BOFFI BERLIN Menù by Chef Deborah Corsi
A smart and essential design stainless steel kitchen was the technical basis of cookery live lab at Berlin Boffi on last wednesday. Deborah Corsi gave to Dichepastasiamo menù a quite italian imprint.
A starter with bread and precious truffle. Wheat durum pasta and rice as highlights, cooked with light summer taste as the beginning season. Sun and sea tasting tomatoes, seasonal vegetables, mountain cheeses and red cow parmesan, sweet and delicate, melting in your mouth cooked ham from Parma, native grape wines from Veneto and Tuscany, artisanal beer from Veneto.
And last but not least, soft and crispy cheese cake finished with an unusual combination of raspberries and sweet tomato.
Serafino Zani pots and cutlery, a perfect balance between shape and function were an ideal support to chef’s smart tecnique to stand out food qualities.
Elegant and colorful Zafferano tasting glasses.
Balsamic vinegar: IL BORGO DEL BALSAMICO
Prosciutto cotto BRANCHI
Truffles SAVINI TARTUFI
Parmigiano Reggiano CONSORZIO VACCHE ROSSE
Affinated cheese DEGUST
Extra Virgin olive oil AZIENDA AGRICOLA COPPINI ARTE OLEARIA
Beers: 32 VIA DEI BIRRAI
Tasting glasses: ZAFFERANO
Pots and Cutlery: SERAFINO ZANI