tag:blogger.com,1999:blog-20679311802483734612024-02-20T08:34:57.116-08:00L’osto del Borgh VejAnonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-2067931180248373461.post-45478390292734687182013-03-19T00:40:00.000-07:002013-03-19T00:40:25.270-07:00<div class="separator" style="clear: both; text-align: center;">
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<a href="http://lostodelborghvej.blogspot.com/"><img border="0" height="55" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DiD1_dr-E6_S8yHOgCStlrom5Ch4Tr7J2AEyUv_OKaY9cyqNvoHj7M7s3pzzPzml0L8evxyL_CB8e7h9eLJo6eBW1ISr_BGNoTFcdXAhFaW8yMsh2Dqwv5176yfwPmwE2PCcwpGE-eLM/s320/osto+angelotto.jpg" width="320" /></a></div>
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<span style="color: #244061; font-family: "Batang","serif"; mso-bidi-font-family: Tahoma; mso-fareast-language: IT; mso-themecolor: accent1; mso-themeshade: 128;">Menù di
Pasqua<o:p></o:p></span></div>
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<span style="color: #244061; font-family: "Batang","serif"; mso-bidi-font-family: Tahoma; mso-fareast-language: IT; mso-themecolor: accent1; mso-themeshade: 128;">Antipasti:<br />
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Vitello tonnato vecchio Piemonte<br />
Battuto di fassone su insalatina<br />
Sinfonia di mare con avocado<br />
Crespelle con asparagi e uova all’occhio di bue<br />
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<br />
Primi:<br />
Agnolotti del plin al sugo di arrosto<br />
Ravioli di melanzane con ricotta stagionata e fonduta di pomodoro fresco<br />
Tagliatelle al ragù d’agnello<br />
Fettuccine al nero di seppie e salsa allo zafferano<br />
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Secondi:<br />
Tagliata di fassone in salsa bordolese<br />
Filetto di san Pietro con puntarelle<br />
Maialino al calvados<br />
Agnello al cartoccio con finocchietto olive e patate novelle<br />
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Dolci:<br />
Cuore caldo di gianduia con salsa di fragole<br />
Torronata con cioccolato caldo<br />
Parfait alle noci con zabaione<br />
Semi freddo al limone e meringa<br />
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Il menù comprende : due antipasti, un primo un secondo un dolce 35 € a
persona escluso le bevande.<o:p></o:p></span></div>
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<span style="color: #20124d; font-size: medium;">L'Osto del Borgh Vej</span></div>
<div style="text-align: center;">
<span style="color: #20124d; font-size: medium;">Via Tasso, 7 - Torino </span></div>
<div style="text-align: center;">
<span style="color: #20124d; font-size: medium;">Phone: 011 4364843</span></div>
<div style="text-align: center;">
<span style="color: #20124d; font-size: medium;"><a href="http://www.losto.it/">www.losto.it</a></span></div>
<div style="text-align: center;">
<span style="color: #20124d; font-size: medium;"><a href="mailto:lostodelborghvej@hotmail.it"><span style="color: #1f85da;">lostodelborghvej@hotmail.it</span></a></span></div>
Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com0tag:blogger.com,1999:blog-2067931180248373461.post-58141187634191961062013-02-21T23:18:00.000-08:002013-02-25T15:49:03.461-08:00Tour Enogastronomico 2013<br />
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<span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; mso-themecolor: text2; mso-themeshade: 128;">Angelo Losito e lo Staff de “L’Osto del Borgh Vej” Vi invitano tutti i
venerdì <span class="apple-converted-space"> </span><span style="background: white;"> a partire delle ore 20.00, a partecipare al
nostro “Tour Enogastronomico alla ricerca dei sapori d’Italia”. Faremmo insieme
un viaggio attraverso i principali piatti tipici di ogni regione; cominciando
dalle pietanze avvolgenti della Puglia e navigando verso mari e monti
scopriremo insieme i gusti e gli odori genuini, e assaggio dopo assaggio,
verrete deliziati dal sapore italiano nell’incantevole piazzetta IV Marzo.<o:p></o:p></span></span></div>
<u1:p></u1:p>
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<span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; mso-themecolor: text2; mso-themeshade: 128;"><a href="http://lostodelborghvejtorino.blogspot.it/2013/01/menu-tipico-regione-puglia.html">01 febbraio Menù Tipico “Regione Puglia” </a><o:p></o:p></span></div>
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<span style="background: white; font-family: "Andalus","serif";">La Puglia è una terra in
cui il sapore del mare e quello della terra si fondono creando delle ricette
che nella magica atmosfera pugliese esprimono tutto il loro sapore. </span><span style="font-family: "Andalus","serif";"><br />
<span style="background: white;">I “comandamenti” di questa cucina sono quattro:
l’olio, il grano, le verdure e il pesce.<o:p></o:p></span></span></div>
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<span style="font-family: "Andalus","serif"; font-size: 16.0pt; line-height: 115%;">1 marzo Menù Tipico “Regione Sicilia”<o:p></o:p></span></div>
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<span style="background: white; font-family: "Andalus","serif";">una cucina genuina che
parte da una base semplice, arricchita di ingredienti e sapori<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com0Via Torquato Tasso, 7, 10122 Torino, Italia45.073794799999988 7.6828027999999919.551760299999987 -33.625791200000009 70.595829299999991 48.99139679999999tag:blogger.com,1999:blog-2067931180248373461.post-64001629828744851112013-02-21T15:02:00.000-08:002013-02-21T23:22:23.053-08:00Menù tipico Sicilia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmzJzHTREYuFtF914oAofYFc9PwMul4hOH9d67XbnW0HkX0uOqTx-CHfTnQfN-UKXzmgWdSkVFLfOX4y20uI5XqetG3XqQxpMLwTS3ynQ4WqmSTIOTerWzvuhtSOgNjxJMOxd4KCPPRc/s1600/Sicilian_Flag.svg.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmzJzHTREYuFtF914oAofYFc9PwMul4hOH9d67XbnW0HkX0uOqTx-CHfTnQfN-UKXzmgWdSkVFLfOX4y20uI5XqetG3XqQxpMLwTS3ynQ4WqmSTIOTerWzvuhtSOgNjxJMOxd4KCPPRc/s1600/Sicilian_Flag.svg.png" /></a></div>
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<span style="color: #002060; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-ansi-language: IT; text-transform: uppercase;">Menù tipico REGIONE SICILIA</span><span style="font-family: Andalus, serif; font-size: 16pt; letter-spacing: 1pt; text-transform: uppercase;"><o:p></o:p></span><br />
<span style="color: #002060; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-ansi-language: IT; text-transform: uppercase;">venerdì 22 febbraio ore 20,00</span></div>
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<span style="font-family: "Andalus","serif"; font-size: 14.0pt; mso-ansi-language: IT;">La seconda tappa del nostro “Tour enogastronomico” si
fermerà alla Sicilia, scopriremo insieme una cucina genuina che parte da una
base semplice, arricchita di ingredienti
e sapori<o:p></o:p></span></div>
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<span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-ansi-language: IT; mso-themecolor: text2; mso-themeshade: 128;">Antipasti:</span><span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT; mso-themecolor: text2; mso-themeshade: 128;"><o:p></o:p></span></div>
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<span style="color: #676767; font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT;"> </span><span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT; mso-themecolor: text2; mso-themeshade: 128;">Misti di antipasti tipici
siciliani</span><span style="color: #676767; font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT;"><o:p></o:p></span></div>
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<span style="font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT;"> </span><span style="color: grey; font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT; mso-themecolor: background1; mso-themeshade: 128;"> (Guastedde, sformato di ricotta e pomodorini,
Melanzane)<o:p></o:p></span></div>
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<span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-ansi-language: IT; mso-themecolor: text2; mso-themeshade: 128;">Primi:</span><span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT; mso-themecolor: text2; mso-themeshade: 128;"><o:p></o:p></span></div>
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<span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT; mso-themecolor: text2; mso-themeshade: 128;"> Pasta c’anciova e muddica<o:p></o:p></span></div>
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<span style="font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT;"> </span><span style="color: grey; font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT; mso-themecolor: background1; mso-themeshade: 128;">(Pasta con alice e mollica
di pane tostati)<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXZHATzSfFWTtplQZkkYrvOZpW6EreL93VE9TgtZUFMFLTphsMh0quEy4AVLUJ5J8d4rLa9J-jbONPfy-ZXRZv0YfpbcW1n6EpK1YxEcacMIOQslbxbayC7v5wc7-2YcJxpz5oDsdlSQ/s1600/images+(3).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXZHATzSfFWTtplQZkkYrvOZpW6EreL93VE9TgtZUFMFLTphsMh0quEy4AVLUJ5J8d4rLa9J-jbONPfy-ZXRZv0YfpbcW1n6EpK1YxEcacMIOQslbxbayC7v5wc7-2YcJxpz5oDsdlSQ/s1600/images+(3).jpg" /></a><span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-ansi-language: IT; mso-themecolor: text2; mso-themeshade: 128;">Secondi:<o:p></o:p></span></div>
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<span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT; mso-themecolor: text2; mso-themeshade: 128;">Sarde
allo beccafico<o:p></o:p></span></div>
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<span style="color: grey; font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT; mso-themecolor: background1; mso-themeshade: 128;">( sarde farcite profumate di alloro) <o:p></o:p></span></div>
