Marco Valeriani
's the color blue, in the bizarre and many nuances, to outline the boundaries of virtual Blu Restaurant in Igea Marina. The linear architecture, functional, essential in fact builds BluSuite Hotel in the heart of the space devoted to restaurants. A space that Katia Foschi, owner and general manager of the building, has "married" like a second home. "A restaurant located inside the hotel but not designed as a restaurant and then open the outside, the clients of the South and evening. As host we propose formula B & B + dinner at Blue a risky choice? ". The attention to detail, the choice of furnishings is his work: everything you see, nothing is obtrusive, above. Mario Magnani, 40, now chef of Blue, has resulted in Igea after another, rewarding experiences. In the kitchen, moving with great ease, without ever losing sight of the basic rule: "Never stop growing professionally." The impact between the environment and good dishes - the fish of the Adriatic is preferred, the proposed variety of other shores and countries combinations really tasty - it's all personal essence of Katie and Mario. The Call to territoriality, the choice of raw materials, no culinary fireworks are the conditions of our work - explain both -. Feeling good at the table is the natural extension of Blu whole philosophy: that of being ". Charter light from 12.30 to 15 with the fastest menu in the preparation (never trivial, ed), devoted to cooking seasonal variations from 19.30 to 22, represent the core of a restaurant not for crowds (60 seats in the winter, covered 90 's summer-thanks to the use of the pool). Far from the "broken" fashion, however, has a strong ability to attract short, you are well and happy returns ... We translate now territoriality - olive oil, cheeses, meats, wine, salt (and used strictly in Cervia and in the Spa), vegetables, fish - the invitation to the taste. To get started we recommend a triumph of crustaceans bellavista served with an emulsion of olive oil and lemon vinaigrette and vegetables, then pasta with lobster paccheri of Lampedusa, a sea bass in a crust of sea salt of Cervia, a turbot wrapped in crispy potatoes, the mirror exotic fruit and finally a chocolate souffle with a zabaglione cream. All accompanied by a bottle of scented (red) of the Company Scabi Valentine (Rimini). "I like to cook simple and that enhances the product. Not I give all'esterofilia additions. I expect though - adds Magnani - and this in full accord with the general direction, the utmost care when you are at work in the kitchen. " Hotel school and apprenticeship between pots and pans to get the recipes of her mother cook, have settled in Magnani awareness of the passion. The good food also requires excellent preparation of the table to sit around with friends. Tablecloths, cutlery, glassware add atmosphere. And the portions? From Romagna and we can not but ask ... "The refusal of the catering, the move away from certain stereotypes International damage already answered to this question. Yet a rule necessary. Ban the hype - explains Katia - we opted for a line of equidistance able to satisfy the palate and the eye. I like the idea of \u200b\u200bfood to wait, watch, enjoy. " Plans for the future? "Expanding the range of local products, to avoid the errors seen abroad." While the dream of the chef Magnani what? "Well, it's all too clear: I would buy this hotel." Useful References: BluSuite Hotel - Viale Pinzon, 290 - Igea Marina, Bellaria di Rimini 47814 - 0541.332454 - 0541.330765 - info@blusuitehotel.it
Article published in the February issue of the magazine's 2010 "Taste" (The publisher Mandragora - Imola).
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