Description
THE KING’S BROTH BY BONVERRE
Capon broth as tradition dictates.
The good one, like in the old days.
For the ancient Greeks and Romans, the capon symbolized special occasions, sharing, and conviviality. A product always considered the king of the table, which today becomes the protagonist of a special, brand new story. A transparent story, like the glass that contains it. The King’s Broth by Bonverre is prepared as tradition demands, with very few ingredients. Capon meat is placed in a pot with Cervia salt to release the “juices” and covered with cold water, in a 1 to 3 ratio. Then vegetables are added: celery, carrots, Italian tomatoes, and onions, toasted in a pan. From here, the broth is left to “simmer” for a few hours… The broth is skimmed and cleaned of its impurities throughout its preparation, so that it is clear at the end of cooking.
Alberto Faccani
When I grow up, I’ll be a chef
A passion that began when Alberto Faccani was a child and that the chef nurtures with continuous study and experimentation, with curiosity and a desire for knowledge. A passion that has led him along an important path and to the birth of the Magnolia project.
His is a cuisine of product, technique, research, and love. The quality and enhancement of local raw materials are at the base of each of his recipes. Without forgetting the experimentation of new flavors and textures: a formula that has allowed him to win two Michelin stars.
Magnolia Restaurant
Born in 2003 on the Riviera, in Cesenatico, today the Magnolia restaurant overlooks the hills of the province of Forlì-Cesena, in Longiano. In the new location of Villa Margherita, Chef Alberto Faccani still has the sea in his heart and here, between nature and history, he continues to offer a cuisine that enhances raw materials.
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