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<span style="color: #ef792f; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-ansi-language: IT;"> </span><span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-ansi-language: IT; mso-themecolor: text2; mso-themeshade: 128;">Dolce:</span><span style="color: #ef792f; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-ansi-language: IT;"> <o:p></o:p></span></div>
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<span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT; mso-themecolor: text2; mso-themeshade: 128;">Sciù<o:p></o:p></span></div>
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<span style="color: grey; font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT; mso-themecolor: background1; mso-themeshade: 128;">(Bignè ripieni con delicata crema pasticcera</span><span style="font-family: "Andalus","serif"; font-size: 16.0pt; mso-ansi-language: IT;"><o:p></o:p></span></div>
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<span style="font-family: Andalus, serif; font-size: 16pt;">Il menù comprende antipasti, primo,secondo,dolce e vino<o:p></o:p></span></div>
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<span style="font-family: Andalus, serif; font-size: 16pt;"> 25,00€
a persona<o:p></o:p></span></div>
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<span style="color: #1f497d; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-ansi-language: IT; mso-themecolor: text2;">Prenotazioni ed informazioni:<o:p></o:p></span></div>
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<span style="color: #1f497d; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-ansi-language: IT; mso-themecolor: text2;">011.4364843<o:p></o:p></span></div>
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<span style="color: #1f497d; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-ansi-language: IT; mso-themecolor: text2;">www.losto.it<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com0Via Torquato Tasso, 7, 10122 Torino, Italia45.073794799999988 7.6828027999999919.551760299999987 -33.625791200000009 70.595829299999991 48.99139679999999tag:blogger.com,1999:blog-2067931180248373461.post-51974179111491338192013-02-19T23:03:00.000-08:002013-02-21T23:19:45.685-08:00Menù tipico regione Sicilia.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhECLvFaZMraW_MjESeh3GgCkOD-RF75jBeRH16C7XCQmKph0ggEDz5KTcwq-egQH1BWj7JVqS8IoSvuZqxnRM18cmIobLjMlqELy4brO4WV9RfqxstQfq6dBh_wcCahl3ngavNoA4_vYU/s1600/Sicilian_Flag.svg.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhECLvFaZMraW_MjESeh3GgCkOD-RF75jBeRH16C7XCQmKph0ggEDz5KTcwq-egQH1BWj7JVqS8IoSvuZqxnRM18cmIobLjMlqELy4brO4WV9RfqxstQfq6dBh_wcCahl3ngavNoA4_vYU/s1600/Sicilian_Flag.svg.png" /></a></div>
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<i><span style="color: #840303; font-family: "Georgia","serif"; font-size: 12.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">La cucina siciliana</span></i><i><span style="color: #840303; font-family: "Georgia","serif"; font-size: 12.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><o:p></o:p></span></i></div>
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<span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 14.0pt; mso-fareast-language: IT; mso-themecolor: text2; mso-themeshade: 128;">La gastronomia siciliana è probabilmente la più antica d’Italia , è forse
la più ricca di specialità, certo è la più scenografica. Persino il piatto più
italiano che ci sia, la pasta asciutta, ebbe nell’isola del sole la sua culla,
al tempo della dominazione araba. Il nome più antico era <i>“maccarunne”,</i> da <i>“maccare”
</i>cioè schiacciare (il grano evidentemente) per impastare.<o:p></o:p></span></div>
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<span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 14.0pt; mso-fareast-language: IT; mso-themecolor: text2; mso-themeshade: 128;">Ai tempi della raffinatissima civiltà della Magna Grecia in Sicilia,
fiorita all’incirca quattro secoli prima di Cristo, la cucina era già tenuta in
gran conto: il cuoco <i>Trimalcione,</i> nativo di Siracusa o
di Gela, divenne così famoso per la sua abilità, da essere conteso in tutto il
mondo gredo.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq-XwClGMR-p_CfsA5E2-4xcmxRFocZ7kkEYStiL7SGYaimk75MoF_WkzNWTTPUnxmcMd2ac05pqe8l3vPbxDlQlX_xI1_8pVyv3qZHmuOMsXoO-KAAcZqgPAcv5IivFVVYGNWi_HY0s/s1600/cassata.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq-XwClGMR-p_CfsA5E2-4xcmxRFocZ7kkEYStiL7SGYaimk75MoF_WkzNWTTPUnxmcMd2ac05pqe8l3vPbxDlQlX_xI1_8pVyv3qZHmuOMsXoO-KAAcZqgPAcv5IivFVVYGNWi_HY0s/s1600/cassata.jpg" /></a><span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 14.0pt; mso-fareast-language: IT; mso-themecolor: text2; mso-themeshade: 128;">Il primo libro di cucina siciliana della storia risale ad un antico
trattato <b><i>“</i></b><i>Il cuoco<b> </b>siciliano”</i> scritto da un certo Miteco di
Siracusa; ci fu persino un tale Labduco, siciliano anch’egli, che aprì una
scuola alberghiera.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 14.0pt; mso-fareast-language: IT; mso-themecolor: text2; mso-themeshade: 128;">Un altro record è quello delle svariatissime influenze che sulla
gastronomia siciliana vennero sovrapponendosi:Greci, Romani, Arabi, Normanni, Angioini,Aragonesi, Spagnoli e Inglesi, popoli provenienti dalle più
lontane contrade portarono nell’isola del sole usanze e ingredienti che si
innestarono, fondendosi senza difficoltà, sulle tradizioni locali.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvq2yyvg2YF2zTzU_8dNrzUmZavEfJK1O5pAq1qohODDQH8Nhsauer31wUvzKGxvtAf8ERfYPi0mMNFCpFu_XcgU26tRKpQmU8TgISikhEloq_IRCpiedelrZ4FrHblUpuy6n15lME8U/s1600/cannoli.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvq2yyvg2YF2zTzU_8dNrzUmZavEfJK1O5pAq1qohODDQH8Nhsauer31wUvzKGxvtAf8ERfYPi0mMNFCpFu_XcgU26tRKpQmU8TgISikhEloq_IRCpiedelrZ4FrHblUpuy6n15lME8U/s1600/cannoli.jpg" /></a><span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 14.0pt; mso-fareast-language: IT; mso-themecolor: text2; mso-themeshade: 128;">La cucina siciliana esiste e resiste nelle famiglie tramandata dalle abili
mani delle donne, cui da sempre è affidato il compito di preparare, cuocere,
servire. Non già di acquistare; di questo si occupa di solito l’uomo di casa.
La donna infatti resta fra le mura domestiche e la giornata appena le basta per
preparare tutto quanto è necessario al pranzo e alla cena , ricchi di piatti
elaborati.<o:p></o:p></span></div>
<br />
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<span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 14.0pt; mso-fareast-language: IT; mso-themecolor: text2; mso-themeshade: 128;">Per finire, la caratteristica fondamentale della cucina siciliana è il
fatto che uno stesso piatto può essere preparato in una versione più ricca è
una più modesta. Si parte cioè da una base semplice, che poi viene arricchita
di ingredienti e sapori complementari.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com0tag:blogger.com,1999:blog-2067931180248373461.post-62127356811643075502013-01-29T15:30:00.000-08:002013-02-21T23:37:03.115-08:00Tour Enogastronomico 2013 Menù regione Puglia<br />
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<span style="color: #333333; font-family: "Century Gothic","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Tahoma;"><span style="background: white; color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; mso-themecolor: text2; mso-themeshade: 128;">La Puglia è una terra in cui il
sapore del mare e quello della terra si fondono creando delle ricette che nella
magica atmosfera pugliese esprimono tutto il loro sapore. </span><span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; mso-themecolor: text2; mso-themeshade: 128;"><br />
<span style="background: white;">I “comandamenti” di questa cucina sono quattro:
l’olio, il grano, le verdure e il pesce.</span><br />
<br />
<span style="background: white;">Abbiamo scelto per voi:<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></span></span></div>
<span style="color: #333333; font-family: "Century Gothic","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Tahoma;">
</span><br />
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<span style="color: #333333; font-family: "Century Gothic","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Tahoma;"><span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; mso-themecolor: text2; mso-themeshade: 128;">Antipasti Misti Pugliesi:<br />
Bruschette , caponata , calzone, lampascione, carciofini e melanzane “in vetro”<br />
<br />
Orecchiette alle cime di rapa<br />
Tiella barese.<br />
<br />
Seppie Ripiene<br />
<br />
Torta Collone.<br />
<br />
Il menù a 25€ comprende: antipasti, assaggi di primi, secondo,dolce,acqua e
vino<o:p></o:p></span></span></div>
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</span>
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<span style="color: #333333; font-family: "Century Gothic","sans-serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Tahoma;"><span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-themecolor: text2; mso-themeshade: 128;">Prenotazioni ed informazioni:</span><span style="color: #0f243e; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-themecolor: text2; mso-themeshade: 128;"><o:p></o:p></span></span></div>
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<span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-themecolor: text2; mso-themeshade: 128;">011.4364843</span><span style="color: #0f243e; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-themecolor: text2; mso-themeshade: 128;"><o:p></o:p></span></div>
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<span style="color: #0f243e; font-family: "Andalus","serif"; font-size: 16.0pt; letter-spacing: 1.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-themecolor: text2; mso-themeshade: 128;">www.losto.it</span><span style="color: #0f243e; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-themecolor: text2; mso-themeshade: 128;"><o:p></o:p></span></div>
