On July 16, the restaurant Sable 1903 of the Grande Albergo Marin in Lignano Sabbiadoro will host an exclusive dinner event that combines the mastery of chef Alberto Tonizzo with the cutting-edge technology of waveco. A unique gastronomic experience that will take diners on a sensory journey between tradition and innovation.
The menu, created for the occasion, will be a triumph of flavors and textures. We will start from the raw materials of the sea, protagonists of dishes such as the Hummus of chickpeas and gelled octopus: a hummus made from chickpeas “matured” (ie raw n.d.r) with waveco realizing therefore this cream from raw legumes and an octopus that will be ready with a cooking of only an hour to 50 the instead thanks to the induced maturation; to then pass to the vegetables, valued thanks to the technology waveco that it exalts texture and taste. The dinner will culminate with meat dishes of the highest quality, prepared with innovative techniques that enhance flavor and softness.
A perfect combination of tradition and technology with a sensory journey in two acts
“I am thrilled to be able to offer the guests of Sable1903 this exclusive dinner, says chef Tonizzo. The combination of my cuisine, linked to the territory and tradition, and waveco technology allows me to offer a truly unique gastronomic experience. The dishes will be made with the best raw materials and with this extraordinary and innovative technology that will enhance the organoleptic characteristics.”
The dinner will be divided into two acts, each consisting of several courses. During the first act, diners can taste dishes such as Crystal bread with vegan bresaola and mackerel matured an appetizer that combines the flavor of mackerel to the “sweet acidity” of vegan bresaola: dish made entirely with waveco, which allows us, thanks to focused ultrasounds, to make “vegetable salami” quickly and with great impact; as well as the marinating of mackerel obtained in just 30min, maintaining a unique texture and juiciness. The second act will be dedicated to the actual dinner where there will be dishes such as “Candied squid with confit dates and goat mousse“: the squid will undergo a process of induced maturation that will allow you to keep an interesting bite to the raw material, giving it a softness without equal.
An experience not to be missed
The dinner event of July 16 at Sable1903 is an opportunity not to be missed for lovers of good food and for all those who want to experience a truly unique gastronomic experience. A sensory journey between tradition and technology that will leave diners speechless.
To reserve your place
To book your seat at the Sable 1903 July 16 dinner event, you can contact the restaurant on 043171283 or send an email to: info@hotelmarin.com
Limited places
It is advisable to book well in advance, as places are limited.
