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Il menu saluto di fine anno

Prosecco Il Fresco Villa Sandi accompagna l’insalata Lobster

Raw fish with citrus fruit and buds

Cotechino cooked in red wine,

lentils and Pan Brioche

black rice cake, sautéed calamari, cream of broccoli

Mantecato Herons beetroot, yogurt and prawn

apple sorbet scented Gewurztraminer

lamb chops, Piedmont hazelnuts,

pudding accompanied by thistles

nougat parfait and chocolate cake 72%

Coffee with petit fours

Water

€ 70.00 Menu

€ 90.00 tasting Sparkling

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The Fresco of Villa Sandi Prosecco accompanying
Calabria tartare of sea bass, citrus citronette

paillard Fassone
Tuna with Artichokes and Marjoram of rabbit organic Cuneo, lettuce and olives
skewer scallops on creamed chickpeas Urbino
Ice cream of rice with pumpkin and herons
Guinea fowl stuffed with foie gras and thistles toma Mont Cenis
sauce, potato cake with Bavarian mountain

chocolate sauce Coffee with petit fours
Water

Colterenzio
Pinot Blanc Pinot Noir Winery Moscato d'Asti Terlano


€ 65.00 € 50.00 Menu Menu with wine tasting

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Degustazione Tonno

Welcome drink

Variazione di tonno:

Tartare di tonno, citronette agli agrumi

Filetto di tonnetto marinato al finochietto





Fusilli di Gragnano, pomodori secchi, ragu di tonno appena scottato





Trancio di tonnetto a vapore, polentina di mais morbida





Dessert a scelta dello chef







Bevande escluse € 35,00

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Degustazione Tartufo Bianco

Aperitivo di benvenuto

Joke Fassone and slivers of white truffle

noodles with white truffle

Fricca fish and corn soft polenta

White Truffle

dessert chef

drinks excluded € 40.00

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Degustazione Porcini

Welcome drink


paillard Fassone and salad Porcini

Homemade tagliatelle with mushrooms sautéed

Braised veal cooked at low temperature, accompanied by
Soutè Porcini mushroom

White chocolate mousse flavored with porcini mushroom



drinks excluded € 35.00

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Cagliata,succo di pomodoro e gamberi

by soaking the red tomatoes with oil, salt, pepper, little garlic, oregano, after a night to extract the juice and pour into the pot, place the milk curd made with rennet and salt.
ultimately have on the shrimp after a few seconds in a hot oven, season with Maldon salt Ligurian olive oil and serve

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La nuova Carta di Settembre

Revenue

terrine of rabbit organic Cuneo stuffed olives, vegetables scapece € 9.00
Steak tartare Fassone € 10.00
Our curd, tomato and shrimp steamed € 10.00
Polipo confit, mashed potato, essence of basil € 10.00




Pasta with pumpkin gnocchi, sausage ragu € 9.00
Tortelli Piedmontese fondue on hand-made lait brusc
of € 10.00 Homemade pasta with anchovies, fresh pasta, bread sauce and burrata € 12.00
Chitarrine handmade, shrimp, sun dried tomatoes and spinacette € 12.00


Main courses

millefeuille spatula, smooth sweet pepper Carmagnola € 14.00
Squid stuffed with sea bass Calabria, peas and the sauce € 14.00
cheek of beef and potatoes tasted herbs € 14.00
boneless oxtail, zucchini flan € 14 , 00


Tavolozza dei formaggi € 10,00



Coperto € 2,00
Caffè € 2,00



Degustazione del Sesamo
€ 28,00


Terrina di coniglio biologico di Cuneo ripieno di olive, verdure alla scapece
Caserecce di pasta fresca alici, pan pesto e burrata
Ganascino di manzo e la patata gustata alle erbe
Dessert a scelta Chef

Drinks not

The tasting menu is served only for the entire table

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La nuova Carta di Settembre

Revenue

Terrine of rabbit stuffed with organic Cuneo olives, vegetables scapece € 9.00
Steak tartare Fassone € 10.00
Our curd, tomato and shrimp steamed € 10.00
Polipo confit, mashed potato, the essence basil € 10.00




Pasta with pumpkin gnocchi, sausage ragu € 9.00
handmade ravioli Piedmontese fondue on lait brusc
€ 10.00 Homemade pasta with fresh anchovies, pan pesto e burrata € 12,00
Chitarrini fatti a mano, mazzancolle, pomodori secchi e spinacette € 12,00


Secondi piatti

Millefoglie di spatola, vellutata di peperone dolce di Carmagnola € 14,00
Calamaro ripieno di branzino Calabria, piselli e la sua salsa € 14,00
Ganascino di manzo e la patata gustata alle erbe € 14,00
Coda alla vaccinara disossata, flan di zucchine € 14,00


