Salad does not mean necessarily lattuce 🙂 In our kitchen we transform most garden fresh vegetables in crispy salads
The rabbit fillet was filled with our tomatoconcentrate and was finished in a broth of the rabbit bones. The “lesso” was recycled to prepare the filling of the giovannottis.
These Mini Peppers can be prepared as “friggitelli”, but the stay with their fruitiness, deeeding them and frying them only shortly in the pan
The cooking at “thebuonrespiro” is often eclectic and dictated by “what comes from the garden” and “what is in the fridge. The maltagliati with garden pesto were a side product of the giovannotti production the day before. Rabbit is integral part of our cooking, because “la cerchiara” o ur farm partner raises delicious rabbits
Fresh vegetable from the smmer needs to be transformed in tasty preserves for next autumn, winter and spring. Our preservation kitchen is working several days a week in July and August. Main product are tomatoes and peppers, but also Aubergines, Zuchine, herbes and many other products
Congratulations on the really exciting Buonrespiro blog, excellently designed and very interesting.
I like this experimental style of culinary discovery based on home-grown food and unusual wine tastings. Sounds very attractive and tempting!
Incidentally, it was Kant who, in his reason-oriented Critique of Judgment, expressed taste as an indicator of particularities and transformed taste into judgment, into the ability to make an exemplary valid judgment about the beautiful things in life.
It would be nice to go back to Orvieto and book a Buonrespiro Tasting, maybe in spring next year when it’s not too hot there yet.