How to become a bartender at home
An important role in the preparation of cocktails plays the necessary equipment. Shaker – a mandatory attribute of the profession. In a shaker, we mix a lot of drinks when…

Continue reading →

Grosseto trattoria is…
Grosseto is an Italian trattoria with an outdoor summer terrace, located on the Bank of the Angara river, on the Upper Embankment. This place is: — Early Breakfast (from 08:00…

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In the spotlight: Bread
Today we will tell you how the first bread appeared, what varieties are now popular and where bread is sold, to which there are no questions. Started with the bread…

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Ceretto sea

Grosseto trattoria is…

Grosseto is an Italian trattoria with an outdoor summer terrace, located on the Bank of the Angara river, on the Upper Embankment.

This place is:

— Early Breakfast (from 08:00 to 12:00 on weekdays);
— Tasty and hearty lunch or a quiet pleasant dinner;
— Friendly or business meeting;
— Family celebration;
— Children’s birthday. Continue reading

How to become a bartender at home

An important role in the preparation of cocktails plays the necessary equipment. Shaker – a mandatory attribute of the profession. In a shaker, we mix a lot of drinks when the recipe has, for example, protein or egg yolk, juice, thick syrup or cream liqueur. All of the above ingredients require good mixing with ice, and there is hardly anything can replace the shaker.

It is also nice to have a spoon in the household bartender with a long handle and strainer (special strainer for pumping the drink from the ice). Another important attribute of the bartender (albeit home) – jigger. This is a metal measuring Cup, which you will measure the required amount of liquid ingredients from the recipe. You can, for example, just buy some “bartender set”, which includes everything you need. Continue reading

The adventure of shrimp in Moscow: 5 places where to eat them

Shrimp is always a celebration, a ritual and a waiting. The fact that Russia used to have with beer and without, is the Northern shrimp. It lives in the cold waters of the Atlantic and Pacific oceans, apparently small and pink. But not them. Our interest today — large and medium-sized, fleshy and sometimes scary, but bloody delicious moregate, which is served in Moscow restaurants.
From the point of view of creativity, the dish is quite boring, but only quality, freshness and imagination are important here. Without these components — this is the story of failed expectations and broken hope. For this article, a lot of shrimp was eaten, five chefs and sommeliers were interviewed. After all, without a decent wine and rest in the restaurant is not the same. Continue reading

Eva Grilling tried baking not for the faint of heart
I continue my may run through the bakeries. This time the object of attention was the institution "Indigo" in Sunny. Once again, I, as worried about the figure, was lucky:…

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How to become a bartender at home
An important role in the preparation of cocktails plays the necessary equipment. Shaker – a mandatory attribute of the profession. In a shaker, we mix a lot of drinks when…

...

Gastrokid Zurich
Zurich, without attracting attention from a gastronomic point of view, will give odds to many European cities. The main message that is broadcast by restaurateurs and chefs is the use…

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Like restaurants skimp on the guests and why it's not always a bad thing?
Experts in the restaurant sector continue to share with Restoran.ru their observations. This time Dmitry Honyak, restaurateur, owner of the chain and franchise "Sushi gourmet" told us how to save…

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