France is the winner of Girotonno 2014 and Japan won the jury people's prize

three finalists toward to a unique absolute winner

France, the winner of the twelfth edition of the “Cooking Tuna Competition“ , the heart of Carloforte’s “Girotonno“ event. Men, stories and flavors routes focused on the so called "running Red Tuna” (Thunnus Thynnus), the international gastronomic festival scheduled from May 30 to June 2 2014, on St. Peter island (southwest of Sardinia). About 200,000 people were here last week-end to assist at this important event. The French chef Sylvain Sendra and Anne Legrand , with the recipe “Tuna Salad Nicoise” are the absolute winners of the “Girotonno 2014".

the French team show the absolute winners trophy on the stage

In the finals yesterday (Sunday, June 1),conducted by the presenter olympic champion “Novella Calligaris”, the Japanese chefs “Haruo Ichikawa” with his companion “Lorenzo Lavezzari” defeated the Italians chefs “Roberto Serra” and “Clelia Bandini”, thanks to the final vote verdict of the popular jury. So France won because of votes of the official journalist’s jury and Japan won because the people jury.

chef “Haruo Ichikawa” exults for his victory

Popular Jury' Winners representing Japan

In the final night was also the chef Mauricio Zillo (Brazil) who have won the technical jury prize , headed by President Paolo Marchi, creator of “Identità Golose”, the first Congress of Italian cuisine, composed of journalists from all over the world. So Jury awarded “Zillo” for the “Best Presentation Dish“.

Jury's president Paolo Marchi read the verdict

The winner of the popular Jury’s Prize chef “Haruo Ichikawa” who gained with the “M-Iyo Burger” cause the great favor of jurors who took turns in the three evenings of Tuna Competition. The food journalist’s jury ultimately wanted to reward with a special mention of the Spanish chef “Alba Esteve Ruiz” with the following motivation: “ the Jury would like to congratulate the Spanish Alba Esteve Ruiz to have demonstrated , with his” Tuna’s Ossobuco” a truly remarkable personality and ability to combine memories, technique and courage by proposing a work on tuna’s poor parts, not stopping at cuts such as the fish bone and its parts such as the vertebrae that could have disturbed the taste sensibility of more than one juror present at the table.”

The awards were given by Deputy Mayor of Carloforte, the city councilor for Culture and the attorney Greco , owner of the tuna traps factory of Carloforte. The great contribution of the three evenings of Tuna Competition by 40 students of the professional academy “Galileo Ferraris” capable of serving hundreds of dishes tirelessly to the two juries involved in the culinary competition. The excellent sommeliers staff of “AIS” Sardinia (Italian Sommeliers Association) in the choice of wines, all strictly from Sardinia island, perfectly paired to the dishes presented by the chefs.

the two juries decide for finals

Assigning the awards

Losers of this cooking final competitions were the Italian chefs “Roberto Serra” and “Clelia Bandini” together with the American chef “Timothy Magee” from Nevada, USA. Italians arrived in finals meanwhile Americans were eliminated at the first semifinal session by the French who won the absolute 1st place at “Girotonno 2014”.

Italian chefs (on the left) and Americans (on the right) show their disappointing

the Italian dish

Italians enter on stage with national anthem

"Dove è la vittoria...?" (where is the victory?) says the Italian national anthem in its lyrics. Italians lost the finals probably because the popular jury didn't understand the particular dish presented at the competition although they gave lots of votes for national feelings. Personally I voted (without knowing the technical votes results) aligned with the judgment of the two juries, for the winners, but I have to say that I really enjoyed the Italian recipe,too. The dish presented was a "Low temperature slightly smoked red tuna with watermelon granita, yogurt and "Camone", a local tomato that gave the appearance of the sea coral to this colorful dish.

Some considerations have to be done about the differences of the two recipes which won the competition. The French once again shown their ability in sophistication dish making, respecting a Mediterranean flavor. Meanwhile Japanese reached an easy victory with an original and innovative "Street Food" recipe that immediately met the favor of the general public. I love high level gourmet recipes by I am also very fond of "Street Food" concept she is strictly related to a high quality and tradition wherever is geographically.

