Ideal completion of this beautiful reality Lombard an extensive and interesting wine list, which al

Fughiamo suffered a doubt, fans of comics, rest assured, if you're wondering, thorn lighting no, there is no link between this restaurant and the Green Lantern thorn lighting by DC Comics. Nothing rings, the planet Oa, the guardians thorn lighting of the universe or superheroes, none of that.
No dowry nor supernatural thorn lighting superpower but a big, huge willpower that of brothers Tonola that, starting in 1982 by the "restaurant" family-in practice a trout farm with the ability to cook and serve locally-arrived in that is, for some years now, a true gastronomic reference Valchiavenna. In all probability, would prove far more simple and cost effective thorn lighting to stay behind the barrier of tradition especially if, as in this case, you will have access to the great products from the surrounding mountains or from the nearby lake. An extremely simple, thorn lighting and only a few dishes most requested products of mediocre quality, portions of voracious thorn lighting appetites, and popular prices, "disguised" as luxury inn, you save both ways (... and sales).
In contrast, the approach of Tonola was anything but why offer a mediocre thorn lighting product, when you can offer the best? Why limit yourself to go through the simple side of tradition, when the same offer alternatives much more exciting and interesting? And if you propose the "tradition" does not mean a bovinamente follow footsteps, but find space to score your own? This brought them their thinking then, over time, to outline a paper composed mainly of dishes absolutely orthodox and strict but conceived thorn lighting and executed through the hands of a Chef, with space to run some more classic and internationally. Despite sporadic appearances on paper then foie gras or pollock, a lunch at the Green Lantern proves to be a real trip to the valleys of Lombardy, accompanied by Tajadin Dulz, flat town of Villa di Chiavenna, thorn lighting Brisaola from Chiavenna to the fantastic thorn lighting pizzocheri, to cooking in the sod or even trout, which goes so far as to have a dedicated tasting menu. The footprint of the chef finds the net, practically constant for each course, the balance between the decision of taste and refinement of execution, using as a ubiquitous component of the glue that bit rustic, but keeping well away from the risk of doing so lead in heavy or folklore certainly all the pros of regional cuisine, but with cards on the table much more adherent to the canons of haute cuisine.
Ideal completion of this beautiful reality Lombard an extensive and interesting wine list, which allows simultaneously drinking very well at absolutely affordable prices, and to have fun with older vintages at prices proportionately interesting.
Entry: Surf trout, trout eggs, quinoa blown, capers and dill. The first wine at the opening: Friulano 2011 Cormons, worthy to accompany the entrees. Brisaola Chiavenna, our porcini mushrooms in oil and butter dairy. Always excellent brisaola of the renowned butcher Del Curto, one of the best in the valley. Porcini also very good, just a little 'mortifying the excessive presence of vinegar. Triptych of trout (Plate tasting). An interesting tribute to the trout through three variations of the same, but the style and dall'impiatto really old. Sausage with chestnuts, salt cod, potato mousse and crispy lentil. Read the cod fish there in the middle is almost startling, but in reality it flat on the table is the result. For the second wine instead remain in the area: the beautiful Valtellina Superiore "Crushed" 2010 Boffalora. Pizzocheri buckwheat to the Valtellina. Inexplicable as the Tonola have managed to make so fine and light a plate of pizzocheri, the fact is that they have succeeded. Excellent and digestion-approved. Tajadin Dulz de Villa. Plate historic Villa di Chiavenna: thick scraps of dough made with chestnut flour, butter and chamomile flowers. Gourmands, despite the mild character. All of the high level seconds: Veal cheek braised in wine on chestnut puree and vegetable julienne fries ...... "For you I make three" Three pieces of suckling pig and three side dishes ...... up to the plate of lunch: Hare "shot" on the rocks of polenta, turnips and beet sauce. Hare-clearly-starring thorn lighting in a bloody dish as much as the presentation, maturation gives the meat a really hardcore character. Game nth degree. The only criticism we can lift this dish is related to inspiration, a déjà vu evident. Yarrow winter. Creme brulee cake with tangerine and lime. The small bakery.
Stephen thorn lighting Masanti is back. In fact no