On my return from leave sweaty (not that me and sweaty, but it was hot in Reggio di Calabria, so I sweated a lot, not only in horizontal position as one might think ...) I feel obliged to write two words on the local level where, at the end of July, we celebrated genetriaco of his friend Max, " The workshop of taste "in that Castenaso.
Given that the place had been exaggerated by many awards at the highest levels, we pass to the description: the entrance is very appealing. From the outside it looks like a shack sunken below sea level, and you find yourself entering a bright room with soft light wood shelves that exhibit food, wine and spirits brands in various high-sounding, very resonant ... too lofty. Is now think that the offer is actually sounding more valid impression immediately confirmed at the time of accommodation at the table.
The owner, on whose inclinations and whose infatuation with Max we are not going to dwell, has apparently attended a course of bad theater business: describes the modus operandi of the room (not so original at the bottom) and flow as if reciting a text by Shakespeare, but no real soul, as if he had a teleprompter in front and recite the same stain to school because he is forced to do so. This is for the duration of the evening, and now we move on to courses.
Mind you, all edible, nothing inedible or disgusting, more definitely peak some tasty beans, tuna and onion or peperonara incorporated in the tide of appetizers rather than the simple yet flavorful rabbit served among the latter. But all that enough odinario, terribly normal, sometimes with a touch superfluous as culatello accompanied to the melon (not a good enough ham Langhirano?), Sometimes with obscure references (the famous pasta of Pisa, where in my memory There is great tradition of master pasta makers - he said Gragnano! - and that hangs and never comes down like the tower of the same name) and falls as the anonymous and terrifying sciapo Passerina choice (thanks friends!) from the bench or the depressing selection of wines Spirits of poor digestion and a end of the meal.
Finally, a place to be reviewed: the intentions are there and seem honest, but the jelly is still a lot to eat, and if instead of that of Pisa may take a little of sound ruspantezza Emilia can not hurt him. First thing: focus more on substance over appearance, because it makes high-flown and affected and theatrical presentation worth a damn if we eat at home or even a step lower. Second thing: greater attention to matching wine, why wander into the local wine-shop in search of the right is also fun, but in the long run may unnerve and was lost, especially if it completely lacks a guide that indicates where you just go to search to find your favorite nectar.
rating to local postponed to October pending necessary corrections.
celebrated rating: 10 as always for figaggine, 0 for fingering a necklace that would be excellent with excellent pasta and beans, the grandmother of Amber.
I'm still a fan of Willy.
PS: By the way, for the September 7 Willy is planning a restaurant in the area of \u200b\u200bmeat Panaro dinner with the famous butcher Cecchini. Ambruzza and I would also interested to you the burden of choice.
Gaber's back
Saludos
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