What is the "M-Iyo Burger":

colleague Lorenza Fumelli Agrodolce.it really enjoyed the Japanese Burger 

The course aims to be a meeting between the East and the Mediterranean worlds: from the black sesame bread, to the “Yuzu koshou” and red onions in Teriaky sauce, from the Sardinian suckling pig bacon to the buffalo mozzarella with the Sardinian “Camone tomato that we love so much. A designer who has studied Manga made the mat for the tray and Alberto Piras (Sardinian) Best Sommelier of Italy in 2011 (worked with chefs Sadler, Cracco and currently at Aimo e Nadia’s place) studied an unusual combination: “Shochou-Tonic” a Japanese rice liquor with Tonic “Fever Three” and shiso (a variety of Japanese basil). In a period where the street food (especially in Milan) is so popular, the authors intended, with this recipe, to add their own contribute to the world of “quick street food”. The name of the dish is a tribute to the staff of the restaurant Iyo in Milan,Italy, where the cousin is sophisticated and very creative. The idea of the “M-Iyo Burger” came out from an episode occurred in the restaurant when a little kid asked for a burger instead of the regular menu. So the Japanese chef without having any regular meat created, right at the moment, a red tuna fish version to the traditional American burger. Off course this recipe has been redefined much better up to the actual perfection.

article by Luca Centoni, pictures by Maria Grazia Sanfelice

"Girotonno 2014 Cooking Match" Italy, Japan and France are finalist, Spain and Brazil lost the semi-finals

Quite a clash between the Spanish chefs Alba Esteve Ruiz and the Japanese Haruo Ichikawa at the second semi-final of the international cuisine at the “ Girotonno 2014.” The jury delivered a final opinion in favor of Japan , who presented a very attractive dish the “M-Iyo Burger”, which surely impressed the two juries. 

Meanwhile Spain has played towards to the sophistication of the so called "Ossobuco di Tonno" recipe, surprisingly using the waste raw material of the red tuna , such as the spine and the parties related to this. Undoubtedly a great dish full of color with a wild nature twist.

"Ossobuco di Tonno" the Spanish recipe

“M-Yyo Burger” the Japanese recipe

The rising sun country's flag has been inspired and led by Chef Ichikawa with his past experience in Los Angeles which influenced him as well the traveling around different continents.

Chef Haruo Ichikawa (Japan) and Chef Alba Esteve Ruiz (Spain) on the stage

We have continued to follow, with interest ,the presentation of the American chef “Timothy Magee”, regarding his BBQ ribs of Sardinian “Porceddu” (a variety of babe Sardinian pork) then replaced inexplicably, by simple slices of a bigger pork .

It has been told by the chef that, because S.Peter is a small island, it was not easy to find a great quantities of “Porceddu” to satisfy the audience seated at the “Cavallera Theatre” in Carloforte (Carlisle).

US chef “Timothy Magee” will probably return on the scene tonight to participate, after his elimination during the first round, for one the further prize awarded by the journalist’s jury.

Italy Vs. Brazil:

The next phase saw the elimination of Brazil Vs. Italy. Unfortunately, for reasons related to the local organization of the event, at this time we could not participate to vote as jury for this last semi-final session. The Anglo-Saxon foreign press, including USA, England and the Netherlands which found themselves in a “not comfortable” situation when they entered, with embarrassment, in the tasting area and no seats were available at the tables. Those who have been lucky enough to get a seat couldn’t use the specific tools to express the scores for evaluation. Personally I have seen my English colleague carrying me the dish presented by the Italian chefs. This same guy was able to make his tasting at the table, but was totally unable to vote ( if we can say) either then use his thumbs up like the ancient Romans emperors. It seemed that the problem concerned about the priority given to the paying tickets respect to the, normally attributed procedures, to the press representatives invited by the authorities and the organizzazione. In any case, this has prevented us to be able about express an assessment for “ Travelscore Magazine” readers. We apologize then if we  missed the opinion on the match between Brazil and Italy. Therefore, at this time, we are expecting to be in the conditions to participate at the final cooking match, on Sunday 1st, where Italy’s team will be present and then be able to describe the merits or demerits of the competitors.

