Hello guys, Monday we started talking about the design of the menu, making speeches also coming to conclusions very deep philosophical laughing and joking led me to reflect on how difficult it is to structure a paper. As evidence of this practice has designed a menu typical of the Liguria region. The dishes were the Cappon Magro, sea bass with green sauce and ravioli of lettuce. Neglecting the last two, I wanted to dwell on the first course. Do not know about you but I can now understand the meaning of these compositions so strange, the coolest thing and that all have a logic. The Cappon Magro is a dish made of fish, squid, sea bass, mussels, oysters and of course of capon with herb sauce and sugar beet. The colors, the sauces, everything is available to the fish because it has made them stand out to herself and others and give uniformity and fullness to the plate. In my dish is a wonder I am (also on the palate) and represents almost everything we are doing here. I feel like a myth, only to be able to do it ... .... What do you say I have no reason?
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