Warm, Scantinato di Peppo is decorated with mainly wooden items and large mirrors, embellished pict

Where once worked an event space of Peppo Cucina, now the wine bar Scantinato di Peppo attracts audiences mainly by different approach in terms of dining experience. Located at Windmills neighborhood and opened in September, the site has 210 square feet and can accommodate 90 people seated in two environments, one internal and one external.
Conceived by Peter Hoffmann and Andrea Martins, owners Peppo to promote the democratization of wine in Porto Alegre, the bar has a wine cellar of nearly 500 domestic and foreign labels. The idea is to encourage them to try small doses so that nobody gets dissatisfied with what proved.
Aside from personal taste wines by Peter and Andrea concluded that Porto Alegre needed novelties like this. For this reason, in 2011, the couple started a course in Associazione Italiana Sommelier Sommelier (AIS), ending the first phase, consisting of two stages in São Paulo and one in Italy.
Warm, Scantinato di Peppo is decorated with mainly wooden items and large mirrors, embellished picture frames. etendoir Visitors can be accommodated at tables, couches or upholstered seats. The winery climatized glass and a world map on one wall adesivado summarize the concept of the decorating project, developed by Ana Paula Freitas, but with many pitacos owners.
Scantinato owners met in the Holy Spirit, where Peter, etendoir 56, rode restaurants Il Capitano and Titanic II. He was born in Caxias do Sul, which initiated the trend of creating Belaria restaurateur. In Porto Alegre, rode Al Dente and Tantrum & Pasta and participated in the restructuring of Il Gattopardo. Born in Rio de Janeiro, Andrea, 51, grew up in Victoria and lived for more than a decade in Rio Grande do Sul. Psychologist by training, now accompanies the husband of the gastronomic world. Besides Scantinato and Peppo Cucina, the couple still commands the Becco Restaurant, hotels in Blue Tree Millenium and Blue Tree Towers on Capital.
At the request of Gastro etendoir Chef Stefano Berro, who runs the kitchen etendoir Scantinato di Peppo, tartare prepared two recipes, one for salmon and other fillet mignon, which are on the menu. The dish can be harmonized with salmon in white wine with good acidity, as Tabalí Talinay Chardonnay, so you can dilute the recipe included in the mayonnaise and fat from fish. The beef tartare combines with a tannic wine that assists in the breakdown of protein from meat, as Stagnari etendoir Tannat Viejo.
Preparation: etendoir 1. Cut the fillet into small cubes. 2. Add all chopped in a bowl, season and mix ingredients. 3. Use a hoop plating for the tartare. 4. Place toasts around and drizzle with olive oil.
Preparation: 1. Cut the salmon into small cubes. 2. Add all chopped in a bowl, season and mix ingredients. 3. Use a hoop plating for the tartare. 4. Place toasts around and drizzle with olive oil.
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