The video below introduce the cooking match as shown in Italian television.

article by Luca Centoni, pictures by Maria Grazia Sanfelice

USA Vs. France chef's duel in tuna cooking semifinal competition at "Girotonno",Carloforte,Italy

The first day of the international competition between chefs from 6 countries at “Girotonno 2014” in Carloforte (Carlisle) presented the match between France and the US respectively, with Sylvain Sendra and Anne Legrand for the French and Timothy Magee for the Americans.

The transalpine recipe included a recipe for tuna steaks , topped with a tuna broth flavored with vegetables and herbs (thyme , bay leaves, celery , carrots, sage ) and flavored with wine, garlic and onions. The tuna was combined with the Colonnata’s lard and the tomatoes , potatoes, onions sour . At the time of presentation on the plate Sylvain and Ann have seasoned it with olive oil , thyme, coriander , dill, fennel , candied citron, lemon , capers and big chunks of black olives.

the winner dish of the French chefs

About the overseas competitor , who was born in Nevada, but originated, on his mother’s side, from the Tuscan city of Lucca, we saw what in my opinion has innovated a local tuna in an American’s concept. Timothy has had various experiences in the areas of Livorno and Pisa Tuscan cities for about 15 years , as well as a specialization of a year with the Dutch Paul DeBondt , one of the best chocolatiers in Italy , which operates in the worldwide famous Chocolate Valley in Tuscany. At this time Timothy Magee is the chef and owner of the restaurant "Il Sale" (the salt) in San Vincenzo, on the west Tuscan coast of Italy. The tars and stripes chef entered the stage scene with the  US national anthem and flag so much acclaimed by the public,too.

His recipe was a recipe for seared tuna with mussels, seaweed and sweet onion . The tuna was placed under vacuum with the toasted seaweed and marinated for two hours, then opened and burned. The mussels are open and are cooked with various spices including thyme , oregano , black pepper, white vinegar and then whisk to obtain a sauce accompaniment. The Onion , however, is cooked in sweet and sour and then presented in the form of crispy wafer. Finally, the dish is presented with the ' fresh seaweed Wakame, just blanched.

The peculiarity is that have to be consumed as a sandwich so with your hands. Unfortunately, this detail has escaped to the jury that ate with fork and knife, distorting the final feeling and interpretation. This cost the defeat of the U.S. competitor Vs. the French ones. Personally, I voted a tie for both of them. I certainly found it as a very original and tasty dish along the U.S. spirit which frankly was not understood by those who have not followed the instructions for use.

Chef Timothy Magee from US

After the vote , obtained from the average of a jury and a specialized team of journalists , the French Sendra and LeGrande were winners , albeit slightly compared to the American Tim Magee , earning the access to the final match on Sunday Vs. the other semifinals winners.

Jury's president Paolo Marchi

We will closely monitor US chef Timothy Magee during the event to further explore its creations. Stay Tuned!

Watch the Video below:

article by Luca Centoni, pictures by Maria Grazia Sanfelice

Top of the World's Red Tuna is protagonist for 4 days in Carloforte, S.Peter Island, Sardinia in Italy

