tag:blogger.com,1999:blog-19454408169451504472024-03-19T13:13:34.038-07:00Bonandini Cucina ItalianaCucina e pastisserie italiana alle origini by FRANCO BONANDINI. Pronta entrega diariamente na loja Gnocchi Mio, centro de Trancoso. ENCOMENDAS fone: 73-991435978.FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-1945440816945150447.post-4101407660943899562020-11-22T06:30:00.001-08:002020-11-22T06:31:21.108-08:00Minestrone di Ricardo, IL PEO Batteriade Brusai<div class="separator" style="clear: both; text-align: center;">
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</div>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-89066384803346931392020-11-22T06:18:00.001-08:002020-11-22T06:18:32.564-08:00Sfornato di ricota, rigattone e carne moida by Bateria de Brusai<div class="separator" style="clear: both; text-align: center;">
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</div>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-83307444799635419812020-11-14T12:17:00.003-08:002020-11-14T12:17:32.502-08:00POLPETTONE WELLINGTON by Marco, Il Biondo da BATERIA DE BRUZAI<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwPf8w3uls4jqB1hfQr9cSrG5nQzGJBf4GLWu3Ma3Zr9vIvtMGvrqhk0LeLcH3DY2dxKYyA-zukc0hiYE-T0-zszlTb7KjUWZE6mj77O4hUo5zTDOHWKhJIMgh2DsI9MCrQaSIBO4kqd3/s1600/Polpettone+Wellington.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Polpettone Wellington" border="0" data-original-height="777" data-original-width="1600" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwPf8w3uls4jqB1hfQr9cSrG5nQzGJBf4GLWu3Ma3Zr9vIvtMGvrqhk0LeLcH3DY2dxKYyA-zukc0hiYE-T0-zszlTb7KjUWZE6mj77O4hUo5zTDOHWKhJIMgh2DsI9MCrQaSIBO4kqd3/w400-h194/Polpettone+Wellington.jpeg" title="by MARCO, IL BIONDO da Batteria de Brusai" width="400" /></a></div><br /> <p></p><p>Mio caro amigo Marco, Il Biondo, acaba de me enviar diretamente da sua mesa em Venezia, essa raridade de prato, certamente d'alle origini, que presto farei na GNOCCHI MIO. Aguardem! Encomendas para final de ano: 73-991435978, ou faço-nos uma visita na Estrada de Itabela, 570, Centro de TRANCOSO, Bahia, Brasil.</p>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0Goorseweg 50, 6595 AM Ottersum, Países Baixos51.709919799999987 5.985925527.09966118009125 -29.1703245 76.320178419908729 41.1421755tag:blogger.com,1999:blog-1945440816945150447.post-20924538457281519742020-11-14T12:11:00.003-08:002020-11-14T12:13:17.320-08:00TORTA FREDA de frango com picles e ovos cozidas by MARCO, IL BIONDO<p></p><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaRqTExTkjOs-t3nJ3W1QzBJozYGyLSDLyHfzgatzexo9g0NbvpL8YoVryRjY09rliSrDP2WTGhPDe92LNqqQh2Ky2GbXOtKO7tuw4NykN-HwZvh-wcrT1MulcvO9bhsf0cM7kQ2_e-rVA/s1600/Torta+Freda+di+pollo%252C+citrioli+sotto+aceto+e+uova.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="777" data-original-width="1600" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaRqTExTkjOs-t3nJ3W1QzBJozYGyLSDLyHfzgatzexo9g0NbvpL8YoVryRjY09rliSrDP2WTGhPDe92LNqqQh2Ky2GbXOtKO7tuw4NykN-HwZvh-wcrT1MulcvO9bhsf0cM7kQ2_e-rVA/w400-h194/Torta+Freda+di+pollo%252C+citrioli+sotto+aceto+e+uova.jpeg" width="400"></a></div><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> <i>by Marco, Il Biondo caríssimo amigo da Batteria de Bruzai</i></span><br> <p></p><div style="text-align: justify;">Mio caro amigo Marco, Il Biondo, acaba de me enviar diretamente da sua mesa em Venezia, essa raridade de prato, certamente d'alle origini, que presto farei na GNOCCHI MIO. Aguardem! Encomendas para final de ano: 73-991435978, ou faço-nos uma visita na Estrada de Itabela, 570, Centro de TRANCOSO, Bahia, Brasil.</div>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-82340401193241995662020-11-14T12:02:00.006-08:002020-11-14T12:35:52.727-08:00POLPETTONE com batata ao forno by BATTERIA DE BRUZAI<p><br></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBSXM7upy9cnx04GpS6kM797dW8h-XQYKQr6q2er9lLT3GNHtNmV2XqVyMLK961yPYSPd_EHv0OBm7Zac9DJ7dSQRmR0y-TI1Z7svqOt2XC-bQ44yVZTHwWhB8TbYcw70bWDCplmfWpdz/s1600/Polpettone+di+Marco+Il+Biondo.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Marco, Il Biondo" border="0" data-original-height="777" data-original-width="1600" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBSXM7upy9cnx04GpS6kM797dW8h-XQYKQr6q2er9lLT3GNHtNmV2XqVyMLK961yPYSPd_EHv0OBm7Zac9DJ7dSQRmR0y-TI1Z7svqOt2XC-bQ44yVZTHwWhB8TbYcw70bWDCplmfWpdz/w640-h310/Polpettone+di+Marco+Il+Biondo.jpeg" title="Polpettone com batata ao forno" width="640"></a></div><div class="separator" style="clear: both; text-align: center;"><i>by Marco, Il Biondo da Batteria de Brusai, Venezia, 14.11.2020</i></div><div class="separator" style="clear: both; text-align: center;"><i><br></i></div><div class="separator" style="clear: both; text-align: center;"><i><br></i></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Mio caro amigo Marco, Il Biondo, acaba de me enviar, diretamente da sua mesa em Venezia, essa raridade de prato, certamente d'alle origini, que presto farei na GNOCCHI MIO. Aguardem! Encomendas para final de ano: 73-991435978, ou faço-nos uma visita na Estrada de Itabela, 570, Centro de TRANCOSO, Bahia, Brasil.</span></div><br><p></p>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-58262742157792861752020-11-14T11:45:00.001-08:002020-11-14T11:45:10.179-08:00TERRINE DE FRUTAS E PANNACOTTA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zqOJLqRkpa4yAfxml2ySatthdLdnomt1FdKVAEO_ZTEdDsOvCQcH9aeZkenqYPrAVc4wCLi6oUCfODOm9sr6s9iXBE11y-MtpIWkq3SrI6DQq5UK8Y6c53ybkebzSsGcp2-dRBVdJLNj/s320/terrine+geleia+e+frutas.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zqOJLqRkpa4yAfxml2ySatthdLdnomt1FdKVAEO_ZTEdDsOvCQcH9aeZkenqYPrAVc4wCLi6oUCfODOm9sr6s9iXBE11y-MtpIWkq3SrI6DQq5UK8Y6c53ybkebzSsGcp2-dRBVdJLNj/s0/terrine+geleia+e+frutas.jpeg" /></a></div><br /><div style="text-align: center;"> Chef Franco Bonandini na imprensa:</div><p></p><p style="text-align: center;"><a href="https://issuu.com/editora3/docs/degustacao_menu_179_indesign/87" rel="nofollow" target="_blank">https://issuu.com/editora3/docs/degustacao_menu_179_indesign/87</a><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><a href="https://issuu.com/editora3/docs/degustacao_menu_179_indesign">https://issuu.com/editora3/docs/degustacao_menu_179_indesign</a><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcDPQ8X1HRjK_nL9Wlu5R4PJbRXVI3U315qG8h42M0GEELxWjAuiKPyEpC4UhsC4wfzJGRotGBNDpra_VC_GK4dlFQ-aYRGhq62_WQKXhbi1xL6keKNxjY3vi5o8rypuJrsOs0xqgo8dP/s1280/ECCO+LA+%2521.