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martedì 4 dicembre 2012

Cenone di Capodanno - New Year's Eve Dinner

New Year's Eve Dinner 

Aperitif Cin Cin with Strawberries in Balsamic Vinegar and Brown Sugar
Oysters Rockefeller (gratin with spinach and soft cheese)
Oysters Bienville (gratin with shrimp and mushroom)
Red Mullet stuffed with apple, fennel and pine nuts
Cajun Gumbo
Bowties with grouper, rucola, cherry tomato and Parmigiano shreds
Fresh salmon with red shrimp from Mazara in pink pepper-corn sauce
Semifreddo with Marsala wine and raisins
Panettone & Prosecco di Valdobbiadene (Rotari)
Wines:
Salsire (Carricante dell’Etna)– Az. Agr. Vivera
Cerasuolo di Vittoria – Valle dell’Acate


€ 95 pp

Cenone di Capodanno

Aperitivo Cin Cin & fragole con aceto balsamico e zucchero di canna
Ostriche Rockefeller (gratinate con spinaci e formaggio morbido)
Ostriche Bienville (gratinate con gamberetti e funghi)
Triglia farcita con mele, aneto e pinoli
Gumbo (zuppa tradizionale della cucina Cajun, a base di pesce)
Farfalle con cernia, rucola, pomodorini e scaglie di Grana
Salmone e gamberoni di Mazara al pepe rosa
Semifreddo al Marsala e uva sultanina
Panettone – Prosecco di Valdobbiadene (Rotari)
Vini:
Salsire (Carricante dell’Etna)– Az. Agr. Vivera
Cerasuolo di Vittoria – Valle dell’Acate
 
€ 95 pp

http://www.facebook.com/pages/Ristorante-Cin-Cin-Palermo-Italy/159150901171?ref=hl
 

 

lunedì 7 maggio 2012

The Advocate - Baton Rouge, LA (USA)

By smiley anders
May 02, 2012
 
Frances and Darrell Boudreaux say a highlight of a vacation in Sicily was dinner at Cin Cin Ristorante in Palermo.
It’s owned by Vincenzo Clemente, a 1987 LSU graduate and the Tiger basketball mascot in 1986 when LSU went to the Final Four. (He has an LSU Tigers plaque on the wall.)
Says Frances, “After introducing ourselves and sharing our Baton Rouge and LSU connections, Vincenzo immediately showed us to a table and returned with three glasses of Prosecco for a toast to LSU and a wonderful time in Sicily.
“Louisianians tend to be picky about food, especially seafood, but our meal was outstanding.
“I was adventurous and tried the pasta with sardines and the swordfish rolls. Darrell had pasta with mussels, clams and shrimp, and another fish dish.
“As we were getting ready to leave, Vincenzo brought us a bottle of Sicilian red wine from the Mount Etna region, and told us to drink it on the day of the first LSU football game this fall.
“I recommend that anyone traveling to Palermo set aside an evening for dinner at Cin Cin and enjoy the culinary talents of a fellow LSU Tiger.”

http://theadvocate.com/columnists/2707902-55/smiley-anders-for-may-1#.T5_hxGm9O5A.email

venerdì 27 aprile 2012

Looking forward to seeing many of you in Oslo and Bergen, from May 18th to May 23rd!


martedì 28 febbraio 2012

Festa della Donna - Cena con il Cabaret di Toti Siragusa ! ! !


Menù

Aperitivo “Foreplay” – Prosecco di Valdobbiadene, succo di albicocca, succo di arance gialle


Antipasto “Three Times a Lady” - Sformatino di ricotta con zucca gialla, fiori di zucca e menta – Salmone norvegese affumicato con finocchi, arance e porro – Insalatina di gamberetti e frutta con salsetta allo yogurt e semi di papavero


Primo “Ladies First!” – Risotto allo zafferano con gamberetti e fiori di zucca


Secondo “Seconda a Nessuno”Filetti di spigola con verdure al curry


Dessert “Dolcezza mia!” - Semifreddo alla fragola

Vini e bevande incluse

€ 35 p.p.

Prenota al 091.612.4095

martedì 21 febbraio 2012

Back From Norway!!! The REMA 1000 add will be out in April!!!

I would like to thank  REMA 1000, Inger Marie and everyone at  Fjeldheim & Parteners http://www.fjeldheimpartners.no/, Chef Erlin Sundal, and the beautiful city of Oslo.
It was a pleasure working with you!
Grazie,
Vincenzo





Vincenzo