Tavolozza dei formaggi € 10,00



Coperto € 2,00
Caffè € 2,00



Degustazione del Sesamo
€ 28,00


Terrina di coniglio biologico di Cuneo ripieno di olive, verdure alla scapece
Caserecce di pasta fresca alici, pan pesto e burrata
Ganascino di manzo e la patata gustata alle erbe
Dessert a scelta dello chef

Bevande escluse

Il menu degustazione viene servito exclusively for the entire table

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ITALIA -FRANCIA



Friday 17-04

'09-ITALY-FRANCE
TIME OF REVENGE?

no! simply compare two schools of thought, that of the beautiful Alps and the scales of both rich culture of food and wine, in this regard here 's appointment at our restaurant where our chef will perform the hands of the recipes belonging to two cultures. Our good
Antonio then the task will make you taste the bubbles of the two nations, in an evening where the end will be relax and get away from everyday stress, to enjoy a pleasant moment of cooking and fine wines.

menu:

broule Creme 'at camembert - Prosecco Cuvée Salmon With moon, Ellena

potato and leek soup with white chicken - Prosecco Col Moon Cuvée de Valmont, Bella

Tortello filled with creamy buffalo and basil-butter sauce D'Or Brut Chardonnay Champagne Ruffin

Hamburger brandade of cod with polenta and tomato jam-Champagne Brut Tradition Laherte

tart apples and cinnamon in the sauce to Muscat - Muscat Gal Cad

mineral water, sparkling mineral water


Cost evening 46,00 €

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desssert



2 nuovi dolci dalla carta di marzo

cremoso alle nocciole tonde delle langhe,sfoglie croccanti laccate al burro d'agrumi

semifreddo al frutto della passione , lamponi e cioccolato

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..........piattoooooooooooooo

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degustazione marzo

Degustazione Campania
€ 32,00

Cappuccino di carciofi e maggiorana con il croissant salato

Lo spaghetto di Gragnano con la mia genovese e la ricotta dura di bufala

Del maiale non si butta via niente:
three pieces of black pig from Caserta
shoulders, neck and bacon accompanied by mashed potato mountain

Dessert Chef's Tasting


between land and sea
€ 42.00

flan Bagna cauda anchovy sauce

Tuna Tuna: Tuna salad and marinated tuna sauce with mustard ice cream

pea soup calamari and black oil

Ice cream's "heron" Zagara with raisin, figs and foie gras ice cream

the pig does not throw anything away :
three pieces of black pig from Caserta
shoulders, neck and bacon accompanied by mashed potato mountain

of Dessert chef

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menu' marzo...............

The new menu 'a la carte ..............

Revenue

The flan Bagna Cauda with sweet garlic and anchovy sauce

tuna tuna tuna tuna sauce marinated salad and ice cream tasting mustard

goose: Creme Caramel with foie gras, and Twisted Magret with the jam The beat of fassone
chestnuts, parmesan mousse, its wafer and crunchy celery

lobster confit soup of the almonds' nutty oil "Pariani"

Pastas


ball bran, rosemary, walnuts and goat cheese fondue

Calamarata mussels and beans as in the Neapolitan tradition

dumplings with meat sauce and slivers of venison Castelmagno

seafood lasagna with Rice light pesto

selection "Heron's" whipped with a tent, yoghurt and buffalo shrimp Siciliano


Main courses

Il mio baccalà, gli asparagi e la cipolla candita all’aceto di lamponi

Del maiale non si butta via niente:
tre tagli di maiale nero casertano
Spalla, Collo e Pancetta accompagnati dal purè di patate di montagna


Bianco di rombo ripieno di verdure di stagione, zabaione all’erba cipollina e
il flan al sedano rapa
Filetto di vitello fassone in manto di carciofi sardi ,con la patata scottata
al burro e ciliegini

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Un benvenuto dal cuore…

As in love, even on the table everything has a beginning ...

marinated salmon, accompanied by the citrus sorbet and orange carrots
Tartre 'buffalo with the' cooking asparagus in 2; missed Thyme and the baked potato custard
salt, hake stuffed with creamed

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The three cereals creamed soup with fish and lobster noble

neck of pork on mashed fennel and orange powder

Last but not least ... ... ..

limoncello parfait with orange sauce ... ....

€ 50,00
bevande escluse

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All the info on the award of Scientist for a Day

On the website of the City of Science will find all the information, images and videos of the great day of ceremony.

Here the article, and then you can see the video youtube channel and all photos on facebook.