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcDPQ8X1HRjK_nL9Wlu5R4PJbRXVI3U315qG8h42M0GEELxWjAuiKPyEpC4UhsC4wfzJGRotGBNDpra_VC_GK4dlFQ-aYRGhq62_WQKXhbi1xL6keKNxjY3vi5o8rypuJrsOs0xqgo8dP/w113-h200/ECCO+LA+%2521.jpeg" width="113" /></a></div><div><br /></div><div style="text-align: center;">Quer experimentar essa terrine?</div><div style="text-align: center;">GNOCCHI MIO</div><div style="text-align: center;">em Trancoso,</div><div style="text-align: center;">BAHIA, Brasil</div><div style="text-align: center;">Fone: 73-991435978</div><p style="text-align: center;"><br /></p>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-43216582545780577422020-11-14T11:20:00.002-08:002020-11-14T11:46:58.434-08:00GANACHE de chocolate preto e branco com frutas confeitadas<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Mr2Sfqohn_iT7QlQxJSkrPMAN9H7onns5EgI5cRgcywPvZz-i40DloVKnZsZhDS8j5U1_1wpEavPeEDCoulagFaXSPucojXPMEG3UlnxSQJey1Vbeu7KX8R8UfEO4JD4jmHsUNsKT7u8/s320/rosmarino_01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Mr2Sfqohn_iT7QlQxJSkrPMAN9H7onns5EgI5cRgcywPvZz-i40DloVKnZsZhDS8j5U1_1wpEavPeEDCoulagFaXSPucojXPMEG3UlnxSQJey1Vbeu7KX8R8UfEO4JD4jmHsUNsKT7u8/s0/rosmarino_01.jpg" /></a></div><br /><div style="text-align: center;"> Chef FRANCO BONANDINI na imprensa: <a href="https://www.baressp.com.br/noticias/cardapio-criado-pelo-chef-branco-bonandini-comemora-8-anos-de-sucesso-do-rosmarino" target="_blank">https://www.baressp.com.br/noticias/cardapio-criado-pelo-chef-branco-bonandini-comemora-8-anos-de-sucesso-do-rosmarino</a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.baladacerta.com.br/noticias.asp?id=199&tipo=N" target="_blank">http://www.baladacerta.com.br/noticias.asp?id=199&tipo=N</a><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3CbDojzSP6MoEjEdCPNjTHGzYzWlRftBkTcY78_TGO-ePKddY3edC65asdmjbGPZbo4lXRdz_gVzwdok-lu3U9wQOBMMMoPusixADPXWiuPdNQGS6XyeJBsozRBpU-9M_ikJzN_HBo-r/s1280/ECCO+LA+%2521.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Agora na GNOCCHI MIO TRANCOSO" border="0" data-original-height="1280" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3CbDojzSP6MoEjEdCPNjTHGzYzWlRftBkTcY78_TGO-ePKddY3edC65asdmjbGPZbo4lXRdz_gVzwdok-lu3U9wQOBMMMoPusixADPXWiuPdNQGS6XyeJBsozRBpU-9M_ikJzN_HBo-r/w113-h200/ECCO+LA+%2521.jpeg" title="Fone: 73-991435978" width="113" /></a></div><div style="text-align: center;">Agora no comando da cozinha da GNOCCHI MIO em TRANCOSO</div><p></p><p></p><div style="text-align: center;">Fone 73-991435978</div><div style="text-align: center;">BAHIA-Brasil</div><div style="text-align: center;"><br /></div><p></p>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-59320662557572491192020-11-14T11:06:00.005-08:002020-11-15T12:18:22.874-08:00Mille Foglie di Polenta com Funghi e Formaggio by FRANCO BONANDINI para o Piselli<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwvHH6snbFYAgT3BfaGC-v-jBfnijYaFkAxpTnqnOlVsBzI_gr0YB9uFMIfTxbCLU3cTCEUT4qZQuYSy8v_fnhLb5D4qL2p2rd1EZxpfuXQPRmeA4O7JBBN28tJrJbPXK2O4md2KvUHgO/s230/milefoli+de+polenta+com+cogumelos.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="153" data-original-width="230" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwvHH6snbFYAgT3BfaGC-v-jBfnijYaFkAxpTnqnOlVsBzI_gr0YB9uFMIfTxbCLU3cTCEUT4qZQuYSy8v_fnhLb5D4qL2p2rd1EZxpfuXQPRmeA4O7JBBN28tJrJbPXK2O4md2KvUHgO/w400-h266/milefoli+de+polenta+com+cogumelos.jpeg" width="400" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;">Chef FRANCO BONANDINI na imprensa: <a href="https://www.terra.com.br/istoegente/285/diversao_arte/gastronomia_piselli.htm" rel="nofollow" target="_blank">https://www.terra.com.br/istoegente/285/diversao_arte/gastronomia_piselli.htm</a></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_UgOk1gse4TvCY67QshMnUE9MJlmpvfE7m_J0fGWROQ7EGyoQTFv5y5Z56wHn6TZ56YpT-MxZugPBekymaKTjUhSxbZQE6sUrvbbAxgUAY_pBBTPCD4__XH3I4ZLk-WQ4lcxP6xw1Km6l/s1280/ECCO+LA+%2521.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_UgOk1gse4TvCY67QshMnUE9MJlmpvfE7m_J0fGWROQ7EGyoQTFv5y5Z56wHn6TZ56YpT-MxZugPBekymaKTjUhSxbZQE6sUrvbbAxgUAY_pBBTPCD4__XH3I4ZLk-WQ4lcxP6xw1Km6l/w113-h200/ECCO+LA+%2521.jpeg" width="113" /></a></div><div style="text-align: center;">Atualmente,assina o cardápio da GNOCCHI MIO em TRANCOSO, Bahia, Brasil.</div><div><div style="text-align: center;">Fone: 73-991435978</div><p><br /></p></div>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-75674813494774162742020-11-14T11:01:00.008-08:002020-11-14T11:01:49.243-08:00Caramelle di Zuca e Ricotta al Burro e Noci by FRANCO BONANDINI para o restaurante PISELLI<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HKKRkjKGyKwvB0x9Gu7QWcDRvuVR6Nb3EYRhVdmKyT8l0zftdKIG_vBg39r63gp26KxquhfzukbU1DAaUAVEoiX5cl92_q3ZqEPzyT1mEp6fzZibuV2OLFzXwpSNnXqAn0Ic4zPnjQmo/s230/carameli+di+zucca+abobora+ricota+e+nozes.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="136" data-original-width="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HKKRkjKGyKwvB0x9Gu7QWcDRvuVR6Nb3EYRhVdmKyT8l0zftdKIG_vBg39r63gp26KxquhfzukbU1DAaUAVEoiX5cl92_q3ZqEPzyT1mEp6fzZibuV2OLFzXwpSNnXqAn0Ic4zPnjQmo/s0/carameli+di+zucca+abobora+ricota+e+nozes.jpeg" /></a></div><br /><p></p><p>Chef Franco Bonandini na imprensa: <a href="https://www.terra.com.br/istoegente/285/diversao_arte/gastronomia_piselli.htm" rel="nofollow" target="_blank">https://www.terra.com.br/istoegente/285/diversao_arte/gastronomia_piselli.htm</a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ueoIRZioCPuc8ZjFZA9yjeSvxTUyC15P_VO8RiSQx8S_d5YoUf8D7T6GHNZJ-hwDkfo9TBZcCVWJFFDs10Ct-8_9VDDTb0qdA73e350ALTPwxmtecSJlsBgyJtKP63vFY6sBAvMWKGn6/s1280/ECCO+LA+%2521.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ueoIRZioCPuc8ZjFZA9yjeSvxTUyC15P_VO8RiSQx8S_d5YoUf8D7T6GHNZJ-hwDkfo9TBZcCVWJFFDs10Ct-8_9VDDTb0qdA73e350ALTPwxmtecSJlsBgyJtKP63vFY6sBAvMWKGn6/s320/ECCO+LA+%2521.