<br /><br /><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com0Via Torquato Tasso, 7, 10122 Torino, Italia45.073794799999988 7.6828027999999919.551760299999987 -33.625791200000009 70.595829299999991 48.99139679999999tag:blogger.com,1999:blog-2067931180248373461.post-15004469590097893312013-01-27T13:26:00.003-08:002013-02-25T15:45:27.039-08:00Promozione Osto del Borgh Vej : Sconto 20% sul menù alla carta<span style="font-family: 'Segoe UI Light', sans-serif;"><span style="font-size: large;"> L'osto del Borgh vej propone ai clienti uno sconto
del 20% sul menu alla carta per pranzi e cene dal lunedì al venerdì</span></span><br />
<span style="font-family: 'Segoe UI Light', sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: 'Segoe UI Light', sans-serif;"><span style="font-size: large;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODJjqjcsCBd-6hXiSZzXhfvo2TSEr4Ngtey08csNEKpjk0LIIaHIf63l5Lk4Fc2Nfk6Z0YSUibIYWCKlh6wRnwq5SN8KMjJCfOwhqsVgnZevx3fEKsKWbRPhSBR8NEseWBPCQ6O_Cf3g/s1600/316536_488319551190802_2051820141_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black; font-size: large;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODJjqjcsCBd-6hXiSZzXhfvo2TSEr4Ngtey08csNEKpjk0LIIaHIf63l5Lk4Fc2Nfk6Z0YSUibIYWCKlh6wRnwq5SN8KMjJCfOwhqsVgnZevx3fEKsKWbRPhSBR8NEseWBPCQ6O_Cf3g/s320/316536_488319551190802_2051820141_n.jpg" width="320" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BUpo8SG-vSNSMg60B627KMfNYUg_9Hza4jFdX1cdOR9vQExcqmRd6RLFQLeliT1D2NNIC9zvTzKjVOqYzJetodHqrf5FBqTLNMwnpA3gCs9hm2athOUJ5QTnv4VuvUV4u5r2bnIKKP4/s1600/IMG-20130126-WA0006.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: black; font-size: large;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BUpo8SG-vSNSMg60B627KMfNYUg_9Hza4jFdX1cdOR9vQExcqmRd6RLFQLeliT1D2NNIC9zvTzKjVOqYzJetodHqrf5FBqTLNMwnpA3gCs9hm2athOUJ5QTnv4VuvUV4u5r2bnIKKP4/s320/IMG-20130126-WA0006.jpg" width="320" /></span></a><span style="font-family: "Segoe UI Light","sans-serif"; font-size: medium; mso-fareast-language: IT; mso-themecolor: accent2; mso-themeshade: 128;"></span><br />
<span style="font-family: "Segoe UI Light","sans-serif"; font-size: medium; mso-fareast-language: IT; mso-themecolor: accent2; mso-themeshade: 128;">Lo chef propone una cucina tipica piemontese
e non solo …</span><br />
<span style="font-family: "Segoe UI Light","sans-serif"; font-size: medium; mso-fareast-language: IT; mso-themecolor: accent2; mso-themeshade: 128;">
<br />
Tra gli antipasti potete gustare: Battuto di fassone con insalatina, Flan di
Carciofi con delicata fonduta di raschera e il vitello tonnato speciale vecchio Piemonte</span></div>
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<span style="font-family: "Segoe UI Light","sans-serif"; font-size: medium; mso-fareast-language: IT; mso-themecolor: accent2; mso-themeshade: 128;"><br /></span></div>
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<span style="font-family: "Segoe UI Light","sans-serif"; font-size: large;"><a href="http://menudelborghvej.blogspot.it/2012/12/menu-alla-carta-la-pasta-di-nostra.html">Tra i prim</a>i: agnolotti del plin al sugo d’arrosto, Quadrotti di borragine
profumati al timo,</span><b style="font-size: x-large;"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: 'Segoe UI Light', sans-serif;"> </span></i></b><span style="font-family: "Segoe UI Light","sans-serif"; font-size: large;">Maltagliati di grano saraceno con pesto di carciofi e calamari.<a href="http://immaginiborghvey.blogspot.it/2013/01/la-pasta-di-nostra-produzione.html"> Pasta di nostra </a></span><span style="font-family: "Segoe UI Light","sans-serif"; font-size: large;"><a href="http://immaginiborghvey.blogspot.it/2013/01/la-pasta-di-nostra-produzione.html">produzione</a>.</span><span style="font-family: "Segoe UI Light","sans-serif"; font-size: medium; mso-fareast-language: IT; mso-themecolor: accent2; mso-themeshade: 128;"><br /></span><span style="font-family: 'Segoe UI Light', sans-serif; font-size: large;"><br /></span>
<span style="font-family: 'Segoe UI Light', sans-serif; font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrY8mhhq5CgrMPePeeNJYi-R5NPxBab2e1XtSiWyj66PKgSK8r_94Dhwl8IzLNMfSsWoc5DTjCslZ2UYDX45myQrY7S3y5k3ldCZXBdcA5mSRWbWP0Z-67GkBIg-XpMy8SV7OEn_3kXi0/s1600/148598_488319244524166_1267627288_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black; font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrY8mhhq5CgrMPePeeNJYi-R5NPxBab2e1XtSiWyj66PKgSK8r_94Dhwl8IzLNMfSsWoc5DTjCslZ2UYDX45myQrY7S3y5k3ldCZXBdcA5mSRWbWP0Z-67GkBIg-XpMy8SV7OEn_3kXi0/s1600/148598_488319244524166_1267627288_n.jpg" /></span></a><a href="http://menudelborghvej.blogspot.it/2012/12/menu-alla-carta-i-secondi.html" style="font-family: 'Segoe UI Light', sans-serif; font-size: x-large;">Tra i second</a><span style="font-family: 'Segoe UI Light', sans-serif; font-size: large;">i: Controfiletto di bue con olio di nocciole, miele e carciofi, Filetto di Branzino arrotolato con verdure croccanti, Brasato al Barolo Immancabile sulla tavola piemontese.</span><br />
<span style="font-size: large;"><br /></span>
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<span style="font-family: "Segoe UI Light","sans-serif"; font-size: large;">Nella vasta lista dei dolci
rigorosamente casarecci non poteva mancare di certo il mitico bonèt, il</span><b style="font-size: x-large;"><i><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: 'Segoe UI Light', sans-serif;">
</span></i></b><span style="font-family: "Segoe UI Light","sans-serif"; font-size: large;">Cuore caldo al gianduia con salsa di fragole, ed il dolce Torino un omaggio
irresistibile alla città.</span><br />
<span style="font-family: "Segoe UI Light","sans-serif"; font-size: medium; mso-fareast-language: IT; mso-themecolor: accent2; mso-themeshade: 128;"><br /></span></div>
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<span style="font-family: "Segoe UI Light","sans-serif"; font-size: medium; mso-fareast-language: IT; mso-themecolor: accent2; mso-themeshade: 128;">Il nostro <a href="http://menudelborghvej.blogspot.it/2012/12/menu-alla-carta-come-iniziamo.html">menù alla carta</a> vi offrirà un ventaglio di opzioni, a Voi la
scelta<o:p></o:p></span></div>
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<div style="background-color: white; color: #555454; font-family: Georgia, Times, sans-serif; line-height: 22.390625px; margin: 0px; padding: 0px; text-align: center;">
<span style="font-size: large;"><span style="color: #20124d; margin: 0px; padding: 0px;">L'Osto del Borgh Vej</span> </span><br />
<span style="font-size: large;"><span style="color: #20124d; margin: 0px; padding: 0px;">Via Tasso, 7 - Torino </span></span></div>
<div style="background-color: white; color: #555454; font-family: Georgia, Times, sans-serif; line-height: 22.390625px; margin: 0px; padding: 0px; text-align: center;">
<span style="color: #20124d; font-size: large; margin: 0px; padding: 0px;"> Phone: 011 4364843</span></div>
<div style="background-color: white; color: #555454; font-family: Georgia, Times, sans-serif; line-height: 22.390625px; margin: 0px; padding: 0px; text-align: center;">
<span style="font-size: large;"><a href="http://www.losto.it/" style="color: #d60202; margin: 0px; padding: 0px; text-decoration: initial;"><span style="color: #20124d; margin: 0px; padding: 0px;">www.losto.it</span></a> </span></div>
<div style="background-color: white; color: #555454; font-family: Georgia, Times, sans-serif; line-height: 22.390625px; margin: 0px; padding: 0px; text-align: center;">
<span style="color: #20124d; margin: 0px; padding: 0px;"><a href="mailto:lostodelborghvej@hotmail.it" style="color: #d60202; margin: 0px; padding: 0px; text-decoration: initial;"><span style="color: #1f85da; font-size: large; margin: 0px; padding: 0px;">lostodelborghvej@hotmail.it</span></a></span></div>
<br />Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com1Via Torquato Tasso, 7, 10122 Torino, Italia45.073794799999988 7.6828027999999919.551760299999987 -33.625791200000009 70.595829299999991 48.99139679999999tag:blogger.com,1999:blog-2067931180248373461.post-28434204987108465212013-01-25T11:08:00.000-08:002013-01-27T11:30:40.019-08:00San Valentino 2013<br />
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<span style="background-color: white; color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; line-height: 18pt; margin: 0px; padding: 0px; text-align: justify;">Per il vostro San Valentino romantico nell’incantevole piazzetta</span><span style="background-color: white; color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; line-height: 18pt; margin: 0px; padding: 0px; text-align: justify;"> </span><span style="background-color: white; color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; line-height: 18pt; margin: 0px; padding: 0px; text-align: justify;">IV Marzo di Torino</span><span style="background-color: white; color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; line-height: 18pt; margin: 0px; padding: 0px; text-align: justify;"> </span><span style="background-color: white; color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; line-height: 18pt; margin: 0px; padding: 0px; text-align: justify;">la Trattoria</span><span style="background-color: white; color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; line-height: 18pt; margin: 0px; padding: 0px; text-align: justify;"> </span><span style="background-color: white; color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; line-height: 18pt; margin: 0px; padding: 0px; text-align: justify;">L’osto del Borgh Vej propone: </span><br />
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<span style="color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; margin: 0px; padding: 0px;">Un piacevole aperitivo di benvenuto </span><span style="color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; line-height: 18pt;">vi attenderà in un ambiente suggestivo e accogliente; proseguiremo la serata con una cena a lume di candela avvolta nelle più belle musiche romantiche </span></div>
