tag:blogger.com,1999:blog-13209469342313960972024-03-13T14:09:41.045+01:00Burro & BollicineChefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.comBlogger298125tag:blogger.com,1999:blog-1320946934231396097.post-52626770156319806492020-03-20T15:47:00.005+01:002023-07-13T06:38:27.396+02:00TUTTE LE ATTIVITA' SONO SOSPESE - SEGUIRANNO AGGIORNAMENTI...<div class="separator" style="clear: both; text-align: center;">
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<br />Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-63436254114765545452020-01-18T14:11:00.002+01:002020-02-03T10:03:36.841+01:00CORSO di PANE & PIZZA 4 MARZO ORE 18:30<div class="post-body entry-content" id="post-body-8643164413214070246" itemprop="description articleBody" style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13.2px; line-height: 1.4; position: relative; width: 676px;">
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;"><b>CORSO DI PANE E PIZZA 4 MARZO ORE 18:30</b></span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Ci siamo! Ecco la nuova data del corso di Pane e Pizza con il Maestro Raffaele Pignataro!</span><br />
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Conoscere e imparare ad usare le farine</span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Pasta Madre: cura, utilizzo e gestione</span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Utilizzo del frigo per la maturazione degli impasti</span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Preparare impasti digeribili, profumati, ed a basso indice glicemico</span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Pizza in Teglia a lunga lievitazione ed alta idratazione: impasto, staglio e cottura.</span><br />
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">I corsisti realizzeranno i propri impasti con attrezzature non professionali per poter replicare a casa tutte le ricette senza difficoltà.</span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Verrà donato a tutti un pezzo di Pasta Madre centenaria. </span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Il corso è adatto anche per chi utilizza il lievito di birra.</span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Alla fine del corso le pizze preparate potranno essere degustate.</span><br />
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Corso pratico, teorico, dimostrativo.</span><br />
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><b><u>COSTO: 80 euro</u></b></span><br />
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Il corso comprende: dispense, teoria, ricette, attrezzature, ingredienti ed attestato di partecipazione.</span><br />
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><b>Per info e prenotazioni: 3771807494 - burroebollicine@gmail.com</b></span></div>
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Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-32891765266521105002019-12-04T20:58:00.002+01:002019-12-04T20:59:43.619+01:00REGALA UN CORSO A NATALE<div class="post-body entry-content" id="post-body-4340283705482730090" itemprop="description articleBody" style="background-color: white; color: #666666; font-family: "courier new", courier, freemono, monospace; line-height: 1.4; position: relative; width: 676px;">
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<b><span style="font-family: "verdana" , sans-serif; font-size: large;">Cerchi un regalo originale e divertente per NATALE?</span></b></div>
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<span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Regala un corso: un’esperienza insolita, diversa, il regalo perfetto per appassionati, curiosi e golosi.</span></span></div>
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<span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Con “<b>Burro & Bollicine</b>” ed i sui partners si impara a cucinare divertendosi e conoscendo persone nuove.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Per regalare un corso puoi scrivere o telefonare a “<b>Burro & Bollicine</b>”: i nostri docenti ti aiuteranno nella scelta del corso più adatto. </span></div>
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<span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><b><u>Comprendiamo un bel kit composto da scatola, fiocco, biglietto di auguri, libro di ricette ed altri gadgets. </u></b></span></span></div>
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<span style="font-size: xx-small;"><i><u><b><span style="font-family: "verdana" , sans-serif; font-size: large;">Chiamaci per prenotarlo il NATALE è VICINO!</span></b></u></i></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>burroebollicine@gmail.com</b> <b> </b></span></div>
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<b style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large; text-align: center;">3771807494</span></b><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">TUTTI I DETTAGLI CON LE DATE ED I PREZZI SUL NOSTRO SITO E SULLA NOSTRA PAGINA DI FACEBOOK (SEZIONE EVENTI)</span></div>
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Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-55185869871732377862019-05-13T17:09:00.001+02:002019-05-13T17:20:39.991+02:00EVENTI ENOGASTRONOMICI<div class="post-body entry-content" id="post-body-7211290526300755132" itemprop="description articleBody" style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13.2px; line-height: 1.4; position: relative; width: 676px;">
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<span style="font-size: medium;">Organizziamo eventi enogastronomici con allestimenti originali e gestendo contemporaneamente piu' attività in occasione di fiere, sagre ed altre feste.</span><br />
<span style="font-size: medium;"> Creiamo concept esclusivi e promuoviamo territorio, ristoratori e prodotti chiave.</span></div>
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<span style="font-size: medium;">Ecco alcune foto tratte dall'evento <b>Sky Wine</b></span></div>
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Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-62744099345548435032019-04-08T09:09:00.000+02:002019-04-08T09:10:02.542+02:00Corso di Barbecue: St. louis ribs, Scotch eggs, Cocktails<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-izaq4Ywfjoc/XKrzGbBLKYI/AAAAAAAAJOw/qVZ84zE1_PUc7Kb4tQG-4EEsLucA-VtJQCLcBGAs/s1600/54435387_2430006223686028_4311187673785040896_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="426" src="https://1.bp.blogspot.com/-izaq4Ywfjoc/XKrzGbBLKYI/AAAAAAAAJOw/qVZ84zE1_PUc7Kb4tQG-4EEsLucA-VtJQCLcBGAs/s640/54435387_2430006223686028_4311187673785040896_n.jpg" width="640" /></a></div>
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<b style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">SABATO 11 MAGGIO ORE 9:00</b></div>
<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br />Burro & Bollicine, in collaborazione con il team </span><a href="https://www.facebook.com/suqulento/" style="color: #365899; cursor: pointer;" target="_blank">Suqulento</a><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">, organizza un percorso didattico alla scoperta dell’affascinante mondo del barbecue. </span></span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Lo scopo principale è quello di trasmetterti gli strumenti necessari per gestire in modo corretto la cottura al BBQ e, contemporaneamente, stimolare la tua fantasia per utilizzare al meglio questo fantastico dispositivo di cottura. </span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
Tu stesso parteciperai alle preparazioni della giornata, avrai modo di mettere in pratica le conoscenze acquisite. </div>
</span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
Per pranzo mangeremo insieme quanto preparato accompagnato da acqua vino e birra.</div>
</span><br />
<div style="text-align: center;">
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><b>Costo: 50 euro TUTTO COMPRESO</b></span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">- iscrizione a Burro & Bollicine fino a dicembre 2019</span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
- il materiale didattico</div>
</span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
- attestato di partecipazione</div>
</span><br />
<div style="text-align: center;">
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">ecco gli argomenti trattati:</span></div>
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4: SALSE BBQ, SLATHER, MOP, SPRAY, FOIL, STALLO</div>
</span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
RICETTE: ST, LOUIS RIBS, SCOTCH EGGS, COCKTAILS</div>
</span><div style="text-align: center;">
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span></div>
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<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Per info e prenotazioni scrivici o chiamaci ai seguenti recapiti:</span></div>
<b><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
burroebollicine@gmail.com</div>
</span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
3771807494 - Burro & Bollicine</div>
</span></b>Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-74363498596795209932019-01-21T00:08:00.002+01:002019-01-21T00:10:15.989+01:00CORSO DEL VINO LUNEDI' 4 MARZO 2018 ORE 20:30<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-QnnjyWAXhys/XET_dvv1TXI/AAAAAAAAJG0/ugD2pghCr50wFDn5rO_3mIw0Oaa2KHx7gCLcBGAs/s1600/48417963_2289923957694256_7067330885560827904_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="340" data-original-width="500" height="434" src="https://3.bp.blogspot.com/-QnnjyWAXhys/XET_dvv1TXI/AAAAAAAAJG0/ugD2pghCr50wFDn5rO_3mIw0Oaa2KHx7gCLcBGAs/s640/48417963_2289923957694256_7067330885560827904_n.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><b><br /></b></span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><b>LUNEDI' 4 MARZO 2018 ORE 20:30</b></span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">E’ un percorso di 5 incontri intensi come le sensazioni che solo il vino sa trasmettere. Conoscenza e la degustazione che vi permetteranno di esplorare questo nuovo mondo; storia, radici e nuove tendenze della bevanda alcolica più amata.</span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">A partire da lunedi 4 marzo 2019 presso il Coffee Bar della Stazione, Piazzale Lelia Caetani snc, Latina Scalo. </span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Il Corso è articolato in 5 lezioni teorico-pratiche di circa 2 ore con inizio alle ore 20:30.</span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">E' prevista la degustazione di circa 12/15 vini.</span></div>