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span> </span><span> </span><span> <span> </span></span>Agora no comando da casa de comida italiana GNOCCHI MIO em Trancoso, Bahia, Brasil. Fone: 73-991435978</div><br /><p><br /></p>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-62145038684510543002020-11-14T10:37:00.008-08:002020-11-14T10:41:58.163-08:00SALMON defumado ao molho de iogurte e ovas by FRANCO BONANDINI<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuLwogrY3QoOgmTriaVaQ_uH6BTH8_J1s5niOLjp2eG11MNA5WNVEInumKa9OL0xem3E16b6c-gSwpFYqejlO0txzWW5Pexhe7lr_qt5zNKFrTUne5TK5Fr2PhcGYR88Ta_DZs4O1pT2f/s230/SALM%25C3%2583O+DEFUMADO+ao+molho+de+iorgute+e+ovas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="175" data-original-width="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuLwogrY3QoOgmTriaVaQ_uH6BTH8_J1s5niOLjp2eG11MNA5WNVEInumKa9OL0xem3E16b6c-gSwpFYqejlO0txzWW5Pexhe7lr_qt5zNKFrTUne5TK5Fr2PhcGYR88Ta_DZs4O1pT2f/s0/SALM%25C3%2583O+DEFUMADO+ao+molho+de+iorgute+e+ovas.jpg" /></a></div><br /></div><div><br /></div><div style="text-align: left;">CHEF Franco Bonandini na IMPRENSA <a href="https://guia.folha.uol.com.br/restaurantes/ult10051u464005.shtml">https://guia.folha.uol.com.br/restaurantes/ult10051u464005.shtml</a><br /></div><div><br /></div><br /><div><br /></div>Temporada de Especialidades no Rosmarino por<div>Cléo Tassitani </div><div><br /></div><div><a href="http://www.destaquesp.com/index.php/component/option,com_mailto/link,aHR0cDovL3d3dy5kZXN0YXF1ZXNwLmNvbS9pbmRleC5waHAvR2FzdHJvbm9taWEvUmVzdGF1cmFudGVzL3RlbXBvcmFkYS1kZS1lc3BlY2lhbGlkYWRlcy1uby1yb3NtYXJpbm8uaHRtbA==/tmpl,component/" onclick="window.open(this.href,'win2','width=400,height=300,menubar=yes,resizable=yes'); return false;" title="E-mail"></a><a href="http://www.destaquesp.com/index.php/Gastronomia/Restaurantes/temporada-de-especialidades-no-rosmarino/Imprimir.html" onclick="window.open(this.href,'win2','status=no,toolbar=no,scrollbars=yes,titlebar=no,menubar=no,resizable=yes,width=640,height=480,directories=no,location=no'); return false;" rel="nofollow" title="Imprimir"></a><a href="http://www.destaquesp.com/index.php/pdf/Gastronomia/Restaurantes/temporada-de-especialidades-no-rosmarino.pdf" onclick="window.open(this.href,'win2','status=no,toolbar=no,scrollbars=yes,titlebar=no,menubar=no,resizable=yes,width=640,height=480,directories=no,location=no'); return false;" rel="nofollow" title="PDF"></a>
Preparada pelo chef italiano Franco Bonandini, a temporada irá mostrar pratos para representar as especialidades da casa.
Só quem costuma freqüentar o charmoso restaurante, localizado em Pinheiros, reconhece de perto o empenho com que as irmãs Stela Krempel e Ângela Amado conduzem o Rosmarino. Freqüentemente é possível encontrá-las circulando por entre as mesas, no almoço e no jantar, e, não raro, cumprimentando os clientes. Todos os detalhes são checados e ‘rechecados’. Ali podemos ver que existe paixão pelo que se faz e que o cuidado vai muito além do interesse comercial. O resultado é uma cozinha habilidosa, conduzida por elas e também pelo chef italiano Franco Bonandini, cuja “Temporada de Especialidades” será oferecida por um mês, a partir de 8 de novembro, em uma seleção de carnes defumadas, servidas como entradas, massas como prato principal, e sobremesas imperdíveis. </div><div><br /></div><div> Carnes defumadas no restaurante </div><div><br /></div><div>As carnes defumadas aparecem em duas entradas do cardápio. No “Salmon defumado ao molho de iogurte e ovas” e no “Presunto de Pato com Shitake Grelhado e Juliana de Verdes”. A explicação do chef Franco Bonandini para o processo, originalmente criado para conservar as carnes, é semelhante ao que era feito antigamente. Coloca-se no último andar do forno pedaços de madeira em brasa, em seguida, no segundo andar, um saco de gelo dentro de uma travessa e no primeiro andar as carnes a serem defumadas. O cardápio inclui também mais duas opções de entrada a “Bresaola com Grana Padano e Molho de Mascarpone e Rúcula, e “Carpaccio à Moda do Cipriani” . Pratos principais e sobremesasApós esse começo tentador, seguem os pratos principais com massas também preparadas na casa. As sugestões incluem o “Fiori Néri de Haddock ao Mascarpone e Dill” (massa feita com tinta de lula em forma de flor, recheada de Haddock com molho de mascarpone e dill) o Orecchiette Al Caprino, Damasco e Presunto Cru, o “Taglioline com Bottarga”, o “Ravióli de Pato aos Cogumelos e Azeite de Tartufo” e “Taglioline Al Nero Di Seppia”, com lulas frescas. </div><div><br /></div><div>As sobremesas no Rosmarino também surpreendem. Para compor o cardápio foram escolhidos típicos doces italianos como o Salame de Chocolate, o Tiramissu, a Pastiera de Grano e Cassata Siciliana. </div><div><br /></div>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-7256234542185398662020-11-14T10:01:00.004-08:002020-11-14T10:08:25.451-08:00Crostata de frango, tomatinho cereja e rúcula ao toque mediterrâneo das azeitonas negrasO Chef Franco Bonandini está no comando da GNOCCHI MIO na Estrada de Itabela, 570, em Trancoso. Encomendas para as festas de fim e ano? Venha nos visitar ou faça seu pedido pelo fone: 73-991435978. Ecco la CROSTATA!<div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;">
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</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-92198460957389857652020-11-14T09:35:00.004-08:002020-11-14T10:16:10.268-08:00"Risotto De Cogumelos" by Chef Franco Bonandini para GNOCCHI MIO<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynTFPn1z5T-SwY3Ije5eRto85pL78u-03thGjTwIelrnk0etgRb8Kxus5Z_i7o9W6Y7V6SdgTttRJWXtODqk8vXDMv-N3owC2ZG6qYO5F5CBR3ll-Dkvr7VkQS9GZwl7iwV6nfTX25M9y/s1032/risotto+de+cogumelos+by+Franco+BONANDINI.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1032" data-original-width="489" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynTFPn1z5T-SwY3Ije5eRto85pL78u-03thGjTwIelrnk0etgRb8Kxus5Z_i7o9W6Y7V6SdgTttRJWXtODqk8vXDMv-N3owC2ZG6qYO5F5CBR3ll-Dkvr7VkQS9GZwl7iwV6nfTX25M9y/w304-h640/risotto+de+cogumelos+by+Franco+BONANDINI.jpeg" width="304" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br style="text-align: left;" /><div style="text-align: justify;"><span style="text-align: left;">O Chef FRANCO BONANDINI assina o cardápio da mais nova casa de comida italiana em Trancoso, a GNOCCHI MIO. Para hoje, ele preparou o RISOTO DE COGUMELOS. Quer experimentar? Agende uma degustação</span><span style="text-align: left;"> pelo fone 73-991435978, GNOCCHI MIO, Estrada para Itabela, 570, centro de TRANCOSO, Bahia, Brasil.</span></div></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dywZ3okXqUdRTWySUWoKypnvU9CfW-YFtr57KEOvwv6SGTaaCHF5TlCbnmBjDG4lwbdeFNazuQEylan1vFcWg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;">ECCO LA!</div><div style="text-align: center;"><br /></div>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-35178479706275007532020-11-12T16:08:00.001-08:002020-11-12T16:09:44.483-08:00Crostatas e crostatinas docesCrostatas de massa podre artesanal fresca, creme patisserie com raspas de limão siciliano e lascas de chocolate meio amargo. <div class="separator" style="clear: both; text-align: center;">