FRIDAY 'May 30 from 10.00 to 18.00  VILLAGE SPORTS Beach Volleyball, Basketball and games for children from 11.00 to 22.00 LUDO KIDS quay mom Mahon, Cavallera square Pegli from 18.00 to 24.00 VILLAGE EXPO exhibition products and agricultural and craft Sardinian  dock Mamma Mahon Via XX Settembre, Corso Cavour, Piazza republic 17.30 GIROTONNO LIVE COOKING (**) Tataki tuna, quinoa, sweet and sour, light broth of pink pepper and campari.Talk international food by chef Moreno Cedroni owner of the restaurant the Madonna of Senigallia . Lead Novella Calligaris and Massimo Giletti Theatre Cavallera from 18.30 to 22.00 TUNA VILLAGE (*) specialty tasting tuna to the flavors carlofortini dock Mamma Mahon from 20.00 at 2.00 SQUARE CASCA (*) Berber village with tastings of couscous and performances Square pegli 20.00 TUNA COMPETITION (*) 1st Semifinal - International Race of tuna. Lead Novella Calligaris and Massimo Giletti Stage - Course Boatmen 21.30 OPENING CEREMONY The mayor of Carlisle, welcomes and introduces the exhibition to the public. Lead Novella Calligaris and Massimo Giletti Stage - Course Boatmen from 22:00 to 4:00 AREA YOUTH live music and tastings organized by the Asab garden notes 22.00 GIROTONNO LIVE SHOW THE Ipothesi in concertStage - Course Boatmen Saturday, May 31 10:00 Boat ride to the discovery of Carlisle or slaughter (reserved for journalists and guests) from 10.00 to 18.00 VILLAGE SPORTS Beach Volleyball, Basketball and games for children from 11.00 to 22.00 LUDO KIDS quay mom Mahon, Cavallera square Pegli from 12.00 to 24.00VILLAGE EXPO exhibition products and agricultural and craft Sardinian dock Mamma Mahon, Via XX Settembre, Corso Cavour, Piazza republic from 12.00 to 22.00 TUNA VILLAGE (*) tasting of tuna to the flavors carlofortiniQuayside Mamma Mahon 17.00 GIROTONNO LIVE COOKING (**) "By land and sea. Ventresca tuna with bacon Carlisle Cinta Senese myrtle " Talk stellar food by chef Alessandro Negrini de AIMO AND PLACE OF NADIA. Aloft Novella Calligaris and Massimo Giletti Theatre Cavallera 18.30 TUNA COMPETITION (*) 2nd Semi-Final - Race international tuna. Lead Novella Calligaris and Massimo GilettiStage - Course Battelieri 20.00 TUNA COMPETITION (*) 3 Semifinal - International Race of tuna. Lead Novella Calligaris and Massimo Giletti Stage - Course Boatmen from 20:00 to 2:00 SQUARE CASCA (*) Berber village with tastings of couscous and shows Piazza Pegli 21.30 GIROTONNO LIVE COOKING (**) "Barbecue pork ribs - Porceddu sweet and sour." Talk international food by chef Timothy Magee (USA). Aloft Novella Calligaris and Massimo Giletti Theatre Cavallera from 22:00 to 4:00 AREA YOUTH live music and tastings organized by the Asabgarden notes 22.30 GIROTONNO LIVE SHOWTHE Maurilios & Friends in concert Stage - Course Boatmen Sunday, June 1 10:00 Boat ride to the discovery of Carlisle or slaughter (reserved for journalists and guests) from 10.00 to 18.00 VILLAGE SPORTS Beach Volleyball, Basketball and games for children from 11.00 to 22.00 LUDO KIDS quay mom Mahon, Cavallera square Pegli from 12.00 to 24.00VILLAGE EXPO exhibition products and agricultural and craft Sardinian  dock Mamma Mahon, Via XX Settembre, Corso Cavour, Piazza republic from 12.00 to 22.00 TUNA VILLAGE (*) specialty tasting tuna to the flavors carlofortini Quayside Mamma Mahon 17.00 GIROTONNO LIVE COOKING (**) Talk stellar food by chef Luciano Monosilio of Pipero at the Rex in Rome. Lead Novella Calligaris and Massimo Giletti Theatre Cavallera 18.30 TALK TUNA (****) "8 hands for a plate." Talk food by chef Luigi Ointment, Roberto Petza, Achille Pinna and Stephen Deidda Leads Novella Calligaris Stage - Boatmen course from 20:00 to 2:00SQUARE CASCA (*) Berber village with tastings of couscous and shows Piazza Pegli 20.00 TUNA COMPETITION ( **) Final race of the international tuna  Aloft Novella Calligaris