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</span><br />
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">PRENOTAZIONE OBBLIGATORIA, POSTI DISPONIBILI: 15 o FINO AD ESAURIMENTO. Il corso si intende confermato se si raggiunge il numero minimo di partecipanti.</span></div>
<div style="text-align: center;">
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">La quota di partecipazione al corso è di 140 euro + 10 euro di iscrizione e comprende:</span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">- iscrizione a Burro & Bollicine fino a dicembre 2019;</span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">- tutto il materiale didattico;</span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">
</span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
- le 5 lezioni del corso</div>
</span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
- la visita ad una cantina locale in data da definire</div>
</span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
- attestato di partecipazione</div>
</span><br />
<div style="text-align: center;">
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Per info e prenotazioni scrivici o chiamaci ai seguenti recapiti:</span></div>
<b><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span></b><br />
<div style="text-align: center;">
<b><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">burroebollicine@gmail.com</span></b></div>
<b><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">
</span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
3771807494</div>
</span></b>Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-39959367599114846022019-01-15T09:18:00.003+01:002019-01-15T09:20:15.165+01:00CORSO BARBECUE: RICETTE SICILIANE! (a soli 40 euro)<br />
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<a href="https://3.bp.blogspot.com/-mLbkkGGjb6s/XD2XFlbnN6I/AAAAAAAAJGY/4pCYkdt2E2Er5gVXylgk8E1nSEglKE7fgCLcBGAs/s1600/46508142_2251389248214394_3355004765443457024_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="960" height="426" src="https://3.bp.blogspot.com/-mLbkkGGjb6s/XD2XFlbnN6I/AAAAAAAAJGY/4pCYkdt2E2Er5gVXylgk8E1nSEglKE7fgCLcBGAs/s640/46508142_2251389248214394_3355004765443457024_n.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><b><br /></b></span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><b>SABATO 19 MAGGIO 2019 ORE 9:00</b></span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><br /></span></div>
<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Burro & Bollicine, in collaborazione con il team </span><a href="https://www.facebook.com/suqulento/" style="background-color: white; color: #365899; cursor: pointer; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-decoration-line: none; white-space: pre-wrap;" target="_blank">Suqulento</a><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">, organizza un corso speciale alla scoperta dell’affascinante mondo del barbecue. </span></div>
<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Lo scopo principale è quello di trasmetterti gli strumenti necessari per gestire in modo corretto la cottura al BBQ e, contemporaneamente, stimolare la tua fantasia per utilizzare al meglio questo fantastico dispositivo di cottura. </span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Tu stesso parteciperai alle preparazioni della giornata, avrai modo di mettere in pratica le conoscenze acquisite. </span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
Per pranzo mangeremo insieme quanto preparato accompagnato da acqua vino e birra.</div>
</span><div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">In questa lezione: </span></div>
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<br /></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Preparazioni tipiche Siciliane! ECCO IL MENU:</span></div>
<i><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span></i><br />
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<i><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">PANI CA MEUSA</span></i></div>
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<i><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">STIGGIOLE</span></i></div>
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PASTA CON LE SARDE</div>
</span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
COUS COUS DI PESCE</div>
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CAPONATA</div>
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SARDE ALLA BECCAFICO</div>
</span></i><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Costo: PREZZO SPECIALE 40 euro TUTTO COMPRESO</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">- iscrizione a Burro & Bollicine</span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"></span><br />
<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">- il materiale didattico</span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
- la lezione della durata di circa 4 ore</div>
</span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;"><div style="text-align: center;">
- attestato di partecipazione</div>
</span><br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Il corso parte con un numero minimo di iscritti.</span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">Per info e prenotazioni scrivici o chiamaci ai seguenti recapiti:</span></div>
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<b><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; white-space: pre-wrap;">burroebollicine@gmail.com</span></b></div>
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3771807494 - Burro & Bollicine</div>
</span></b>Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-76449168754568691332018-12-28T07:44:00.001+01:002018-12-28T07:44:56.876+01:00CORSO COMPLETO DI BARBECUE<div class="separator" style="background-color: white; clear: both; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13.2px; text-align: center;">
<a href="https://1.bp.blogspot.com/-5u3dx29Dr8I/XARUnWawlmI/AAAAAAAAJDI/vB8eZ0tkQGUddBGB486yAsx3orBmkJ0JwCLcBGAs/s1600/46514456_2250849558268363_8266373844936163328_n.jpg" imageanchor="1" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://1.bp.blogspot.com/-5u3dx29Dr8I/XARUnWawlmI/AAAAAAAAJDI/vB8eZ0tkQGUddBGB486yAsx3orBmkJ0JwCLcBGAs/s640/46514456_2250849558268363_8266373844936163328_n.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>12 GENNAIO 2019 ore 9:00 presso i Vivai Dionigi, Via Faggiana 1480, Latina</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b><span style="color: #1d2129;">Burro & Bollicine, in collaborazione con il team </span><a href="https://www.facebook.com/suqulento/" style="cursor: pointer;" target="_blank">Suqulento</a><span style="color: #1d2129;">, organizza un percorso didattico alla scoperta dell’affascinante mondo del barbecue. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1d2129;"><br /></span><span style="color: #1d2129;">In ciascun incontro apprenderai nuove tecniche e preparazioni fino a diventare un perfetto pitmaster. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1d2129;"><br /></span>Lo scopo principale è quello di trasmetterti gli strumenti necessari per gestire in modo corretto la cottura al BBQ e, contemporaneamente, stimolare la tua fantasia per utilizzare al meglio questo fantastico dispositivo di cottura. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Tu stesso parteciperai alle preparazioni della giornata, avrai modo di mettere in pratica le conoscenze acquisite. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Per pranzo mangeremo insieme quanto preparato accompagnato da acqua vino e birra.<br /><span style="color: #1d2129;">A breve sarà disponibile anche il calendario completo delle lezioni con il programma dettagliato.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1d2129;"><br /></span><span style="color: #1d2129;"><b><u>Costo: 199 euro TUTTO COMPRESO</u></b></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1d2129;"><b><u><br /></u></b></span><span style="color: #1d2129;">- iscrizione a Burro & Bollicine fino a dicembre 2019</span><br />- il materiale didattico<br />- le 4 lezioni del corso<br />- attestato di partecipazione<br /><span style="color: #1d2129;">le date delle lezioni saranno:</span><br />12 gennaio<br />23 febbraio<br />16 marzo<br />11 maggio</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><span style="color: #1d2129;">ecco gli argomenti trattati:</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1d2129;"><br /></span>#1: Le basi, dispositivi, combustibili, cotture in ember e dirette, scelta e preparazione carne, maillard - reverse - (pre freezing)<span style="color: #1d2129;"><br /></span><span style="color: #1d2129;">#2: Cotture indirette e ibride, crisping, planking, disposizione carbone, stabilizzazione, minion/snake, </span><span style="color: #1d2129;"><br /></span><span style="color: #1d2129;">#3: Marinature, brining wey & Dry, salamoie, rub, affumicatura, water pan - drip pan</span><span style="color: #1d2129;"><br /></span><span style="color: #1d2129;">#4: Salse BBq, slather, mop, spray, foil, stallo</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #1d2129;"><br /></span><span style="color: #1d2129;">Per info e prenotazioni scrivici o chiamaci ai seguenti recapiti:</span><br />burroebollicine@gmail.com<br />3771807494 - Burro & Bollicine</span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"></span><b style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace;"><span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"></span><span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"></span></b>Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-72477402142130967462018-12-12T01:18:00.002+01:002018-12-18T13:22:44.579+01:00REGALA UN CORSO A NATALE!<div class="post-body entry-content" id="post-body-4340283705482730090" itemprop="description articleBody" style="background-color: white; color: #666666; line-height: 1.4; position: relative; width: 676px;">
