Today, on the occasion of my sister's birthday, we decided to have lunch at Fourghetti in Bologna, a quite famous restaurant of the Chef Bruno Barieri opened already 3 years ago. I am form Bologna and although I divide myself between Bologna and Milan for work and private life, I still spend most of the week in my city. Although I had read some not particularly flattering and enthusiastic reviews, I instead found a couple of ideas to appreciate this restaurant. First of all the environment, finally a place a little more ‘milanese style’ than Bolognese, where I felt frankly more comfortable than other locals in my city. Why appreciate it? An extra ounce of sophistication and modernity can be a positive element and become a valid alternative to the basic city choice; now what we expect going to a restaurant is no longer just the search for amazing cuisine, innovative preparations and cooking with excellent raw materials and an emlasite Chef (elements that remain the fundamental basis in my opinion) but you also want to be welcomed in a pleasant environment that is a side dish to what is considered a real 'experience'. To start you could taste the scallops roasted with aubergine parmesan and Bufala in gratin flavor of tomato and basil: a dish really rich in flavors, maybe in this case I would have appreciated a little more simplicity. Not bad wild salmon marinated in limoncello and spices with pie of Pappa with tomato, raretouille of crispy celery, oil and salt flower. A crucial dish that I absolutely wanted to taste, the famous tortellini with Parmesan fondue and Nut Moscata perfume. In all honesty, I liked them, even though I can't say I did somersaults. It is a delicious dish and both the pasta and the meat filling were discreet. I loved the presentation in an ornate bowl, a bit out of the box of the Bolognese tradition so tradition wants them in broth and in classic dishes. However, I must confess that my favorite tortellini are precisely in meat broth and small size, where the pasta becomes one with the filling and are therefore beautiful full-bodied to taste. To conclude, in my opinion, the octopus, which is pasted with thyme and oregano on grilled broccoli, was not optimal and the consistency did not enhance the large enough piece of fish.
Not bad the gramigna with duck sauce, pea sauce and goat glaze: maybe a whole dish can turn out to be just a little heavy, I found that it lacked a little freshness for my taste.
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