For an endless series of fortunate events on June 4th we had the pleasure of being hosted at the historic Park Gambrinus for the final evening of pride, a gastronomic festival aims to promote the local cuisine based on wild herbs. Gambrinus Park is a famous restaurant in San Polo di Piave (TV) born back in 1847, "Local History of Italy", a place of rest for Venetian gentlemen and strangers to spend a day in the shade of large oak trees in the beautiful park where you can walk in total serenity.
The park is still well kept, and the kitchen continues to speak of Gambrinus.
Following the tradition of his ancestors, the owner Adriano Zanotto, renowned food and wine, chef of Park Gambrinus, always with his great creativity interpratato what nature gave him, with the invaluable help of his wife Rosa. Today the kitchen is Pierchristian, son of Adrian, an artist of the kitchen and beyond.
For the final evening of pride, an entire menu based on local produce, light, summer fun. Funny how
appetizers served in the park, such as tartar scottona with whipped cream peppers or spaghetti cucumber lemon balm, lemon mustard and anchovies from home Gambrinus.
Again, simplicity of sardines lavender potato Moriago the smoke of herbs and sour cream, ravioli "with crispy-soft-liquid and purslane datterini, filled casatella Treviso; trout Piave in vine leaves and a sauce bisàta purged co'i amoj; contrasts casatella Treviso , asparagus and eggnog.
But the main dish, presented exclusively by Pierchristian was during that night and dedicated a superb, it was the Technicolor ®, a vegetarian dish inspired by the additive color theory. The images speak for themselves: you need to know that the basic ingredients were red beets, zucchini and tomatoes. Simple products prepared and presented in a masterly way, expressing all the love Pierchristian for the kitchen on one side and art on the other.
One evening indeed. And the only way to round off an evening so special, a glass of iced Elisir Gambrinus, sipped the cool of the park and a special secret recipe, which made it even more the already famous local historian. Thanks Gambrinus !
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