{"id":45143,"date":"2019-08-01T12:18:29","date_gmt":"2019-08-01T10:18:29","guid":{"rendered":"https:\/\/www.bbuono.it\/menu-stagionale-prodotti-locali-brescia\/"},"modified":"2025-09-20T18:27:42","modified_gmt":"2025-09-20T16:27:42","slug":"menu-produits-saisonniers-local-brescia","status":"publish","type":"post","link":"https:\/\/www.bbuono.it\/fr\/menu-produits-saisonniers-local-brescia\/","title":{"rendered":"Les plats du menu saisonnier de Brescia"},"content":{"rendered":"\n

bbuono et les menus de saison de Brescia de l’atelier gastronomique Resilient Valleys<\/h2>\n\n

– Mise \u00e0 jour 13-11-2019 : Le livre de recettes complet des Brescia Resilient Valleys<\/a> est d\u00e9sormais disponible.<\/h3>\n\n

bbuono a \u00e9t\u00e9 d\u00e9sign\u00e9, pour la deuxi\u00e8me ann\u00e9e cons\u00e9cutive, comme collecteur de produits locaux typiques<\/strong> utilis\u00e9s dans les menus saisonniers \u00e9labor\u00e9s lors de l’atelier gastronomique<\/strong> des vall\u00e9es r\u00e9silientes.<\/p>\n\n

\n
\"Briefing<\/figure>\n\n\n\n
\"Préparation<\/figure>\n<\/figure>\n\n

L’atelier gastronomique en est \u00e0 sa deuxi\u00e8me ann\u00e9e ; le premier \u00e9v\u00e9nement de formation a eu lieu le 22 juillet, lors de la journ\u00e9e de formation gratuite organis\u00e9e \u00e0 l’\u00e9cole de cuisine<\/strong> et des m\u00e9tiers du go\u00fbt CAST Alimenti. En pr\u00e9sence du Chef Roberto Abbadati et de Marino Marini, historien de la gastronomie, une proposition de 4 menus saisonniers avec des ingr\u00e9dients typiques de Brescia<\/strong> destin\u00e9s \u00e0 durer dans le temps a \u00e9t\u00e9 \u00e9labor\u00e9e et approfondie<\/strong>. <\/p>\n\n

Printemps, \u00e9t\u00e9, automne et hiver, une pr\u00e9sentation gastronomique<\/strong> fortement caract\u00e9ris\u00e9e dans la zone du projet de renaissance des Prealpi Bresciane<\/strong> de la Fondazione Cariplo, cr\u00e9ateur et financeur du projet AttivAree.<\/p>\n\n

La deuxi\u00e8me journ\u00e9e de formation<\/h2>\n\n

Pour la deuxi\u00e8me journ\u00e9e de formation, le lundi 29, de l’atelier de cuisine pratique<\/strong>, bbuono a livr\u00e9 les produits s\u00e9lectionn\u00e9s aux chefs<\/strong> pour qu’ils pr\u00e9parent les 16 plats choisis.<\/p>\n

\n
\n \n \"Comparaison\n <\/a>\n \n \"Pr\u00e9paration\n <\/a>\n \n \"Pr\u00e9paration\n <\/a>\n \n \"Casoncelli\n <\/a>\n \n \"Roulage\n <\/a>\n \n \"Enzo\n <\/a>\n <\/div>\n <\/div>\n\n
<\/div>\n\n

Ce fut une journ\u00e9e riche en \u00e9motions, toute l’\u00e9quipe de bbuono avaitl’eau \u00e0 la bouche !<\/strong>Les ar\u00f4mes et les saveurs<\/strong> (oui, pendant que les cuisiniers travaillaient, nous et d’autres \u00a0\u00bb chanceux \u00a0\u00bb avons pu go\u00fbter ces d\u00e9lices<\/strong>), le haut niveau de professionnalisme, l’enthousiasme, la cr\u00e9ativit\u00e9, une grande d\u00e9monstration de la fa\u00e7on dont les restaurateurs<\/strong> des vall\u00e9es Resilient, Sabbia et Trompia peuvent produire une offre de tr\u00e8s haute qualit\u00e9<\/strong>, attrayante et savoureuse avec des produits locaux z\u00e9ro KM.<\/strong><\/p>\n\n