and Massimo Giletti Stage - Course Boatmen from 22:00 to 4:00 AREA YOUTH live music and tastings organized by the Asab garden notes 22.00  GIROTONNO LIVE SHOW  Award winner of the country's Tuna Competition  Aloft Novella Calligaris and Massimo Giletti  Stage - Course Boatmen 22.30 GIROTONNO LIVE SHOWfireworks Pier 23.30 GIROTONNO LIVE SHOW Genio & Pierrots in the concert Stage - Course Boatmen MONDAY, June 2 from 10.00 to 24.00  VILLAGE EXPO exhibition products and agricultural and craft Sardinian dock Mamma Mahon, Via XX Settembre, Corso Cavour, Piazza republic from 10.00 to 18.00 VILLAGE SPORTSBeach Volleyball, Basketball and games for children from 11.00 to 22.00 LUDO KIDS quay mom Mahon, Cavallera square Pegli from 12.00 to 22.00 TUNA VILLAGE (*)specialty tasting tuna to the flavors carlofortini dock Mamma Mahon from 12.00 to 15.00 SQUARE CASCA (*)Berber village with tastings of cous cous and shows Piazza Pegli 17.00 TALK TUNA (****) "Sailing with the tuna."Talk food by the chefs UIR, Italian Union of Restaurateurs, Fabrizio Barontini, Max Masuelli and Anthony Corrado leads Novella Calligaris Stage - During Boatmen 18.30 TALK TUNA (****) "From Paris to Palma via Sardinia." Talk food by chef Simon Round, Roberto Serra and Luca Puddu. Leads Novella Calligaris Stage - Boatmen course from 22:00 to 2:00AREA YOUTH live music and tastings organized by the Asab garden notes 20.00 GIROTONNO LIVE COOKING (** ) "Sushi and Sashimi" Talk international food by chef Haruo Ichikawa. Leads Novella Calligaris Theatre Cavallera from 20.00 to 24.00 SQUARE CASCA (*)Berber village with tastings of couscous and shows Piazza Pegli 22.00 GIROTONNO LIVE SHOW genius and Pierrots in concert Stage - Course Boatmen Four days of appointments, meetings related to the unique cultural traditions, art, wine and food, music and entertainment, conferences and debates to celebrate the ancient tradition and culture of tuna, historically linked to the territory. The " Girotonno - Men, stories and flavors routes of tuna ", in its eleventh edition, will be held in Carlisle, from May 30 to June 2 , on the island of San Pietro (Carbonia-Iglesias), in the southwest of Sardinia . the international event involving food critics, chefs internationally renowned culinary experts tuna, journalists and experts of the Mediterranean gastronomy, applying Carlisle "Capital of quality tuna", or the "tuna racing" that is caught in the trap of St. Peter's own during the event. The event focused on a international culinary competition tuna welcomes the ancient land of Sulcis gourmands and connoisseurs Iglesias to promote the ancient tradition of the traps that still is practiced and handed down orally from Rais to rais, from tuna station in tuna station. A challenge between delicacies in the kitchen that brings together many different cultures.The international culinary competition and 'the beating heart of Girotonno. Chef of the six countries will compete in the kitchen with specialty tuna cooked and raw. A face in Carloforte there will be Brazil with the chefs and Mauricio Zillo Nicholas Pepper Christian, Italy, represented by Roberto Serra and Clelia Bandini, France, which sees in the race Sylvain Sendra and Anne Legrand, Japan with chef Haruo Ichikawa and Lavezzari Lorenzo, Spain represented by Alba Ruiz and Maria Giulia Magario and the United States in competition with the chefs Nicola and Fabrizio Timothy Magee. Judging the dishes there will be two juries, one technique of journalists, chaired by Paolo Marchi, and a popular one, composed by the visitors of the event that will taste and vote for dishes with numbered paddles. Here are the delegations of the countries in the race:  BRAZIL Mauricio Zillo Nicola Fabrizio FRANCE Sylvain Sendra ITALY Roberto Serra Clelia Bandini JAPAN Haruo Ichikawa Lorenzo Lavezzari SPAIN  Alba Ruiz Maria