Boffi Berlin, June 25 th: the menu

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.

Tasting:

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

Courses:

Liquid Bruschetta AGUGIARO&FIGNA with truffles SAVINI TARTUFI

‘Terrina’ of fresh vegetables with balsamic vinegar IL BORGO DEL BALSAMICO and Parmigiano CONSORZIO VACCHE ROSSE

Risotto ACQUERELLO, the rice with Torcolato VILLA ANGARANOsweet blue cheese DEGUST and fresh melon

Ruote pazze (pasta) PASTIFICIO BENEDETTO CAVALIERI with tomato sauce MEDITERRANEA BELFIORE, Parmigiano CONSORZIO VACCHE ROSSE cream and basil jelly

Mato Cheese Cake with cantucci ANTONIO MATTEI, ricotta DEGUST and tomatina MEDITERRANEA BELFIORE

Wines: VILLA ANGARANOFATTORIA PETRETO

Beers: 32 VIA DEI BIRRAI

Tasting glasses: ZAFFERANO

Pots and Cutlery: SERAFINO ZANI

 

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