Home restaurants
The Truffle: the black gold of Baldo and Lessinia
5.0
Elena
Spoken languages: English and Italian
Your menu
The menu I propose consists of 4 courses from the Northern Veronese tradition and includes the use of local products.
The appetizer will be a marinated yolk in porcini water, with crispy rye bread croutons and Black Truffle in pesto. This will be followed by the first course: a cream of Vialone Nano rice, with creamed pumpkin, and depending on the season Black Truffle in pesto and flakes
The second course will be a tagliata of beef from Razza Bruna della Lessinia, and aged Monte Veronese, enhanced by fresh flakes of black truffle . Of course, there will be no shortage of dessert, which will be a Sbrisolona alla Veronese accompanied by custard.
Reviews
5.0
Cesarine - The Truffle: the black gold of Baldo and Lessinia
- Elena ist eine wunderbare Gastgeberin und wir hatten das Vergnügen mit ihr (und ihrem Ehemann Antonio) einen liebevollen und unvergesslichen Abend zu verbringen. Gekocht und gebacken wurden leckere und typisch italienische Gerichte, mit denen wir zukünftig bei unseren Freunden angeben können, z.B. mit dem traditionellen Mürbegebäck der Region von Mantova, der Torta Sbrisolona. Laut meinem Freund Markus war es das beste Geburtstagsgeschenk aller Zeiten! Dem kann ich nicht widersprechen. Es war wirklich großartig :-) Elena è una padrona di casa meravigliosa e abbiamo avuto il piacere di trascorrere con lei (e con suo marito Antonio) una serata deliziosa e indimenticabile. Sono stati cucinati e sfornati piatti deliziosi e tipici italiani, che potremo mostrare ai nostri amici in futuro, come ad esempio la tradizionale pasta frolla mantovana, la Torta Sbrisolona. Secondo il mio amico Markus, è stato il miglior regalo di compleanno di sempre! Non posso non essere d'accordo. E' stato davvero fantastico :-)
Markus und Steffi - October 2022
€95.00 per guest
€47.50 per child
Where
You’ll receive the exact address after the bookingElena
Cesarina from 2019Location: Castelnuovo del Garda Languages: English and Italian"Friends call me 'Archichef', I'm an architect stolen from the kitchen. Architecture and Cuisine are both children of creativity, but supported by a rigid discipline, which is camouflaged by color, flavor and apparent lightness and simplicity. I love recipes popular, those of grandmothers and traditions that are no longer used and I love, at times, to transform them into a new dish, but not too much. My philosophy is to use top quality products, as much as possible at zero km; pasta, homemade bread, pizza and desserts. Most of the fresh products are of own production (vegetables, fruits) found in local farms, or from DOCG, DOP, organic or biodynamic denomination companies."