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Albeit for half a day, once you are released,
that you have managed to break the chain of commitments, it becomes necessary, in an absolute manner, the feeding time.
Real and virtual e. .. inseminated passions, worry, food and services. If the traveler to follow this link
Agostino would certainly Campari, a gentleman who works as the restaurant, ready to care for the host
aware of satisfying his greed of eating well and let them find the time.
The time lost to Proustian memory. What today is considered a resource, and manifest latent
but that does not appear in any business budget, if not that of the nascent time banks.
Ritorvato time, it was said, to delight your palate with authentic flavors from foods.
Those who in the era of advanced technologies like those used in the biotechnology
are rare or endangered. Campari Augustine, the man who works as the cook and restaurateur,
with his fisonomia Announces Bonaria and project from a semi sull'ospite farmer who knows and recognizes.
Knows the value of time, with its seasons. "Being One with all that lives, return to an oblation of bliss, in all of nature: this is the summit of thoughts and joys, this is the sacred peak, the place of eternal peace, where the South lost its sultriness, the thunder his voice and the sea is boiling like all'ondeggiare field of wheat. Be One with every living thing. "So we took a few years earlier Friedrick Holderling, that a search of the taste had reason to life. For its customers, old and new, Campari Augustine, remains not only a lover of good food but has something more. The menu speaks for itself. Their specialties vary with the change of seasons. Listen: "My kitchen, though has a typical menu structure, Agostino Campari and that does not change much, however, supports and enhances the fresh, seasonal ones. And here in spring, when the air starts to make more lenient and the surrounding starts to awaken, our proposals go the plates loaded with flavor, calories and high in winter to the more quiet, light, typical of Lombardy and the classic Milanese cuisine in particular. For example: from the appetizers - a constant through all the seasons -- and is one of our strengths and pieces that are always sought after by gourmets, consist of mixed meats, nervetti, pate that personally preparo (I want to be good with her, virtual client, and we reveal my recipe, made of these simple ingredients, Liver Veal, Marsala, Cognac, fresh butter, Salt, Pepper and three herbs: sage, rosemary and bay leaf), zucchini flowers, trout into carp which is typical of the area as the terrine of chicken, we pass the first course. Here are the risotto: Milanese, with sausage, with asparagus, with mushrooms and a few other variations. The ravioli and noodles, made of fresh pasta, flavored with beef choices, may be with a seasoned cream tarfuti, either with the tomato or just with the excellent butter. Our courses employ almost exclusively meat and are exalted with the cart, either roasted or boiled. But it also prepares roast beef, veal tonnato or braised and cassola in winter. Frogs fries are served only when the season are small and provide me some peasants of the place and can be tasted only by us. I cost more than the fillet, but they are really special. Finally we come to desserts and even offer those here in the house, typical of the Milanese. Our highlight is the zabaglione, in semifreddo vesion. The wines, thanks to my son, I shall always do good. We favor the Italians and we have a very wide range, but our dishes are combined with those benessimo Piedmont reds, (Bonarda, Barbera, Grignolino, Dolcetto and Barolo) and whites of Friuli. " Just try it! |
(Reservation Service -"Servizio di prenotazione") agostinocampari@todine.net