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<span style="color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; margin: 0px; padding: 0px;">Il nostro chef suggerisce piatti unici di pesce, carne e verdure con un occhio di riguardo ai sapori tipici della tradizione piemontese.<o:p style="margin: 0px; padding: 0px;"></o:p></span><br />
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<span style="color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; line-height: 18pt; margin: 0px; padding: 0px;">Puoi prenotare la tua cena romantica tramite indirizzo e-mail lostotodelborghvej@live.it oppure chiamando il numero 011.4364843</span><br />
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<span style="color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; line-height: 18pt;">Nella giornata speciale degli innamorati La Trattoria L'osto del Borgh vej Vi offre la possibilità partecipando al nostro evento presente sulla pagina </span><a href="http://www.facebook.com/losto.delborghvej" style="color: #d60202; font-family: 'Tempus Sans ITC'; font-size: 16pt; line-height: 18pt; margin: 0px; padding: 0px; text-decoration: initial;">facebook</a><span style="color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; line-height: 18pt;"> </span><span style="color: #002060; font-family: 'Tempus Sans ITC'; font-size: 16pt; line-height: 18pt;">di passare una serata romantica interamente offerta dal nostro chef Angelo Losito.</span></div>
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Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com0Via Torquato Tasso, 7, 10122 Torino, Italia45.073794799999988 7.6828027999999919.551760299999987 -33.625791200000009 70.595829299999991 48.99139679999999tag:blogger.com,1999:blog-2067931180248373461.post-6977015402925762302012-12-15T02:37:00.000-08:002013-01-26T07:26:50.572-08:00Menù Speciale per il Santo Natale 2012<br />
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<i><span style="font-family: "Batang","serif"; font-size: 12pt; line-height: 18px;">Carissimi Ospiti,<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 12pt; line-height: 18px;">Siamo aperti il 25 dicembre, venite a scoprire il nostro <a href="http://lostodelborghvejtorino.blogspot.it/2012/12/benvenuti-l-osto-del-borgh-vej-offre.html">Menù Speciale</a> per il Santo Natale.<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 12pt; line-height: 18px;">Per ulteriori informazioni e prenotazioni<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 12pt; line-height: 18px;">Telefono : 0114364843<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 12pt; line-height: 18px;">E-mail : <a href="mailto:lostodelborghvej@hotmail.it">lostodelborghvej@hotmail.it</a><o:p></o:p></span></i></div>
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<i><span lang="EN-US" style="font-family: "Batang","serif"; font-size: 12pt; line-height: 18px;">Buon Natale a Tutti Voi<o:p></o:p></span></i></div>
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<i><span lang="EN-US" style="font-family: "Batang","serif"; font-size: 12pt; line-height: 18px;">Dear Beloved Guests,<o:p></o:p></span></i></div>
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<i><span lang="EN-US" style="font-family: "Batang","serif"; font-size: 12pt; line-height: 18px;">Our restaurant will be opened on 25 December, hurry up for discovering the tasteful <a href="http://lostodelborghvejtorino.blogspot.it/2012/12/benvenuti-l-osto-del-borgh-vej-offre.html">Christmas Special Menu</a> <o:p></o:p></span></i></div>
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<i><span lang="EN-US" style="font-family: "Batang","serif"; font-size: 12pt; line-height: 18px;">Please feel free to contact us for any information you may need and for your booking<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 12pt; line-height: 18px;">Telephone : 0114364843<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 12pt; line-height: 18px;">E-mail : <a href="mailto:lostodelborghvej@hotmail.it">lostodelborghvej@hotmail.it</a><o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 12pt; line-height: 18px;">Have a sparkling Christmas Day<o:p></o:p></span></i><br />
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Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com0Via Torquato Tasso, 7, 10122 Torino, Italia45.0737948 7.682802845.0723933 7.6803353 45.0751963 7.6852703tag:blogger.com,1999:blog-2067931180248373461.post-46788992917517167932012-12-13T15:15:00.003-08:002012-12-19T07:39:48.932-08:00Menù di Natale 2012<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #996633; font-family: Batang, serif;"><span style="font-size: large;">Per il pranzo di Natale</span></span></b><br />
<b><span style="color: #996633; font-family: Batang, serif;"><span style="font-size: large;"><i>L’Osto del BörghVej </i>propone: <o:p></o:p></span></span></b></div>
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<b><i><span style="color: #996633; font-family: "Batang","serif"; font-size: 14.0pt;">Come
iniziamo:<o:p></o:p></span></i></b></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Piatto di antica
tradizione. Acciuga, cappero e rosmarino.<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">L’incontro della carne
fredda con la salsa tiepida<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Carne Piemontese
Selezionata dal nostro macellaio, battuta sul momento al coltello per
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nelle cucine dei reali dove le cuoche preparavano sublimi pietanze per
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<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Flan di carciofi con delicata fonduta di raschera<o:p></o:p></span></i></b></div>
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<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Il carciofo della
Liguria è trasformato dalla nostra cucina in un delizioso sformato con
l’aggiunta di una fonduta di raschera (delicata toma piemontese)<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Polipetto arrostito, crema di patate novelle e tartufo nero<o:p></o:p></span></i></b></div>
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<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Tenero polipetto,
gustoso e saporito, con una delicata purea di patate impreziosita dal tartufo
nero <o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
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<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq9FxJFjtQH5RQ8I2kpiYNP-qQS2LdW682AIqD-mYstU3Pvbbe6Ft0vcXcB4GdRXQ_nNA0_IensRdkL-M1u1tq9vw0l1hVJmFuCqOa5jaPleB_UVGqcMZXlOJoJLf55Jv3zHU8BjwJc0A/s1600/SAM_0222.JPG">Tagliata di tonno fresco marinato con salsa di erbette</a><o:p></o:p></span></i></b></div>
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<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Il tonno fresco viene
lasciato aromatizzare per 24 ore con grappa bianca ed erbette di campagna e
poi guarnito con una delicata salsa di senape, olio oxtravergine e pepe<o:p></o:p></span></i></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Capesante lardellate con lenticchie<o:p></o:p></span></i></b></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Il cuore della capasanta,
avvolto da una sfiziosa pancetta resa croccante dalla cottura in padella,
incontra le gustose lenticchie di Castelluccio.<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
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<div class="MsoNormal">
<st1:personname productid="La Pasta" w:st="on"><b><i><span style="color: #996633; font-family: "Batang","serif"; font-size: 14.0pt;">La Pasta</span></i></b></st1:personname><b><i><span style="color: #996633; font-family: "Batang","serif"; font-size: 14.0pt;"> di nostra
produzione:</span></i></b></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid white .5pt; mso-border-insideh: .5pt solid white; mso-border-insidev: .5pt solid white; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 480;">
<tbody>
<tr>
<td style="border: solid white 1.0pt; mso-border-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82WjdOHXLKsTJkxQj2Lql0KgcVzKqPQcWKm8QhW3jL7SXOAu1aVom_iupTuiA3vy35BbErQklM8wCz_i8b3ppEivzfYJMqG8F9N_F62uicszfnLTy3NKf_BObVhjp1OrtjnyJJVobioI/s1600/SAM_0150.JPG">Agnolotti del Plin al sugo d’arrosto</a><o:p></o:p></span></i></b></div>
</td>
<td style="border-left: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Agnolotti dalla sfoglia
sottile al tuorlo d’uovo, si sciolgono in bocca, dolcemente, sino al ripieno
di carne e cavolo: vengono pizzicati uno ad uno dai nostri cuochi<o:p></o:p></span></i></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid white .5pt; mso-border-insideh: .5pt solid white; mso-border-insidev: .5pt solid white; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 480;">
<tbody>
<tr>
<td style="border: solid white 1.0pt; mso-border-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXPv18bTYaH1PJChLdomC8HN-3v7dgSn0f-prGCY_GYv8T_QeQf9YSVDlitVv89n2FCpPknYyA4yXkHh9EgbVqAjvPvgqK63r8fbZUua7DHLXWqLs-OfxXcFhZ8rP3f25bWXiQtjhXfs/s1600/SAM_0260.JPG">Raviolo di funghi porcini</a><o:p></o:p></span></i></b></div>
</td>
<td style="border-left: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Tutto il sapore del
porcino racchiuso da una sfoglia delicata<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Saltati in padella con
una dadolata di porcini <o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Reginette con merluzzo e dadolata di pomodoro fresco<o:p></o:p></span></i></b></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">La leggerezza e la
tradizione natalizia del merluzzo, impreziosite dal pomodoro fresco, rendono
superlative le nostre reginette preparate in casa<o:p></o:p></span></i></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Zuppa d’orzo con crostini<o:p></o:p></span></i></b></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Una zuppa delicata e
piacevole grazie alla fragranza dell’orzo <o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Le verdure ne
arricchiscono il sapore<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Gnocchetti di castagne con porri e ristretto di cappone<o:p></o:p></span></i></b></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">La dolcezza della
