Chocdoc Revelling in Rimini

[Smithy]

I'm dying here. The food and menu at La Sangiovesa look wonderful beyond words! I love the narrative in their menu. It's interesting that they designed the restaurant to reflect the geomorphology of the region. I laughed when I got to the dessert narrative: 'hold on...read and ponder...then choose instinctively'.

 

Some questions:

 

What does "Crude Spirits" mean in this context? (It's listed below the Sweet Wines.)

 

Did you try the squacquerone? What was it like? I'd have trouble turning away a locally produced creamy cheese, except that everything there looked delectable and most or all was locally produced.

 

I notice that the menus list things like appetizers instead of Prima. Is that a translation thing, or have the traditional courses for an Italian dinner gone by the wayside there (or, have I misunderstood the dinner sequence altogether)?

 

[JeanneCake]

I am swooning over that menu.

Then, the pictures! sent me over the edge; what a wonderful evening 😍

[Shelby]

I'm swooning too.  Everything looks to die for.  

 

*eyeing the steaks I laid out for dinner with disdain*

[Franci]

21 minutes ago, Smithy said:

 

 

I notice that the menus list things like appetizers instead of Prima. Is that a translation thing, or have the traditional courses for an Italian dinner gone by the wayside there (or, have I misunderstood the dinner sequence altogether)?

 

 

In Italian menu, you have first antipasto, then primo or primi piatti which can be a pasta dish, rice, can be soupy or not (minestra or pastasciutta), asciutta means “dry”, then you have Secondo or Secondi piatti (Fish and meat) and contorni are always listed as a side. Dessert which can comprehend also cheese and fruit . Coffee to finish. 

Edited January 18, 2020 by Franci (log)

[Smithy]

12 minutes ago, Franci said:

 

In Italian menu, you have first antipasto, then primo or primi piatti which can be a pasta dish, rice, can be soupy or not (minestra or pastasciutta), asciutta means “dry”, then you have Secondo or Secondi piatti (Fish and meat) and contorni are always listed as a side. Dessert which can comprehend also cheese and fruit . Coffee to finish. 

 

 

Thank you very much, Franci. I haven't had the pleasure of such a meal, and am glad for a clear explanation.  Would the Italian version of the menu above have used those words - for instance, "antipasto" instead of "appetizer"?

[Franci]

@Smith yes, definitely Antipasti (i final for plural of antipasto). 

[Kerry Beal]

1 hour ago, Smithy said:

I'm dying here. The food and menu at La Sangiovesa look wonderful beyond words! I love the narrative in their menu. It's interesting that they designed the restaurant to reflect the geomorphology of the region. I laughed when I got to the dessert narrative: 'hold on...read and ponder...then choose instinctively'.

 

Some questions:

 

What does "Crude Spirits" mean in this context? (It's listed below the Sweet Wines.)

 

Did you try the squacquerone? What was it like? I'd have trouble turning away a locally produced creamy cheese, except that everything there looked delectable and most or all was locally produced.

 

I notice that the menus list things like appetizers instead of Prima. Is that a translation thing, or have the traditional courses for an Italian dinner gone by the wayside there (or, have I misunderstood the dinner sequence altogether)?

 

I think crude spirits refers mostly to grappa which isnt too fine 

 

I had the cheese in lunch today and for dessert

[Kerry Beal]

Lunch piadini

 

 

much softer than yesterday - liked it more

[Kerry Beal]

Desserts

 

 

 

 

 

 

 

 

[Kerry Beal]

In my attempt to find the water closet - I instead discovered the catacombs under the restaurant

 

 

 

 

 

 

 

 

Metal griddle here for the piadini - Bianca’s nonna says only iron!

 

 

 

[blue_dolphin]

1 hour ago, Smithy said:

Would the Italian version of the menu above have used those words - for instance, "antipasto" instead of "appetizer"?

 

Here is the Italian version of the menu and the English version so you can compare.  As @Franci says, the Italian version indeed lists Antipasti, Pasta, then Secondi.

[Darienne]

50 minutes ago, Kerry Beal said:

In my attempt to find the water closet - I instead discovered the catacombs under the restaurant

Fascinating.  But did you ever find the WC in the end?

[Kerry Beal]

 

 

 

 

[Kerry Beal]

 

Penne with sausage ragu and basil

 

 

 

 

 

 

photograph of a photographer taking a photograph 

 

 

packing up 

 

 

picked up a few molds 

 

 

 

 

 

Edited January 19, 2020 by Kerry Beal (log)

[JoNorvelleWalker]

That was quick.

 

[curls]

8 hours ago, Kerry Beal said:

 

 

 

Are these chocolates? Beautiful work! Any idea how they package the large 3D chocolates for sale?

 

[Kerry Beal]

3 hours ago, JoNorvelleWalker said:

That was quick.

 

My bad - just saying we were packing up for today. 

The days are long at this trade show - 9:30 until 6. Today and tomorrow expected to be the busiest days. Apparently we are the only Canadian exhibitors here.

 

 

[Kerry Beal]

2 hours ago, curls said:

 

Are these chocolates? Beautiful work! Any idea how they package the large 3D chocolates for sale?

 

I'm not sure - I shall endeavor to find that out tomorrow.

 

Their catalogue (Pavoni) mentions the molds required to make each of these items.

 

[Kerry Beal]

Dinner tonight again with Bianca’s parents.

 

 

Bitters and apps 

 

 

 

these little immature peaches(?) with truffle - very intriguing

 

 

Stracciatella soup - she puts nutmeg, lemon zest, breadcrumbs and Parmesan with eggs and extrudes it through something akin to a ricer

 

 

gratinized tomatoes, onions and red peppers

 

 

cenci - a neighbor makes it 

 

 

panattone wars - https://cremeriacapolinea.com/panettone-artigianale-reggio-emilia/  
 

@Alleguede’s chocolate pannatone was a strong second. 
 

 

Gelato

 

 

 

there is a chocolate called Pocket Caffe - a shot of espresso in a bonbon - we dissected one to see what made it tick - like a liquor chocolate with a sugar crust.

[JoNorvelleWalker]

Kerry, did you happen to see any new bar molds close to 135x55 mm?  I wish I had better quality than the Tomric molds I have.

 

[Franci]

47 minutes ago, Kerry Beal said:

 

 

Bitters and apps 

 

 

 

 

 

Stracciatella soup - she puts nutmeg, lemon zest, breadcrumbs and Parmesan with eggs and extrudes it through something akin to a ricer

 

 

 

 

cenci - a neighbor makes it 

 

The soup is actually “passatelli in brodo” and there is a special tool to make it here, what the neighbor brought in generally know in the rest of Italy as chiacchiere, elsewhere they call it cenci or bugie, it’s typical for Carnival. Carnival is know for fried treats, still long time to enter the carnival, next month, but I’ve been seeing on internet people already frying

 

Love the puntarelle among the other crudités, also looooove that type of salame! 

[BeeZee]

I had Pocket Caffe several years ago, my sister’s Sicilian MIL brought some as a gift...mmm

[KennethT]

Me too... many years ago - I found it at a truck stop on the highway somewhere.... actually very tasty

[Kerry Beal]

9 hours ago, JoNorvelleWalker said:

Kerry, did you happen to see any new bar molds close to 135x55 mm?  I wish I had better quality than the Tomric molds I have.

 

 

 

 

 

[Smithy]

I have no particular interest in learning to make chocolate confections or molded chocolates myself, but I do love seeing the variety of molds available -- as well as what folks do with them! Thanks for all these photos, Kerry. Keep 'em coming!