Tuesday, April 6, 2010

Ars More Than 3 Month Hiv


Restaurant "Italian" to the responsibilities of the chef starts Todisko Giuseppe (Giuseppe Todisco) , previously headed the kitchens of Italian restaurants in Rome, Palermo, Monte Carlo and Ljubljana.

Todisko Giuseppe was born in Bari, where he received his education at the Cookery Cooking School A. Perotti. Then he continued his studies at the University agrikultury in Bari and in high school Da Vinci in Bisceglie. In its track list of work executive & kitchen chef in Rome Hotel Majestic, the Palermo Grand Hotel Villa Igiea etc.

In 1990, during the world premiere of "Three Tenors in Rome" was the personal menu for Luciano Pavarotti Placido Domingo and Jose Carreras, which maintains friendly relations to this day, being an ardent fan of classical music.

Giuseppe Todisko for many years supported international gastronomic movement Slow food and deals macrobiotic Italian cuisine as the basis of a healthy diet . More vegetables, less heat treatment products, the right mix of ingredients and accurately calculated at the time of cooking methods.


tartar of tuna and avocado, capers, 560r.
cherry tomatoes and quail egg poached

tartar white cod with capers, 350r.
cucumber, onions and shallots Sibul

Crostini of fried polenta with chicken liver, 450r.
home sausage, lambardiyskim Lardeau
and confiture of sweet onion with balsamic

salad with fried tuna, 500r.
pre-pickled in olive oil with herbs,
with Kenyan beans, quail egg and salmon roe

Acqua cotta ORJÄ°NAL 250rub.
traditional for the region Tuscany, Umbria and Lazio countryside
soup made of tomatoes, potatoes and celery with the chicken and egg fried ciabatta

brodetto di pesshe 1100r.
traditional for the region of Abruzzo, Puglia and Molise seafood soup.
Monkfish, Mediterranean sea bass, cuttlefish, the mini-squids, vongole,
black mussels, cooked with roasted plum tomatoes

Risotto with langoustines Sicilian saffron 980r.
and orange zest under the crust of pecorino with herbs

risotto with Marsala wine, chicken liver and shallots 450r.

Kappellachchi with cuttlefish ink, topped 620r.
crab meat and foie gras sauce, lobster and shallot

black cod in batter with herbs and pecorino cheese 950r.
with roasted cherry tomatoes and sauce pesto

Rolls of turbot with asparagus, 750r.
breaded in Mac and fried in olive oil

Breast of guinea fowl stuffed with lobster meat, 850r.
spaghetti Alo Olio

Loin of veal stuffed with cheese 1100r.
Skamortsa and Sicilian sun-dried tomatoes

Curd Dessert with fresh strawberries 450r.
and almond biscuit

Warm TORTINI of black and white chocolate 300r.
with Grand Marnier and fresh orange


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