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<a href="https://1.bp.blogspot.com/-E8R8HHX-6xU/XAOmHRrEwFI/AAAAAAAAJC8/n6ZhFve35l8k5cunxIpZ0LSJWBwAS0wGgCLcBGAs/s1600/1217_low1.jpg" imageanchor="1" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="684" data-original-width="1200" height="364" src="https://1.bp.blogspot.com/-E8R8HHX-6xU/XAOmHRrEwFI/AAAAAAAAJC8/n6ZhFve35l8k5cunxIpZ0LSJWBwAS0wGgCLcBGAs/s640/1217_low1.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="640" /></a></div>
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<b><span style="font-family: "verdana" , sans-serif; font-size: large;">Cerchi un regalo originale e divertente per NATALE?</span></b></div>
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<span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Regala un corso: un’esperienza insolita, diversa, il regalo perfetto per appassionati, curiosi e golosi.</span></span></div>
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<span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Con “<b>Burro & Bollicine</b>” ed i sui partners si impara a cucinare divertendosi e conoscendo persone nuove.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Per regalare un corso puoi scrivere o telefonare a “<b>Burro & Bollicine</b>”: i nostri docenti ti aiuteranno nella scelta del corso più adatto. </span></div>
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<span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><b><u>Se spendi almeno 80 euro comprendiamo un bel kit composto da scatola, fiocco, biglietto di auguri, libro di ricette ed altri gadgets. </u></b></span></span></div>
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<span style="font-size: xx-small;"><i><u><b><span style="font-family: "verdana" , sans-serif; font-size: large;">Chiamaci per prenotarlo il NATALE è VICINO!</span></b></u></i></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>burroebollicine@gmail.com</b> <b> </b></span></div>
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<b style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large; text-align: center;">3771807494</span></b><br />
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<span style="font-family: "verdana" , sans-serif;"><b style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large; text-align: center;">ecco i corsi programmati per il 2019:</span></b></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">12/1 - Corso di Barbecue Completo (4 Lezioni)</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">14/1 - Corso di degustazione della Birra (4 lezioni + visita birrificio)</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">19/1 - Corso Barbecue: Ricette Siciliane!</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">30/1 - Corso Pizza e Pane con Pignataro</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">2/2 - Corso Barbecue: San Valentino!</span><br />
<span style="font-family: verdana, sans-serif; font-size: large;">4/3 - Corso di degustazione del Vino (5 lezioni + visita in cantina)</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">6/4 - Corso Barbecue: Pasqua!</span><br />
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Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-41659878336017283612018-12-06T10:48:00.002+01:002018-12-06T10:48:31.727+01:00NUOVA CONVENZIONE: CASEIFICIO DEI PINI<div class="separator" style="clear: both; text-align: center;">
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Ecco una bellissima novità tra le nostre convenzioni!</div>
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<i><b>Con l'acquisto di 500 gr di mozzarella gli associati riceveranno una ricotta di bufala in omaggio.</b></i></div>
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Il Caseificio dei Pini è a: <u>Latina Scalo in Piazza San Giuseppe n. 4</u></div>
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Cosa aspettate? andate a provare i loro prodotti e non dimenticate la tessera :-)</div>
Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-18134144012484051092018-08-23T15:06:00.002+02:002018-12-02T23:02:37.071+01:00CORSO DELLA BIRRA<div class="post-body entry-content" id="post-body-8948285680131352777" itemprop="description articleBody" style="background-color: white; color: #666666; font-family: "courier new", courier, freemono, monospace; line-height: 1.4; position: relative; width: 676px;">
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Si tratta di un percorso di 4 incontri dove si approfondiranno la conoscenza e la degustazione della Birra.</span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">In questo modo potrete esplorare questo mondo, la storia, le radici e le nuove tendenze della bevanda piu' antica al mondo.</span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><b><u>A partire da lunedì 14 Gennaio 2019 dalle 20.30 alle 22.30</u></b></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Il Corso è articolato in 4 lezioni teorico-pratiche con la degustazione di 12/15 birre in circa 2 ore con inizio alle ore 20:30.</span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Ideale come regalo x compleanno o di Natale.</span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Indirizzo: Bar della Stazione, Piazzale Lelia Caetani snc, Latina Scalo (LT)</span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b>La quota di partecipazione al corso è di 90 euro ALL INCLUSIVE </b>e comprende:</span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">- iscrizione a Burro & Bollicine fino a dicembre 2019</span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">- il materiale didattico</span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">- le 4 lezioni del corso</span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">- la visita ad un birrificio locale in data da concordare</span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">- attestato di partecipazione</span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">La classe sarà formata al massimo da 15 persone.</span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Per info e prenotazioni scrivici o chiamaci ai seguenti recapiti:</span></div>
<div style="font-size: 13.2px; text-align: center;">
<b><span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">burroebollicine@gmail.com</span></b></div>
<div style="font-size: 13.2px; text-align: center;">
<b><span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">3771807494 - Burro & Bollicine</span></b></div>
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Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-37527225441593035802018-05-18T10:01:00.001+02:002018-05-18T10:01:54.942+02:00 SPAGHETTI DI DAIKON o ZUCCHINE AL PESTO VEGAN<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-DZRYJfPlt6w/WunKqEXRc2I/AAAAAAAAIzU/8-1aBucyBQgPMAUHvElddlCOmNgTWK3WgCLcBGAs/s1600/IMG_20180502_162035%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-DZRYJfPlt6w/WunKqEXRc2I/AAAAAAAAIzU/8-1aBucyBQgPMAUHvElddlCOmNgTWK3WgCLcBGAs/s640/IMG_20180502_162035%2B%25281%2529.jpg" width="640" /></a></div>
<br />
Per festeggiare l'arrivo della bella stagione vi regaliamo una ricetta vegana e crudista sfiziosa di sicuro successo che abbiamo proposto spesso ai nostri corsi di cucina!<br />
Con questo piatto veramente dietetico convincerete sicuramente i vostri ospiti, anche i più scettici!<br />
<br />
<b>Ingredienti per spaghetti:</b><br />
<br />
•<span style="white-space: pre;"> </span>1 daikon / 2 zucchine<br />
•<span style="white-space: pre;"> </span>1 cucchiaio di olio evo<br />
•<span style="white-space: pre;"> </span>1 cucchiaio di limone<br />
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<b>Ingredienti per pesto al tofu:</b><br />
<br />
•<span style="white-space: pre;"> </span>2 mazzetti di basilico<br />
•<span style="white-space: pre;"> </span>1 cucchiaio di pinoli<br />
•<span style="white-space: pre;"> </span>4 gherigli di noce <br />
•<span style="white-space: pre;"> </span>1 pizzico di sale<br />
•<span style="white-space: pre;"> </span>olio evo q.b.<br />
•<span style="white-space: pre;"> </span>1 spicchio di aglio <br />
•<span style="white-space: pre;"> </span>1 panetto 125 gr tofu al naturale<br />
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<b>Procedimento:</b><br />
<br />
Preparate prima gli spaghetti di daikon o di zucchine, aiutandovi con lo Spiromat e poi metteteli in una terrina con olio e limone.<br />
Mescolate bene e lasciate riposare 20 minuti.<br />
Cominciate a preparare il pesto vegano lavando accuratamente le foglie di basilico sotto l’acqua del rubinetto.<br />
Poi asciugatele tamponandole con un panno e mettetele nel mixer.<br />
Frullatele insieme ai pinoli, le noci, il tofu, un pizzico di sale e l’aglio.<br />
Aggiungete olio fino ad ottenere la consistenza desiderata.<br />
Mescolate delicatamente gli spaghetti di verdure con il pesto, impiattate e servite.Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-38215237774492129802018-02-07T16:51:00.003+01:002018-02-07T16:51:52.510+01:00ULTIMO CORSO DI BARBECUE POSTI LIMITATI<div class="separator" style="clear: both;">
