REAL RESTAURANT, THE 20REALE20 AUTUMN ROUTE
After the stay with the fantastic Breakfast At the end of August, we went back to Casadonna to complete the experience with a restaurant lunch Real.
This year the Reale celebrates twenty years of activity, so in June the menu was born 20Reale20: a unique tasting itinerary, composed of 15 historical dishes, a un costo di 150 Euro.
We have tried this formula in the autumn version, started on 13 September and available until November 1st, which will then be replaced by the winter one.
The chef's kitchen Niko Romito è essenziale (as the host structure), often played in subtraction. The starting point is always the raw material.
Very few ingredients for each recipe, great technique, search for flavors in their most "absolute" dimension.
In this format, there is no classic appetizer-first-second-dessert division, but a succession of courses that form a whole, telling a story.
Do not frighten the extent of the tastings (fifteen is a considerable number); the service is accurate, but extremely fast, and provides for the needs of the nine tables in the room with the effectiveness of a well-run machine.
Here is the detailed path 20Reale20 Autumn.
Sliced beef, 2019: the result of a great deal of research on cooking meat, which becomes almost a salami. A slice of bread completes the whole.
Celery, carrot and onion, 2017: not a broth (there is no water), but an excerpt, in which the flavors of the individual ingredients are felt distinctly and in all their strength. To drink straight from the cup.
Before the next dish is brought to the table Moist pizza, a very high hydration bread covered with flaked salt. Extraordinary.
Cod and chard, 2017: sea and mountain in one bite.
Grated cauliflower, 2016: a single ingredient worked with many different techniques, to create different textures. A poor vegetable that here becomes noble. Extremely fulfilling.
Forest infusion with almond ravioli, 2012: a broth with aromas of forest and undergrowth cradles ravioli filled with only almonds.
Pane, 2015: the commendable work on leavened products carried out for years by Niko Romito and his team ensures that bread becomes an integral part of the menu and not a simple accompaniment to other dishes. The loaf of this route is prepared with flour 0, potatoes and mother yeast.
Cardoncello mushroom and parsley, 2016: the mushroom, true star of the autumn season, it is also the absolute protagonist of this dish. Roasted, it is paired with a parsley sauce.
Cold duck and smoked water, 2018: all parts of the duck are used to make the recipe. The meat, served at room temperature on a duck pate itself, it is accompanied by a cup of hot smoked duck water. The dish is eaten by alternating bites and sips.
Semolina fettuccelle with red prawns and pink pepper, 2010: the lukewarm fettuccelle are not seasoned with a prawn sauce, but with a raw extraction obtained from the head of the crustaceans, with a very intense taste.
Mediterranean turbot, 2020: a steak of grilled turbot with caper and lemon scents, meaty and aromatic.
Tortelli with chicken, 2015: small tortelli (apparentemente) without seasoning on the outside, from chicken heart to cacciatore. Surprise effect.
Goat cheese and turnip tops, 2017: Girgentana goat goat aged in fig leaf is wrapped in turnip greens. A bite to eat all together, with acid and bitter tones.
Peaty beef and potatoes, 2017: the beef processed with the cold ripening technique is combined with potatoes lacquered with its own water.
Bread and chocolate, 2018: Mousse di cioccolato, bread soaked in water and chocolate, chocolate sorbet, crunchy and gold dust for a dessert-not-dessert, almost a greedy snack of the good old days.
Compressed fruit, lemon infusion, caramel, coffee and pepper, 2018: to close, fruit and coffee in unusual form: pear in cinnamon syrup, orange and salt, coffee and chocolate waffle, and a lemon infusion obtained with the cold contamination technique.
It is possible to combine the dishes with a path of wines by the glass at the cost of 85 Euro, or draw on the full-bodied paper.
There are still two months to take advantage of this proposal: we did not miss the opportunity, we suggest doing the same, especially for those who have never tried Niko Romito's cuisine, but also to those who know and love it.
Casadonna - Royal
Contrada Santa Liberata - Castel di Sangro, L’Aquila
such. 0864/69382
www.nikoromito.com/reale/
3 stelle Michelin