Midnight Meat Train Chest Cutting

Saturday, November 13: DINNER THEME

Angela Prange, già responsabile del ristorante Erbecedario di Sprea propone:

" Grape" The Fruits of the Harvest

skewers with red grapes and white goat

Risotto with Black grapes Amarone nuts and

Monte Veronese

Seitan Braised in red wine and bay leaf vegetables with buckwheat polenta and winter salad

Gele 'juice 'Grape with vanilla cream and cookies for nocciole

Costo € 23.00 bevande escluse

per prenotare: 338-2157928 Luciano
ilpostocastello@gmail.com

Da internet:

Angela studied in the United States where under the expert tuition of Japanese world class chefs, she started to learn the in-depth skills of wholefood and macrobiotic cooking.  Following this period of learning, Angela put her knowledge and talents to good use for the next twenty years across Europe. She taught cooking classes and trained chefs in macrobiotic cooking, worked as personal chef to a wealthy family and also worked in a macrobiotic clinic cooking for sick people, who were treated with homeopathic medicine and a strict macrobiotic diet with wonderful results. Thirteen years of this period were spent as Head Chef at the Macrobiotic Study Centre in Berlin. Here she cooked for the large team of researchers and staff, trained new macrobiotic chefs, catered for large functions and conferences and established an open restaurant, welcoming and nourishing many visiting parties, including VIPs and celebrity diners. Angela then established, and continues to own, a very successful whole food restaurant back home in Italy, which is still delighting diners with her recipes today.