<b style="font-family: arial, helvetica, sans-serif;">Burro & Bollicine</b><span style="font-family: arial, helvetica, sans-serif;"> </span><span style="font-family: arial, helvetica, sans-serif;">in collaborazione con il team</span><span style="font-family: arial, helvetica, sans-serif;"> </span><b style="font-family: arial, helvetica, sans-serif;">SuQulento</b><span style="font-family: arial, helvetica, sans-serif;"> </span><span style="font-family: arial, helvetica, sans-serif;">organizzano un percorso didattico alla scoperta dell’affascinante mondo del barbecue. In ciascun incontro apprenderai nuove tecniche e preparazioni fino a diventare un perfetto pitmaster. Lo scopo principale è quello di trasmetterti gli strumenti necessari per gestire in modo corretto la cottura al BBQ e, contemporaneamente, stimolare la tua fantasia per utilizzare al meglio questo fantastico dispositivo di cottura. Tu stesso parteciperai alle preparazioni della giornata, avrai modo di mettere in pratica le conoscenze acquisite. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Per pranzo mangeremo insieme quanto preparato accompagnato da acqua vino e birra.</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Costo: 50 euro a lezione</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><b><span style="font-size: xx-small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">LEZIONE SPECIALE</span></span></b></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><b><span style="font-size: xx-small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></b></span></span>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><b><span style="font-size: xx-small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">24 Febbraio 2018: Fish</span></span></b></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Polpo affumicato, pesce da lisca in indiretta, gamberi grigliati, calamari ripieni.</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><b><span style="font-size: xx-small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">- Rilasciamo attestato di partecipazione</span></span></b></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg"><span lang="" style="font-size: xx-small;"><u><span style="font-family: "arial" , "helvetica" , sans-serif;">Per info e prenotazioni scrivici o chiamaci ai seguenti recapiti:<br /><br />burroebollicine@gmail.com<br /><span style="text-align: center;">3771807494</span></span></u></span></span></span></span></span></span></div>
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Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-83481676171069989862017-12-04T10:36:00.004+01:002017-12-04T10:40:19.665+01:00CORSO DI DEGUSTATORE DI BIRRA (NUOVA DATA)<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Sa5cD6BMdGg/WiUX9gyzWII/AAAAAAAAIbs/DFaS-IKOfuA09PEndtwomrScQHZ7LkCSwCLcBGAs/s1600/birra.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1002" data-original-width="1600" height="400" src="https://2.bp.blogspot.com/-Sa5cD6BMdGg/WiUX9gyzWII/AAAAAAAAIbs/DFaS-IKOfuA09PEndtwomrScQHZ7LkCSwCLcBGAs/s640/birra.jpeg" width="640" /></a></div>
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<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 22px; font-stretch: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
<u style="color: red; font-family: verdana, sans-serif; font-size: small;"><b>CORSO DI DEGUSTATORE DI BIRRA A PARTIRE DA LUNEDI' 5 FEBBRAIO ORE 20:30</b></u></h3>
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<span style="color: #4b4f56; font-family: "helvetica" , "arial" , sans-serif;"><br /></span><span style="color: #4b4f56; font-family: "helvetica" , "arial" , sans-serif;">Burro & Bollicine in collaborazione con L'Associazione Culturale Prestigiosi organizza il: Corso sulla Birra.</span><br />
<br style="color: #4b4f56; font-family: Helvetica, Arial, sans-serif;" />
<i><span style="color: #4b4f56; font-family: "helvetica" , "arial" , sans-serif;">Si tratta di un percorso di 4 incontri dove si approfondiranno la conoscenza e la degustazione della Birra.</span><br /><span style="color: #4b4f56; font-family: "helvetica" , "arial" , sans-serif;">In questo modo potrete esplorare questo mondo, la storia, le radici e le nuove tendenze della bevanda piu' antica al mondo.</span></i><br />
<br style="color: #4b4f56; font-family: Helvetica, Arial, sans-serif;" />
<span style="color: #4b4f56; font-family: "helvetica" , "arial" , sans-serif;">A partire da Lunedì 5 febbraio 2018 dalle 20.30 alle 22.30</span><br />
<span style="color: #4b4f56; font-family: "helvetica" , "arial" , sans-serif;">Le altre date saranno: 12,19,26 febbraio.</span><br />
<br style="color: #4b4f56; font-family: Helvetica, Arial, sans-serif;" />
<span style="color: #4b4f56; font-family: "helvetica" , "arial" , sans-serif;">Il Corso è articolato in 4 lezioni teorico-pratiche con la degustazione di 12/15 birre in circa 2 ore con inizio alle ore 20:30.</span><br />
<span style="color: #4b4f56; font-family: "helvetica" , "arial" , sans-serif;">Ideale come regalo x compleanno o di Natale.</span><br />
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<span style="color: #4b4f56; font-family: "helvetica" , "arial" , sans-serif;">Indirizzo: Associazione Prestigiosi, Via Pitagora n. 12, Latina Scalo (LT)</span><span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica" , "arial" , sans-serif;"><br /><br />La quota di partecipazione al corso è di 100 Euro ALL INCLUSIVE + 10 euro per la tessera associativa e comprende:<br /><br />- iscrizione a Burro & Bollicine fino a dicembre 2018<br />- iscrizione all'Associazione Prestigiosi<br />- il materiale didattico<br />- le 4 lezioni del corso<br />- la visita ad un birrificio localein data da concordare<br />- attestato di partecipazione<br /><br />La classe sarà formata al massimo da 10 persone.<br />Il corso parte con un numero minimo di iscritti.<br /><br /><b>Per info e prenotazioni scrivici o chiamaci ai seguenti recapiti:<br />burroebollicine@gmail.com<br />3771807494 - Burro & Bollicine<br />3755279725 - Prestigiosi</b></span><br />
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Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-53124977420758841202017-12-01T11:56:00.000+01:002017-12-01T11:58:33.474+01:00“Brunello a Palazzo” - un tuffo nella cultura enogastronomica d’eccellenza<div class="separator" style="clear: both; text-align: center;">
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L’<b>Associazione Decant</b> in
collaborazione con EnoClub di Siena, propone una nuova tappa del percorso
enogastronomico alla scoperta dei sensi <b>“Brunello a Palazzo”</b> nella Città di
Fondi.</div>
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L’evento, oramai divenuto
nella provincia di Latina un appuntamento importante per addetti del settore ed
appassionati, si svolgerà nella prestigiosa cornice storica di Palazzo Caetani,
nel cuore della Città, domenica 3 dicembre 2017.<o:p></o:p></div>
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Il percorso sarà articolato in
banchi d’assaggio di prodotti della gastronomia del territorio pontino e in banchi di degustazione delle numerose
etichette di Brunello di Montalcino.<o:p></o:p></div>
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Le cantine che hanno ad oggi
aderito alla manifestazione sono <i>Castello Tricerchi, Corte dei Venti, Fattoria
dei Barbi, Fattoria del Pino, Il Marroneto, L’Aietta, La Gerla, Le Ragnaie,
Poggio Salvi, Pietroso, Podere Casisano (Tommasi), Sanlorenzo, Tenute Silvio
Nardi,Terre Nere.<o:p></o:p></i></div>
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<i>La gastronomia del territorio
sarà rappresentata da Agricola Gizzi, Campana Street Food, Caseificio Cammisa,
Centosedici Ristorante, Coffèè System, Fruit Service, Laghetto living Ristorante,
Macelleria Mattei, Magni ricevimenti, Norcineria Petrillo Franco, Oliocentrica,
Tiella Slow<span style="font-size: 12.0pt;">.
<o:p></o:p></span></i></div>
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L’ apertura dei banchi
d’assaggio ci sarà alle ore 18:00 con chiusura alle ore 23:00. In apertura di
serata, alle ore 17:30, Davide Bonucci, presidente di EnoClub Siena, condurrà
gli appassionati in un interessante percorso sul “Brunello annata 2007”.<o:p></o:p></div>
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L’evento, patrocinato dal
Comune di Fondi e dal Parco Naturale Regionale Monti Ausoni e Lago di Fondi,
con la collaborazione delle Aziende Gino Vaccaro e Ricevimenti Magni, è a posti
limitati, si consiglia di prenotare in anticipo. <o:p></o:p></div>
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Biglietti disponibili online
sul sito <a href="http://www.associazionedecant.it/index.php/brunello-a-palazzo/ticket-online">http://www.associazionedecant.it/index.php/brunello-a-palazzo/ticket-online</a>
oppure presso Futurgrafica Fondi.<o:p></o:p></div>
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<br /></div>
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Per informazioni: <o:p></o:p></div>
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www.associazionedecant.it<span class="MsoHyperlink"> <o:p></o:p></span></div>
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email: <a href="mailto:decantfondi@gmail.com">decantfondi@gmail.com</a><span class="MsoHyperlink"> <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span class="MsoHyperlink">tel. </span>3392060765-3288449450-335627002<span class="MsoHyperlink"><o:p></o:p></span></div>
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pagina facebook @Brunello a Palazzo<o:p></o:p></div>
<br />
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evento facebook
https://www.facebook.com/events/213229869097618/ <o:p></o:p></div>
Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-25296781447372682642017-11-30T10:02:00.002+01:002017-11-30T10:02:35.063+01:00Sparkle Day 2018 - Degustazione di Bollicine a Roma<div class="separator" style="background-color: white; clear: both; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px; text-align: center;">
<a href="https://4.bp.blogspot.com/-Vu5EXSLTXnw/Wh1NQ23ZDCI/AAAAAAAAAKM/JeGfWdRlr-44--lcd-aOuVj5DgDoPMqngCLcBGAs/s1600/IMG_20171109_162828.png" imageanchor="1" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="1523" data-original-width="1080" height="640" src="https://4.bp.blogspot.com/-Vu5EXSLTXnw/Wh1NQ23ZDCI/AAAAAAAAAKM/JeGfWdRlr-44--lcd-aOuVj5DgDoPMqngCLcBGAs/s640/IMG_20171109_162828.png" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="452" /></a></div>
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<div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px; text-align: center;">