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</div>Encomendas pelo fone 73-991435978.FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-6242410191650548792020-11-12T14:28:00.006-08:002020-11-15T12:04:21.962-08:00TIMBALLO: piatto delle feste! by FRANCO BONANDINI<p></p><div class="separator" style="clear: both; text-align: justify;">Difere de região para região, na aparência e nos ingredientes, mas, basicamente, reune toda a gastronomia italiana d´<i>alle origini</i>. Estamos a falar do TIMBALLO, o prato natalício por excelência, sempre presente à mesa nas ocasiões especiais e, claro, no NATAL. Encomendas para o final de ano: 73-991435978, ou visite nossa loja GNOCCHI MIO! Estrada para Itabela, 570, Centro de Trancoso, Bahia Brasil.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP73Clmv_Bv4svw5WIueDeDnvJKDQRKf6-0o7F7iJdGEa3YlhtX3N_8eIl2Ldxn8B6EwsQdwM4VXQcEOSdCTCPLZh1vqB5037l5tGIpiXW6wy8T9bAPuh5N16vrQd9b4KdJwoG4jPPGV7S/s400/timballo+piato+delle+feste.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="400" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP73Clmv_Bv4svw5WIueDeDnvJKDQRKf6-0o7F7iJdGEa3YlhtX3N_8eIl2Ldxn8B6EwsQdwM4VXQcEOSdCTCPLZh1vqB5037l5tGIpiXW6wy8T9bAPuh5N16vrQd9b4KdJwoG4jPPGV7S/w400-h300/timballo+piato+delle+feste.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Franco Bonandini ofereceu uma aula (SESC-SP) e uma degustação interessantíssima para o Festival de Cinema de São Paulo, 2006. Preparou um <i>Timballo</i>, prato italiano de origem camponesa, que aparece em “A Grande Noite” (Campbell Scott e Stanley Tucci, EUA, 1996). </span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VWoTVAq5Z5yhXCi0k8EeqfTDEPM0mwrWUuM0MNA1jMhy1vjL_c1XpLa2EwC6flskNsuzz9VauM5adR8NXY8jrCpdCu5Rl3kO_AWRQCmxzrlCWhelYdPT0i1jAz0PR9Cvx7NO9XbPhvDF/s326/21006_poster+Big+Night.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="326" data-original-width="220" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VWoTVAq5Z5yhXCi0k8EeqfTDEPM0mwrWUuM0MNA1jMhy1vjL_c1XpLa2EwC6flskNsuzz9VauM5adR8NXY8jrCpdCu5Rl3kO_AWRQCmxzrlCWhelYdPT0i1jAz0PR9Cvx7NO9XbPhvDF/s320/21006_poster+Big+Night.jpg" /></a></div><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">No filme, a cena é assim: o <i>Timballo</i> é servido num jantar . Enquanto todos se deliciam, a pessoa que esta à cabeceira da mesa ameaça o cozinheiro de morte. Os convidados ficam espantados, sem entender nada, e por fim é revelado com muita graça que e a ameaça deve-se ao fato de que o cara considera inumano alguém fazer uma comida tão saborosa. Mais relaxados, entre risos, abraços e beijos a festa recomeça e todos voltam à refeição.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><a href="https://youtu.be/hCr23n0GJY4" rel="nofollow" target="_blank">https://youtu.be/hCr23n0GJY4</a><br /></span></div><div class="separator" style="clear: both; text-align: center;"><i>trecho </i><i>do filme </i><i>A Grande Noite com comentários</i></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">UM POUCO DE HISTÓRIA</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></span></div><p></p><div class="separator" style="clear: both; text-align: left;">O termo <i>Timballo</i> é uma palavra árabe que originalmente indicava um instrumento musical de percussão, semelhante ao tambor. Posteriormente, a definição foi estendida ao molde semi-esférico de cobre em que os pudins eram firmados e, com o tempo, a todas as preparações cozidas em molde cilíndrico, do qual tomam a forma durante o cozimento.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Por "Timballo" entende-se, portanto, várias especialidades regionais à base de massa, arroz, carnes e vegetais, temperadas com molhos muito saborosos, muitas vezes enroladas numa folha ou envoltas numa película de vegetais e cozinhadas no forno. Os ingredientes usados, portanto, são muitos e vão desde produtos de baixa qualidade, como miúdos, a cortes finos de carne, de ervas do campo a vegetais cultivados. E, claro, não faltam peixes, água doce ou salgada.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Nas mesas de Natal, além da clássica e famosa lasanha à bolonhesa, o <i>Timballo </i>também é uma alternativa muito frequente e só resta a escolha do tipo para agradar aos gostos. Vão desde as receitas das antigas cortes de príncipes e soberanos, que chegaram até os nossos dias, até as de inspiração rural, com muitos vegetais. Enfim, uma infinidade delas! Vejam a <i>Panada Sarda</i>:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEzbMNuGC-MzL9wqak8zl3UVi18eoZHFke2Az8PhDiCzCvdu9vhPmJhcpdUJD2PP41oyhm-wHfzLM6mF90AtDbpUdDMrG4RhpL5nlwBCFXqyTgkB9cTu-UfexzqHdX_5vTZ-CC5klFoqJ/s768/Panada-sarda.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="768" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEzbMNuGC-MzL9wqak8zl3UVi18eoZHFke2Az8PhDiCzCvdu9vhPmJhcpdUJD2PP41oyhm-wHfzLM6mF90AtDbpUdDMrG4RhpL5nlwBCFXqyTgkB9cTu-UfexzqHdX_5vTZ-CC5klFoqJ/s320/Panada-sarda.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">PANADA SARDA OU DA SARDENHA</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">A Sardenha dá o seu contributo com a famosa Panada ou pingiadedda, cuja forma cilíndrica lembra a de um pote com tampa. Sua peculiaridade, na verdade, é que é concebido como um recipiente formado por uma fina casca de massa, dentro da qual os ingredientes não são misturados com molhos ou ovos, mas dispostos em toques. Além disso, o corte não é praticado em cunhas, mas cortando a parte superior como se fosse uma tampa e retirando o conteúdo para servir na travessa.