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baccala salato da noi ,mantecato con olio campano,olive,broccoletti salsa di peperone dolce

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Serate "come mangiavamo"

a partire da febbraio serate a tema con menù' degustazione dedicato al gusto piatti semplici e buoni che fanno parte del DNA di quel patrimonio culinario italiano che tutto il mondo ci invidia.


martedi' 03 02 2009:

zuppa d'oignon con pane nero

agnolotti alla piemontese

coniglio al forno con patate e Olivette

tiramisu '

drinks € 28.00


Tuesday' 24 02 2009:

bresaola and sciatt (buckwheat pancakes with cheese dairy) on salad

lasagna with pesto, potatoes and green beans braised with

marine red potatoes

bounet the Langhe

drinks € 28.00

restaurant reservations for SESAME 011-5096561


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degustazione gennaio

Tasting coast Bell
4 courses € 32.00

salad reinforcement
The plin stuffed with buffalo ricotta, raisins and endive, butter and thyme
shin Aglianico simmered sauce with pine nuts and spinacette
Pastiera Neapolitan revisited
Drinks not


6-course tasting
€ 42.00
Raw beef on creamed potatoes flavored with Szechuan pepper ice cream and Parmesan cheese salad
reinforcement
Cream peas and calamari sautéed with mint oil, with sepia
Ice cream selection herons with beetroot yogurt shrimp Sicily and the Aglianico
knuckle simmered sauce with pine nuts and spinacette
parfait to 'after eight, with the mint ice cream

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Video Awards "Scientist for a Day

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Awarded the" Scientists for a Day "and

E 'was extremely exciting day in the beautiful City Hall Newton Science were awarded the winners of the boys' Scientist for a day . The hall was crowded with students, professors, professors and researchers a great closing party for this project of Science City.
More than 750 people work seven months involved in a major collective path for science, as revealed in the words of professors and researchers who wanted to greet the audience. The classes were rewarded with Logitech teaching materials, classic texts, atlases and an important geographical and historical text: the Italian Constitution.
Please refer to the awards ceremony Monday for the video (as promised by the excellent web master of science cities) and in the meantime a report and some photos of the winners can be found here .
Thanks to all participants of " scientist for a day. "

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Festival award for" Scientist for a Day! "

Friday, January 16 from 9.30 to 13.30 students, teachers, researchers will celebrate together with us here the great success of" Scientist for a day! "Seven months of preparation , 140 days, 1120 hours, 5 meetings with the institute "G. Mazzini", and institutions "State High School", "Armando Aiaz", "Higher Institute of Industrial State," De Nicola, "Elio Vittorini "to distribute to children and teachers preparatory sheets and questionnaires, discuss the issues and prepare questions to be together ask the researchers, 4 channels to work through the internet with the help of high school "Titus Lucretius Carus", with high school technology "Carlo Levi", with the Industrial Technical Institute "Francesco Giordani, with the Aeronautical Technical Institute" Villaggio dei Ragazzi "di Maddaloni to inform teachers on the topics and methodology of the preliminary events and send cards with their questionnaires, 14 activities in 23 matches overall, seven days of activity (21 to 28 November), 15 thematic areas ( astronomy, biology / biotechnology, cybernetics, education, creativity, physics, geophysics, volcanology, geology marine electrical engineering, intelligence and artificial life, mathematics, optics, space research, earth sciences, natural sciences, remote sensing).

All this and much more to the success of "Scientist for a day!"

Routes scientific Futuro Remoto, began last November 21, culminating a day of celebration that sees the presence of all participants in the event and an awards ceremony for classes that have sent the Fondazione IDIS-Città della Scienza the best text to tell their participation.

This experience demonstrates the ability effectively to create - through a systematic relationship of mutual cooperation - a joint project "low cost", with the creation of a very large and diverse network of places, people, resources, and a considerable wealth of events, issues, scientific content and texts.

So, thanks to the availability of research centers in Campania, in dialogue with the world of youth and school and participation - even ideational - the leaders and teachers of various schools, there was a chance to visit 14 centers for applied research and experimental Campania, participating in discussions / debates with scientists of international standing; di avere un approccio concreto al mondo della ricerca e un’occasione per orientarsi alla scelta della facoltà, seguendo “dal vero” il lavoro di alcuni scienziati; di arricchire il percorso didattico della classe con un’attività extracurricolare ed avere un’occasione di aggiornamento qualificato per l’insegnamento e per l’apprendimento delle scienze sperimentali, venendo a conoscenza di progetti nazionali ed internazionali di ricerca e di cooperazione scientifico-tecnologica.

Il programma della giornata è così organizzato:

ore 09,30 - 10,30

Visita al Science Centre per il primo gruppo di classi.

ore 10,45 - 12.15

room Newton: awards of all participants

- Greetings staff "Scientist for a Day

- Statement by a teacher of a school

- Statement by a student

- Statement by a researcher

- Speech by President of the jury awards

- Attendance and awards sponsor LOGITECH

12 hours , 30 to 13.30:

Visit to Science Centre for the second class group

Info: Ernesto Grasso - tel.: 081.7352.268 - grasso@cittadellascienza.it

From Cittadellascienza.it