returning from fishing, were held parts of the fish less marketable. Luke is at least 12 types of fish to put in caciucco. first to the octopus, for a total area of \u200b\u200babout fifty minutes. should be sprayed with red wine and add a teaspoon of tomato paste a few minutes from the end of cooking. luca should concentrate tomato because there is less Acidini of the past. the bread that accompanies the caciucco must be older than a couple of days, it must be heated in the oven and then rubbed with plenty of garlic. abundant, I would recommend. Never mind that my colleagues will insult to the stench that emanates, it's worth it .. luca finally advised not to eat it alone .. caciucco as the signature dish of conviviality and good company. 
info
www.bonarda.it
www.vinoltrepo.it
www.ilcarnevale.com
Luca Lucchesi www.hotelresidenceesplanade.it
yum .. 
0 comments:
Post a Comment