With "Sips of Life" the barwoman Rita Russo triumphs in Loano | Ampress
And 'the already award-winning Rita Russo also to have won the 1st place for Best Decoration of cocktails at the National Competition buffet menu weblog Aibes held in Loano in Liguria. The lady drink Italy's most famous, owner with her husband of the famous Pasticceria Di Dato Angri, Sips of Life has created a cocktail very cool, refreshing and scented with a touch of sophistication and imagination in the presentation earned the top position in category "decorations". A feast for the eyes and the palate, a true celebration of creativity as 200 participants were asked to prepare a cocktail creating original decorations with which to present it. The jury of professionals in the field has become to win not only the recipe, but also by its technical embellished buffet menu with a jaunty smile that never hurts. Quality, courtesy, professionalism and creativity are key ingredients with which the barwoman crushed the competition in what was a real show. Sipping his new creation he told this his engrossing experience.
I had in mind to create something simple, buffet menu but unique taste and decided. I used ginger, raspberry, buffet menu lime pounded, Gin tanqueray Ten to which I added a bit of chambord and Ginger Ale. I enriched imaginatively all decorating a flower daikon with a leaf carved into the skin of cucumber and lemongrass. I chose to give this name to the cocktail just because it is a real toccasano health, with very detoxifying and antioxidant ingredients and fresh and refreshing.
It 'definitely dedicated to my children that I have spurred encouraging me to give vent to my imagination. The competition Aibes was an important stage where I put into practice buffet menu my knowledge buffet menu and with the victory I proved to them that we must be determined and love their job. Always put to the test, discuss and share experiences with other passions. Having won this race made me realize once again how difficult and large this world, how tough the competition.
They are definitely for the tradition and for all that is natural, but they are also attentive to the evolution, I love preparing drink "home made". One must be able to draw from the past to innovate creatively without neglecting the careful research of high quality products. Ginger, for example, has properties aromatic, healthy and energetic that according buffet menu to the ayurvedic medicine stimulates enzymes.
The first way is to satisfy the view because the eye wants its part and drink must attract. Then the taste to be intense and pleasing to the palate and then the nose with its delicate and heady scents. A cocktail prepared buffet menu well must be smooth and well structured, alcohol you should not feel otherwise you will lose the taste.
The love and passion for this job. Also you must always keep up with new techniques and never stop studying, because we have to instill the true culture of drinking. The real recipe is to mix well the basic technique with the creativity and artistic. buffet menu
To use some basic ingredients: dedication, humility, study and research. Do not ever improvise, but inquire about everything because the culture is essential and remember that at the center of this craft we never us, but customers.
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And 'the already award-winning Rita Russo also to have won the 1st place for Best Decoration of cocktails at the National Competition buffet menu weblog Aibes held in Loano in Liguria. The lady drink Italy's most famous, owner with her husband of the famous Pasticceria Di Dato Angri, Sips of Life has created a cocktail very cool, refreshing and scented with a touch of sophistication and imagination in the presentation earned the top position in category "decorations". A feast for the eyes and the palate, a true celebration of creativity as 200 participants were asked to prepare a cocktail creating original decorations with which to present it. The jury of professionals in the field has become to win not only the recipe, but also by its technical embellished buffet menu with a jaunty smile that never hurts. Quality, courtesy, professionalism and creativity are key ingredients with which the barwoman crushed the competition in what was a real show. Sipping his new creation he told this his engrossing experience.
I had in mind to create something simple, buffet menu but unique taste and decided. I used ginger, raspberry, buffet menu lime pounded, Gin tanqueray Ten to which I added a bit of chambord and Ginger Ale. I enriched imaginatively all decorating a flower daikon with a leaf carved into the skin of cucumber and lemongrass. I chose to give this name to the cocktail just because it is a real toccasano health, with very detoxifying and antioxidant ingredients and fresh and refreshing.
It 'definitely dedicated to my children that I have spurred encouraging me to give vent to my imagination. The competition Aibes was an important stage where I put into practice buffet menu my knowledge buffet menu and with the victory I proved to them that we must be determined and love their job. Always put to the test, discuss and share experiences with other passions. Having won this race made me realize once again how difficult and large this world, how tough the competition.
They are definitely for the tradition and for all that is natural, but they are also attentive to the evolution, I love preparing drink "home made". One must be able to draw from the past to innovate creatively without neglecting the careful research of high quality products. Ginger, for example, has properties aromatic, healthy and energetic that according buffet menu to the ayurvedic medicine stimulates enzymes.
The first way is to satisfy the view because the eye wants its part and drink must attract. Then the taste to be intense and pleasing to the palate and then the nose with its delicate and heady scents. A cocktail prepared buffet menu well must be smooth and well structured, alcohol you should not feel otherwise you will lose the taste.
The love and passion for this job. Also you must always keep up with new techniques and never stop studying, because we have to instill the true culture of drinking. The real recipe is to mix well the basic technique with the creativity and artistic. buffet menu
To use some basic ingredients: dedication, humility, study and research. Do not ever improvise, but inquire about everything because the culture is essential and remember that at the center of this craft we never us, but customers.
Disclaimer Privacy Search Site Map
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