You should know me well by now. An exhuberant party lover, but every year, as my birthday comes up, I promise myself “no celebrations this year”… but in the end I spend the entire week celebrating, almost as much as a Balkan style wedding!
Sagittarius, born on the 28th of November on a day of bora (a strong wind) at the Sanatorio of Trieste; the gusts of wind were so strong the doctors suggested I should be called “Refolin” (which means “a small gust of wind”) J I honestly prefer Chiara, but Refolin would have been an excellent description of my personality, continuously bubbling!
But where was I? Yes, “I’m tired this year, I won’t plan anything, just a cake at home with the family!”. Did anyone believe me? I barely believed it myself! As October arrived the cake became a drink with friend. And then November arrived and I found myself with “cake, drinks and dinner in a fancy hotel and…” Well, you’ll gather the rest. On the 28th of November the celebrations began. And lasted an entire week!
It’s hard for me to refrain from celebrating, any occasion is perfect to meet with friends, clients and colleagues. This year I decided to organize something nice to spend a few hours with 20 people who are very dear to me, choosing one of Trieste’s best locations.
It’s hard for me to refrain from celebrating, any occasion is perfect to meet with friends, clients and colleagues. This year I decided to organize something nice to spend a few hours with 20 people who are very dear to me, choosing one of Trieste’s best locations.
I had been to the Savoia recently to tell you about their quick lunches at the Bistrot. On such an occasion they had shown me one of their private dining rooms; Elegant and refined I’d completely fallen in love with the Maramare room. Unfortunately, it’s too small to host twenty people…so I had to go for the Zodiac dining room 🙂
I organized every detail, from the “black and white” dress code (very simple to find something perfect in every wardrobe!) to the menu; I’m wearing a glittered dress, the season’s must-have, along with velvet. A stop at Goran and…ready!
We started with a welcome drink; Bajta’s sparkling Terrano flowed happily (at least in my glass) and I couldn’t resist the delicious finger food that was served. Baccalà mantecato on a potato and saffron foam and smoked salmon rolls, filled with ricotta cheese. Delicious!
And after the hors d'oeuvres we all sat down at the imperial table. I say imperial because if I don’t organize it all in grand style I’m not happy. A lovely centre piece designed by Ada Fiori, a florist in Opicina which I adore (she also created the crown I attach to my Fiat 500 car all year round).
But what did we eat? I chose my favourite wine to go with the dinner, a Vitovska from Bajta; local, fresh and easy to drink… I couldn’t have made a better choice! And here’s the menu:
Steamed shrimp on panzanella, braised scarola and crustacean bisque
Scallop in bread crust, brased endive and basil pesto sauce
“Cru Gli Aironi” carnaroli risotto with scampi, cren and green apple
Oven baked brill with Vitovska, timbale of vegetables and Porcini mushrooms
What a dinner! I was well prepared, but my guests? Will they have had enough space for a Maritani dessert? Obviously. A base of pastry, a raspberry preserve, vanilla Chantilly cream, sponge cake, a little more preserve and cream and sponge cake to close it with on top a light whipped cream. What do you think of Maritani’s dessert? Incredible!
The choice of the Savoia was perfect: in the centre of town, easy for everyone to reach. If you’d like to choose this location for a Christmas celebration, the price per person for a company dinner or for a simple cocktail starts at 25 euros per person -> https://www.starhotelscollezione.com/it/i-nostri-hotel/savoia-excelsior-palace-trieste/meeting-e-eventi/offerte/festa-di-natale-trieste.html
And to end the evening I’d like to thank everyone for the incredible evening! It’s time to start thinking of the year to come, 12 months fly by and in 2018 I’ll be 40. What will I do then? A simple cake, obviously! 🙂
Ph. Andrea Zangrando