<span style="color: #4b4f56; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">La più grande degustazione di bollicine italiane della Capitale. Oltre 70 banchi di assaggio con 300 bollicine in degustazione. E poi 4 fantastiche postazioni food dove acquistare crudi di pesce, pasta fresca, salumi&formaggi e una selezione di creazioni siciliane salate e dolci. E ancora, la presenza del main sponsor </span><a data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/page.php?id=1061152377250738&extragetparams=%7B%22directed_target_id%22%3A145834812703394%7D" href="https://www.facebook.com/pasticceriaidolcisapori/" style="color: #365899; cursor: pointer; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-decoration-line: none;">I Dolci Sapori</a><span style="color: #4b4f56; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"> con un goloso banco di degustazione di dolcezze, I salumi dell'azienda </span><a data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/page.php?id=285356255110&extragetparams=%7B%22directed_target_id%22%3A145834812703394%7D" href="https://www.facebook.com/maletti1867/" style="color: #365899; cursor: pointer; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-decoration-line: none;">Maletti 1867</a><span style="color: #4b4f56; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">... Insomma, vi aspettiamo sabato 2 dicembre dalle 16 all'Hotel Westin Excelsior di Roma in via Veneto, 125.</span></div>
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<span style="background-color: white; color: #4b4f56; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"></span><br />
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Biglietto ingresso €15 ( include calice, sacca porta bicchiere e una copia della guida Sparkle 2018)</div>
Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-19939156071697214602017-11-08T11:12:00.002+01:002017-11-23T11:00:49.066+01:00Corsi Monotematici di Dicembre e Gennaio<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 22px; font-stretch: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: center;">
<a href="https://4.bp.blogspot.com/-Zway8caRMHI/WgLW8HeOv0I/AAAAAAAAIVs/6q0Iz-0mqKY-HMTf8S9Cqs8hsdsZ6civACLcBGAs/s1600/lWiLglIkRBWeFNAenZSh_beef-wellington-gordon-ramsey-4822.jpg" imageanchor="1" style="color: #888888; font-size: 13.2px; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="370" data-original-width="555" height="426" src="https://4.bp.blogspot.com/-Zway8caRMHI/WgLW8HeOv0I/AAAAAAAAIVs/6q0Iz-0mqKY-HMTf8S9Cqs8hsdsZ6civACLcBGAs/s640/lWiLglIkRBWeFNAenZSh_beef-wellington-gordon-ramsey-4822.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="640" /></a></h3>
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<b>Corsi Monotematici:</b></div>
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6 DICEMBRE - "DOLCI AL CIOCCOLATO"</div>
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13 DICEMBRE - "FINGER FOOD"</div>
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14 DICEMBRE - "IL PRANZO DI NATALE"</div>
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<span style="color: #666666; font-family: "courier new" , "courier" , "freemono" , monospace; font-size: 13.2px;">15 DICEMBRE - "LA CENA DELLA VIGILIA CON I VINI ABBINATI"</span><br />
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<br />10 GENNAIO - "SECONDI DI PESCE" ore 20:30<br /><br />11 GENNAIO - "ZUPPE E MINESTRE" ore 20:30<br /><br />17 GENNAIO - "PRIMI DI PESCE" ore 20:30<br /><br />18 GENNAIO - "PASTE SARDE" ore 20:30<br /><br />20 GENNAIO - "ARROSTI E STRACOTTI" ore 9:00<br /><br />24 GENNAIO - "PASTE ROMANE" ore 20:30<br /><br />25 GENNAIO - "HAMBURGER GOURMET" ore 20:30<br /><br />31 GENNAIO - "LA PIZZA FRITTA" ore 20:30</div>
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<span style="color: #666666; font-family: "courier new" , "courier" , "freemono" , monospace; font-size: 13.2px;"><span style="font-size: 13.2px;">I corsi monotematici sono adatti sia per per chi è alle prime armi sia per chi ha frequentato già altri corsi perchè è sempre importante provare nuove ricette e trovare altri spunti.</span></span></div>
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<span style="color: #666666; font-family: "courier new" , "courier" , "freemono" , monospace; font-size: 13.2px;"><span style="font-size: 13.2px;">Stiamo parlando di corsi </span><b style="font-size: 13.2px;">PRATICI </b><span style="font-size: 13.2px;">dove gli allievi mettono realmente le </span><b style="font-size: 13.2px;">MANI IN PASTA</b><span style="font-size: 13.2px;">.</span></span></div>
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<span style="color: #666666; font-family: "courier new" , "courier" , "freemono" , monospace; font-size: 13.2px;"><span style="font-size: 13.2px;">Costo: 40 euro</span></span></div>
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<span style="color: #666666; font-family: "courier new" , "courier" , "freemono" , monospace; font-size: 13.2px;"><span style="font-size: 13.2px;">Per partecipare ai nostri corsi è necessario effettuare l'iscrizione all'associazione (può essere effettuata anche il giorno del corso)</span></span></div>
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<span style="color: black; font-family: "courier new" , "courier" , "freemono" , monospace; font-size: 13.2px;"><b style="color: blue; font-family: verdana; font-size: 13.2px;"><u>Per informazioni scrivere a burroebollicine@gmail.com o chiamare il 3771807494</u></b></span></div>
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Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-22006905207362029382017-10-05T12:48:00.001+02:002017-10-05T12:48:30.980+02:00RICETTA BBQ: SPATCHCOOCKED CHICKEN<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-tisDcwJfNLE/WdYN6xg-C2I/AAAAAAAAIR8/gVFDMXC5rIkIk8MHZZ8Ikk3F2qNd_HjOwCLcBGAs/s1600/22104698_1716710855015572_6217755609917260762_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-tisDcwJfNLE/WdYN6xg-C2I/AAAAAAAAIR8/gVFDMXC5rIkIk8MHZZ8Ikk3F2qNd_HjOwCLcBGAs/s640/22104698_1716710855015572_6217755609917260762_o.jpg" width="640" /></a></div>
<br />
Sono ripartiti i nostri corsi di <b>BARBECUE</b> a cura del <b>TEAM SUQULENTO</b> e per "festeggiare" abbiamo deciso di regalare ai nostri lettori una bella ricetta da poter replicare facilmente con il Barbecue a casa!<br />
<br />
Per chi fosse interessato ai nostri corsi può contattarci ai seguenti recapiti:<br />
<b><span style="background-color: white; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Per info e prenotazioni chiamaci o scrivici:</span></b><br />
<b><span style="background-color: white; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">3929737253</span><br style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">burroebollicine@gmail.com</span></b><br />
<br />
<b>Ingredienti:</b><br />
1 Pollo intero<br />
Sale<br />
Rosmarino, Timo, Salvia<br />
Pepe<br />
Olio<br />
2 Spiedi acciaio<br />
Forbici trinciapollo<br />
1 Ciminiera accendi carbone<br />
Carbone di buona qualità<br />
Termometro a sonda<br />
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<b>Per la riduzione:</b><br />
mezza cipolla bianca, 1 carota, 1 costa di sedano<br />
una tazza di vermut<br />
un paio di foglie di alloro<br />
succo di limone<br />
20 gr di burro<br />
Salsa Worcestershire<br />
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Obiettivo ricercato: pelle croccante, carne cotta al punto giusto (75°C) e petto SuQulento.<br />
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Accendi 1 ciminiera piena per una cottura diretta a 2 zone (griglia carbone coperta al 50%). Mentre il carbone si accende prepara il pollo come segue.<br />
Posiziona il pollo su un tagliere con la schiena rivolta verso l’alto, con le forbici taglia lungo la spina dorsale da entrambi i lati per eliminarla.<br />
Conservala per dopo.<br />
Apri il pollo a libro e giralo con il petto verso l’alto. Effettua, con il palmo aperto della mano, una pressione sullo sterno in modo da romperlo, gira il pollo e sfila lo sterno.<br />
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Posiziona il pollo con la pelle verso l’alto, gira le ali sopra il petto e infilzalo a croce con gli spiedi partendo dalla coscia e finendo nel petto.<br />
Ungi entrambi i lati con un goccio di olio extravergine di oliva.<br />
Condisci il pollo con sale pepe e le foglie tritate del rosmarino del timo e della salvia, tieni da parte i gambi.<br />
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Metti in cottura il pollo posizionandolo al centro della griglia con la pelle rivolta verso l’alto, le cosce sul lato carbone e il petto e le ali nella zona di sicurezza, quindi esattamente a cavallo delle 2 zone. Posiziona la sonda nel petto e chiudi il coperchio. Imposta l’allarme del termometro a sonda a 55°C.<br />
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Nel frattempo in una pentola versa dell’olio e fari dorare bene la schiena del pollo tagliata in 6/7 pezzi girando di tanto in tanto. Quando sarà ben brunita aggiungi carota, cipolla e sedano precedentemente mondati e tagliati a pezzetti di circa 1 cm. Fai brunire anche le verdure. Aggiungi la tazza di vermout le foglie di alloro e i gambi delle erbe aromatiche.<br />
Gratta con cura il fondo della pentola. Lascia cuocere una ventina di minuti, filtra e fai ridurre a un terzo. A riduzione avvenuta incorpora il burro qualche goccia di Salsa Worcestershire del succo di limone e aggiusta di sale e pepe. Tieni al caldo.<br />
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Raggiunti i 55°C al petto gira il pollo con la pelle rivolta verso il basso sempre mantenendo le cosce nella parte più calda e il petto nella parte meno calda. Chiudere il coperchio e aspettare i 75°C. Se in fase di cottura vedi che l’estremità delle cosce diventano nere proteggile con un po’ di carta stagnola.<br />
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Raggiungi i 75°C togli il pollo dal kettle, e fai riposare qualche minuto prima del taglio, servi accompagnandolo con la salsa precedentemente preparata.<br />
Enjoy.<br />
