This is not a cliché.

April 2016

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Friday,
22 April 2016

Soon we’ll be on our way.

This time it’s our turn: from the 8th to the 13th May the La Perla kitchen will go ‘on tour’ and transform itself to a Pelligrill so as to to create a gastronomic mix between the mountains and the sea and which will further the relationship and exchange between Hotel Pellicano and Hotel La Perla
"From 8th May to 13th May the Ristogrill of Hotel Pellicano in Porto Ercole will host a small menu proposed by Hotel La Perla and on Friday 13th there will be the gran finale with both hotel teams preparing a special menu: Sebastian and I will put together a menu for around 40 guests."
From a view of the Sassongher to a balacony overlooking the Tirreno sea. Soon we’ll be on our way. We’ll let the meadows take on their spring look and we’ll take in some Mediterranean aromas. I will find rosemary bushes and ginestra flowers. I will meet up again with my good friend and chef Sebastiano Lombardi and his team. I am sure we’ll have a good laugh and a good time together. From 8th May to 13th May the Ristogrill of Hotel Pellicano in Porto Ercole will host a small menu proposed by Hotel La Perla and on Friday 13th there will be the gran finale with both hotel teams preparing a special menu: Sebastian and I will put together a menu for around 40 guests. Excellent initiative indeed! And great also that this exchange experience between we two chefs and the hotels is continuing. What a wonderful idea that the cuisine of the mountains and of the sea to interact for the pleasure of the guests. It is something not of every day occurence that the Dolomiti aromas can be savoured on a majestic coastline. For our menu I am thinking to offer as a starter a cut of venison accompanied by celery root, a nut mix and goat’s cheese. This followed by bio eggs cooked at a low temperature with asparagus. I will find a space too for our grey cheese dumplings as otherwise the Dolomites will not be truly represented! The dumplings will be accompanied by a cabbage salad, a farmstead cheese, and cruchy speck pieces. Two will be the second dishes, they of course highlighting our mountain meats and farmstead produce. I am already curious to see the reaction of the guests and I am sure they will appreciate what we serve up! In this sense I am reassured by past experience, for when it was La Perla which hosted Sebastiano and his team all went well and our own guests really enjoyed discovering some of the sea based dishes. Convinced I am too of the value of this exchange for it is a very enriching experience for us in that we have the chance to cooperate and discuss and develop new ideas, a fact which can only add to our creativity and professionalism. I can’t wait for the moment to travel down and see the sea ... bring it on!

Nicola Laera