Wine Dinner @ LaDispenseria: Fish & Caviar Adamas and Bollicine Ferrari

Chef Angelo Di Gennaro of LaDispenseria proposes the Fish and Caviar Supper menu with Adamas caviar and Ferrari bubbles

LaDispenseria Milano continues to impress its visitors with the White wine Supper format, a night of tasting in which, two times a month, the dining establishment welcomes a winery to provide its white wines coupled with the dining establishment’s signature meals. This 2nd occasion is a genuine surprise compared to the standard menu, normally concentrated on great meats. The lead characters of the night are 2 extraordinary partners: Adamas caviar and a choice of Ferrari bubbles.

Fish and Caviar Supper

The gifted chef Angelo di Gennaro has actually developed an outstanding fish-based tasting menu, developed to highlight the Adamas caviar and Ferrari white wines. The quality level of the raw product is extremely high. We attempted it. Below are our impressions.

As an entertain bouche, the chef surprises visitors with a panko-breaded fried oyster, currently aesthetically appealing in its shell. The panko breading supplies a light crunch that quickly breaks in the mouth, exposing the soft interior of the oyster. This mix of crispy and juicy textures produces an enjoyable and contrasting sensory experience.

Antipasti

— Fish and Imperial Black Caviar, Status choice

— Raw meal

— Gamberi Rossi from Mazara del Vallo FAO location 37.1

— Scampi Porcupine

— Small amberjack tartare with lime and mint passion

— Liroy Salmon Sashimi

These appetisers are accompanied by the improved Trento Brut Rosé Perlé Riserva 2017. Remarkable cherry increased with a significant shine and vitality, decorated with fine and lasting bubbles. The fragrant canvas launches an aromatic variety of wild strawberries and bread crust embroidered with a fragile spiciness of pink pepper and mineral tips. In the mouth it launches taste and brilliant freshness, which develop a best mix with the creaminess of the bubbles. The surface is an unified crescendo of taste, which remembers the scents stimulated by odor.

Fish and Imperial Black Caviar, Status choice

Adamas caviar has an extreme and dazzling black colour, with pearls of consistent size which on the nose release marine notes with a light tip of hazelnut and in the mouth they delicately burst, launching a light salinity which stabilizes completely with the bubbles Trento Brut Rosé Perlé Riserva 2017.

Raw meal

A vibrant variety of fresh raw fish, carefully cut and creatively set up, which provides unique however unified tastes that stabilize each other on the taste buds. Soft texture, with a small resistance to the bite which verifies the freshness of the fish.

Red prawns from Mazara del Vallo FAO location 37.1

These prawns, of an extreme and intense red colour, odor of the sea with iodine notes and have a sweet and yummy taste, normal of the finest seafood.

Scampi Porcupine

Classy and improved fit, they have an olfactory expression of fresh sea notes, with a delicately sweet and saline taste that improves the quality of the scampi and a consistency that actually melts in the mouth.

Mini amberjack tartare with lime and mint passion

Citrus olfactory entry, with a herbaceous touch. The taste is a best balance in between the fragile taste of the amberjack and the freshness of the lime and mint.

Liroy Salmon Sashimi

These salmon pieces, cut thin and consistent, have a brilliant orange color and a fragile olfactory profile, which provides enjoyable marine notes and a light tip of smoked salmon.

Very first meals

— Spaghetti with caviar

— Salicornia and Saint Jacques Cappe Sante salad

These meals are served with caviar skullcap to be able to make up the meal at the table and are accompanied by Trentodoc Optimum Brut Blanc Des Blancs Ferrari. Intense straw yellow with vibrant perlage. The preliminary impressions of citrus fruits sign up with the flower enhance of broom to continue towards fruity tips of lime. Followed by fragile mineral tips. An enjoyable, tasty and healthy sip with soft experiences.

Spaghetti with caviar

A genuinely fascinating meal, the one that struck us one of the most. Perfect balance in between the salinity of the caviar and the soft creaminess of the butter that covers the spaghetti. The consistency of the al dente spaghetti sets wonderfully with the crunchiness of the caviar eggs, which rupture in the mouth, launching an extreme and welcoming marine flavour.

Salicornia and Saint Jacques Cappe Sante salad

The softness of the scallops happily contrasts the crunchiness of the samphire, with a brilliant green color and a saline taste that mixes harmoniously with the sweet taste of these tasty molluscs.

2nd

Umbrina at Acquapazza

The Umbrina meat, prepared to excellence, hurts and juicy, with a fragile taste which is improved by the yummy broth in which it is put, for a best balance of flavours.

This meal is served with Trentodoc Brut Perlé Bianco Riserva 2016 Ferrari. Valuable gold gown with greenish reflections and great perlage. Character and character enforce themselves through a nose well merged in between the notes of bread and a fruity part: medlar and citrus blend with subtleties of brioche bread, hazelnuts and acacia flowers, on a mineral vein in the background. Constant to the taste, with the mouth-watering vein lead character that causes an interminable surface.

Dessert

Lemon sorbet

Smooth and silky consistency. Olfactory structure of extreme citrus notes and an aroma of newly squeezed lemon. In the mouth, a genuine surge of citrus fruits that offers a revitalizing and stimulating experience that makes the sorbet happily thirst-quenching.

The Red Wine Supper @ LaDispenseria Fish & Caviar is a gastronomic journey through the special tastes of Adamas caviar and Ferrari bubbles, an occasion that commemorates the quality of Italian flavours. If you are trying to find a fine-tuned and improved sensorial experience you just need to put yourself in the professional hands of chef Angelo di Gennaro: the best address is LaDispenseria Milano.

About Caviale Adamas

Adamas represents the quality of 100% Made in Italy caviar. The name, which suggests “diamond” in Latin, shows the remarkable quality of the item. It is produced in Pandino, in the province of Cremona, within the Tormo River Natural Park, among the couple of unpolluted locations in Lombardy. The caviar selected for the night, the Black Label, has actually gotten prominent worldwide awards, such as the Sofi Award in New York City in 2019 and a star from the Great Taste in London in 2022.

About Bubbles Ferrari

Ferrari is associated with high quality Trentodoc, with 6 lines that reveal the individuality of mountain bubbles. Each Ferrari label is an expression of Italian red wine quality, perfect to accompany the fragile subtleties of Adamas caviar and the productions of chef Di Gennaro.

For info.

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