\n
\"Femmes<\/figure>\n\n\n\n
\"Préparer<\/figure>\n\n\n\n
\"Ambra<\/figure>\n<\/figure>\n\n

Accueillis dans la cuisine de l’Institut sup\u00e9rieur d’\u00c9tat \u00ab\u00a0Andrea Mantegna\u00a0\u00bb et coordonn\u00e9s par le chef Roberto Abbadati, les magnifiques chefs ont pr\u00e9par\u00e9 des plats qui valorisaient pleinement les produits du territoire<\/strong> que bbuono a livr\u00e9s.<\/p>\n\n

Faites connaissance avec les 14 chefs et les menus des quatre saisons des vall\u00e9es r\u00e9silientes.<\/h3>\n\n
\"14<\/figure>\n\n
\n
\n

Menu de printemps<\/strong><\/h4>\n\n\n\n

Restaurant La Cascina dei Gelsi – Gardone Val Trompia<\/strong><\/p>\n\n\n\n

Beignet d’herbes spontan\u00e9es et fromage de ch\u00e8vre<\/em><\/p>\n\n\n\n

Restaurant Dosso Alto Collio – Val Trompia<\/strong><\/p>\n\n\n\n

Risotto aux orties et au fromage d’alpage<\/em><\/p>\n\n\n\n

Marco Guerrini et Cristian Pallotta Associazione Cuochi Bresciani\/Disciples d’Escoffier<\/strong><\/p>\n\n\n\n

Chevreau r\u00f4ti avec pommes de terre nouvelles et polenta au ma\u00efs de montagne<\/em><\/p>\n\n\n\n

Alessandro Turrina Azienda Agricola Malga POF – Pertica Bassa<\/strong><\/p>\n\n\n\n

Caill\u00e9 au lait cru et confiture de petits fruits<\/em><\/p>\n<\/div>\n\n\n\n

\n
\n \"Chef\n \"Marco\n \"Alessandro\n \"Femme\n <\/div>\n <\/div>\n<\/div>\n<\/div>\n\n
<\/div>\n\n
\n
\n
\n \"Marco\n \"Chef\n \"Chef\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n

Menu d’\u00e9t\u00e9<\/strong><\/h4>\n\n\n\n

Marco Guerrini et Cristian Pallotta Associazione Cuochi Bresciani\/Disciples d’Escoffier<\/strong><\/p>\n\n\n\n

Lapin farci \u00e0 la Longobarde<\/em><\/p>\n\n\n\n

Restaurant Enzo Boschi Poggio Verde – Barghe<\/strong><\/p>\n\n\n\n

Bandes de p\u00e2tes fra\u00eeches \u00e0 la truite et \u00e0 la truffe d’\u00e9t\u00e9<\/em><\/p>\n\n\n\n

Roberto Abbadati M\u00e9lange et nourriture<\/strong><\/p>\n\n\n\n

ValSabbia Gastronomie<\/em><\/p>\n<\/div>\n<\/div>\n\n

<\/div>\n\n
\n
\n

Menu d’automne<\/strong><\/h4>\n\n\n\n

Restaurant Old Palace – Casto<\/strong><\/p>\n\n\n\n

Millefoglie d’omble au potiron et au radicchio rouge tardif<\/p>\n\n\n\n

Lorenzo Econimo Slow Food Brescia<\/strong><\/p>\n\n\n\n

Brofadei de c\u00e9r\u00e9ales anciennes et de ma\u00efs avec Nostrano Valtrompia AOP, beurre de malga et bouillon de b\u0153uf<\/p>\n\n\n\n

Restaurant Enzo Boschi Poggio Verde – Barghe<\/strong><\/p>\n\n\n\n

Lapin bris\u00e9, marin\u00e9 et laqu\u00e9 au miel de montagne avec des c\u00e8pes<\/p>\n\n\n\n

