ㄩ(英文版看下面/ Scroll down for English version)
時尚高潮再次在PRIMO大直成功舉半時尚高潮VIP餐酒會,這次更是不惜成本的大量使用米其林等級食材,讓所有貴賓都笑容滿面,滿足的回家!
這次廚師跟上次一樣,在餐會一開始就推出一整塊的義大利國寶級Grana Padano乳酪,並現場刨削出滿滿一桌起司,將這米其林等級起司,大氣豪邁的加在我們的沙拉上。此外,還將更多的起司裝盤,擺在我們面前,讓咱們貴賓吃得好不過癮。
先看影片:
(英文版/English version):
Fashion Ecstasy held yet another successful VIP dinner event at Trattoria di Primo’s Taipei Dazhi location for our VIP fans and readers.
This time we went overboard and served excessive Michelin-grade ingredients, just to get that satisfied smile from all our guests!
Like last time, our chef brings out the “good stuff” without procrastination for our Salad: Michelin-grade and aka Italy’s “national treasureGrana Padano cheese is shaved on site and served generously on each of our salad. Our chef went overboard and served us extra plates of this top-notch cheese. Thank you!
Watch our video first:

The Food食物:

  • PRIMO3合一開胃菜/ Primo Appetizer 3 in 1

    我們這這次的PRIMO3合一開胃菜
    阿布魯佐紅酒蜜瓜義式薄片生牛肉和「香煎帕瑪火腿卡布烈斯」

(英文版/English version):

Our Primo appetizer trio this time includes a Melone alla Sangiovese, Carpaccio di Manzo and Prosciutto di Caprese

  • 阿布魯佐紅酒蜜瓜 / Melone alla Sangiovese
阿布魯佐紅酒蜜瓜
阿布魯佐紅酒蜜瓜

阿布魯佐紅酒蜜瓜是用挖空的檸檬皮當碗,裡面盛裝著三球圓渾、泡過紅酒的哈密瓜球,清爽開胃。
(英文版/English version):

Melone alla Sangiovese are three melon balls cupped in a lemon skin. The melon balls are soaked in red wine and taste refreshing

  • 義式薄片生牛肉/ Carpaccio di Manzo
義式薄片生牛肉
(Carpaccio di Manzo)

義式薄片生牛肉上面也是撒上方才沙拉的頂級的Grano Padano起司,牛肉片薄、順口、無腥味

(英文版/English version):

beef carpaccio is topped with the same freshly shaved top-notch Gano Padano cheese. The meat is thinly sliced and tastes smooth.

  • 香煎帕瑪火腿卡布列斯/ Prosciutto di Caprese
    香煎帕瑪火腿卡布列斯/ Prosciutto di Caprese
    香煎帕瑪火腿卡布列斯 (Prosciutto di Caprese)

    香煎帕瑪火腿卡布列斯主廚ROY用義大利的經典菜卡布里沙拉當靈感,再作創意變化。用莫札瑞拉起司包住蕃茄之後,外面再包覆一層帕瑪火腿香煎,煎完再用葡萄酒醋醬點綴,葡萄酒醋不但將這道菜提了味,也讓口味道更清爽不過重。廚師功力強,這道食材都很合群,從頭切到尾都沒有散掉,口感有如吃肉排。

    (英文版/English version):
    Beef carpaccio is topped with the same freshly shaved top-notch Gano Padano cheese. The meat is thinly sliced and tastes smooth.
    Prosciutto di caprese is a play on the classic Italian Caprese salad.
    Chef Roy wraps tomatoes with mozzarella cheese then wraps the two ingredients all together with prosciutto. The wrap is pan-fried together and garnished with wine vinegar sauce. The wine vinegar accentuates the dish without making it too heavy. This wrap can be cut in whole without falling apart; the texture is similar to eating a steak.

 

  • 法國空運淡菜/ Cozze alla Cuoco (Mussels from France)

法國空運淡菜一樣鮮美可口,主廚用簡單的白酒燉煮,將海鮮味完完全全留住,上菜時鍋裡滿滿的海鮮湯,可以沾附上的麵包吃。
(英文版/English version):

Mussels from France are as delicious as last time. Fresh mussels are simply cooked with white wine and completely preserves its seafood flavor. When serving, the pan full of seafood soup can be dipped with bread.

  • 威尼斯墨魚汁海鮮丸子吸管麵/ Bucatini al Nero di Seppia con Polpettini

 

威尼斯墨魚汁海鮮丸子吸管麵 (Bucatini al Nero di Seppia con Polpettini)
威尼斯墨魚汁海鮮丸子吸管麵 (Bucatini al Nero di Seppia con Polpettini)

義大利麵條種類上百種,次殘編曾經描述過義大利麵其中的「吸管麵」系列麵條的魄力,它能讓醬汁滲透麵裡地洞,在嘴裡口爆。這道墨魚麵上擺著大坨的奶油起司塊,奶油起司與墨魚海鮮味意外的契合。這次搭配的吸管麵是較短的吸管麵,更能將墨魚醬汁所有的豐富海鮮味道與醬汁完全地吸附在麵條裡。盤上搭配兩大串沾著奶油起司的海鮮丸子,起司醬奶味重、吃起來非常有份量,讓殘編感覺好像在跟墨魚舌吻,忍不住對牠說:「快!玷污我吧!」
墨魚先生非常受歡迎,兩三下就被我們的貴賓嗑光了。

