Gall negre del Penedès

GALL_NEGRE

The Penedés “gallo negro”, or black rooster, is an autochthonous breed that was on the point of dying out until, in 1980, they set about trying to preserve it. It’s a rooster, usually black in colour, with dark, bluish-black, legs. A domesticated breed, fed on grain, fruit and garden vegetables, which makes the Penedés “gallo negro” a high quality product that is just perfect when you have to prepare something a little different for special occasions, due to the succulence and consistency of its lean, white and fibrous meat.

Menu DAY 1

El aperitivo

Ostras lucha de gallos ~ Mantecato de bacalao ~ Huevos a la carbonara
Chips de parmesano ~ Aceitunas Dry Martini

El menú

Espárragos de primavera con huevo de gallina escalfado, mantequilla ahumada, piel de pollo negro crujiente y caviar
Escabeche de pollo negro con verduras de la huerta
Brocheta de corazones e hígados de pollo negro con consomé
Rissoto con vino blanco y crestas de gallo negro con trufa negra
Gallo negro del Penedès asado y relleno al estilo de los días de fiesta
Crostata de mermelada de fruta de primavera con crema sabayón y brandy caliente

Petits Fours

Frutas de temporada ~ Trufas de chocolate ~ Galletas cantucci

Gall negre del Penedès | The Restaurant, by TORRES
RESPONSIBLE FOR THE MENU

Max (in the photo) and Stefano Colombo are the twins brothers that run El Xemei, a restaurant located in the heart of Poble-sec and is renowned as Barcelona’s best Italian. A singular restaurant, serving contemporary Venetian cuisine, which simply can’t be catalogued.