<br />
Ricetta di Marco Lattanzi del Team Suqulento<br />
<a data-saferedirecturl="https://www.google.com/url?hl=it&q=https://www.facebook.com/suqulento&source=gmail&ust=1507276785562000&usg=AFQjCNHq5oCOzhAd6sbiAu3Tn1hEHziXoA" href="https://www.facebook.com/suqulento" style="background-color: white; color: #1155cc; font-family: Arial; font-size: 13px;" target="_blank">https://www.facebook.com/<wbr></wbr>suqulento</a>Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-15790297664413603952017-08-11T12:57:00.003+02:002017-08-11T12:59:17.416+02:00CORSO DI CUCINA<h3 class="post-title entry-title" itemprop="name">
<a href="https://3.bp.blogspot.com/-U8_xcbKudoM/WYCPBoLagdI/AAAAAAAAIMI/xoMUDH3SGPwnoED9M0vnCKkGJGsrYNd2ACLcBGAs/s1600/18893297_1584180774935248_5881802354836706711_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="395" data-original-width="501" height="504" src="https://3.bp.blogspot.com/-U8_xcbKudoM/WYCPBoLagdI/AAAAAAAAIMI/xoMUDH3SGPwnoED9M0vnCKkGJGsrYNd2ACLcBGAs/s640/18893297_1584180774935248_5881802354836706711_n.jpg" width="640" /></a></h3>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: red;"><u><b>CORSO DI CUCINA A PARTIRE DA MARTEDI' 3 OTTOBRE ORE 20:30 </b></u></span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;">Ti piacerebbe iniziare a cucinare a casa come uno Chef? Andare oltre la realizzazione delle
ricette ma imparare a lavorare e conoscere gli ingredienti? Sei
interessato alla tecnica, alle cotture, agli abbinamenti?</span></span></span></div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><b>Allora hai probabilmente voglia di diventare uno <u>CHEF PER PASSIONE</u>! </b></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><b> </b></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><b>Questo corso di 6 lezioni + <span style="font-family: "verdana" , sans-serif;">s</span>aggio </b></span>ti permetterà di imparare le tecniche di base ed alcune avanzate. <span style="font-family: "verdana" , sans-serif;">Il percorso didattico</span> è soprattutto focalizzato sulla conoscenza delle materie prime e delle tecniche di cottura. </span></span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;">ECCO IL PROGRAMMA COMPLETO:</span></span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;">1 LEZIONE - SALSE & BRODI</span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;">2 LEZIONE - LEGUMI, <span style="font-family: "verdana" , sans-serif;">VERDURE, PATATE</span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">3 LEZIONE - PASTA SECCA E RISOTTO</span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">4 LEZIONE - PASTA FRESCA<span style="font-family: "verdana" , sans-serif;"> ALL'U<span style="font-family: "verdana" , sans-serif;">OVO</span></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">5 LEZIONE - CARNE</span></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">6 LEZIONE - PESCE</span></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">PROVA RISTORANTE <span style="font-family: "verdana" , sans-serif;">- </span>saggio con simulazione di servizio al ristorante</span></span></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><u><b><span style="font-family: "verdana" , sans-serif;">Grembiule<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">,</span> torcione e cappello da Chef in </span></span>OMAGGIO con le dispense elettronic<span style="font-family: "verdana" , sans-serif;">he</span> per ogni lezione ed anche tutto il resto del materiale didattico</b></u></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><u><b><br /></b></u></span></span></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><b><u>Rilasciamo
attestato di partecipazione e di frequenza stage</u></b></span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><br /></span></span></span>
<br />
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><b>Le iscrizioni verranno chiuse
al raggiungimento degli 8 iscritti</b></span></span></span></div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;">
</span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><b>Al termine di ogni lezione
verranno degustate tutte le preparazioni</b></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: xx-small;"><b>Il <span style="font-family: "verdana" , sans-serif;">corso partir<span style="font-family: "verdana" , sans-serif;">à al raggiung<span style="font-family: "verdana" , sans-serif;">imento del numero di 8 iscritti.</span></span></span></b></span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white;"><span style="color: blue;"><span style="font-size: xx-small;"><span style="font-family: "verdana" , sans-serif;"><b>Per informazioni scrivere a burroebollicine@gmail.com o chiamare il </b></span></span><b style="text-align: center;"> 3771807494</b></span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-60304280903794194592017-07-28T10:11:00.001+02:002017-07-28T10:12:31.208+02:00DECANT SOTTO LE STELLE – Vino e Territorio 10 Agosto 2017<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-V1OROH8PicA/WXrxIzaOwFI/AAAAAAAAILU/aRAig76wb688U0VL7a4blgY-didZ9XHswCLcBGAs/s1600/19621091_10213311472972277_3614609937504042474_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1150" height="640" src="https://2.bp.blogspot.com/-V1OROH8PicA/WXrxIzaOwFI/AAAAAAAAILU/aRAig76wb688U0VL7a4blgY-didZ9XHswCLcBGAs/s640/19621091_10213311472972277_3614609937504042474_o.jpg" width="460" /></a></div>
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</xml><![endif]-->Il percorso enogastronomico alla
scoperta dei sensi intrapreso dagli amici dell’<b>Associazione Decant </b>continua,
nel mese di agosto, con una nuova tappa, “Decant sotto le Stelle – Vino e
Territorio”, sempre a Fondi (LT).<br />
<div class="MsoNormal" style="text-align: justify;">
Questa volta l’evento è tutto
dedicato al territorio laziale, alla promozione del vino e dei prodotti che
questo territorio ha da offrire. L’amore e la passione per il loro territorio e
per l’enogastronomia ha spinto gli organizzatori a dedicare una serata al Lazio,
una regione ricca di storia e di prodotti della terra. In degustazione anche
gli oli extravergine di oliva di qualità.</div>
<div class="MsoNormal" style="text-align: justify;">
La cornice dell’evento, la
terrazza del <span style="mso-spacerun: yes;"> </span>Castello Caetani, simbolo
della Città di Fondi e testimonianza di un’epoca storica importante e la data, il
10 agosto, la notte delle stelle cadenti, non sono casuali, un intreccio di
storia e magia accompagnerà la degustazione.</div>
<div class="MsoNormal" style="text-align: justify;">
Più di 20 le aziende vitivinicole
laziali che porteranno in degustazione i loro vini. Tra le cantine che hanno
già aderito all’iniziativa ci sono <i>Alberto Giacobbe, Cantina Sant'Andrea,
Cantine Lupo, Cantina Montecorvino, Carlo Magno, Castel de Paolis, Casa Divina
Provvidenza, Cincinnato, Colle Picchioni, Consorzio di tutela Cesanese del
Piglio, <span style="mso-spacerun: yes;"> </span>Donato Giangirolami,<span style="mso-spacerun: yes;"> </span>La Luna del Casale, Marco Antonelli, Marco
Carpineti, Monti Cecubi, Palazzo Prossedi, Piana dei Castelli, Pietra Pinta,
Pileum, Riserva della Cascina. </i></div>
<i>
</i><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<i>Per la gastronomia saranno presenti Agricola Gizzi, Caseificio Cammisa
(Silvana Frutta), Coffèè System,</i></div>
<i>
</i><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<i>Fruit Service, Magni Ricevimenti, Ristorante Riso Amaro, Tiella Slow,
Oliocentrica.</i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
I banchi d’assaggio saranno aperti dalle 19:30 alle 24:00</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
L’evento è patrocinato dal Comune
di Fondi. Partner della serata le aziende Gino Vaccaro e Magni Ricevimenti.</div>
<div class="MsoNormal" style="text-align: justify;">
I posti sono limitati, è
necessaria la prenotazione. Per informazioni: <a href="mailto:decantfondi@gmail.com">decantfondi@gmail.com</a>, <a href="http://www.associazionedecant.it/">www.associazionedecant.it</a>, <a href="http://fb.me/AssociazioneDecant">http://fb.me/AssociazioneDecant</a><u> </u>oppure
<span style="mso-spacerun: yes;"> </span>328/8449450, 335/6270026, 339/2060765. </div>
Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-46126726239581678522017-07-27T10:52:00.004+02:002017-07-27T10:52:45.245+02:00NUOVO CALENDARIO CORSI DI BARBECUE<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-1HCBL0zRUXk/V-3b_V5Q1RI/AAAAAAAAHgA/RQNx7t8rIcEWEgmkUuz09TKPv542EkXnwCLcB/s1600/14352239_1294222217264440_164369887350607201_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-1HCBL0zRUXk/V-3b_V5Q1RI/AAAAAAAAHgA/RQNx7t8rIcEWEgmkUuz09TKPv542EkXnwCLcB/s640/14352239_1294222217264440_164369887350607201_o.jpg" width="440" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="font-family: "arial","helvetica",sans-serif;"><br /></span></span></span></span></span></span></div>
<span style="font-size: small;">
</span><span style="font-size: small;">
<span><span style="font-family: "arial","helvetica",sans-serif;"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><b><span style="font-family: "arial";">
</span></b></span></span></span></span>
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="font-family: "arial","helvetica",sans-serif;"><b>Burro & Bollicine</b> in collaborazione con il team <b>SuQulento</b>
organizzano un percorso didattico alla scoperta dell’affascinante mondo
del barbecue. In ciascun incontro apprenderai nuove tecniche e
preparazioni fino a diventare un perfetto pitmaster. Lo scopo principale
è quello di trasmetterti gli strumenti necessari per gestire in modo
corretto la cottura al BBQ e, contemporaneamente, stimolare la tua
fantasia per utilizzare al meglio questo fantastico dispositivo di
cottura. Tu stesso parteciperai alle preparazioni della giornata, avrai
modo di mettere in pratica le conoscenze acquisite. </span></span></span></span></span></span></div>
<span style="font-size: small;">
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="font-family: "arial","helvetica",sans-serif;">Per pranzo mangeremo insieme quanto preparato accompagnato da acqua vino e birra.</span></span></span></span></span></span></div>
