{"id":5447,"date":"2024-09-24T16:46:27","date_gmt":"2024-09-24T14:46:27","guid":{"rendered":"https:\/\/buonissimatorino.it\/edizione-2024\/?post_type=ristoranti&p=5447"},"modified":"2024-10-22T12:45:03","modified_gmt":"2024-10-22T10:45:03","slug":"azotea","status":"publish","type":"ristoranti","link":"https:\/\/buonissimatorino.it\/edizione-2024\/en\/ristoranti\/azotea\/","title":{"rendered":"Azotea"},"content":{"rendered":"
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If Peruvian recipes are characterized by the intensity of their flavors, Japanese culinary art stands out for its stylistic cleanliness. The perfect combination of these two characteristics is the common thread of the recipes featured at Azotea, a cocktail restaurant where research always tends towards an ethereal balance in every dish, in the aromas and flavors. The key to the destination's identity is the choice of an individual path. The search for the best raw materials on the market is only the basic piece, from which a work develops that culminates with the story at the table. For the first time, a dictionary is browsed that almost none of us can boast of keeping in our home: plantain, enoki mushrooms, canchita, manioc, leche de tigre, camote, tonkatsu sauce, achiote, rocoto, aji amarillo, bok choy, daikon, dulce de leche.
The gastronomic offering is divided into two sections: tapas and cuisine.
Tapas tell of a contemporary universality, of those morsels that tickle the palate, even if we have never tried the ingredients before. Tapas can represent the beginning of a dinner or the meal itself: they are tastings of South American and Japanese street food, such as empanadas and plantain chips or bao and noodles, revisited in a decidedly personal way. The presence of Japanese ingredients and techniques in a South American recipe and vice versa is the distinctive factor of this proposal, which is appreciated for its versatility of consumption and for the possibility of being paired with cocktails.
Cuisine is the most emotional and free thing that can be thought, elaborated and realized, remaining within these broad and boundless boundaries of the Nikkei world. Given that there is a cultural gap in the service of dishes between South America and Japan and between these two countries and Italy, the choice made was to build a menu in which there could be Appetizers, First Courses, Second Courses, Desserts and a Tasting Menu, able to offer a taste of dishes from both cultures, with contaminations and influences that range from China to the ancestral Amazon.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Metti Torino a cena<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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la cena a 4 mani<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t– Gioved\u00ec 24 ottobre – ore 20:00\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dedicated menu:<\/strong><\/p>

Tapas<\/strong><\/em><\/p>