{"id":1491,"date":"2024-10-14T17:32:22","date_gmt":"2024-10-14T15:32:22","guid":{"rendered":"https:\/\/ristorantecarlina.it\/site\/?post_type=eventi-news&#038;p=1491"},"modified":"2024-10-16T16:03:59","modified_gmt":"2024-10-16T14:03:59","slug":"buonissima-2024","status":"publish","type":"eventi-news","link":"https:\/\/ristorantecarlina.it\/site\/eventi-news\/buonissima-2024\/","title":{"rendered":"Metti Torino a cena | Buonissima 2024"},"content":{"rendered":"<p>Sacro e profano, anime e corpo.<br \/>\n<strong>Cucina vegana e interiora di pesce.<\/strong><br \/>\nIl 22 ottobre <strong>Daniele Santovito<\/strong>, chef del Carlina Restaurant&amp;Bar, ospita <strong>Erminia Valenza<\/strong>, chef di Stazione Vucciria, Palermo.<br \/>\nUna cena a 4 mani nell&#8217;ambito di Metti Torino a Cena di <a href=\"https:\/\/buonissimatorino.it\/\" target=\"_blank\" rel=\"noopener\">Buonissima 2024<\/a> che diventa un\u2019esperienza gastronomica unica e speciale.<\/p>\n<p>________________________<\/p>\n<p>&nbsp;<\/p>\n<p><strong>MENU<\/strong><\/p>\n<p data-pm-slice=\"1 1 []\">Amouse bouche<\/p>\n<p>Crocchetta di canapa e melanzane<br \/>\nPesce spada alla marocchina<\/p>\n<p>Tempeh con indivia, funghi shiitake, bagnetto rosso e chutney al mango<br \/>\nPan brioche, Foie gras di rana pescatrice, zuccata e melograno<\/p>\n<p>Fusilloni al bronzo Barilla, ceci, rosmarino e crema di cipollotto di Tropea<\/p>\n<p>Trippa di rana pescatrice, nero di Sicilia, menta e limone<\/p>\n<p>Pane burro e marmellata<\/p>\n<p>Lemon curd<br \/>\nMacaron al pistacchio<\/p>\n<p>Carosello di pasticceria secca<em>\u00a0<\/em><\/p>\n<p>Costo: 90\u20ac<br \/>\n<em>acqua e caff\u00e8 inclusi<\/em><\/p>\n<p>Con abbinamento vini: 120\u20ac<br \/>\nCon abbinamento cocktail con amouse bouche e pasticceria secca: 100\u20ac<\/p>\n<p>________________________<\/p>\n<p>Daniele Santovito si muove tra ristorazione alberghiera classica e proposte del territorio, seguendo la stagionalit\u00e0 degli ingredienti e delle materie prime, con un&#8217;inclinazione particolare per la cucina naturale vegetale.<\/p>\n<p>Erminia Valenza propone una cucina di territorio, incentrata sulla sperimentazione della materia prima, di cui utilizza ogni parte. Da sempre vicina alla tecnica della frollatura, con l&#8217;obiettivo di rendere disponibile il pi\u00f9 a lungo possibile gli alimenti freschi e deperibili.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sacro e profano, anime e corpo. Cucina vegana e interiora di pesce.<br \/>\nDaniele Santovito, chef del Carlina Restaurant&#038;Bar, ospita Erminia Valenza, chef di Stazione Vucciria, Palermo.<\/p>\n","protected":false},"featured_media":1492,"parent":0,"template":"","categoria_eventi":[27],"class_list":["post-1491","eventi-news","type-eventi-news","status-publish","has-post-thumbnail","hentry","categoria_eventi-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Metti Torino a cena | Buonissima 2024 - Ristorante Carlina<\/title>\n<meta name=\"description\" content=\"Cucina vegana e interiora di pesce. Daniele Santovito ospita Erminia Valenza per una cena a quattro mani. 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