menutrentinoandaltoadige北京塔沃拉意大利美食之旅第四站.pdfVIP

Menu Trentino and Alto Adige 北京塔沃拉意⼤利美⾷之旅第四站-特伦蒂诺和上阿迪杰 STARTER *********************************** SHIN VEAL CARPACCIO SERVED WITH BABY SPROUTS AND VEGETABLES SALAD 低温⼩⽜腿薄⽚佐以⾖芽菜沙拉及芥末汁 This dish is born in spring. Bean sprouts salad makes you feel fresh and cool. It’s perfect green, nearly the same color as spring. Shin veal is tender and juicy, cooked in low-temp allows it to retain maximum its texture and moisture. 这是⼀道注定属于春天的菜品。⾖芽菜沙拉翠绿爽⼜，让⼈见之则喜，⽣机勃勃。⼩⽜腿⾁质嫩滑紧实， 低温烹饪最⼤限度留存了⾁质纹理与⽔分，⽆负担的薄⽚，既符合春季轻量的饮⾷健康态，也让你咀嚼 的每⼀⼜都与美味充分接触。 ANTIPASTO *********************************** VARIATION CANEDERLI (Pressed with speck, classic porcini mushrooms) 卡内黛莉变奏曲 （传统酿馅类⾯⾷：加风⼲猪⾁的适合炉烤，加⽜肝菌的适合煮） Only hearing the name of the dish would already give us a fancy imagination. It’s a traditional Trentino and Alto Adige food. When you stuff it with dried pork, roasting is the best cooking method, while if you prefer porcini mushrooms as filling, stewing is the classic way. 听到这个名字是不是就已经想在春⽇温阳中翩翩起舞了？这⼀道传统酿陷类⾯⾷，却拥有⼗ 分不⼀样的“ 内涵”和烹饪法则，且两相呼应，堪称⼀篇变奏曲。风⼲猪⾁馅料适合炉烤，外 焦⾥嫩汁⽔饱满；⽜肝菌馅料则适合汤煮，奶⾹浓郁。 MAIN COURSE *********************************** ROASTED COD FILLET ON POTATO SALAD WITH CAPERS AND OLIVES ON CREAM OF ONION 烤鳕鱼柳佐以⼟⾖沙拉⽔⽠柳腌橄榄及圆葱汁 Roasted cod fillet is always juicy and light, laying on claret cream of onion, just like a translucent jade, so attractive. Match with capers and olives, it’s just Italy. ⾁⾊纯⽩、表⽪有清晰烤制纹路的深海鳕鱼浮在⼀半酒红⼀半姜黄的圆葱汁上，如⽔头极好的⽩⽟翡翠， 极其诱⼈。⼟⾖沙拉⽔⽠柳腌橄榄，清爽有新意，满满都是意⼤利味⼉。 DESSERT