(英文版/English version):

As I mentioned before in this post, there are hundreds of different types of Italian pastas. I described the mind-blowing effect of bucatini; it allows the sauce to suck into the hole and the sauce to burst in the mouth when biting into it. This squid ink pasta is served with large chunks of cream cheese which turn out to be the perfect match with the squid-ink and its seafood flavor. Shorter noodles allow the sauce to absorb into the noodle holes wholly. There are two large skewers of seafood balls with cream cheese. The cheese is very creamy and delicious. I feel like I’m frenching the squid and I want to tell him:”destroy me with your black spit!”
Mr. Squid is very popular and demolished within 5 minutes.

  • 愛西亞格乳酪牛肝菌燉飯/ Risotti Funghidi Porcini alla Asiago

 

  • 這道primo的火紅明星料理,是每回必吃的。我們這次的愛西亞格起司輪似乎是新的,表面上未挖過的痕跡,加入茴香酒點燃時,火焰比以往更大又好拍。Primo的愛西亞格起司輪一顆有35-40公斤重,成熟需時一年到一年八個月,起司上面的白點是酪蛋白,乳酪要熟到一定程度,才會形成酪蛋白,是高成本的食材。

(英文版/English version):

This Primo‘s hottest flaming star dish is a must-order every time. Our Asiago cheese wheel seems relatively new this time; the surface has not been dug, when the Sambuca is lit, the flame is bigger and easier for photoshoots.Each of Trattoria di Primo‘s Asiago cheese wheel weighs 35-40 kg. It takes a year toa year and eight months to age. The white spot on the cheese is called “casein protein.” Cheese must be aged to a certain extent, to form these white spots. It is definitely a high-budget ingredient

  • 佛倫提那披薩 / Pizza Fiorentina
佛倫提那披薩
Pizza Fiorentina

薄皮的比薩上面淋上蒜泥油,再加上綜合起司、菠菜、培根還有半熟蛋、比薩靠近邊緣的地方,加上大塊的奶油起司,披薩皮薄、料實在,拿起來要立馬吃,否則厚重的料一旦往下沈,就得用很醜的戽斗嘴去接了。

(英文版/English version):

Thin-crust pizza is topped with garlic oil, mixed cheese, spinach, bacon, poached egg, and large chunks of cream cheese, the pizza is recommended to be eaten immediately after picked up before the abundance of toppings sinks down to avoid eating and catching the ingredients with an awkward underbite jaw.

  • 炭烤波瓦龍美麗菲力牛排佐紅酒醬汁 \ Bistecca ai Ferri alla Griglia di Provolone


炭烤至5分熟的牛排上面鋪著一層融化的起司,一刀切下,肉呈現五分熟的完美粉嫩色,跟著乳酪一起融入嘴裡,盤中搭配一整條的玉米筍、蘑菇跟濃郁的紅酒醬汁,吃到這裡,所有貴賓們都讚嘆Primo怎麼可以把主食跟肉食都做得如此完美。

(英文版/English version):

Steak is charcoal grilled to medium and covered with a layer of melted cheese. The meat cuts into a perfect pink color and melts in the mouth with cheese. The dish is presented with a whole piece of corn shoots and mushrooms. Then drizzled with a rich red wine sauce, At this point, all our guests are impressed by Primo’s cooking skills for both primi and secondi.

  • 帕瑪風巴薩米克油封鴨腿/ Anatra alla Balsamico

這道看似烤焦的,卻是外酥內嫩、經過多層複雜程序的精心料理,殘編已經介紹過不止一次了,若忘記請再看一次影片,尋回記憶吧!

(英文版/English version):
This seemingly overcooked duck leg is actually crispy on the outside and tender on the inside and requires much cooking skills, which I’ve mentioned more than once. Watch the video if you’ve forgotten.

  • 提拉米蘇/tiramisù

這次的提拉米蘇似乎比上次還更濕潤、更入口即化,是經典不敗的甜點,也將這次的時尚高潮VIP餐會話下玩美的句點。

(英文版/English version):

The Tiramisu this time seems to be moister and melts in our mouths even faster than last time, putting a perfect end to our Fashion Ecstasy VIP Dinner Event January edition.

時尚高潮在Primo開了這麼多次的餐聚會,他們卻不曾一次讓我們失望,屢次貴賓都是笑容滿面,滿足的回家。錯過這次時尚高潮VIP餐聚的朋友,下次是2月16號情人節專門為單身朋友所舉辦,以犒賞自己的情人節大餐!位置所剩不多,要卡位的請盡速聯絡殘編
賴(Line)ID: Tinkeebellezza(要傳訊息給我才看得到哦!)

Of all the Fashion Ecstasy VIP Dinner events we’ve hosted at Trattoria di Primo, none has disappointed. Smiles of satisfaction from our VIP guests is what keeps us going. Friends who missed January’s Fashion Ecstasy’s VIP dinner event, our next event is on February 16th, Valentine’s Day special edition for the singles! Seats are limited, get yours fast by adding us on Line:
Line ID: Tinkeebellezza ( please send a message, so we don’t miss you!)