Giulia Magario USA Timothy Magee Christian Nicholas Carloforte (Carlisle in English) A beautiful corner of Sardinia from Liguria flavor in a stunning natural environment. Carloforte is the only town on the east coast of the island of San Pietro and has a number of scenic and historical features that make it very characteristic. It is a common fee in the province of Genoa, in 2004 acquired title by virtue of their historical, economic and cultural relations with the Genoa. Also, thanks to its rich and varied environment, Carlisle has been included in the list of " the most beautiful villages in Italy ". The town is in fact the result of a careful design elements that are found typically seven to nineteenth-century domestic architecture. The high architectural character of the center is evidenced by the many palaces, beautiful facades, giving even more prestige to the urban core.  The real key to success, however, the island is, without a doubt, the beautiful sea of ​​many colors has always been a destination for many tourists. Tuna fishing in Carloforte is realized with the networks according to a practice already used in Sardinia by the Phoenicians, Romans and perfected in the fifteenth century by the Spanish.The massacre is a true strategic ritual, a battle that is being fought at sea between man and animal, in the months from April to June. Start with a propitiatory prayer of the fishermen (about forty) addressed to the Virgin Mary and the Creed dedicated to the Holy Spirit to reach the Providence and "na clew fishing", a rich fishing of tuna delicacy of these areas: theThunnus thynnus (bluefin tuna ), the most valuable of the Mediterranean and the only one who still is drawn according to the rules of an ancient tradition, long five hundred years, the fisheries of slaughter. The tuna in Carlisle is now the only one still active in the Mediterranean and, since the nineteenth century, fishing and working according to traditional methods so-called "tunas race", from red meat and fat. The fish arrive in large schools from the Atlantic to lay their eggs in a warmer environment (surface temperature between 22-23 degrees). The move group then makes their routes easily predictable. The tuna, which are found on the high seas, are therefore forced to enter the first "big room." At this point, not being able to go back, get lost in the neighboring rooms, arranged in a row and communicating with each other through ports consist of a system of fixed networks. When the Rais (the head of the trap) believes that the number of tuna this is sufficient, if the weather conditions are favorable, from his small boat, the "musciara" provides the instructions necessary because the tuna are induced to enter into the "room of death ", where inevitably remain trapped. These powerful pelagic predators are characterized by blue-black on the upper parts (that are also known by the name of Bluefin Tuna ), gray with silvery spots on the side, white on the lower region. Their meat, with high nutritive value, are red because of the blood vessel system particularly developed in the skin and muscles of the trunk side. Especially frequent the waters off the coast and near only at certain times, as happens during playback. The high temperature of the waters of the Mediterranean in fact develops the sexual glands of animals, in this environment, during the summer, they lay their eggs. Bluefin tuna is prized by chefs around the world and especially in Japan, every year, will consume approximately three-quarters of the total catch of this species worldwide, unfortunately endangered. Not surprisingly, the European Parliament approved a regulation to protect this particular species of tuna assigning each member country a quota of capture to avoid excessive taking of specimens and to avert the danger of extinction of the species.