<span style="font-size: small;">
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;"><br /></span></span></span></div>
<span style="font-size: small;">
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">Costo: 50 euro a lezione</span></span></span></div>
<span style="font-size: small;">
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;"><br /></span></span></span></div>
<span style="font-size: small;">
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="font-family: "arial","helvetica",sans-serif;"><span style="font-family: "arial","helvetica",sans-serif;">Ecco il calendario completo:</span></span></span></span></span></span></span></div>
<span style="font-size: small;">
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;"><br /></span></span></span></div>
<span style="font-size: small;">
</span><div dir="auto" style="text-align: center;">
<div dir="auto">
<span style="font-size: small;"><b><span><span style="font-family: "arial","helvetica",sans-serif;">Grilling G#1 : 30 settembre</span></span></b></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">Argomenti
trattati: Le basi, funzionamento dei dispositivi, combustibili,
disposizione del carbone nel kettle, cottura 1/2 fuochi, cotture dirette
e indirette. Scelta e preparazione della carne.</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">Preparazioni: Verdure in ember roasting, flank steak, Spatchcocked Chicken</span></span></span></div>
<div dir="auto">
<span style="font-size: small;">
<span><span style="font-family: "arial","helvetica",sans-serif;"> -----------------------------</span></span></span><wbr></wbr><span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">----------------------</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><b><span><span style="font-family: "arial","helvetica",sans-serif;">Grilling G#2 : 21 ottobre</span></span></b></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">Argomenti
trattati: Cotture ibride, stabilizzazione dei dispositivi, crisping,
maillard e reverse searing, cenni di rub e affumicatura</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">Preparazioni: Verdure al bbq, salsicce alla birra, Bistecca perfetta</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">------------------------------</span></span></span><wbr></wbr><span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">----------------------</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><b><span><span style="font-family: "arial","helvetica",sans-serif;">Grilling G#3 : 11 novembre</span></span></b></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">Argomenti trattati: Marinature, wet & dry rub, salamoia, cotture indirette, affumicatura</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">Preparazioni: salsa dip in ember roasting, beer can burgher, Baltimora Pit Beef</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">------------------------------</span></span></span><wbr></wbr><span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">--------------------</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><b><span><span style="font-family: "arial","helvetica",sans-serif;">Barbecue B#1 : 2 dicembre</span></span></b></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">Argomenti trattati: Metodo minion/snake, affumicatura, stabilizzazione per lunghi periodi, salse bbq,</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">Preparazioni: Shiskebab pollo/agnello, ribs con salsa bbq, dolce affumicato</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">------------------------------</span></span></span><wbr></wbr><span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">------------------</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><b><span><span style="font-family: "arial","helvetica",sans-serif;">Barbecue B#2 : 13 gennaio</span></span></b></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">Argomenti trattati: Approfondimenti rub, salse bbq, marinature e salamoie, uso del foil.</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">Preparazioni: Polpettine suqulento style, Pepper Stout Beef, Hasselback Potatoes</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">------------------------------</span></span></span><wbr></wbr><span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">--------------------</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><b><span><span style="font-family: "arial","helvetica",sans-serif;">Barbecue B#3 : 3 febbraio</span></span></b></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">Argomenti
trattati: Approfondimento marinature e salamoie, uso del
foil.Preparazioni: Asado + Chimichurri, Stinco di maiale, Frutta
grigliata</span></span></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">--------------------------------------------------</span></span></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b><span><span style="font-family: "arial","helvetica",sans-serif;">LEZIONE SPECIALE </span></span></b></span>
<span style="font-size: small;"><br /></span>
<div dir="auto">
<wbr></wbr></div>
</div>
<div dir="auto">
<span style="font-size: small;"><b><span><span style="font-family: "arial","helvetica",sans-serif;">24 Febbraio 2018: Fish</span></span></b></span></div>
<div dir="auto">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;">Polpo affumicato, pesce da lisca in indiretta, gamberi grigliati, calamari ripieni.</span></span></span></div>
</div>
<span style="font-size: small;">
<span><span style="font-family: "arial","helvetica",sans-serif;"><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg">
</span></span></span></span>
<span><span style="font-family: "arial","helvetica",sans-serif;"><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg"></span></span></span></span><br />
</span><div style="text-align: center;">
<span style="font-size: small;"><span><b><span><span style="font-family: "arial","helvetica",sans-serif;"><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg"><span style="font-family: "arial","helvetica",sans-serif;"><span style="font-family: "arial","helvetica",sans-serif;">- Rilasciamo attestato di partecipazione</span></span></span></span></span></span></b></span></span></div>
<span style="font-size: small;">
<span><span style="font-family: "arial","helvetica",sans-serif;"><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg">
</span></span></span></span>
<br />
<span><span style="font-family: "arial","helvetica",sans-serif;"><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg">
<span style="font-family: "arial";">
</span>
</span></span></span></span><br />
</span><div style="text-align: center;">
<span style="font-size: small;"><span><span style="font-family: "arial","helvetica",sans-serif;"><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg"><span lang=""><u><span style="font-family: "arial","helvetica",sans-serif;">Per info e prenotazioni scrivici o chiamaci ai seguenti recapiti: <br /><br /> burroebollicine@gmail.com<br /><span style="text-align: center;">3771807494</span></span></u></span></span></span></span></span></span></div>
<span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg">
<span lang=""><u><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: xx-small;">
</span></span></b></u></span></span></span><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-53043342530491031632017-06-26T11:21:00.003+02:002017-06-26T11:21:38.959+02:00ULTIMO CORSO DI BARBECUE DELLA STAGIONE! PESCE & CEFALOPODI<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-JJteZW0AmDM/WVDRQQVFLII/AAAAAAAAIIk/lqFbmeFEx-IWO-b0xj3xVNWV6ZBbmu87ACLcBGAs/s1600/19105636_1599933890026603_8983065937874271466_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="526" data-original-width="526" height="400" src="https://4.bp.blogspot.com/-JJteZW0AmDM/WVDRQQVFLII/AAAAAAAAIIk/lqFbmeFEx-IWO-b0xj3xVNWV6ZBbmu87ACLcBGAs/s400/19105636_1599933890026603_8983065937874271466_n.jpg" width="400" /></a></div>
<br />
<span class="_4n-j _3cht fsl" data-testid="event-permalink-details"><b>il collaborazione con TEAM SUQULENTO</b><br /> <br /> In ciascun incontro apprenderai nuove tecniche e preparazioni fino a diventare un perfetto Pitmaster.<br />
Lo scopo principale è quello di trasmetterti gli strumenti necessari
per gestire in modo corretto la cottura al BBQ e,contemporaneamente,<br /> stimolare la tua fantasia per utilizzare al meglio questo fantastico dispositivo di cottura.<br /> <br /> Tu stesso parteciperai alle preparazioni della giornata, avrai modo di mettere in pratica le conoscenze acquisite.<br /> Per pranzo mangeremo insieme quanto preparato accompagnato da acqua vino e birra.<br /> <br /> <i>sabato 1 luglio <br /> Lezione interamente dedicata al Pesce in varie preparazioni: <br /> cotture indirette e affumicate per dei classici di mare rivisti da Suqu</i><span class="text_exposed_show"><i>lento.</i> <br /> <br /> <b>Costo singola lezione: 50 euro a lezione (ISCRIZIONE GRATUITA)</b><br /> <br /> A partire dalle 9.00 presso i VIVAI DIONIGI indirizzo: Via Faggiana n. 1480<br /> <br /> <b>Per info e prenotazioni scrivici o chiamaci ai seguenti recapiti:<br /> burroebollicine@gmail.com<br /> 3771807494</b></span></span>Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-68752119114610555012017-06-19T16:30:00.001+02:002017-06-19T16:30:42.088+02:00FRANCIACORTA IN VILLA 24 E 25 GIUGNO<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-EZkkseIbRnU/WUff4eUREMI/AAAAAAAAIH8/D8T5OO0U0mcva7ScDbLhTE63XDdCHLPugCLcBGAs/s1600/LOC.%2BFRANCIACORTA%2B2017%2Bs-sponsor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1138" height="640" src="https://2.bp.blogspot.com/-EZkkseIbRnU/WUff4eUREMI/AAAAAAAAIH8/D8T5OO0U0mcva7ScDbLhTE63XDdCHLPugCLcBGAs/s640/LOC.%2BFRANCIACORTA%2B2017%2Bs-sponsor.jpg" width="454" /></a></div>
<br />
<b>Franciacorta in Villa 2017</b>.<br />
Appuntamento a Fondi (LT) il 24 e 25 giugno con la quinta edizione della manifestazione enogastronomica.<br />
<br />Al via a Fondi la kermesse enogastronomica dedicata al Franciacorta.
