Trattoria Al Cappello
(e-mail invitation)
Dear friends:
After previous successes and further hunger for excitement and experimentation for cooking, Martino [and Maki, Kajsa & Alex (he has left us for japan)] will prepare more stimulation and enjoyment. Therefore, we would like to invite you to the Trattoria al Cappello for another cooking evening at Hat On Wall Bar.
Looking forward to see you there,
Ciao
Trattoria al Cappello
Thought for food by Martino
hand made pasta dough!
Dish washing behind the bar!
Fresh seasonal ingredients!
Imported dairy products!
Gourmets!
Cooks!
Italian gyoza!
Temporary kitchen!
25 people x 5 dishes = 125 plates!
Identifying dandelion!
300 kg of food and furniture!
Changing the oil of the deepfryer!
Silk-screen printed placemats!
From memory and in no particular order, what we’ve eaten so far:
watermelon, ginger, spinach, hand made ravioli, feta cheese, vanilla ice, peppers, fennel, pumpkins, soya sauce, extra virgin olive oil, eggs, cucumbers, aubergines, sesame seeds, basil, garlics (fresh and dried), buffalo mozzarellas, bulgur, dandelions, water, salt, butter, dragon fruits, chocolate, figs, chestnuts, pomegranates, coriander, parsley, nutmeg, courgettes, lemons, apricots, foccacia, rosemary, bananas, prosecco, parmesan, flour, balsamic vinegar, poppyseed oil, pumpkin seed oil, red wine, white wine, ricotta, haloumi cheese, pine nuts, mushrooms, homegrown tomatoes, bay leaves, coconut milk, sugar, onions, fern sprouts, saffron, grappa, lime, honey, spring onions, radishes, apples, etc.