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">A Panada existe em diferentes variantes que as comunidades agro-pastoris prepararam para as grandes ocasiões: cerimônias, festas de Páscoa e Natal, festas de verão.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Entre as mais conhecidas estão a Panada di Assemini, feita com enguias, batatas e tomates secos, a preparada em Cuglieri, com vitela e alcachofra, a Panada Sassarese com vitela, alcachofra e batata e, por último, a Nuorese, à base de carne suína.</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div></div><p></p><div class="separator" style="clear: both; text-align: left;"><br /></div><br /> <p></p>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-7175491499027011532020-11-12T13:47:00.005-08:002020-11-12T13:49:26.287-08:00GNOCCHI MIO! TRANCOSO.<p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dySMd2M0spHIIljp1ljanfSW2HUM3If42vTutkv6W2Gem1fCZdwSNIuaZFikiGPVDGQzNZH0QMWGF4mWu7dmw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /> Chef Franco Bonandini, italiano de Veneza, assina cardápio do laboratório de comida italiana <i>alle origini</i> GNOCCHI MIO!<i> </i>Pratos típicos, doces e salgados, das principais regiões da Itália. Venha fazer a sua festa de final de ano conosco. Banquetes e banquetinos do tamanho exato da sua família. Um s<i>apore d´itália</i> ao seu alcance. Rua Estrada de Itabela, 579.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgr0ZXXF_OnHeqzibqAGtKxAlnFAnJKeNT81mcdFt9ifc48eF_aYQJyq8c04omAA7sLcUXtD_fKZE6KU2wGNb0hyIwDpLMdQkzeP4G9vx9Uc5B8vi8weriz7JiinH0kzlf5bRM56rG-Zy/s1280/lasangna+ao+forno.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="956" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgr0ZXXF_OnHeqzibqAGtKxAlnFAnJKeNT81mcdFt9ifc48eF_aYQJyq8c04omAA7sLcUXtD_fKZE6KU2wGNb0hyIwDpLMdQkzeP4G9vx9Uc5B8vi8weriz7JiinH0kzlf5bRM56rG-Zy/w478-h640/lasangna+ao+forno.jpeg" width="478" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjMGx1xRVexAN2FYMfCkGGbIZT4w1rLxJ7u2vfHRTG9-MVRba29O9Jn0kMvFqd-aPvHInJ_ofGbqv6QWSUgZSjPVne8VLL5QtkHOW8n46pXl9eai-spV3czhxXFLA8lEcKIsCnfTHGigm/s1032/crostatina+de+creme+com+chocolate.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="489" data-original-width="1032" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjMGx1xRVexAN2FYMfCkGGbIZT4w1rLxJ7u2vfHRTG9-MVRba29O9Jn0kMvFqd-aPvHInJ_ofGbqv6QWSUgZSjPVne8VLL5QtkHOW8n46pXl9eai-spV3czhxXFLA8lEcKIsCnfTHGigm/w400-h190/crostatina+de+creme+com+chocolate.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijz2jiimUxPZALgJtl68Ln1_wrMPDUjKj85Bx3FKeE5QJDJy5iFyKDk5WkPZKBBp2_406EKjxhanoxXlveQyWjXGDv3Yxm-BueWTeD1a0_MK1atSDO-mgO1kt5_WEoWlhF_bPCQbcqS0HM/s1032/merenge+3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="489" data-original-width="1032" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijz2jiimUxPZALgJtl68Ln1_wrMPDUjKj85Bx3FKeE5QJDJy5iFyKDk5WkPZKBBp2_406EKjxhanoxXlveQyWjXGDv3Yxm-BueWTeD1a0_MK1atSDO-mgO1kt5_WEoWlhF_bPCQbcqS0HM/w640-h304/merenge+3.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKv3ITL-gPGzs8RhgwfdEwMCPI0jCsmefpGI-7H5L6nObP4pa_9V5tuqmXaBWL6jAKGb_kWN1bpP0we08Na3-mIzLhNXG4_52QpNOZ9kBmnV_Kh-VuKA4_ige5SnbFt3zCruqZ1vQgZVF5/s1032/merengata.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1032" data-original-width="489" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKv3ITL-gPGzs8RhgwfdEwMCPI0jCsmefpGI-7H5L6nObP4pa_9V5tuqmXaBWL6jAKGb_kWN1bpP0we08Na3-mIzLhNXG4_52QpNOZ9kBmnV_Kh-VuKA4_ige5SnbFt3zCruqZ1vQgZVF5/s320/merengata.jpeg" /></a></div><br /><p><br /></p>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-44990103085746683752020-11-12T10:18:00.002-08:002020-11-15T12:15:09.795-08:00MERINGATA by Franco Bonandini para GNOCCHI MIO<p><span style="text-align: center;">MERINGATA </span></p><p><span face="Arial, "Helvetica Neue", Helvetica, sans-serif">A torta Meringata</span><span face="Arial, "Helvetica Neue", Helvetica, sans-serif"> ou simplesmente </span><em>Meringata é </em><span face="Arial, "Helvetica Neue", Helvetica, sans-serif">um </span><span face="Arial, "Helvetica Neue", Helvetica, sans-serif" itemprop="recipeCategory">doce</span><span face="Arial, "Helvetica Neue", Helvetica, sans-serif"> clássico coreográfico e delicioso</span><span face="Arial, "Helvetica Neue", Helvetica, sans-serif">, feito com dois discos de merengue</span><span face="Arial, "Helvetica Neue", Helvetica, sans-serif">, que vengono </span><span face="Arial, "Helvetica Neue", Helvetica, sans-serif">farciti con panna</span><span face="Arial, "Helvetica Neue", Helvetica, sans-serif"> </span><span face="Arial, "Helvetica Neue", Helvetica, sans-serif">montata</span><span face="Arial, "Helvetica Neue", Helvetica, sans-serif"> e arricchiti da frutta e piccole </span><span face="Arial, "Helvetica Neue", Helvetica, sans-serif">meringhe. </span></p><p><span face="Arial, "Helvetica Neue", Helvetica, sans-serif">Uma torta fresca, </span><span face="Arial, "Helvetica Neue", Helvetica, sans-serif">de aspecto majestoso, na qual a crocância do merengue se encontra com a morbidez do creme do recheio e a acidez das frutas do bosque!</span><span face="Arial, "Helvetica Neue", Helvetica, sans-serif"> </span><span face="Arial, "Helvetica Neue", Helvetica, sans-serif">Poesia all’assaggio!</span></p><p></p><div style="text-align: justify;"><span face="Arial, Helvetica Neue, Helvetica, sans-serif" style="color: #585858;"><span style="font-size: 15px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWPrewkPGp10k3bDSbGrxUItx9D_Z43VR_q7YpRXYV3hsqwC3GxbgOu051ZZe9ZV9dW9a924wNbdl4aonLEoPL4OYhEwCk6woKOw42J1yb0aM8tS9Ca9MtQyqouM2O2rPZSy8JJYEBnC7/s945/Torta-meringata-Meringata-Ricetta-Torta-Meringata.webp" style="margin-left: 1em; margin-right: 1em;"><img alt="https://www.tavolartegusto.it/ricetta/torta-meringata-ricetta-meringata/" border="0" data-original-height="945" data-original-width="630" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWPrewkPGp10k3bDSbGrxUItx9D_Z43VR_q7YpRXYV3hsqwC3GxbgOu051ZZe9ZV9dW9a924wNbdl4aonLEoPL4OYhEwCk6woKOw42J1yb0aM8tS9Ca9MtQyqouM2O2rPZSy8JJYEBnC7/w266-h400/Torta-meringata-Meringata-Ricetta-Torta-Meringata.webp" title="MERINGATA COM FRUTAS VERMELHAS" width="266" /></a></div><div><br /></div><div><br /></div><div><br /></div>Os trabalhos começando:<br /><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16YaNkCqjPjM3xcMu7qYnOHRnqTDdo7VD_RexDCipXdD3AlcgST3SvYUoM45UcyDBthX1b8sfRvHVEfmM0wne6BVbQbOUQSGJFXBJ65nPnulTUt5bXRudRgCcDZgpJDRFsoNZkpWlWhi4/s1032/meregne+saindo+do+forno+2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="489" data-original-width="1032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16YaNkCqjPjM3xcMu7qYnOHRnqTDdo7VD_RexDCipXdD3AlcgST3SvYUoM45UcyDBthX1b8sfRvHVEfmM0wne6BVbQbOUQSGJFXBJ65nPnulTUt5bXRudRgCcDZgpJDRFsoNZkpWlWhi4/s320/meregne+saindo+do+forno+2.