castagna rende questo piatto sfizioso <o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">il sapore del cappone
lo lega alla tradizione<o:p></o:p></span></i></div>
<div class="MsoNormal">
<br /></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Cannelloni di capretto e cavolo verza <o:p></o:p></span></i></b></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Croccante, morbido e
gustoso <o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Chi ama l’intenso
sapore di questa carne scopre un piatto delizioso<o:p></o:p></span></i></div>
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<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Risotto con topinambur e blu di capra<o:p></o:p></span></i></b></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Riso Carnaroli
vercellese, da scoprire la fragranza di ogni chicco<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">La dolcezza del
topinambur si abbandona al gusto deciso del blu di capra<o:p></o:p></span></i></div>
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<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Maltagliati di grano saraceno con pesto di carciofi e
calamari<o:p></o:p></span></i></b></div>
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<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Il pesto di carciofi ottiene
vivacità dalla fragranza del calamaro: la pasta fresca, tagliata
irregolarmente, è preparata con un trittico di farine (tipo 00, semola e
saracena)<o:p></o:p></span></i></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
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<b><i><span style="color: #996633; font-family: "Batang","serif"; font-size: 14.0pt;">I
secondi:</span></i></b></div>
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<tbody>
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<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;"><a href="http://immaginiborghvey.blogspot.it/2012/12/alcuni-dei-nostri-piatti-per-il-pranzo.html#more">Controfiletto di bue con olio di nocciole, miele e carciofi</a><o:p></o:p></span></i></b></div>
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<br /></div>
</td>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Tenero Controfiletto
lievemente Scottato in olio extravergine, servito e avvolto da una sinfonia
di sapori: la vostra fantasia lo rende unico</span></i><span style="font-family: "Batang","serif"; font-size: 10.0pt;"> <o:p></o:p></span></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;"><a href="http://immaginiborghvey.blogspot.it/2012/02/i-nostri-secondi.html">Brasato al Barolo</a><o:p></o:p></span></i></b></div>
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<br /></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Immancabile sulla
tavola piemontese. Il Re delle seconde portate, morbido e avvolgente nei
gusti e nei sapori<o:p></o:p></span></i></div>
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<br /></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Agnello al cartoccio<o:p></o:p></span></i></b></div>
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<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Tutto il sapore
irresistibile della carne d’agnello unito a quello di antichi e semplici
sapori. La cottura in forno le regala una croccantezza strepitosa <o:p></o:p></span></i></div>
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<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Faraona con vermouth, limone e asparagi bianchi <o:p></o:p></span></i></b></div>
</td>
<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Morbida e carica di
sapore, una vera sorpresa per il vostro palato!<o:p></o:p></span></i></div>
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<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Dentice con Papaya e gorgonzola<o:p></o:p></span></i></b></div>
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<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<st1:personname productid="La Natura" w:st="on"><i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">La Natura</span></i></st1:personname><i><span style="font-family: "Batang","serif"; font-size: 10.0pt;"> crea,<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Noi le diamo una mano...<o:p></o:p></span></i></div>
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<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<br /></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;"><a href="http://immaginiborghvey.blogspot.it/2012/12/alcuni-dei-nostri-piatti-per-il-pranzo.html#more">Gamberoni reali fumati al porto</a><o:p></o:p></span></i></b></div>
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<br /></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">La fragranza e i
profumi del gambero fresco insaporiti dal brandy<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Un pizzico di angustura
li rende dolcemente piccanti<o:p></o:p></span></i></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Filetto di Branzino arrotolato con verdure croccanti<o:p></o:p></span></i></b></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Il profumo e il sapore
del branzino ci portano al mare...<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Le verdure e l’olio
extravergine degli uliveti della Puglia fanno il resto...<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;"><br /></span></i></div>
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<o:p> </o:p><b><i><span style="color: #996633; font-family: "Batang","serif"; font-size: 14.0pt;">I
Nostri Dolci:</span></i></b></div>
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<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-alt: solid white .5pt; mso-border-insideh: .5pt solid white; mso-border-insidev: .5pt solid white; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 480;">
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<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Torronata con cioccolato caldo<o:p></o:p></span></i></b></div>
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</td>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Delizioso semifreddo al
torrone con all’interno scaglie di cioccolato e mandorle<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">tostate reso ancor più
sfizioso dall’aggiunta di cioccolato caldo</span></i><span style="font-family: "Batang","serif";"> <o:p></o:p></span></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Biancomangiare ai marron glaceè e salsa al mandarino<o:p></o:p></span></i></b></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Dolce mangiare, ogni
cucchiaino è una delizia di gustoso maron glaceè<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Lo abbiniamo con questo
frutto unico e colorato<o:p></o:p></span></i></div>
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<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Parfait alle Noci con zabaione tiepido<o:p></o:p></span></i></b></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Squisito semifreddo a
base di noci caramellate adagiato su un letto di<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Zabaione caldo<o:p></o:p></span></i></div>
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<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Cuore caldo al gianduia con salsa di fragole<o:p></o:p></span></i></b></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Sformato con cuore
morbido, lo rompi e incontri la cremosità del gianduia e i sapori delle
nocciole d’Alba. Scoprirete infine la freschezza della salsa di fragole <o:p></o:p></span></i></div>
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<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Torta di pere al brachetto con zabaione al moscato</span></i></b></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Soffice e gustosa: la
dolcezza delle pere avvolta dallo zabaione<o:p></o:p></span></i></div>
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<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Che delizia!<o:p></o:p></span></i></div>
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<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">Semifreddo al limone e meringa<o:p></o:p></span></i></b></div>
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<td style="border-top: none; border: solid white 1.0pt; mso-border-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 428.4pt;" valign="top" width="571"><div class="MsoNormal">
<i><span style="font-family: "Batang","serif"; font-size: 10.0pt;">Leggero semifreddo a
base di limone e meringa fresca<o:p></o:p></span></i></div>
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<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">coperto<o:p></o:p></span></i></b></div>
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<td style="border-bottom: solid white 1.0pt; border-left: none; border-right: solid white 1.0pt; border-top: none; mso-border-alt: solid white .5pt; mso-border-left-alt: solid white .5pt; mso-border-top-alt: solid white .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 60.5pt;" valign="top" width="81"><div class="MsoNormal">
<b><i><span style="font-family: "Batang","serif"; font-size: 13.0pt;">€ 3,00<o:p></o:p></span></i></b></div>
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<i><span style="font-family: "Batang","serif";"> </span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com0Via Torquato Tasso, 7, 10122 Torino, Italia45.0737948 7.682802845.0723933 7.6803353 45.0751963 7.6852703tag:blogger.com,1999:blog-2067931180248373461.post-16763867880530067412012-12-12T00:24:00.001-08:002012-12-15T00:47:26.137-08:00I Nostri dolci.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKpBVJYo8vZPZ-yWIK1t9VCxpZAbaC58zjv7KLI2mxiP_EeJ5T1OdhLkNNYP0AteN3W7qhzH_XPvpLDJld9lKFVnVB2VOBAYuLU6Er66MR38XYduk4xhNuUrTSAksJ-McSxZ6l-PyqBY/s1600/300900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKpBVJYo8vZPZ-yWIK1t9VCxpZAbaC58zjv7KLI2mxiP_EeJ5T1OdhLkNNYP0AteN3W7qhzH_XPvpLDJld9lKFVnVB2VOBAYuLU6Er66MR38XYduk4xhNuUrTSAksJ-McSxZ6l-PyqBY/s320/300900.jpg" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com0tag:blogger.com,1999:blog-2067931180248373461.post-12918552907292347392012-12-11T04:50:00.001-08:002013-01-26T05:52:07.752-08:00La Nostra Pasta Fresca<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmO2C9UYnPv-GldRzjF4QJuxT4SFHaYFEigUYzVWtg6SLou4bUM9uYw-ogKdeV5Jjp9R7SUkpkRuRE3XsjaWIbskMUARoOuji2jpqtA2pf3BkNOjunPOKsskc3sYuIIfUDPY1BfLAd_xQ/s1600/IMG-20130126-WA0000.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmO2C9UYnPv-GldRzjF4QJuxT4SFHaYFEigUYzVWtg6SLou4bUM9uYw-ogKdeV5Jjp9R7SUkpkRuRE3XsjaWIbskMUARoOuji2jpqtA2pf3BkNOjunPOKsskc3sYuIIfUDPY1BfLAd_xQ/s320/IMG-20130126-WA0000.jpg" width="320" /></a><br />
