{"id":1701,"date":"2018-02-28T15:52:35","date_gmt":"2018-02-28T15:52:35","guid":{"rendered":"http:\/\/arsitalica.it\/?p=1701\/"},"modified":"2018-05-09T07:06:46","modified_gmt":"2018-05-09T07:06:46","slug":"sevruga-lo-chef-lo-storione-e-la-sfida-del-caviale-gq","status":"publish","type":"post","link":"https:\/\/arsitalica.it\/en\/press-en\/sevruga-lo-chef-lo-storione-e-la-sfida-del-caviale-gq\/","title":{"rendered":"GQ – Sevruga. Lo chef, lo storione e la sfida del caviale"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n
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Ars Italica Caviar, leader nella produzione del caviale, ha lanciato il selezionato Sevruga Imperial, con i piatti di Enrico Bartolini<\/strong><\/h3>\n<\/header>\n

Se il pregio principale del caviale \u00e8 il suo gusto straordinario, la sua esclusivit\u00e0 deriva dalla difficile arte di produrlo. Complessa, forse, solo quanto quella della produzione delle ostriche. E l\u2019Italia, diciamocelo, non \u00e8 seconda a nessuno nell\u2019allevamento degli storioni e delle loro ricercatissime uova. Abbiamo testimonianze dell\u2019utilizzo del caviale nel nostro Paese fin da XV secolo, dai tempi cio\u00e8 di Leonardo Da Vinci, che d\u00e0 anche il suo nome a un caviale. Oggi questa secolare tradizione \u00e8 stata raccolta e portata avanti tra gli altri nelle acque sorgive del Parco del Ticino. Qui si alleva lo\u00a0storione stellato<\/strong>(Acipenser stellatus) da cui si ottiene il prelibato\u00a0Sevruga<\/strong>, proposto da\u00a0Ars Italica Caviar<\/strong>\u00a0in due versioni,\u00a0Royal<\/strong>\u00a0e la selezionatissima\u00a0Imperial<\/strong>, che si aggiungono ai gi\u00e0 noti\u00a0Oscietra<\/strong>\u00a0e\u00a0Da Vinci<\/strong>.<\/p>\n

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Ogni caviale \u00e8 risaputo che ha qualit\u00e0 proprie, dalla colorazione alla lucentezza (come i gioielli, ma gioielli per il palato) alla consistenza, da setosa a croccante, al sapore, da sapido a dolce.<\/p>\n

E i gourmet di tutto il mondo sognano degustazioni e cene con protagonista questo meraviglioso ingrediente. Un sogno, comunque non impossibile. Il brand lombardo ha, infatti, lanciato una \u201cprovocazione\u201d allo chef stellato\u00a0Enrico Bartolini<\/strong>, sfidandolo a impiegare tutta la sua creativit\u00e0 in cucina, proprio con qualit\u00e0 di caviale altrettanto stellate. La sfida maggiore, quando hai a che fare con un ingrediente del genere, \u00e8 proprio quella di non \u201cammazzarne il sapore proprio\u201d senza, tuttavia, rinunciare a farlo giocare in piatti anche complessi con altri ingredienti. Bartolini, raccolta la sfida, ha proposto quindi, nel suo ristorante presso il Mudec di Milano, un men\u00f9 con ben cinque piatti stagionali con altrettanti caviali, a cominciare proprio dal pregiatissimo Sevruga Imperial.[\/vc_column_text][vc_gallery type=”flickity_style” images=”722,723,727,724,726,728,729,725″ flickity_controls=”pagination” flickity_desktop_columns=”1″ flickity_small_desktop_columns=”1″ flickity_tablet_columns=”1″ flickity_box_shadow=”none” onclick=”link_no”][vc_column_text]\n

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Caviale in un autunno stellato. Il men\u00f9 di Bartolini e Ars Italica Caviar<\/strong>
\nMelanzana alla brace;
\nPane, burro, caviale\u00a0Sevruga Imperial<\/strong>\u00a0e nocciole;
\nFiore di zafferano soffiato;
\nOliva di costoluto verde e Vermouth Cannolo di erbe e carpione.<\/p>\n

Zuppetta di uva fragola, cioccolato bianco, cipollotto e\u00a0caviale Oscietra Imperial<\/strong>\u00a0\u201cpuro sale\u201d.<\/p>\n

Manzo piemontese con emulsione al curry, sorbetto di mandorle e\u00a0caviale Sevruga Royal<\/strong>.<\/p>\n

Risotto con pesto di pinoli, lattuga di mare, telline e caviale\u00a0Oscietra royal<\/strong>.<\/p>\n

Storione arrosto con ristretto di cocco, pepe verde e\u00a0caviale Da Vinci royal.
\n<\/strong><\/p>\n

Castagne cioccolato e whisky.[\/vc_column_text][vc_column_text css=”.vc_custom_1513160378171{padding-top: 50px !important;}”]Font GQ –\u00a0https:\/\/www.gqitalia.it\/lifestyle\/food-drinks\/2017\/11\/14\/sevruga-lo-chef-lo-storione-e-la-sfida-del-caviale\/<\/em>[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text] Ars Italica Caviar, leader nella produzione del caviale, ha lanciato il…<\/p>\n","protected":false},"author":1,"featured_media":758,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35],"tags":[],"class_list":{"0":"post-1701","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-press-en"},"acf":[],"yoast_head":"\nGQ - Sevruga. 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Lo chef, lo storione e la sfida del caviale – Ars Italica\" \/>\n<meta property=\"og:description\" content=\"[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text] Ars Italica Caviar, leader nella produzione del caviale, ha lanciato il...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/arsitalica.it\/en\/press-en\/sevruga-lo-chef-lo-storione-e-la-sfida-del-caviale-gq\/\" \/>\n<meta property=\"og:site_name\" content=\"Ars Italica\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ArsItalicaCaviar\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-02-28T15:52:35+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-05-09T07:06:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/arsitalica.it\/wp-content\/uploads\/2017\/12\/gc-ars-italica-presentazione-sevruga-enrico-bartolini-evidenza.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"ItalicaPrime\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"ItalicaPrime\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/arsitalica.it\\\/en\\\/press-en\\\/sevruga-lo-chef-lo-storione-e-la-sfida-del-caviale-gq\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/arsitalica.it\\\/en\\\/press-en\\\/sevruga-lo-chef-lo-storione-e-la-sfida-del-caviale-gq\\\/\"},\"author\":{\"name\":\"ItalicaPrime\",\"@id\":\"https:\\\/\\\/arsitalica.it\\\/en\\\/#\\\/schema\\\/person\\\/bd33fb74a987de9b9c4fa37828b8de0e\"},\"headline\":\"GQ – Sevruga. 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