ONBOARD Magazine summer 2019
Each issue of ONBOARD Magazine is packed with entertaining and informative features – from technical and educational to lighthearted and lifestyle. All specifically aimed at the yachting professionals with buying power. Our renowned team of journalists and in-house editors deliver regular news items, interviews, reviews and features on essential products and services for every superyacht professional, whether at work or when having fun. The summer 2019 edition is out now and includes features on Electric Tenders, VSAT, Registration, Marinas in the eastern Mediterranean, Interior linens and fabrics, RIBs and what to do when you have expensive artwork on board. Plus, don’t forget to review our 2019 Tenders & Toys supplement. This annual publications includes all you need to know about the latest and great toys, ATVs, Jet Boards, a look at support vessels, gyms and exercise areas on board yachts and our industry leading A-Z tender listing with over 130 vessels.
Each issue of ONBOARD Magazine is packed with entertaining and informative features – from technical and educational to lighthearted and lifestyle. All specifically aimed at the yachting professionals with buying power. Our renowned team of journalists and in-house editors deliver regular news items, interviews, reviews and features on essential products and services for every superyacht professional, whether at work or when having fun. The summer 2019 edition is out now and includes features on Electric Tenders, VSAT, Registration, Marinas in the eastern Mediterranean, Interior linens and fabrics, RIBs and what to do when you have expensive artwork on board. Plus, don’t forget to review our 2019 Tenders & Toys supplement. This annual publications includes all you need to know about the latest and great toys, ATVs, Jet Boards, a look at support vessels, gyms and exercise areas on board yachts and our industry leading A-Z tender listing with over 130 vessels.
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
TABLE TALK<br />
TORMARESCA, LECCE<br />
A lovely setting and nicely styled<br />
restaurant serving a variety of fresh<br />
meat and seafood together with other<br />
locally sourced ingredients. Equally<br />
famous for their wine selection, the<br />
team are efficient and friendly in this<br />
cute well situated restaurant. Booking<br />
in advance is recommended.<br />
Via Benedetto Cairoli 25, 73100, Lecce<br />
Tel: +39 0832 300456 | €€€<br />
Restorante Bros<br />
HEAD CHEF, FLORIANO PELLEGRINO<br />
GUSTAVO BRACERIA<br />
Using local and fresh produce, there is<br />
no menu, in short they keep bringing<br />
dishes until you’re fit to burst. A unique<br />
experience if a little theatrical, but one<br />
certainly for the bucket list of your<br />
gastro tour of the region. The wine<br />
list is a little limited, but nonetheless,<br />
local and a perfect accompaniment to<br />
the food.<br />
Via Gallipoli 48, 73044 Galatone,<br />
Gallipoli<br />
Tel: +39 345 615 5711 | €€€<br />
DOPPIOZERO<br />
Perfect for a casual lunch or an early low-key dinner in a beautiful location near<br />
the Duomo. The eatery is a deli styled restaurant with a wide choice of local<br />
favourites all served under the jazzy soundtracks in the background. Once again<br />
fresh local produce is an important ingredient in all the offerings including a well<br />
priced wine menu.<br />
Via Guglielmo Paladini 2 | Centro Storico, 73100, Lecce<br />
Tel: +39 320 384 0988 | €€<br />
RICOTTA SCANTE COTTA, RICCI Serves 4<br />
INGREDIENTS<br />
800g cream<br />
12g gelatine<br />
200g strong ricotta 120g fresh sea urchin<br />
METHOD<br />
•À Heat cream and ricotta at 60 °C<br />
•À Dissolve the soaked gelatine and blend until smooth<br />
•À Pour and cool in serving bowls<br />
CRACKER<br />
450g of '00' flour 225g of water<br />
25g yeast<br />
16g salt<br />
•À Combine flour, water, yeast and knead for three minutes<br />
•À<br />
Add the salt and knead until you get a uniform paste<br />
ORECCHIETTE<br />
Literally meaning<br />
'small ears' in Italian, this<br />
homemade, ear-shaped<br />
pasta is ideal for soaking<br />
up any delicious<br />
sauce!<br />
SECOND DOUGH<br />
155g butter<br />
120g flour<br />
•À Combine the ingredients to obtain a smooth mixture<br />
•À Form a rectangle and cool<br />
•À<br />
•À<br />
•À<br />
•À<br />
Spread the first dough and place the second dough in<br />
the middle<br />
Close as if it were a pastry<br />
Give 3 simple turns and 1 double turn<br />
Place on a baking tray and put in the oven for 9 minutes<br />
at 160 °C<br />
SERVE<br />
Stir the soup and pour a fresh drizzle of extra virgin olive oil.<br />
Serve crackers as a side accompaniment<br />
<strong>ONBOARD</strong> | SUMMER <strong>2019</strong> | 97
Change language