lunch by Beppe.
In a building of 1600 in Alexandria, ( http://it.wikipedia.org/wiki/Alessandria ) there is a restaurant, "The Cluster."
Chef patron and friend Beppe Sardi and his associates handle this little corner of paradise with great skill.
Near the river, on a clear day in autumn when the Piedmont countryside, with its fascinating colors you can dine in one of two rooms of local wood and stone dominate, alongside a small cellar filled bottles of the best vintages, including a fine Barolo labeled dusty, and a treat of a vineyard of Asti.
We are not barons, but here it feels that, in the adjoining room high ceiling, a huge fireplace and fitting for a royal banquet.
The sympathy and kindness reigns supreme with the care, knowledge of local products and a passion for the culinary arts.
And away you go!
The truffle is king nose in the first moments of this plate, loin of wild boar with chestnut puree and slices of truffle, but despite all the eye continues to fall on homemade focaccia, beautiful, soft, golden eyes already at the right point, I am aware that they do not eat well for a long time.
However lombetto is great, despite the coverage of black truffle, he is not dominating in the pot, but it's definitely a mix of flavors and fragrances that touch the palate with grace and balance. Other
around another gift: rabbit tuna with pomegranate, red cabbage and lettuce.
Well ... if you expect that rabbit dry dry and stringy are light years away, the sight is white and juicy in the mouth is another great emotion, it is not hot but slightly warm, perfect to be able to dissolve between the tongue and palate, cabbage is bitter to counter the sweetness of the marinade and rinse all the salad palate ready for a good glass of Grignolino. ( http://it.wikipedia.org/wiki/Grignolino_d 27Asti %)
The wait between courses and the other is not long but for the first time in my life, I wish it was better to be able to enjoy the cut of boiled Beppe accompanied by his fourteen sauces, (if I counted correctly!) his humor and fun to entertain clients and his expertise in describing everything about this world. I'd like to tell you more about the boiled Beppe, but a thousand words would not suffice to tell and I do not think the case to ruin this moment to experience first hand.
traditionally innovative move on to something! The carbonara
of lamb with ricotta cheese and beet risotto with the heart of robiola Roccaverano. ( http://it.wikipedia.org/wiki/Robiola_di_Roccaverano )
You can ask anything on rice Beppe and he will answer without hesitation and while his eyes light up!
The belly is full, the sense of satiety is satisfied, the alcohol is no joke, but there is always room for a Dolcino!
pistachio mousse ( http://www.pistacchiodibronte.it/ ) in crispy wafer and coffee sauce, so if you know please because if you read just a moment of hesitation in your eyes served here are ...
... all that is in the menu on one plate!
Pera Barolo, cinnamon parfait, parfait to glacès-brown and dark chocolate sauce.
not deserve words but only ...
... aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa!
one thing I just want to remember it, not at all be underestimated, behind a great chef and a great restaurant is always conceals a large company, I take this opportunity to thank Paul Magne (skilled master of the kitchen) and all the staff of the bunch, always professional and courteous.
The site of the cluster can be found here on the side, an hour's drive from Milan, a below average expenditure and an 'emotion guaranteed.
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