Limoncello BangkokCATEGORIA: ristorazione
THE ITALIAN RESTAURANT & TRUFFLE'S HOUSE
“I have always believed where there’s a crisis, there’s an opportunity. Take Thoresen Thai Agencies: one of the main problems with TTA was that they didn’t have someone in charge at the top. They needed direction and guidance. When I saw this, I saw an opportunity”
Limoncello Italian Restaurants. the former one is located in Sathorn area, one of the most popular area of Bangkok. A full menu of Italian and Truffles dishes of the highest quality, is available imported from Italy .
Limoncello has space to organize evenings in the company of friends and family.
During the day this is perfect for business and in the evening a sensational place to eat well and then continue the evening in the best entertainment offered by Bangkok.
WHAT IS TRUFFLE?
Being hypogeous mushrooms, truffles grow and mature underground close to the roots of some types of trees, specifically oaks and elm trees the mushroom creates a symbiotic relationship with, called mycorrhiza, through which the precious sporocarp is produced. They are covered by an external wall called peridium, which can be smooth or textured, with a color that varies from light to dark.
The inner part is called gleba and its color varies from white to black, from pink to brown. On its surface there is a veining that delimitates cavities, in which are submerged big cells, called aschii, which contain the spores.
The conformation of peridium, gleba, aschii and spores allows us to recognize and categorize truffles. 80% of the truffle’s mass is made up of wart, while the remaining 20% contains ashes, total nitrogen, non-proteic nitrogen, proteins, fats, soluble glucids and fibers. As for its preservation, it’s better to wrap it in a paper towel, put it in a plastic or glass container and place the container in the lower part of the fridge (0/4°C) up to 2/3 days. If you wish to use truffle after 2/3 days, freezing is recommended. Truffle helps digestion when consumed in moderation, it has only 31 calories for 100 grams and it is believed to be an aphrodisiac food.
ECCELLENZE CORRELATEE’ una questione di stile
Il sapore unico...
Secondo la tradizione, il Coniglio all’Ischitana ha quasi 2500 anni ed è nato quando i Siracusani arrivano sull’isola di Ischia nel loro progetto di dominare il Mediterraneo: a quel tempo Ischia aveva una vera e propria sovrabbondanza di questi animali, che così diventarono la materia prima con la quale sfamare i nuovi coloni siciliani. Durante tutti questi secoli la ricetta ha subìto modifiche, ovviamente, e infatti adesso troviamo i pomodorini che sono giunti in Europa solo dopo la scoperta delle Americhe, da parte di Cristoforo Colombo.