Sunday, May 31, 2015

Corazon de Tierra with Chef Diego Hernandez

Corazon de Tierra es un Restaurant situado en Valle de Guadalupe - Ensenada Baja California, Mexico. Un lugar particularmente especial, iniciando por su construcción ya crea un concepto fuera de lo normal, la estructura del Edificio esta construida con materiales de reciclo, presentandose así como un concepto innovador y único, construido por el Arquitecto Alejandro D'acosta

El Chef de Corazon de Tierra Diego Hernandez me permitio hacer algunas fotos de sus platillos; la cocina de Chef Diego prevalece en el utilizo de productos del territorio, tratando que sean a Km 0 y orgánicos al maximo posible. Su cocina es sencilla pero sofisticada haciendo que la presentacion de sus platillos resaltan la delicadez de sus sabores. La particularidad de este restaurant, uno de los mas reconocidos en la region según los conocedores, es que producen sus propios vegetales y alguna que otra materia prima que utilizan en forma fresca e inmediata en su cocina.

Perfecto lugar para celebrar una ocasión especial en un lugar hermoso y muy especial. 

Chef Diego Hernandez Twitter 

Jurel con Pure de Rabano negro, hojas de betabel y brotes de mostazas. 

Tamal de Maiz Colado, mole amarillo, perdiz ahumada y chirivia deshidratada.

Papada de puerco, pure de chirivia y salsa madre (fermentacion de 3 años y medio) 
Mousse de Pistacchio 
Plantación propia de vegetales en Corazon de Tierra 
Chef Diego Hernandez 


Thursday, May 7, 2015

Bar- Ucci in Volpaia

Volpaia has always been one of my favorite places in  TuscanyIt is a small medieval town where you can find a few restaurants and one bar or cafeIf you really want to relax while admiring the breathtaking Tuscan panorama- this is the place. Bar-Ucci, owned by Paola Barucci and her mother, is the only bar in this little town, and is situated in the main square of Volpaia. Paola doesn't speak English, but she can easily make you laugh and feel comfortable. The Cafe has a great variety of plates and wines to enjoy all from the Tuscan region. You can also enjoy Tuscan cuisine and classic Chianti wines with the DOC classification. DOC stands for Denominazione di Origine Controllata, and is the main tier of Italian wine classification - in this case, a high quality wine from the Chianti region. I spent a wonderful evening with these kind people. Happily I had a wonderful experience there. 
Later that night, Carla, Paola's sister, invited me to her Restaurant "La Bottega di Carla Barucci" just across the street. Each plate was homemade, and their amazing flavors have been hard to forget. I can't wait to see them again on my next trip to Tuscany! 


Misto di Bruschette 

Crostini Toscani 

Pecorino Cheese 

Monday, May 4, 2015

Truffle hunting

This is a fascinating world "Truffle" or Tartufo in Italian, is   the common name used for the fruiting bodies (sporocarps) of fungui from the Tuber genus that spend their entire life cycle underground (hypogeous) They are formed by an external layer know as the "peridum". The hunt, to track down a truffle, a trifle hunter or "trifolao" requires the help of a dog with an excellent sense of smell, trained to recognize the scent of the fungus. Truffle hunters must have a special permit for which they pay an annual fee. They must also fallow harvesting calendars for the different Tuber species, which vary for every region where truffles can be found. When a dog smells a truffle in the forest, it notifies the hunter, who uses a special blade to extract it with great delicacy. To allow the formation of new rootlets, it is of utmost importance that the hunter replaces any dirt removed. The hopefully a new fruiting body will form. 

White truffles in the Kitchen

Over the last century, Tuber magnatum's fame has spread around the world, conquering the planet's most fashionable tables, Its voluptuous versatility and unique capacity to render any dish magnificent make this a very special underground fungus. It takes only a few grams, barely ten, to embellish a plate. Recipes using truffles are based under versatility and ability to add value to any dish, even when not specifically created with truffles in mind. 

A few tips to full enjoying white truffles: They should be eaten raw and shaved thinly with a special truffle slicer over fairly neutral foods, the essential base for showcasing their complex, intense and overwhelming aroma. 

The cost of 1 Kilogram of these truffles could be around of 3,000 Euro more or less 3,330 Dlls. 

I design with Nostrale two tours to included this experience, one in Tuscany and one in Piedmont, Piedmont period for hunting truffles can be hunted from September 21 to January 31. Would you like to join me?   

Thank to Andrea Galli who show me how to get truffles with his dog in Tuscany. 
Thank to my friend Pigi Colombo who show me where to find Truffle hunters in the beautiful Monferrato hills in Piedmont. (last photo)