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVIli_9OciDagphndgB0KVXH4SOryvhuLDO11bD4ciex_9XjYSui1jBSU1Nxy_cYLut6B61sWbarJFaliTlUq6j9d2-SjeRnxGm3lQoXv9HG699VQIwGaMN7GBM7q7alPu3QDBD0ZD_go/s1032/meregne+saindo+do+forno.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1032" data-original-width="489" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVIli_9OciDagphndgB0KVXH4SOryvhuLDO11bD4ciex_9XjYSui1jBSU1Nxy_cYLut6B61sWbarJFaliTlUq6j9d2-SjeRnxGm3lQoXv9HG699VQIwGaMN7GBM7q7alPu3QDBD0ZD_go/s320/meregne+saindo+do+forno.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG33v_5I05oIBj5EBvJ5C9Wml_mhiUEX-bmzz6dGU9hZGf5-KNdm1wwf9Fz5z1S4UyYY3I5wE_kc0fzWuUIjQLYyTt4WJ3wlHd1TWbrO44XSrMOkrKB4DgsuaipMqCbrU5O-qU1TlQoGoq/s1032/merenge+3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="489" data-original-width="1032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG33v_5I05oIBj5EBvJ5C9Wml_mhiUEX-bmzz6dGU9hZGf5-KNdm1wwf9Fz5z1S4UyYY3I5wE_kc0fzWuUIjQLYyTt4WJ3wlHd1TWbrO44XSrMOkrKB4DgsuaipMqCbrU5O-qU1TlQoGoq/s320/merenge+3.jpeg" width="320" /></a></div><div><br /></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1e9MN3wWMPrcB6DsR9Be_avLj0iCH2gE5O-MZp5K6Oaa15APvSg-6RqhVkeDXVO80Io6zmdaauiTbxtfWbJNUVxi6WNZLj41FZcrbYf5rSZbv_eZm0L-qp462NQsQW2OciozfLxIVHW_O/s1280/ECCO+LA+%2521.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1e9MN3wWMPrcB6DsR9Be_avLj0iCH2gE5O-MZp5K6Oaa15APvSg-6RqhVkeDXVO80Io6zmdaauiTbxtfWbJNUVxi6WNZLj41FZcrbYf5rSZbv_eZm0L-qp462NQsQW2OciozfLxIVHW_O/s320/ECCO+LA+%2521.jpeg" /></a></div><span> </span><div><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> Quer experimentar? Faça seu pedido: GNOCCHI MIO, Estrada de <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span>Itabela, 570. Ou pelo fone: 73-991435978</span><br /></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzVd0oF7v60Cc1AdOf1oqUhkcMI47JwKxceHDYhEC-jAyayTxV60JGFUVPjzpLlBpwx-YVxgqz6rTiom1EOqw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br />FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-24002784452676928942013-02-18T15:15:00.002-08:002020-11-12T16:39:55.173-08:00Risoto de presunto parma e figos: ingradientes<br />
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RISOTO DE PRESUNTO PARMA E FIGO<br />
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<b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">INGREDIENTES</span></b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> <br />
<i>(SERVE 4 PORÇÕES)</i> <o:p></o:p></span></div>
<ul type="disc">
<li class="MsoNormal" style="color: #404040; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">100g
de manteiga <o:p></o:p></span></li>
<li class="MsoNormal" style="color: #404040; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">50ml
de azeite de oliva <o:p></o:p></span></li>
<li class="MsoNormal" style="color: #404040; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">50g
de cebola branca picada <o:p></o:p></span></li>
<li class="MsoNormal" style="color: #404040; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Uma
pequena quantidade de sálvia, alecrim e tomilho <o:p></o:p></span></li>
<li class="MsoNormal" style="color: #404040; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">•200g
de presunto Parma fatiado <o:p></o:p></span></li>
<li class="MsoNormal" style="color: #404040; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">500g
de arroz italiano carnarolli <o:p></o:p></span></li>
<li class="MsoNormal" style="color: #404040; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">375ml
de vinho branco seco <o:p></o:p></span></li>
<li class="MsoNormal" style="color: #404040; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">1
litro de caldo de carne <o:p></o:p></span></li>
<li class="MsoNormal" style="color: #404040; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">150g
de parmesão italiano Grana Padano <o:p></o:p></span></li>
<li class="MsoNormal" style="color: #404040; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">6
figos frescos, sem casca, fatiados <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-S4Jr1uqEm0UX_-9hMRSUE_YOIF8iR-u-bD07ClWYJXLpnJjA5BCujdjUiAY7nxPdQTSSNRaMl2UTsWbzvUm-YFqGhpcEriMkJFe-ijzrtu4xQZDan4qNPeeL2BX0rxizj6R7zByk1Jo/s1600/Receita+01+by+Franco+Bonandini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-S4Jr1uqEm0UX_-9hMRSUE_YOIF8iR-u-bD07ClWYJXLpnJjA5BCujdjUiAY7nxPdQTSSNRaMl2UTsWbzvUm-YFqGhpcEriMkJFe-ijzrtu4xQZDan4qNPeeL2BX0rxizj6R7zByk1Jo/s1600/Receita+01+by+Franco+Bonandini.jpg" /></a></span></li>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span> </div>
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</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAa1gOBheruO_7Rl5Ni1wUJ0gY7rwtDWl-3pqwapFhAtyciFQmnF_4KWv2yWglWntZOT-kEat9_UcRU0tscx4sRdN7q0Xzx8lOjPZ2GZiEg1vhfRpXLxTiZwCVmq7gsE60_rh-284Z762/s1600/Receita+01+passo+a+passo+by+Franco+Bonandini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAa1gOBheruO_7Rl5Ni1wUJ0gY7rwtDWl-3pqwapFhAtyciFQmnF_4KWv2yWglWntZOT-kEat9_UcRU0tscx4sRdN7q0Xzx8lOjPZ2GZiEg1vhfRpXLxTiZwCVmq7gsE60_rh-284Z762/s1600/Receita+01+passo+a+passo+by+Franco+Bonandini.jpg" /></a></div>
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<span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">1. Coloque em uma panela metade da manteiga, o azeite, a cebola e a
mistura de sálvia, alecrim e tomilho.</span><br />
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<b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">2</span></b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> e <b>3</b>. Acrescente o presunto e o arroz.</span><br />
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<b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">4, 5</span></b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> e <b>6.</b> Refogue e jogue o vinho branco, para flambar a receita.