The Ceviche in Church Street Downtown Orlando Florida

Primavera tempo di eventi a Church street nel Downtown di Orlando. Sicuramente una delle vie più’antiche della città, con la sua stazione d’ epoca e’ al centro di moderni grattacieli che conserva intatto il proprio fascino. Qui si e’ tenuto l’ “Orlando Brew Fest” una rassegna di birre artigianali realizzate da piccoli produttori autonomi della Florida e di altre regioni degli Stati Uniti. Pagando una somma ragionevole si possono assaggiare decine di etichette alla spina ed in bottiglia.

Spring is certainly the time for beer lovers event in Church Street, Downtown Orlando, Florida. One of the oldest streets of the city, with its charming old fashion station right in the middle of modern skyscrapers. And here it is ‘held the “Orlando Brew Fest" an exhibition of craft beers made ​​by small independent manufacturers of Florida and other regions of the United States. By paying a reasonable admission ticket you can taste dozens of labels on tap and in bottles.

Church St. è un noto ritrovo serale per il dopo lavoro o la partita degli “Orlando Magic”, la squadra NBA della città già campione d’ America nel 2008. E’ frequentata da giovani e professionisti che si ritrovano a bere o a cena in uno dei rinomati ristoranti direttamente sulla strada. Tra i migliori il “Kress” chop house, di cui abbiamo trattato in un articolo precedente, e il “Ceviche” Restaurant and Tapas Bar, un locale di autentica cucina spagnola che abbiamo provato per voi.

Church St. is a popular hangout for the evening after work or a game of “Orlando Magic”, the city's NBA team already US champion in 2008. It's frequented by young people and professionals who find themselves in a drink or dinner of the renowned restaurants directly across the street. Among the best are the “Kress” chop house, which we discussed in a previous article, and the “Ceviche” Restaurant and Tapas Bar, a local authentic Spanish cuisine we tried for you.

Let’s start with a "Sangria Primera" special drink of the house where the ingredients are the legendary Tinto , Blanco or Cava Sangria with an elegant "top shelf'' upgrade. Featuring 10 year Torres Imperial Gran Reserva Brandy and Gran Torres Orange Liquor.

il Menu scelto comprendeva diversi assaggi tra cui: “Ceviche de la Casa” (Shrimp,sea scallops,squid and market fish marinated in lime juice and garlic, tomatoes, Spanish onions, peppers cilantro, jalapeño) and “Ceviche de Pulpo” (steamed, chilled octopus, marinated in tossed with lime juice and garlic, tossed with fresh cilantro and onion). ottimi!

The chosen menu included several samples including: "Ceviche de la Casa" ( Shrimp , sea scallops , squid and fish marinated in lime juice market and garlic , tomatoes , Spanish onions , peppers cilantro, jalapeño ) and "Ceviche de Pulpo" ( steamed , chilled octopus , marinated in lime juice and tossed with garlic , tossed with fresh cilantro and onion ). Excellent!

Il “Tabla Mixta” un piatto veramente vario della cucina mediterranea. Un vassoio con Chorizo,Morcilla and Serrano Ham with Mahon, Manchego, Cabrales and Tetilla cheeses, slices fruits and figs. Come essere andati in Spagna!

The "Tabla Mixta" a really various and colored Mediterranean plate with Chorizo, Morcilla and Serrano Ham with Mahon, Manchego , Cabrales and Tetilla cheeses , slices fruits and figs . Like to be Spain!

“Gambas y Guacamole” (smoked Spanish mussels with tomato over house-made guacamole). Per finire due desserts tipici “Crema Catalana” e “Tres Leches” davvero deliziosi. 

"Gambas y Guacamole" (Spanish smoked mussels with tomato over house-made guacamole). To finish two typical desserts “Crema Catalana" and "Tres Leches" really delicious.

Il giudizio finale e’ un 20/20 con menzione di miglior ristorante spagnolo a Orlando.

The final judgment is a 20/20 with mention as best Spanish restaurant in Orlando.

125 West Church Street

Orlando, FL 32801
Phone: (321) 281-8140
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About Ceviche Orlando

Ceviche Orlando is located at Historic Church Street Station in the heart of downtown near the Amway Center. Our main dining room features a spectacular cold tapas bar. The adjacent late night flamenco lounge is large, yet intimate, and features a chapel ceiling from a 16th century abby.  The second floor has banquet facilities capable of accommodating over 200 guests.

article and pictures by Luca Centoni