Start Up Hostel Al Cantastorie –<\/strong> Gardone Val Trompia<\/strong><\/p>\n\n\n\n

Tronc de marrons avec cr\u00e8me au beurre de cacao<\/p>\n<\/div>\n\n\n\n

\n
\n \"Lorenzo\n \"Chef\n \"Restaurant\n <\/div>\n <\/div>\n<\/div>\n<\/div>\n\n
<\/div>\n\n
\n
\n
\n \"Chef\n \"Casa\n \"Refuge\n \"Alessandro\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n

Menu d’hiver<\/strong><\/h4>\n\n\n\n

Ambra Marca – InScena Eventi Bagolino<\/strong><\/p>\n\n\n\n

Cotechino avec Bag\u00f2ss zabaglione, orange et truffe noire<\/p>\n\n\n\n

Casa Formenti Il Mondarone – Preseglie<\/strong><\/p>\n\n\n\n

Casoncello avec farce maigre Nostrano di ValSabbia, beurre de malga et sauge<\/p>\n\n\n\n

Refuge Piardi \u00e0 Colle San Zeno – Pezzaze<\/strong><\/p>\n\n\n\n

Rago\u00fbt de chevreuil aux ch\u00e2taignes et polenta de sarrasin<\/p>\n\n\n\n

Alessandro Ita – Istituto D’Istruzione Superiore Giacomo Perlasca – Vobarno<\/strong><\/p>\n\n\n\n

G\u00e2teau aux fruits secs avec glace Perseghina de Bagolino<\/p>\n<\/div>\n<\/div>\n\n

<\/div>\n\n

Une s\u00e9lection de vins de la r\u00e9gion de Brescia<\/h2>\n\n
\n
\"Les<\/figure>\n\n\n\n
\"Sommelier<\/figure>\n<\/figure>\n\n

Naturellement, ces plats d\u00e9licieux<\/strong> ne pouvaient \u00eatre associ\u00e9s qu’\u00e0 autant de vins importants.<\/strong>C’est pourquoi le sommelier et expert en vin<\/strong> Graziano Rubes a \u00e9t\u00e9 choisi pour la s\u00e9lection. Il a illustr\u00e9 en d\u00e9tail le vin choisi pour ces grands plats<\/strong> tandis que Marino Marini a expliqu\u00e9 leur histoire<\/strong> et les chefs leur pr\u00e9paration.<\/p>\n\n

\n
\n

Les services pour les restaurateurs bbuono<\/h1>\n\n\n\n

En plus d’\u00eatre un portail en ligne pour les produits typiques de Brescia<\/strong>, bbuono offre \u00e9galement un service de collecte et de livraison de produits pour les h\u00f4tels, les restaurants et les \u00e9piceries fines<\/strong>.Des livraisons<\/strong> ponctuelles et des produits s\u00e9lectionn\u00e9s de haute qualit\u00e9<\/strong> sont deux des principaux atouts de bbuono !<\/p>\n\n\n\n

Et si cela ne suffisait pas… gr\u00e2ce \u00e0 notre collaboration active<\/strong> avec InScena Eventi<\/a>, nous sommes en mesure de fournir des produits typiques et des services professionnels pour les mariages<\/strong>, les \u00e9v\u00e9nements d’entreprise, les d\u00e9gustations locales et les banquets<\/strong>.<\/p>\n<\/div>\n\n\n\n

\n
\"À<\/figure>\n<\/div>\n<\/div>\n\n

Remerciements<\/h1>\n\n

Un grand merci aux organisateurs et aux responsables du projet AttivAree Valli Resilienti : Marta, Arianna, Nadia, Aurora, Fabrizio Veronesi, le chef Roberto Abbadati, l’historien Marino Marini, le sommelier Graziano Rubes et tous les chefs pr\u00e9sents qui nous ont r\u00e9gal\u00e9s de leurs cr\u00e9ations.<\/strong><\/p>\n\n

Merci \u00e0 toutes les personnes qui s’engagent et travaillent constamment sur ce projet de renaissance des Pr\u00e9alpes de Brescia.<\/h3>\n","protected":false},"excerpt":{"rendered":"

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