Depois que secar, adicione o caldo de carne, mexendo sempre, por 15 a 20
minutos.</span><br />
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<b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">7.</span></b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> Quando o arroz estiver al dente, coloque os figos fatiados e mexa
até secar completamente.<o:p></o:p></span></div>
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<b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">8.</span></b><span style="color: #404040; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> Retire do fogo, regue com azeite e jogue o queijo par mesão. Sirva
com figo e presunto Parma. <o:p></o:p></span></div>
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<em><span style="font-family: "Courier New", Courier, monospace; font-size: xx-small;">FOTOS : DANIELAR ATANGY/ QUEM; ASSISTENTE: RENATA AIELLO</span></em></div>
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<span style="color: blue; font-family: Calibri;"><a href="http://revistaquem.globo.com/Quem"><span style="font-family: "Courier New", Courier, monospace; font-size: xx-small;">http://revistaquem.globo.com/Quem</span></a> </span>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-87523035425262226542013-01-21T17:16:00.000-08:002019-09-12T19:00:23.715-07:00DOVE MANGIARE CICCHETTI A VENEZIA<div class="separator" style="clear: both; text-align: left;">
<a href="http://1.bp.blogspot.com/-zQIRJc6hwNw/UP3jRWBsZUI/AAAAAAAAALk/ln7hD_kKGOs/s1600/CICCHETTI+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://1.bp.blogspot.com/-zQIRJc6hwNw/UP3jRWBsZUI/AAAAAAAAALk/ln7hD_kKGOs/s1600/CICCHETTI+5.jpg" width="400" /></a>Non è vero che Venezia è una città cara, esistono anche diversi locali dove si può spendere poco e mangiare ottimo cibo grazie ad un'abitudine locale: <b>il giro dello spritz </b>accompagnato<b> </b>da<b> cicchetti e polpette</b> in genere preparati in casa, spesso nella stessa cucina e dallo stesso cuoco, che prepara pietanze ben più costose, se consumate al tavolo.</div>
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Il giro dello spritz con<b> </b>i<b> cicchetti </b>e le<b> polpette </b>è a Venezia una vera e propria istituzione: si comincia intorno alle 18, 18:30, quando si finisce di lavorare e si passa da un osteria all'altra (da un bacaro all'altro direbbe un veneziano) e in ognuno si ordina uno spritz o un calice di vino e qualche cicchetto (gli affezionati sanno a memoria <b>dove ordinare</b> quel <b>preciso cicchetto </b>e quelle <b>precise polpette</b>).<br />
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E così quando si cercano pareri su dove mangiare <b>i migliori cicchetti </b>e<b> le migliori polpette a Venezia</b>, i consigli si sprecano. Molto gettonata l'area di Rialto dalla parte del mercato, in cui si trovano alcuni dei locali <b>più famosi per i cicchetti</b>: Il <a href="http://2night.it/muro-rialto-venezia.html" target="_blank">Muro</a> per la frittura, <a href="http://2night.it/antica-osteria-ruga-rialto-venezia.html" target="_blank">Ruga Rialto</a> per le tartine col pesce crudo, <a href="http://2night.it/ostaria-dai-zemei-venezia.html" target="_blank">Dai zemei</a> per le bruschette fantasia... Per mangiare delle ottime polpette, famose in tutta la città, c'è <a href="http://2night.it/alla-vedova-venezia.html" target="_blank">Alla Vedova</a>, in sona Strada Nuova.<br />
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Qualche spunto in più per un <b>giro degli spriz</b> a base di <b>cicchetti</b>, <b>polpette </b>e novità, lo trovate nei locali qui sotto.<br />
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<a href="http://1.bp.blogspot.com/-rgIbg_AqVLQ/UP3j7GdSbiI/AAAAAAAAAQU/OzRqyoDbXxI/s1600/chicettibar+venice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-rgIbg_AqVLQ/UP3j7GdSbiI/AAAAAAAAAQU/OzRqyoDbXxI/s1600/chicettibar+venice.jpg" width="320" /></a></div>
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<a href="http://2night.it/chicchetteria" target="_blank">chic...chetteria</a> (San Marco)<br />
Un concetto un po' diverso rispetto alla tradizionale osteria dove mangiare <b>chicchetti e polpette</b>. E' venuto ai gestori del ristorante La cusina, dell'Hotel Westin Europa e Regina. I cicchetti sono curati personalmente da Alberto Fol, chef del rinomato ristorante e sono decisamente più creativi della media. Ne sono un esempio: la capasanta arrostita con crema di cannellini e insalata di spinacini, o gli arancini di riso con emulsione di pomodoro al basilico.<br />
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<a href="http://2.bp.blogspot.com/-8rIYTRmy9m8/UP3e0nBhiaI/AAAAAAAAAKE/OqTvc-g0_5w/s1600/cicchetti1-300x225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-8rIYTRmy9m8/UP3e0nBhiaI/AAAAAAAAAKE/OqTvc-g0_5w/s1600/cicchetti1-300x225.jpg" /></a></div>
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<a href="http://2night.it/bentigodi-di-chef-domenico-venezia.html" target="_blank">Bentigodi</a> (Cannaregio)<br />
E' l'osteria del famoso chef Domenico, che prima gestiva il ristorante La Colombina. Qui si viene per mangiare alcuni <b>cicchetti un po' fuori dal comune</b> "alla spagnola". Domenico infatti non li chiama cicchetti ma "tapas", una specie di melting pot culturale tra sapori nostrani e iberici, tutti molto ben cucinati. Inoltre in questo locale c'è la garanzia di trovare semrpe un certo via vai di veneziani. Prezzi 1 o 2 euro.<br />
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<a href="http://4.bp.blogspot.com/-lXJ9dCHQs-w/UP3j6mDaZ9I/AAAAAAAAAQM/EcrT4TNKbuo/s1600/blorksantipasti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-lXJ9dCHQs-w/UP3j6mDaZ9I/AAAAAAAAAQM/EcrT4TNKbuo/s1600/blorksantipasti.jpg" width="240" /></a></div>
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<a href="http://2night.it/osteriaaebotti" target="_blank">Osteria ae botti</a> (Giudecca)<br />