<span style="font-family: 'Segoe UI Light', sans-serif; font-size: 12pt; line-height: 115%;">Chi ama cucinare lo sa: niente dà più
soddisfazione che mettere, letteralmente le mani in pasta. Partire da pochi, semplici ingredienti per ottenere bocconi golosi dalle
mille forme e sapori diversi. Parliamo della pasta fresca, ripiena e non. Sfoglia
sottile, impasto con uova o senza: una tradizione che parte da lontano e
attraversa tutte le regioni italiane.</span><br />
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<span style="font-size: 22pt;">Intuizione Prodigiosa</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRwSlNYx8FS5qGQrWBJql-8fNU5MnYinvgel097z81lKcAd1E5jH7nsA5ekWLJEaPKDlOuwfb9d6uPW5PUK5rYvOvKvMO6UGqjCwOt1XEEOnkmB-Am6lfIx-i1baehGO-PLtQj6KU6Fo/s1600/IMG-20130126-WA0011.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRwSlNYx8FS5qGQrWBJql-8fNU5MnYinvgel097z81lKcAd1E5jH7nsA5ekWLJEaPKDlOuwfb9d6uPW5PUK5rYvOvKvMO6UGqjCwOt1XEEOnkmB-Am6lfIx-i1baehGO-PLtQj6KU6Fo/s320/IMG-20130126-WA0011.jpg" width="320" /></a></div>
<span style="font-family: 'Segoe UI Light', sans-serif; font-size: 12pt; line-height: 115%;">Quando l’uomo è riuscito a coltivare il grano si
deve essere posto il problema di come sfruttare quei piccolo semi dorati. La
soluzione più facile è subito apparsa quella di mescolare la farina con
ingredienti umidi: acqua uova. Gli Etruschi confezionavano lunghi nastri di
pasta, chiamati </span><i style="font-family: 'Segoe UI Light', sans-serif; font-size: 12pt; line-height: 115%;">lagana,</i><span style="font-family: 'Segoe UI Light', sans-serif; font-size: 12pt; line-height: 115%;"> che venivano cotti
in un brodo di verdure. Sembra che
Cicerone ne andasse matto. Tagliatelle o lasagne che fossero, il dado era tratto. Nacquero
piano piano laboratori di produzioni di pasta fresca mentre la pasta fresca
fatta di uova e farina divenne parte del
corredo di conoscenza di ogni ragazza da
marito.</span><br />
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<span style="font-size: 29px;">Mondi di donne </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsvzFPhnMfQubgjT7D-Bf1xO3G_PAA-5rGYMylqmPku8btEbgMKAKtxkfu5K568mnnBMsJO5eQikZXBTEFpK_uI_qzyEWLaVgeGPao2IGesueiTKwoQCO_vj-PUVVSY21HnIgmyWC-hY/s1600/IMG-20130126-WA0008.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsvzFPhnMfQubgjT7D-Bf1xO3G_PAA-5rGYMylqmPku8btEbgMKAKtxkfu5K568mnnBMsJO5eQikZXBTEFpK_uI_qzyEWLaVgeGPao2IGesueiTKwoQCO_vj-PUVVSY21HnIgmyWC-hY/s320/IMG-20130126-WA0008.jpg" width="320" /></a></div>
<span style="font-family: "Segoe UI Light","sans-serif"; font-size: 12.0pt; line-height: 115%;">Un piano di legno per dare rugosità, un
matterello per stendere la sfoglia il più sottile possibile soprattutto l’esperienza
per capire le piccole variazioni da portare a seconda delle stagioni. Le mani
veloci che annodano i tortellini
bolognesi, il coltello che schiaccia l’orecchietta pugliese, il ferretto che
arrotola i maccheroni calabresi … Mondi di donne. Famose le <i>sfogline </i> bolognesi, che allungano la sfoglia con il
solo uso del matterello e che poi la tagliano a mano. Molte sono le curiosità:
C’e chi dice che sia meglio impastare al mattino, perché ci sono meno impurità
nell’aria, che se tira vento i tortellini non si chiudono bene. E ancora:
meglio se le donne lavorano insieme, cosi parlano e non sbocconcellano il
ripieno …<o:p></o:p></span></div>
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<div style="text-align: center;">
<span style="font-size: 29px;">Dal Piemonte alla Puglia </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjkB2ebcxgg31Kp7YtJ6u0z8WBv6Hc0TuZvSlV_3kcFyBGDwYr0L22A6Gee0hN4ziA-keG6EF67L6Q5KG43eKpZ6wEsRPg25xZydqDuH2YHWHE5GttN5TD8qd-gmX6Ffo-XLJJ89j6AA/s1600/IMG-20130126-WA0009.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjkB2ebcxgg31Kp7YtJ6u0z8WBv6Hc0TuZvSlV_3kcFyBGDwYr0L22A6Gee0hN4ziA-keG6EF67L6Q5KG43eKpZ6wEsRPg25xZydqDuH2YHWHE5GttN5TD8qd-gmX6Ffo-XLJJ89j6AA/s320/IMG-20130126-WA0009.jpg" width="320" /></a></div>
<span style="font-family: "Segoe UI Light","sans-serif"; font-size: 12.0pt; line-height: 115%;">Dicevamo: Tanti impasti. Si dividono
innanzitutto tra quelli a base do farina di grano duro o di grano tenero, in
varie proporzioni e acqua come per i <i>corzetti</i>, le <i>trofie</i> e le <i>linguine</i>
liguri, le <i>orecchiette</i> pugliesi gli <i>gnocchetti sardi</i> al cui impasto si
aggiunge un po’ di zafferano, per indorare e insaporire il preparato. Il giallo
dei tuorli risplende invece negli impasti ricchi di uova: normalmente 1 uovo ogni
100g di farina (ma chi vuole può aggiungere qualche tuorlo per rendere la pasta
ancora più saporita). È il caso della
maggior parte delle paste emiliane (<i>lasagne, tagliatelle, tagliolini</i>),
includendo anche la pasta ripiena: dal minuscolo <i>tortellino</i>, al <i>tortellone</i>,
il formato XL dalle gamma. I <i>casonsei</i>
della Valcamonica, gli <i>agnolotti del plin</i>
piemontesi dove il <i>plin</i> non è altro
che il pizzicotto con cui si sigilla la pasta.<o:p></o:p></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com1tag:blogger.com,1999:blog-2067931180248373461.post-48931627356011978692012-12-11T01:41:00.002-08:002012-12-15T00:46:27.823-08:00La storia di una professione nata per caso e diventata oggi passione irrinunciabile.<br />
<div class="MsoNormal" style="background-color: white; border: 0px; color: #570500; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; margin: 0cm 0cm 10pt; outline: 0px; padding: 0px; vertical-align: baseline;">
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<span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0b5394; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">A trentatré anni gli regalarono una divisa da cuoco, quasi per gioco. E pochi tempo dopo Angelo Losito rilevò L'osto del 'Borgh vej'. Non è una solo bella favola quella che andiamo a raccontarvi, ma è la storia di una professione nata per caso e diventata oggi passione irrinunciabile.</span></div>
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<span class="MsoSubtleEmphasis" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: 'Californian FB', serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: black; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">«</span><span style="border: 0px; color: black; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white;">Volevo offrire agli amanti della buona tavola un'alternativa a ricette esageratamente condite, 'pesanti', non rispettose degli ingredienti. Cosa c'è di meglio di un piatto di spaghetti al sugo preparato con un cuore di bue saltato in olio di qualità e arricchito da una foglia di basilico?”.</span><o:p></o:p></span></em></strong></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQVDHJXtBNWZng0AFt-InJqy2xkJjtiA_UVKwu7BsYYt-0V_NNB-MOQUp2fmcVi2kBGIwBd_7izTCoFodziu5BDT5pK6Q_DUaQEYWY9czh4WaF-9CfbMV_Jw80zJga3pgy8UqcLFneBo/s1600/agnolotto.png" imageanchor="1" style="background-color: transparent; border: 0px; clear: left; color: #20124d; float: left; margin: 0px 1em 1em 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQVDHJXtBNWZng0AFt-InJqy2xkJjtiA_UVKwu7BsYYt-0V_NNB-MOQUp2fmcVi2kBGIwBd_7izTCoFodziu5BDT5pK6Q_DUaQEYWY9czh4WaF-9CfbMV_Jw80zJga3pgy8UqcLFneBo/s1600/agnolotto.png" style="border: 1px solid rgb(204, 204, 204); margin: 0px; max-width: 492px; outline: 0px; padding: 3px; position: relative; vertical-align: baseline;" /></a><span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0b5394; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">L'osto del 'Borgh vej' è dunque il luogo dove sperimentare il sapore. L'impronta è quella piemontese: d'altra parte non poteva essere altrimenti, vista la posizione del ristorante - ex osteria dove si mesceva il vino e si serviva pasta e fagioli - giusto nel cuore della Torino antica. Così il menù propone favolosi agnolotti del plin, battuta di carne di fassone, vitello tonnato vecchio Piemonte (senza maionese), terrina d'oca in salsa di mirtilli, molti flan diversi, a seconda delle verdure di stagione, e saporite zuppe di farro o orzo. Ma le origini dello chef non si smentiscono e la carta presenta magnifici piatti di pesce tra cui il filetto di San Pietro con asparagi, i maltagliati di grano saraceno con asparagi e calamari, battuta di pesce crudo.</span><span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: black; font-family: 'Californian FB', serif; font-size: 12pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><o:p></o:p></span></div>
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<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; color: #666666; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: 'Californian FB', serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; border: 0px; color: black; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">«Il rispetto degli ingredienti è per me fondamentale, ma se voglio raggiungere questo obiettivo il segreto è uno solo: prodotti di prima qualità».</span></span><span style="background-color: transparent; border: 0px; color: black; font-family: 'Californian FB', serif; font-size: 12pt; line-height: 18px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><o:p></o:p></span></span></span></em></strong></div>
