There are ingredients that seem destined to remain in the background, discreet extras in more complex dishes. And then there are ingredients that, over time, gain center stage. Salmon is one of these. From a simple resource to be preserved through smoking, it has become a symbol of culinary elegance.
Retrogusti returns with a new unmissable appointment dedicated to cooking enthusiasts and excellent wines. The second event of the format “Stories in Tasting” will be held in Prato, at the restaurant Il Capriolo, and will be entirely focused on one of the most beloved stars of the table: the smoked salmon.
A unique opportunity to discover smoking techniques and how this practice, which originated to preserve fish, has transformed over time into a true culinary art, capable of enhancing flavors and creating high-level dishes.
During dinner, you will be able to savor a selection of dishes featuring smoked salmon, paired with wines from the companies Il Poggiolino and I Mandorli. All of this is enriched with stories and insights about the raw materials and their connection to Italian and international culinary traditions.
With this event, we want to bring our stories once again out of the screen and transform them into live experiences. The inspiration actually comes from the article “When Smoke on Fish is Quality” by our Alessandro Grano, dedicated precisely to the evolution of smoking in the gastronomic landscape.
Menu
Smoked salmon and low-temperature egg on pepper bread, beer butter, and sweet and sour onion
Alespaci5 Classic Method Sparkling Wine, 36 months on the yeast
THE POGGIOLINO in Chianti Classico
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Risotto with 30-month Parmigiano, smoked salmon, coffee powder, and fermented ginger
Immerso 2023 Vermentino IGT Tuscany White aged in amphora
I MANDORLI Suvereto
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Hot smoked salmon with Tuscan herbs, roasted carrots and fennel with honey mustard
Rosacarina 2023 IGT Toscana Rosato from Sangiovese
IL POGGIOLINO in Chianti Classico
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Alkermes Sorbet
