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The traditional capon broth.
The good old-fashioned kind.
Capons symbolised festivities, togetherness and conviviality already for the ancient Greeks and Romans. A product that has always been considered the king of the table, and today becomes the star of a special, brand new story. A transparent story, like the glass containing it. Brodo del Re Bonverre is prepared as tradition dictates, with very few ingredients. Capon meat is placed in a saucepan, Cervia salt is added to release the ‘humours’ and it is covered with cold water, in a ratio of 1 to 3. Vegetables are then added: celery, carrots, Italian tomatoes and onions, roasted in a pan. Hence, the broth is left to ‘mumble’ for a few hours…. The froth is removed and the broth is cleaned of its impurities throughout its preparation to be limpid at the end of cooking.
When I grow up I will be a chef
A passion that began when Alberto Faccani was a child and that the chef nurtures with continuous study and research, curiosity, and a hunger for knowledge. Passion that has led him along an important path up to the birth of the Magnolia project.
His cuisine is about product, technique, research and love. Quality and the enhancement of local raw materials are the basis of each of his recipes, without forgetting experimentation with new flavours and textures: a formula that has earned him two Michelin stars.
Established in 2003 on the Riviera Romagnola, in Cesenatico, today the Magnolia restaurant overlooks the hills in the province of Forlì-Cesena, in Longiano. In the new location of Villa Margherita, chef Alberto Faccani still has the sea in his heart and here, amidst nature and history, he continues to offer a cuisine that emphasises raw materials.
to be served with fresh pasta such as tortellini, cappelletti or traditional passatelli
to be served in a cup, like a consommé
For ethnic dishes
as an Italian-style ramen to be enjoyed with noodles and pork meat.