Am beneficiat de numeroase experiente culinare non-mentoneze foarte reusite in Menton, insa de departe cea care s-a instalat direct pe prima treapta a podiumului a fost cea din ultima seara de la Primo – Atelier della pasta.
Primo reprezinta o oda pentru pastele proaspete, produse locale de sezon de inalta calitate, respect total pentru ingrediente, traditie dar si multa imaginatie. Secretul lor?!? O faina unica, o moara artizanala in Piemont, grau dur macinat in piatra naturala din agricultura ecologica cu lant scurt de aprovizionare.
Si mai este ceva: Pasiune! Atat pentru gatit cat si pentru arta ospitalitatii menite se ofere oaspetilor momente de fericire si placere pura!
Introducerea fiind facuta, sa trecem la mancare. Am fost trei, am comandat cat pentru cinci si am primit cat pentru sapte! Si asta doar pentru ca pe de-o parte am vrut sa gustam din toate iar pe de alta am ignorat complet avertismentul gazdelor postat pe site-ul lor: „Portiile noastre de paste sunt in mod deliberat generoase, aproximativ 200 de grame, concepute pentru a fi impartite.”
Am luat asadar sa impartim un platou de mezeluri locale artizanale (Fratelli Pelizziari Prosciutto di Parma 30 months DOP, Villani Finocchiona IGP Tuscan salami, Ardenga Mariola traditional salami, Martina Franca Capocollo lightly smoked in traditional trulli), gnocchi bio Marino prajiti, castraveti dulci si acri, masline in dressing de ulei.
Au urmat pastele: trei la numar, fiecare cu modelul sau: Casarecce cu fructe de mare din golful Menton, Rigatoni alla Carbonara executate dupa reteta clasica cu guanciale, Pecorino Romano DOP maturat, Parmigiano Reggiano maturat 30 de luni si tagliolini Cacio e Pepe definitivate la masa. Toate senzationale!
Pentru vin, am urmat recomandarea gazdelor si am savurat un Note Bleue rosé, o creatie a celor de la Maîtres Vignerons de Saint-Tropez, un vin cu o culoare deschisa cu reflexe stralucitoare, buchet floral cu note de fructe cu pulpa alba, cu o senzatie delicioasa in gura, cu arome de citrice si un final de lamaie.
Nu a mai fost loc pentru desert, oricum ne alesesem cu niste paste la pachet.
A fost ultima seara in Menton insa experienta italiana in atelierul de paste a fost una teribil de reusita. Grazie mille, Primo – Atelier della pasta! Au revoir, Menton!
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English version
Primo – Atelier della Pasta
I have benefited from many very successful non-Mentonese culinary experiences in Menton, but by far the one that settled directly on the first step of the podium was the one from the last evening at Primo – Atelier della pasta.
Primo is an ode to fresh pasta, high quality local seasonal products, total respect for ingredients, tradition but also a lot of imagination. Their secret?!? A unique flour, an artisan mill in Piedmont, durum wheat ground in natural stone from ecological agriculture with a short supply chain.
And there is something else: Passion! For cooking and for the art of hospitality, guests are offered moments of pure happiness and pleasure!
The introduction being done, let’s move on to the food. There were three of us, we ordered enough for five and received enough for seven! And this only because on the one hand we wanted to taste everything and on the other hand we completely ignored the hosts’ warning posted on their website: „Our pasta portions are deliberately generous, about 200 grams, designed for to be divided.”
We therefore took to share a plate of local artisan cold cuts (Fratelli Pelizziari Prosciutto di Parma 30 months DOP, Villani Finocchiona IGP Tuscan salami, Ardenga Mariola traditional salami, Martina Franca Capocollo lightly smoked in traditional trulli), fried organic Marino gnocchi, sweet cucumbers and sours, olives in oil dressing.
The pastas followed: three in number, each with its own model: Casarecce with seafood from the Gulf of Menton, Rigatoni alla Carbonara made according to the classic recipe with guanciale, Pecorino Romano DOP matured, Parmigiano Reggiano matured for 30 months and tagliolini Cacio e Pepe finished at mass. All sensational!
For the wine, I followed the hosts’ recommendation and enjoyed a Note Bleue rosé, a creation of the Maîtres Vignerons de Saint-Tropez, a wine with a light color with bright reflections, floral bouquet with notes of white-fleshed fruit, with a delicious sensation in the mouth, with citrus flavors and a lemon finish.
There was no more room for dessert, anyway we had chosen some pasta to take away.
It was the last evening in Menton, but the Italian experience in the pasta workshop was a terribly successful one. Grazie mille, Primo – Atelier della pasta! Goodbye, Menton!
If you liked the article Primo – Atelier della pasta, I invite you to try Maison Samaran Menton, Where We Eat the Best Pizza in Menton or Le Rune Genova – Ristorante con Funicolare.
ENJOY OUR RIDE!
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- Burrata caprese toast
- Platou de branzeturi Timian
- Timian Chalet – eleganta naturala din inima muntilor
- Risotto cu dovleac si bacon
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