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<span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0b5394; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Così Angelo acquista il pesce personalmente ai mercati generali, la carne è quella certificata piemontese, la frutta e la verdura arrivano da un'accurata ricerca a Porta Palazzo. E l'olio extravergine di oliva è quello prodotto dai suoi stessi ulivi coltivati in Puglia (un omaggio alla loro bellezza la si troverà all'ingresso del ristorante:</span><span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: black; font-family: 'Californian FB', serif; font-size: 12pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ItLjtWLcFCqLFNpubP8VZvQnhKfaOIRK1rDljnRNGvxp_Olf9MODKAcNdMJdxo2WlVicVr8WSkozYJID4YbRpMexoo1cHJ_6MN8EV-nCDYno6nCQlhUq_mv4CKpk8jd6sdXTsVtbu3M/s1600/angelo+porta.jpg" imageanchor="1" style="background-color: transparent; border: 0px; clear: right; color: #20124d; float: right; margin: 0px 0px 1em 1em; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ItLjtWLcFCqLFNpubP8VZvQnhKfaOIRK1rDljnRNGvxp_Olf9MODKAcNdMJdxo2WlVicVr8WSkozYJID4YbRpMexoo1cHJ_6MN8EV-nCDYno6nCQlhUq_mv4CKpk8jd6sdXTsVtbu3M/s320/angelo+porta.jpg" style="background-color: white; border: 1px solid rgb(204, 204, 204); margin: 0px; max-width: 492px; outline: 0px; padding: 3px; position: relative; vertical-align: baseline;" width="320" /></a></div>
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<strong style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><em style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #666666; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: black; font-family: 'Californian FB', serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></em></strong></div>
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<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; color: #666666; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; border: 0px; color: black; font-family: 'Californian FB', serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sono cresciuto arrampicandomi su questi alberi...»</span></span></em></strong></div>
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<span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0b5394; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">(Rivela lo chef con un pizzico di nostalgia).</span><span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: black; font-family: 'Californian FB', serif; font-size: 12pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><o:p></o:p></span></div>
<br style="background-color: #fdf4ce; color: #570500; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; line-height: 22px;" />
<span style="background-color: white;"><span style="border: 0px; color: #0b5394; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Se la natura regala tante prelibatezze, perché alterarle? Questa l'idea di fondo del locale. A pranzo e a cena, saranno quindi portate gustose ma leggere a conquistare i palati, tanti piatti stagionali da scegliere dalla carta o consigliate, per il mezzogiorno, da un menù degustazione.</span><span style="border: 0px; font-family: 'Californian FB', serif; font-size: 12pt; line-height: 22px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><o:p></o:p></span></span><br />
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<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><em style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; border: 0px; color: #4f81bd; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: 'Californian FB', serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; color: black; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">«Da aprile in poi, alle due sale decorate da mattoni a vista e da numerose stampe antiche della 'Torino che fu', si aggiungerà l'intimo déhors su piazza IV marzo, luogo ideale per trascorrere qualche ora degustando la vera tradizione enogastronomica piemontese».</span></span><span style="border: 0px; color: black; font-family: 'Californian FB', serif; font-size: 12pt; line-height: 18px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><o:p></o:p></span></span></em></strong></div>
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<div class="MsoNormal" style="border: 0px; color: #570500; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; margin: 0cm 0cm 10pt; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-color: white;"><span style="border: 0px; color: #0b5394; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">E sì, perché ancora non abbiamo parlato della cantina: 200 etichette da ogni parte d'Italia, come vorrebbe sempre la cultura della ristorazione.</span><span style="border: 0px; color: black; font-family: 'Californian FB', serif; font-size: 12pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><o:p></o:p></span></span></div>
<span style="background-color: white; border: 0px; color: #0b5394; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Per chi aveva detto «<i style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">non farò mai il cuoco</i>» la </span><br />
<span style="background-color: white; color: #0b5394; font-family: 'Californian FB', serif; font-size: 14pt;">strada percorsa è stata tanta, così come le soddisfazioni: ed è questo l'aspetto più entusiasmante del lavoro di Angelo Losito</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDK7fYzGcW9M9BBC4SfItPO8vcmuSZzZewT6j1HPW-TM0uB3tt3EM_SmDYj6YI4D8i5yjbijjUYnipM0-VQbX-dR0Bw2AJNMXpna3zCszNL787MuYXeTpaJodSKwOzoyc4VaWaWp7ucTI/s1600/mette+questa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDK7fYzGcW9M9BBC4SfItPO8vcmuSZzZewT6j1HPW-TM0uB3tt3EM_SmDYj6YI4D8i5yjbijjUYnipM0-VQbX-dR0Bw2AJNMXpna3zCszNL787MuYXeTpaJodSKwOzoyc4VaWaWp7ucTI/s320/mette+questa.jpg" width="320" /></a><span style="background-color: #fdf4ce; color: #0b5394; font-family: 'Californian FB', serif; font-size: 14pt;"><br /></span><br />
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<span style="background-color: white; color: #0b5394; font-family: 'Californian FB', serif; font-size: 14pt;">Lo staff: Jessica,Maurizio, Angelo,Julia e Mattia</span><br />
<span style="background-color: #fdf4ce; color: #0b5394; font-family: 'Californian FB', serif; font-size: 14pt;"><br /></span>Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com2tag:blogger.com,1999:blog-2067931180248373461.post-32387270335358195532012-12-10T05:47:00.001-08:002012-12-15T00:45:45.068-08:00Un Saporito mix tra tradizione piemontese e fantasia pugliese<span style="background-color: #fdf4ce; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Ci troviamo in via Tasso- ovvero in piazzetta IV Marzo,oggi polo importante della movida cittadina- per far visita a un ristorante che da diciassette anni accoglie le escursioni gourmande dei torinesi.</span><span style="background-color: #fdf4ce; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 12pt; line-height: 22px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hQblyV7CcVatItnpPcEEE87trqfYA9ZPV6QPzDaER8bwSX7LITytW_u5NpukhivzGpL5-a7VgUcjq9q_D3yw1YGlfHRbAB8ep86nBIR7J800RF40FEpqFGI5SPvtjosJL3fjgyTqhiE/s1600/saletta+sotto.jpg" imageanchor="1" style="background-color: transparent; border: 0px; clear: left; color: #20124d; float: left; margin: 0px 1em 1em 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hQblyV7CcVatItnpPcEEE87trqfYA9ZPV6QPzDaER8bwSX7LITytW_u5NpukhivzGpL5-a7VgUcjq9q_D3yw1YGlfHRbAB8ep86nBIR7J800RF40FEpqFGI5SPvtjosJL3fjgyTqhiE/s320/saletta+sotto.jpg" style="background-color: white; border: 1px solid rgb(204, 204, 204); margin: 0px; max-width: 492px; outline: 0px; padding: 3px; position: relative; vertical-align: baseline;" width="320" /></a><span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Qdr2gyB3-rcv_xq-1imYFL3N75T9ZckEyBRcnEuU_VMmfSP-S8T5wkH-iRoTnMiN3EbA8Fs2Fwh76BzlI3aoKv4SIzncj-XybCeAYgneexVkAIlO6HvdBctq26pk7kMVMrq6nudhsHw/s1600/15-losto.jpg" imageanchor="1" style="background-color: transparent; border: 0px; clear: right; color: #20124d; float: right; margin: 0px 0px 1em 1em; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Qdr2gyB3-rcv_xq-1imYFL3N75T9ZckEyBRcnEuU_VMmfSP-S8T5wkH-iRoTnMiN3EbA8Fs2Fwh76BzlI3aoKv4SIzncj-XybCeAYgneexVkAIlO6HvdBctq26pk7kMVMrq6nudhsHw/s320/15-losto.jpg" style="background-color: white; border: 1px solid rgb(204, 204, 204); margin: 0px; max-width: 492px; outline: 0px; padding: 3px; position: relative; vertical-align: baseline;" width="320" /></a></div>
<div class="MsoNormal" style="background-color: #fdf4ce; border: 0px; color: #570500; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; margin: 0cm 0cm 0pt; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Un locale antico. Già durante la Grande Guerra vi si mesceva il vino e si serviva pasta e fagioli, in cui rivive la storia della città, tanto nelle stampe e fotografie in bianco e nero alle pareti, quanto nello spirito riservato ma mai formale della accoglienza.