Sarano 22 le aziende presenti e 44 le etichette in degustazione. Il
percorso enogastronomico si articolerà all’interno di Villa G&J dove
i banchi di degustazione del Franciacorta saranno affiancati dai
banchi d’assaggio di prodotti e di piatti elaborati da alcuni dei
migliori operatori, ristoratori e chef del territorio.<br />L’evento,
ideato e organizzato da Associazione Decant, è patrocinato ancora una
volta dal Consorzio Franciacorta, nato nel 1990 per garantire e
controllare il rispetto della disciplina di produzione del vino
Franciacorta e dal Comune di Fondi. <br />Il Franciacorta, prodotto con
uve Chardonnay, Pinot Nero e Pinot Bianco utilizzando esclusivamente il
metodo della rifermentazione in bottiglia sarà rappresentato nella città
di Fondi dalle cantine 1701, <i>Antica Fratta, Bellavista, Berlucchi
Guido, Bersi Serlini, Bosio, Ca' del Bosco, Camossi, Castello Bonomi,
Cintus, Contadi Castaldi, Ferghettina, La Costa di Ome, la Fiorita, La
Rotonda, La Torre, La Valle, Marchesi Antinori-Tenuta Montenisa,
Mirabella, Monte Rossa, Mosnel, Villa Franciacorta.</i><br />Per la
gastronomia saranno presenti Agricola Gizzi, Caseificio Cammisa (Silvana
Frutta), Coffèè System, Dolci Italia, Fruit Service, Macelleria Mattei,
Magni Ricevimenti, Norcineria Petrillo F., Pizzeria Maruzzella,
Retroterre Ortofrutta Petrillo, Ristorante Da Fausto, Ristorante Riso
Amaro, Tiella Slow.<br />L’atteso evento porterà nella Città di Fondi
numerosi appassionati che per il quinto anno consecutivo avranno modo di
degustare il "Franciacorta" in una cornice elegante quale quella di
villa G&J e in una atmosfera conviviale. <br />Nella serata del 24
giugno, sarà Alessandro Scorsone a tenere un interessante seminario di
approfondimento sul Franciacorta Rosé.<br />Partner delle due serate le aziende Gino Vaccaro e Magni Ricevimenti.<br />L’evento è a posti limitati ed è richiesta la prenotazione.<br /><br />
<b>Per maggiori informazioni e prenotazioni: 328/8449450, 335/6270026,
339/2060765, decantfondi@gmail.com, www.associazionedecant.it ,
http://fb.me/franciacortainvilla, http://fb.me/AssociazioneDecant</b>Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-11496064591388761832017-04-10T17:29:00.002+02:002017-06-12T11:13:40.271+02:00CORSI DI BARBECUE<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-DP5sP1G0Hxo/WOumiB-LiCI/AAAAAAAAH_E/Zfo4DJ9coswEhacXer_eukQXXX2jbZ-xwCLcB/s1600/17021919_1476324322387561_827391717522241692_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-DP5sP1G0Hxo/WOumiB-LiCI/AAAAAAAAH_E/Zfo4DJ9coswEhacXer_eukQXXX2jbZ-xwCLcB/s640/17021919_1476324322387561_827391717522241692_n.jpg" width="440" /></a></div>
<h3 class="post-title entry-title" itemprop="name">
</h3>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Burro & Bollicine</b> in collaborazione con il team <b>SuQulento</b>
organizzano un percorso didattico alla scoperta dell’affascinante mondo
del barbecue. In ciascun incontro apprenderai nuove tecniche e
preparazioni fino a diventare un perfetto pitmaster. Lo scopo principale
è quello di trasmetterti gli strumenti necessari per gestire in modo
corretto la cottura al BBQ e, contemporaneamente, stimolare la tua
fantasia per utilizzare al meglio questo fantastico dispositivo di
cottura. Tu stesso parteciperai alle preparazioni della giornata, avrai
modo di mettere in pratica le conoscenze acquisite. Per pranzo mangeremo
insieme quanto preparato accompagnato da acqua vino e birra.</span></span></span></div>
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<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ecco il calendario completo:<br /><br /><b>Sabato 1 Luglio: </b><span style="color: red;">pesce e cefalopodi</span><br />cotture indirette e affumicate per dei classici di mare rivisti da Suqulento. </span> </span></span></span></div>
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<span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg"><span style="font-family: "arial";">Il corso <b>è aperto a tutti!</b><br />La quota di partecipazione al corso è di <b>50 Euro A LEZIONE ALL INCLUSIVE</b> e comprende:<br /><br />- iscrizione a Burro & Bollicine fino a dicembre 201</span><span style="font-family: "arial" , "helvetica" , sans-serif;">7</span></span></span></div>
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<span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg"><span style="font-family: "arial";">- il materiale didattico;<br />- Tutta l'attrezzatura per svolgere il corso<br />- La lezione della durata di circa 4 ore</span></span></span></div>
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<span class="fbPhotoTagList" id="fbPhotoSnowliftTagList"><span class="fcg"><span lang="" style="font-size: x-small;"><u><span style="font-family: "arial" , "helvetica" , sans-serif;">Per info e prenotazioni scrivici o chiamaci ai seguenti recapiti: <br /><br /> burroebollicine@gmail.com<br /><span style="text-align: center;">3771807494</span></span></u></span></span></span></div>
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</span>Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0tag:blogger.com,1999:blog-1320946934231396097.post-89307281609082631802017-04-03T10:04:00.001+02:002017-04-03T10:04:22.430+02:00SUSHI FESTIVAL<br />
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<b>Domenica 9 aprile Palazzo Brancaccio </b>in collaborazione con Roma.Eat, apre le sue porte al <b>Sushi Festival denominato IOJP</b> (#iojapo), l’evento dedicato alla prelibatezza nipponica per eccellenza.<br />
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Le sale del Palazzo di Viale del Monte Oppio e i suoi giardini si trasformeranno per un giorno in un temporary restaurant aperto dalle ore 12.00 alle ore 23.30, con 10 corner dove gli chef dei migliori esercizi romani vi faranno degustare le loro eclettiche rivisitazioni dei piatti della cultura orientale.<br />
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Questa è la prima tappa di un appuntamento dedicato agli amanti del sushi, cibo oramai entrato nella quotidianità delle tavole italiane, non più lusso accessibile a pochi palati, ma giovane tendenza culinaria che unisce e accomuna tutte le generazioni e tutte le tasche.<br />
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Una domenica dal sapore orientale con Degustazioni, Show Cooking, Workshop, Academy, Esposizioni e Mostre che daranno la possibilità agli appassionati di imparare le tecniche, la storia e i segreti del fantastico mondo del Sushi.<br />
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Come partecipare? <br />
Acquistando il biglietto in loco al prezzo di 15 euro, comprensivo della degustazione di 10 pezzi di Sushi (1 per ogni ristorante) e un calice di vino o di bollicine italiane. All’interno della manifestazione sarà possibile acquistare ulteriori carnet da 8 tagliandi, al prezzo di 10 euro. Sarà inoltre attivo un servizio Bar alla mescita. <br />
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Di seguito i ristoranti che hanno aderito all’iniziativa:<br />
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• <b>Nojo<br />• Chef Nestor World<br />• Mahalo, South Pacific Fine Food<br />• Yume Fusion<br />• Sui Generis<br />• Sushidre<br />• Kuro Club<br />• Ginza Gold</b><br />
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<i>SUSHI FESTIVAL IN BREVE<br />Dove: Palazzo Brancaccio, viale del Monte Oppio 7, Roma<br />Quando: Domenica 9 aprile 2017<br />Orari: 12.00 – 22.30<br />Per Info: info@romaeat.com</i>Chefhttp://www.blogger.com/profile/16183521273900175378noreply@blogger.com0