THE PANTRY OF Moera AND DEBUTS FACEFOOD
How many times, after being in a local, We thought: "I'd like to redo the dish in my home"?
The company is not impossible.
Increasingly, restaurateurs / manufacturers offer direct sales solutions to customers of their creations, of the vegetable ingredients, or selected products of its suppliers.
An example comes from Il Moera di Avella.
Started as an inn, It has become the restaurant-garden in 2014, to arrive then to its present as a farm with marketing operations 2016.
The first born of the house was the Garlic Pesto Orsino, prepared with wild garlic dei Monti of feverfew (we talk extensively which), to which he later added Tomato Pesto dry and wild garlic.
Both seasonings are widely used in the dishes that the chef patron Francesco Fusco It offers its guests, as well as those of fellow cooks and pizza chefs from Campania.
The business line is now enriched with two new pests based on typical avellane more notes, nocciole and nights, combined, rispettivamente, al tartufo and curcuma.
There is also a preparation in a limited edition, un Tomato chutney, Mountain onion and spices apple vinegar.
All the products have no preservatives or additives.
The Moera also produces an extra virgin olive oil with the Nostrale cultivars of Lauro.
For the presentation of the new entry, Friday 5 October is designed evening titled Dispensation of Moera.
The dinner menu was designed to do better appreciate the potential of different specialties in jars.
The two types of wild garlic pesto blend perfectly with the appetizers, flavoring pancakes, croutons and montanarine.
The wild garlic also gives you the sprint to a delicate appetizer such as Cream of Pumpkin, tomato and parmesan cheese fondue.
The hazelnut pesto and truffle is a perfect accompaniment for ricotta ravioli, with the addition of grain and strip to give crunchiness.
The walnut pesto and turmeric is ideal to flavor a risotto.
To the plates we were matched Vesuvians wines of Poggio Ridente.
The event was an opportunity for the official debut FaceFood, the new program directly from Facebook places of excellence of taste created by the actor-Neapolitan conductor Lino D'Anjou in collaborazione con Laura Gambacorta (whose preview we told which).
The fun dinner-show has seen the eruption of the many characters imitated by D'Anjou, including John Caccavacciuolo, parody of the famous chef Antonino Cannavacciuolo.
In questo modo, through the platform Facebook, even those who were not physically present could see in real time the dishes room of Francesco Fusco and imitations of Lino D'Anjou.
The technology allows more and more clear distance; to enjoy the scents and taste, però, is all well and good getting up off the couch and go to the restaurant!
The Moera - Winery and Tasting
Via delle Centurie – Avella, Avellino
such. 081/8252924
www.facebook.com/ilmoera/