</span><span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJodoTZ9wQgh21DvF4qp2i51NlyTlvtw2BDswVKMMINYiB_-PefeRAeCQnxrGSBfQcDdaD16RlCmNlG_hjRkHO4m24ZGfqFYbJOEVqHdo2mFF06ugkWLXy-pmcF4CI4B9XI1zqgqt28A/s1600/14-losto.jpg" imageanchor="1" style="background-color: transparent; border: 0px; clear: right; color: #20124d; float: right; margin: 0px 0px 1em 1em; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJodoTZ9wQgh21DvF4qp2i51NlyTlvtw2BDswVKMMINYiB_-PefeRAeCQnxrGSBfQcDdaD16RlCmNlG_hjRkHO4m24ZGfqFYbJOEVqHdo2mFF06ugkWLXy-pmcF4CI4B9XI1zqgqt28A/s320/14-losto.jpg" style="background-color: white; border: 1px solid rgb(204, 204, 204); margin: 0px; max-width: 492px; outline: 0px; padding: 3px; position: relative; vertical-align: baseline;" width="320" /></a><span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Nelle sue salette in stile, quelle al piano di sotto sono valorizzate da belle volte a botte di mattoni a vista è palpabile un’eleganza sobria, squisitamente torinese</span><span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 12pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHvgkGkyBetBMi2LFY4HWHAbCTEAKZZSqXtMb-KPxkFy1U_frtVJN1KADF7t1q28A575cDQql-AoMuT5RUxoX8G79yBduXaYeIJqy9JpuMSWbTKDfZ1AAyYaHncIXtFOw0coS2XQmwfQ/s1600/13-losto.jpg" imageanchor="1" style="background-color: transparent; border: 0px; clear: left; color: #20124d; float: left; margin: 0px 1em 1em 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHvgkGkyBetBMi2LFY4HWHAbCTEAKZZSqXtMb-KPxkFy1U_frtVJN1KADF7t1q28A575cDQql-AoMuT5RUxoX8G79yBduXaYeIJqy9JpuMSWbTKDfZ1AAyYaHncIXtFOw0coS2XQmwfQ/s320/13-losto.jpg" style="background-color: white; border: 1px solid rgb(204, 204, 204); margin: 0px; max-width: 492px; outline: 0px; padding: 3px; position: relative; vertical-align: baseline;" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHvgkGkyBetBMi2LFY4HWHAbCTEAKZZSqXtMb-KPxkFy1U_frtVJN1KADF7t1q28A575cDQql-AoMuT5RUxoX8G79yBduXaYeIJqy9JpuMSWbTKDfZ1AAyYaHncIXtFOw0coS2XQmwfQ/s1600/13-losto.jpg" style="background-color: transparent; border: 0px; color: #20124d; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 12pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><v:stroke joinstyle="miter"><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"><v:f eqn="sum @0 1 0"><v:f eqn="sum 0 0 @1"><v:f eqn="prod @2 1 2"><v:f eqn="prod @3 21600 pixelWidth"><v:f eqn="prod @3 21600 pixelHeight"><v:f eqn="sum @0 0 1"><v:f eqn="prod @6 1 2"><v:f eqn="prod @7 21600 pixelWidth"><v:f eqn="sum @8 21600 0"><v:f eqn="prod @7 21600 pixelHeight"><v:f eqn="sum @10 21600 0"></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:formulas><v:path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"><o:lock aspectratio="t" v:ext="edit"></o:lock></v:path></v:stroke></v:shapetype><v:shape alt="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHvgkGkyBetBMi2LFY4HWHAbCTEAKZZSqXtMb-KPxkFy1U_frtVJN1KADF7t1q28A575cDQql-AoMuT5RUxoX8G79yBduXaYeIJqy9JpuMSWbTKDfZ1AAyYaHncIXtFOw0coS2XQmwfQ/s320/13-losto.jpg" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHvgkGkyBetBMi2LFY4HWHAbCTEAKZZSqXtMb-KPxkFy1U_frtVJN1KADF7t1q28A575cDQql-AoMuT5RUxoX8G79yBduXaYeIJqy9JpuMSWbTKDfZ1AAyYaHncIXtFOw0coS2XQmwfQ/s1600/13-losto.jpg" id="Immagine_x0020_1" o:button="t" o:spid="_x0000_i1029" style="height: 180pt; visibility: visible; width: 240pt;" type="#_x0000_t75"><v:imagedata o:title="13-losto" src="file:///C:\Users\Matteo\AppData\Local\Temp\msohtmlclip1\01\clip_image001.jpg"></v:imagedata></v:shape></span></a><span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Anche la cucina è un inno al Piemonte, per quanto punteggiata di felice suggestioni mediterranee, dovute alle origini pugliesi di Angelo Losito. Il patron, che racconta volentieri il suo approdo alla ristorazione, la passione per la buona tavola, L’incoraggiamento degli amici e il dono di una divisa da chef, chiaro presagio</span></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDZRIA16l8Pm7UwOdUDWG45xxy_QzqT-ixL7qvh_Nvl0VSpZRRmx8a9XdXVj1Sx8qfHB0h8HK93MiMixv3dCB0kz6oCn0KUSHs3oldjnT_Xb4AUsK1MaXxN3Z3j-65W1ZmWPD7ovT8Nk/s1600/12-losto.jpg" imageanchor="1" style="background-color: #fdf4ce; border: 0px; clear: right; color: #20124d; float: right; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; line-height: 22px; margin: 0px 0px 1em 1em; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDZRIA16l8Pm7UwOdUDWG45xxy_QzqT-ixL7qvh_Nvl0VSpZRRmx8a9XdXVj1Sx8qfHB0h8HK93MiMixv3dCB0kz6oCn0KUSHs3oldjnT_Xb4AUsK1MaXxN3Z3j-65W1ZmWPD7ovT8Nk/s320/12-losto.jpg" style="background-color: white; border: 1px solid rgb(204, 204, 204); margin: 0px; max-width: 492px; outline: 0px; padding: 3px; position: relative; vertical-align: baseline;" width="320" /></a><span style="background-color: #fdf4ce; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span><br />
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<div class="MsoNormal" style="background-color: #fdf4ce; border: 0px; color: #570500; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; margin: 0cm 0cm 0pt; outline: 0px; padding: 0px; vertical-align: baseline;">
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<span style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span><br />
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<span style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">All’Osto del Borgh Vej ha lanciato una proposta raffinata, fondata su un leitmotiv preciso: la scelta di cotture leggere che valorizzino le materie prime, la predilezione per l’olio extravergine d’oliva (quelli dei suoi uliveti ad Acqua viva delle Fonti, nel barese) e il rifiuto categorico della panna, che copre e appesantisce i piatti. Cosi nascono le sue ricette, tradizionale e di stagione.</span><span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 12pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvm-8mLEsGMZfRp_DexH_E_gcDxK7TAHpxaV2W98hIiNRpbcTllPkBQOcyuFgQuV67O4ABzmD3pCDK3KEFhg8A271yKJSblvdPSetfGLGq7CxpC_kbAnBqCEuwP-cxlztL3SR1Vl69-M/s1600/agnolotto.png" imageanchor="1" style="background-color: transparent; border: 0px; clear: left; color: #20124d; float: left; margin: 0px 1em 1em 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvm-8mLEsGMZfRp_DexH_E_gcDxK7TAHpxaV2W98hIiNRpbcTllPkBQOcyuFgQuV67O4ABzmD3pCDK3KEFhg8A271yKJSblvdPSetfGLGq7CxpC_kbAnBqCEuwP-cxlztL3SR1Vl69-M/s1600/agnolotto.png" style="background-color: white; border: 1px solid rgb(204, 204, 204); margin: 0px; max-width: 492px; outline: 0px; padding: 3px; position: relative; vertical-align: baseline;" /></a></div>
<div class="MsoNormal" style="background-color: #fdf4ce; border: 0px; color: #570500; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; margin: 0cm 0cm 0pt; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 14pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Mentre in carta non mancano mai i grandi cavali di battaglia (il mitico vitello tonnato vecchio Piemonte , senza maionese e gli agnolottini del Plin fatti a mano),tra le specialità pugliesi scopriamo con entusiasmo il tipico pure di favette, i ceci,il polpo con carciofi croccanti e le caramelle di merluzzo. Tutta la pasta è preparata in casa, cosi come il dessert: dalla tarte tatin allo sformato al gianduia, dal parfait al dolce Torino, omaggio irresistibile alla città base dei suoi sapori storici (gianduia, vermouth e savoiardi).</span><span style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 12pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><o:p></o:p></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVgLEgzafscyIMuZUXm44Q0JqBahGeETVKRgZfIGu17-1OWBdiQJ1opDN2Nu5QqWBD0MJqgFFUmxQ0izpYPvi4mePioR0GCECadQqiltOMR2ITALltyNZHPRf2noJZqL07lYPHBmnp0s/s1600/SAM_0088.JPG" style="background-color: #fdf4ce; border: 0px; color: #20124d; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; line-height: 22px; margin: 0px; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEOnWoU4alx_XEtB-xLQPn1Uu5toOsWQvkcX-un-QalN56m_r8aVX4YLHVUgrHnve7vGc4bKFFYXRDqu9mkc1JeEzW8IeBnYrfROUKKqIK2vKF3yPPZfpWkcO3xu0_YJRarr67xdBv80/s320/SAM_0088.JPG" style="background-color: white; border: 1px solid rgb(204, 204, 204); margin: 0px; max-width: 492px; outline: 0px; padding: 3px; position: relative; vertical-align: baseline;" width="320" /> Dolce Torino</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-e3i0fetm60IhlUpb5u9wIH0acd3D8o6Gqa_p4M60GXOo6PmUju0HCC3Fs6PsHe_vqQFTBIWUT9jQVmc1Wze1X0jg2t0jQTZrt1V7GVfo-5wVL3zd622A_vgcKVv2Wm5BO9f8gF9sk84/s1600/vino.jpg" imageanchor="1" style="background-color: #fdf4ce; border: 0px; clear: right; color: #20124d; float: right; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 16px; line-height: 22px; margin: 0px 0px 1em 1em; outline: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-e3i0fetm60IhlUpb5u9wIH0acd3D8o6Gqa_p4M60GXOo6PmUju0HCC3Fs6PsHe_vqQFTBIWUT9jQVmc1Wze1X0jg2t0jQTZrt1V7GVfo-5wVL3zd622A_vgcKVv2Wm5BO9f8gF9sk84/s320/vino.jpg" style="background-color: white; border: 1px solid rgb(204, 204, 204); margin: 0px; max-width: 492px; outline: 0px; padding: 3px; position: relative; vertical-align: baseline;" width="320" /></a><span style="background-color: #fdf4ce; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 14pt; line-height: 21px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Da provare, inoltre la degustazione fissa o il piccolo menu, in abbinamento a un ottimo vino piemontese, nazionale o francese.</span><span style="background-color: #fdf4ce; border: 0px; color: #0070c0; font-family: 'Californian FB', serif; font-size: 14pt; line-height: 21px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span>Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com3tag:blogger.com,1999:blog-2067931180248373461.post-57473110933252808612012-12-10T02:17:00.000-08:002012-12-15T00:44:32.567-08:00Agnolotti del Plin<span style="color: #002060; font-family: 'Segoe UI Light', sans-serif; font-size: 19px; line-height: 21px;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5jMuEFbPkiXAMekWfFQ9UGSNO9VhBV6_vOCSShssFtFWDGuaKFb2UgZJksSKlDmRrHwaudNO3yGltvTQWhcrjGp6mGRiMt0PHe7rb2FGK5zq6hyZGanZhREPXJh5N7elooMVXwh4VdQ/s1600/agnolotto+del+plin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5jMuEFbPkiXAMekWfFQ9UGSNO9VhBV6_vOCSShssFtFWDGuaKFb2UgZJksSKlDmRrHwaudNO3yGltvTQWhcrjGp6mGRiMt0PHe7rb2FGK5zq6hyZGanZhREPXJh5N7elooMVXwh4VdQ/s320/agnolotto+del+plin.jpg" width="320" /></a></div>
<span style="color: #002060; font-family: 'Segoe UI Light', sans-serif; font-size: 19px; line-height: 21px;">Gli agnolotti del plin, o semplicemente plin, rientrano fra i piatti piemontesi più conosciuti e apprezzati oltre i confini regionali. In tutto il Piemonte si preparano agnolotti o ravioli con molti tipi di ripieni diversi, questi del plin (letteralmente "pizzicotto") sono originari delle Langhe e, che siano quadrati o rettangolari, hanno come caratteristica il fatto che la pasta viene pizzicata tra un mucchietto di ripieno e l'altro prima di essere tagliata, in modo da formare un effetto caramella. Un altro modo molto usato di chiudere con "plin" consiste nel piegare due volte la pasta sul ripieno prima di tagliare i singoli pezzi. Si ottengono così delle "bustine" pronte a trattenere il sugo, proprio come le increspature del pizzicotto.</span>Anonymoushttp://www.blogger.com/profile/08974939253881306043noreply@blogger.com4Via IV Marzo, 10122 Torino, Italia45.0734218 7.683110245.0720203 7.6806427 45.0748233 7.6855777