- Hotel Kristina organizes its own “Earth Hour”.
- It will come later – a dance performance
- NEW FLAVORS ON GRIFFINS ‘STEAKHOUSE
- Yeah! Running
- They aim to create the world’s nicest game festival
- Holger Blom’s sea lion terrace becomes the Baltic Sea Science Center
- Clothing change and reuse day
- The largest fleamarket in the Nordic region May 26, 2019
- Gunnel Sahlin – one of Sweden’s great glass artists and modernists
- The waffle day is best celebrated at Clarion Hotel Amaranten
Italian chef Valter Gaiaudi creates a brand new Tavolàta menu for Tallink and Silja Line
Travelers aboard Tallink and Silja Line’s ships can enjoy a completely new menu in Tavolàta, composed by Italian chef Valter Gaiaudi, from April 1, 2018. The menu, which originates from Liguria, consists of fish and shellfish, and has been inspired by raw materials that ordinary Italian housewives buy from their local food markets. The new menu at Tavolàta contains specialties and commodities from the region of Liguria; seafood, fish, meat and vegetables.
– I work as a teacher at the Arma Di Taggia hotel and cooking school, one of the top schools in Italy. I am inspired by different seasons and aromas, especially by strolling around the fish, fruit and vegetable markets, where looking at what raw materials, ordinary Italian housewives buy and prepare, said Valter Gaiaudi.
For starters, braised cod with leek-potato foam, basil oil and Taggiasca olive powder is served. Starter number two spelled: smoked scallops, flavored with fennel and star anise.
The hot dishes, ie Primi Piatti, is a risotto with scampi, which gets its creamy consistency from Stracciatella. The Zucchini pie is to be enjoyed with Taggiasca olives and roasted pine nuts. The roasted salmon is served with a roasted sesame sauce, while the halibut is butter-fried, and served with grape emulsion, braised endive and lightly caramelized clementine. Another of the main dishes is rabbit roll, filled with veal, spinach, herbs, and served with Taggiasca olives, eggplant caviar and thyme sauce. Of course, the menu also includes grilled beef fillet with roasted potatoes and braised endives.
The desserts are no less than Tiramisu with an extra virgin olive oil crumble, ricotta pudding with sourdough orange, hazelnut and chocolate sauce. However, the outstanding first place of desserts is consumed by the olive oil ice cream, of which Silja Serenade’s Chef de Cuisine, Juha Tamminen, expresses his opinion; extremely good.
Valter Gaiaudi composed the menu in collaboration with Silja Line chefs. The Tavolàta menu still offers two different antipasti: tomato and mozzarella salad, also known as Caprese. Salmon and lemon panna cotta are also found on the menu.
Oliver is a delicacy from the Ligurian region. The Taggisca olives grow on the hills that fall from the Alps to the Mediterranean. The olives are grown by traditional methods of the Boeri family, whose high quality ROI olives and olive oils are used in the Tavolta restaurant’s kitchen. The products can also be purchased onboard all Tavolara restaurants.
Helena Olofsson, Food & Beverage | Stockholm
MyGuide2Stockholm
