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American-style. There is also the
possibility of having an attendant, for
the preparation of the eggs at the time.
The alternative is the hard-boiled eggs,
which create less managerial problems
and for the period of the service can be
kept at room temperature, with their
shell.
Franco Aliberti, ex pastry chef
of Massimo Bottura from Osteria
Francescana in Modena and now a
partner with Andrea Muccioli in the
restaurant-bakery-café Hooray Riccione,
tells us that even in his club’s proposal
brunch is getting excellent results. “On
Sunday we get to do 50 to 70 brunch
(and are mostly families) at a price of 20
euro each. Selections of breads, buns,
cakes, our leavened, yogurt with various
cereals, small selection of cheeses
and meats, smoked salmon, two eggs
to taste, side by side with sausage or
bacon, as well as various beverages.
Next to this we also have brunch
exclusively sweet or the proposal for
the children, for which we also prepare
pancakes. With good organization, also
offering much choice, do not discard
anything. The fried egg for example
prepare it by separating the egg whites
and cooking them making a paste with
milk, salt and pepper and is cooked in
the oven, so that it is slightly curdled
but not too much, to which then we
match the red terracotta slightly. Even
the omelets are prepared in advance
and filled with a filling that we keep
ready in a siphon, held in a water bath.
All very organized and programmed to
spin the service quickly and without
throwing anything.”
As rich, but more international, is the
brunch that was recently introduced by
Asola. The restaurant is located on the
top floor of The Brian&Barry Building,
in the heart of Milan. Here Chef Matteo
Torretta offers a different brunch every
Sunday, as a sort of gastronomic journey
between the flavors and cuisines
from around the world: specialties
from Italy, England, Spain, the United
States... plus the corner “veg” where
are presented light and healthy dishes
based on vegetables. A proposal that
aims to stimulate Italians to try a
different dining experience, but also
to welcome the tourist with the flavors
of their country: a formula that is more
interesting and closer to Expo; the
resulting massive influx of tourists
visiting the city.
The ideas are not lacking, the desire
of consumers to enjoy a bit ‘of time
itself is real; brunch may be time to
consumption still to grow.
Omelette, a “classic” of brunch
The typical preparation of brunch is
omelets, which according to the rules
of classic cuisine should be slightly
bemuses, i.e. not too cooked in the
center.