<b>Per mangiare cicchetti e polpette alla Giudecca</b>, Ae Botti è un ristorante sobrio, elegante e molto curato che al bancone propone una serie di cicchetti tipici compresa una selezione di "polpette della nona" di vari tipi. Prezzi da 1 a 3 euro.<br />
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O<a href="http://2night.it/osteriaaldiplomatico" target="_blank">steria al Diplomatico</a> (Marghera)<br />
Se invece vi trovate in terraferma, il posto migliore per un cicchetto come a Venezia è l'osteria al Diplomatico di Marghera. Cicchetti classici caldi, molto pesce, e anche la campana delle 11:30 che annuncia il risotto (ogni giorno con un ingrediente a sorpresa: pesce, salsiccia, formaggio...). Prezzi da 50 cent a 3 euro. <br />
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FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-84094437235409825062008-11-08T12:01:00.000-08:002008-11-08T12:08:12.145-08:00FAZENDO ARTE NA COZINHA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs64GI9r3I1hC5TRpxlv3ynfPUAp1o2T6rroLrJVFpuj-t-2f0jY88S4MbQcBiJLz_tgqOwDQci8HWK9lT1dgw_-ga_6qonusEKhFoXLghciD81CxC-boL0wxyx8PojnAiMxKdIu7dih3R/s1600-h/DSC00452.JPG"><img id="BLOGGER_PHOTO_ID_5266380764720529698" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs64GI9r3I1hC5TRpxlv3ynfPUAp1o2T6rroLrJVFpuj-t-2f0jY88S4MbQcBiJLz_tgqOwDQci8HWK9lT1dgw_-ga_6qonusEKhFoXLghciD81CxC-boL0wxyx8PojnAiMxKdIu7dih3R/s320/DSC00452.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc_U_tYQdB02UJX46Bnd67UxFs59awO2KQhStyajvFBLktQEwTpD8kCvN6emy5tEQ19Ynqipo0a4eFKlUcAKB5lDc81D5LfH7cqXUA-tzGvtp-wk5TmDJQw0XXE70lqpCcmOIWtjyKIcy6/s1600-h/DSC00453.JPG"><img id="BLOGGER_PHOTO_ID_5266380760860025826" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc_U_tYQdB02UJX46Bnd67UxFs59awO2KQhStyajvFBLktQEwTpD8kCvN6emy5tEQ19Ynqipo0a4eFKlUcAKB5lDc81D5LfH7cqXUA-tzGvtp-wk5TmDJQw0XXE70lqpCcmOIWtjyKIcy6/s320/DSC00453.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRZNdEX2ezk-H4-cYAWAetf5JNtVE2ZRCn92ip9goOmqJHJabN__DX6BQ7t9w_75yKBcmZAUL_J8b64hPEMhaF_HdGgmjNVTGoI4_UouCotXBH8Z-lnQHuLR5NBbr5tTlwaLdBBthn911/s1600-h/DSC00454.JPG"><img id="BLOGGER_PHOTO_ID_5266380753300784706" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRZNdEX2ezk-H4-cYAWAetf5JNtVE2ZRCn92ip9goOmqJHJabN__DX6BQ7t9w_75yKBcmZAUL_J8b64hPEMhaF_HdGgmjNVTGoI4_UouCotXBH8Z-lnQHuLR5NBbr5tTlwaLdBBthn911/s320/DSC00454.JPG" border="0" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpaglTNDf90n-HDilA2jB8TaeRF6mO9uSTd8lNHWsraedmCSs2EAwaR4urYI3eM5WMsjzlNhWItHpwSepHutqdyMC36XF-Kiak0WNv9kQEjAQigNR2ju0Oz_r1yaCOa44btu2RGFITUSd/s1600-h/DSC00459.JPG"><img id="BLOGGER_PHOTO_ID_5266380744918497954" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpaglTNDf90n-HDilA2jB8TaeRF6mO9uSTd8lNHWsraedmCSs2EAwaR4urYI3eM5WMsjzlNhWItHpwSepHutqdyMC36XF-Kiak0WNv9kQEjAQigNR2ju0Oz_r1yaCOa44btu2RGFITUSd/s320/DSC00459.JPG" border="0" /></a><br /><br /><br /><br /><div> </div><div> </div><div> </div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1vMh9NcOn3fgHKcxD6WxchulA8qJxgpXU1WzHqMjfltnawSX56L_NQjAH7xDt5WSG-a8HfYtvsCx-foHW0lOqOYkgt8jq6t_QuTxcD4S06z1IIss7Rdx9Qv2vPhFPNdVnm7PF_F9J4mW/s1600-h/DSC00591.JPG"><img id="BLOGGER_PHOTO_ID_5266380742182165810" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1vMh9NcOn3fgHKcxD6WxchulA8qJxgpXU1WzHqMjfltnawSX56L_NQjAH7xDt5WSG-a8HfYtvsCx-foHW0lOqOYkgt8jq6t_QuTxcD4S06z1IIss7Rdx9Qv2vPhFPNdVnm7PF_F9J4mW/s320/DSC00591.JPG" border="0" /></a><br /><br /><br /><br /><br /><div></div></div></div></div></div>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-34344769878857867952008-02-10T14:38:00.001-08:002008-02-10T14:40:32.423-08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH7Z4SJISbTgiFyCh4dZRqO85VM0OwsWJLRZdaLSJdmqHzPVi4SpQO2AwLFbl7KYdRqpdLz4C-tXG9RRAKQgk9cWF7QnRvYk-7IIHAI0FyngPdM2Y7F-5wjWaS8iFg-xM2Iy697Hykntiy/s1600-h/franco2.jpg"><img id="BLOGGER_PHOTO_ID_5165484994230221618" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH7Z4SJISbTgiFyCh4dZRqO85VM0OwsWJLRZdaLSJdmqHzPVi4SpQO2AwLFbl7KYdRqpdLz4C-tXG9RRAKQgk9cWF7QnRvYk-7IIHAI0FyngPdM2Y7F-5wjWaS8iFg-xM2Iy697Hykntiy/s400/franco2.jpg" border="0" /></a><br /><div>Franco Bonandini ofereceu uma degustação interessantíssima. Preparou um Tímpano, prato italiano de origem camponesa, que aparece em “A Grande Noite” (Campbell Scott e Stanley Tucci, EUA, 1996). No filme, a cena é assim: o Tímpano é servido num jantar . Enquanto todos se deliciam, a pessoa que esta à cabeceira da mesa ameaça o cozinheiro de morte. Os convidados ficam espantados, sem entender nada, e por fim é revelado com muita graça que e a ameaça deve-se ao fato de que o cara considera inumano alguém fazer uma comida tão saborosa. Mais relaxados, entre risos, abraços e beijos a festa recomeça e todos voltam à refeição.Pois é, comemos exatamente este prato que é, na verdade, uma grande torta recheada de macarrão, ovo, coração de galinha, lingüiça e molho de tomate. Foi muito especial, além de delicioso. Quem quiser ir ao Piseli vá, mas Franco já avisou: lá eles não servem Tímpano. Pena!</div>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0tag:blogger.com,1999:blog-1945440816945150447.post-40523610965565773202008-02-10T14:23:00.000-08:002008-02-10T14:42:00.679-08:00NO PISELI<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixI-KiZirRUhy9mlMpHwEXrrm8DlEqXJAzf0aFlJTGOGT2I9i217Hvysis7WGacGnL6qrBtduObVR5NWEgEbbBG0fTAMJhwKxUHEmepIGybCwnZ-jM1-1jPlbA_OfLg31MsLRr1TH_Irk/s1600-h/fRANCO.jpg"><img id="BLOGGER_PHOTO_ID_5165485372187343682" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixI-KiZirRUhy9mlMpHwEXrrm8DlEqXJAzf0aFlJTGOGT2I9i217Hvysis7WGacGnL6qrBtduObVR5NWEgEbbBG0fTAMJhwKxUHEmepIGybCwnZ-jM1-1jPlbA_OfLg31MsLRr1TH_Irk/s400/fRANCO.jpg" border="0" /></a><br /><div>No Piseli...</div>FRANCO BONANDINI: chef italiano de origem veneziana. Em Trancoso, assina o cardápio da GNOCCHI MIO. Estrada de Itabela,470. Contato: 73-991435978.http://www.blogger.com/profile/00583436528188924862noreply@blogger.com0