Mama Rosa CIBUS 2010

The Restaurant Mama Rosa of San Polo d'Enza (Reggio Emilia) is present at CIBUS 2010 in the Hall 7, among many sponsors including a new import of Bulgarian caviar (RiccoCaviar) entered between the products of the bubbly chef Antonio Torino. Antonio Turin is in fact present with his entire brigade of Mama Rose at the Fair Cibus from Parma to delight guests and journalists like me destroyed and hungry, with a truly gourmet menu. Here are the dishes that the chef, cooking between boxes, operators and the strict limits of the stand board (shortly, chapeau): Caviar with white chocolate cream, garlic and parsley (one space teaspoon, intense flavor that lasts a long time, where white chocolate disappears and reappears after the strong input of caviar; the recipe was created by chef Antonio for Squisito 2009  at San Patrignano) Crayfish tails stuffed with Parma ham on a bed of onions cooked in red Lambrusco Reggiano Kremlin Eggplant with  "Red Cows" parmesan cheese