{"id":8331,"date":"2017-04-28T10:26:26","date_gmt":"2017-04-28T08:26:26","guid":{"rendered":"http:\/\/www.faircooking.org\/?p=8331"},"modified":"2018-03-09T16:09:31","modified_gmt":"2018-03-09T15:09:31","slug":"das-menue-der-fair-local-cooking-night-2017","status":"publish","type":"post","link":"https:\/\/faircooking.org\/?p=8331","title":{"rendered":"Das Men\u00fc der fair & local cooking night – Parkhotel LaurinIl menu della fair & local cooking night – Parkhotel Laurin"},"content":{"rendered":"

\"LogoFairCooking.indd\"<\/a><\/p>\n

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Das Men\u00fc der barbecue-night<\/p>\n

\"LogoFairCooking.indd\"<\/a><\/p>\n

 <\/p>\n

Il menu della barbecue night<\/p>\n

Fair Trade* Aperitif<\/strong><\/span><\/p>\n

Gottfried Messner<\/strong><\/span>
\n Braunwirt – Sarnthein<\/span>
\n Tomatengazpacho* mit gegrilltem Saibilingsfilet und Kataifi*<\/span><\/p>\n

Manuel Astuto & Michael Rabensteiner<\/strong><\/span>
\nParkhotel Laurin – Bozen<\/span>
\n Risotto* von der Artischocke mit Scampo in der Holzkohle und knusprige Quinoa*<\/span><\/p>\n

Mathias Bachmann<\/strong><\/span>
\nHotel Elephant – Brixen<\/span>
\n Barbecueravioli* mit einheimischem Spanferkel gef\u00fcllt auf \u201eBatzen Br\u00e4u\u201c Bockbiercreme, Spitzkohlbouillon und wilder Fenchel<\/span><\/p>\n

Hannes Plankensteiner<\/strong><\/span>
\nBarbecueprofi, Grillstore – Toblach<\/span>
\n Fisch und Fleisch: Gselchte H\u00e4ppchen vom Pellet-Smoker. Rauch-Tipps und Hitze-Tricks.<\/span><\/p>\n

Burkhard Bacher<\/strong><\/span>
\nKleine Flamme – Sterzing<\/span>
\n Im Gew\u00fcrzfond* pochierter und gegrillter Kalbsbauch, R\u00f6stkartoffel-Sesamcreme*, schwarze Bohnen* mit Kokosmilch*, Gr\u00fcnteebl\u00e4tter\u00f6l*<\/span><\/p>\n

Theodor Falser<\/strong><\/span>
\nGourmetrestaurant Johannesstube, ,Hotel Engel – Welschnofen
\nZebu Burger* und Wasabino Salat vom Bio Aspinger Hof, Quinoa-Erdnuss-Salsa* \u201eoriental Style\u201c, und Traminer Plent vom Egetmann -Verein, langsam im Kupferkessel gekocht.<\/p>\n

Ren\u00e9 Unterhauser<\/strong><\/span>
\nParkhotel Laurin – Bozen
\nHimbeertapioka mit gegrilltem Soja-Marshmallow und Safran* Tamarinden* Macaron.<\/p>\n

Wolfgang Kerschbaumer<\/strong><\/span>
\nLa Passion – Vintl
\nCr\u00e8me br\u00fbl\u00e9e* mit Ingwer* und Zitronengras, Mangomousse* und Kaffee-Eis*.<\/p>\n

* Fair Trade Zutaten<\/p>\n

Aperitivo Fair Trade*<\/strong><\/span><\/p>\n

Gottfried Messner<\/strong><\/span><\/p>\n

Braunwirt – Sarentino<\/p>\n

Gazpacho di pomodori * con salmerino alpino grigliato e kataifi*<\/p>\n

Manuel Astuto & Michael Rabensteiner<\/strong><\/span><\/p>\n

Parkhotel Laurin – Bolzano<\/span><\/p>\n

Risotto* ai carciofi con scampo grigliato a carbone di legna e quinoa* croccante<\/span><\/p>\n

Mathias Bachmann<\/span><\/strong><\/p>\n

Hotel Elephant – Bressanone<\/span><\/p>\n

Ravioli barbecue* ripieni di maialino da latte su crema di birra scura \u201cBatzen Br\u00e4u\u201d, consomm\u00e9 di cavolo a punta e finocchio selvatico<\/span><\/p>\n

Hannes Plankensteiner<\/strong><\/span><\/p>\n

Barbecueprofi, Grillstore – Dobbiaco<\/span><\/p>\n

Pesce e carne: bocconcini affumicati dallo smoker a pellet. Punte di fumo e trucchi di calore.<\/span><\/p>\n

Burkhard Bacher<\/strong><\/span><\/p>\n

Kleine Flamme – Vipiteno<\/span><\/p>\n

Pancia di vitello affogata in un fondo di spezie* e grigliata, crema di patate arrosto e sesamo*, fagioli neri* con latte di cocco*, olio di te verde*<\/span><\/p>\n

\u00a0Theodor Falser<\/strong><\/span><\/p>\n

Gourmetrestaurant Johannesstube, Hotel Engel – Nova Levante<\/span><\/p>\n

Zebu Burger* e insalata Wasabino del Maso Aspinger con salsa di quinoa e arachidi \u201coriental style\u201d e polenta di Termeno cotta nel paiolo di rame dell\u2019associazione \u201cEgetmann\u201d<\/span><\/p>\n

Ren\u00e9 Unterhauser<\/span><\/strong><\/p>\n

Parkhotel Laurin – Bolzano<\/span><\/p>\n

Tapioca di lampone con soja-marshmallow grigliato e zafferano* tamarindo* macaron.<\/span><\/p>\n

Wolfgang Kerschbaumer<\/span><\/strong><\/p>\n

La Passion – Vandoies<\/span><\/p>\n

Cr\u00e8me br\u00fbl\u00e9e* con zenzero* e citronella, mousse al mango* e gelato al caff\u00e8*.<\/span><\/p>\n

*con ingredienti Fair Trade<\/p>\n<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

  Das Men\u00fc der barbecue-night   Il menu della barbecue night<\/p>\n","protected":false},"author":3,"featured_media":8340,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie-piu-recenti"],"_links":{"self":[{"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/posts\/8331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/faircooking.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8331"}],"version-history":[{"count":21,"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/posts\/8331\/revisions"}],"predecessor-version":[{"id":8338,"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/posts\/8331\/revisions\/8338"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/media\/8340"}],"wp:attachment":[{"href":"https:\/\/faircooking.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faircooking.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faircooking.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}