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2021 Summer Menu out soon!

Chef Valentina Aviotti is definitely in great form.

Her 2021 debut menu is really stunning, probably her best so far, full of creative and inspired dishes. The response we have received in this past month after our post-lockdown re-opening has been exceptional. This makes us super energised, ready for the next big period!

Today we gathered at Da Noi for the new menu photoshoot. We had been previously trialling the dishes and the wine pairings, but seeing the new Summer dishes “on stage” tonight has been truly incredible. Definitely expect the unexpectable..

We will launch the new menu on Tuesday 13 July for our dinner service. You can start booking your tables now on https://www.sevenrooms.com/reservations/danoichester.

See you soon at Da Noi Chester!

Chef Valentina’s new “Ravioli Liguri al Contrario” from her 2021 Summer menu.
Jun 21, 2021

Press talk about our Spring Menu!

These are really exciting times at Da Noi.

Less than three weeks ago we re-opened the doors of our little place to you. We started showcasing Chef Valentina Aviotti’s new brainchild menu-an amazing pathway of flavours, aromas and textures celebrating the spring season. Our incredible new friends at https://naturalselectiondesign.co.uk/ have finished editing our video.. after a couple of clips on social media, we are now ready to show you the full version of it. This will happen really soon!

The Spring Menu has caught the attention of the local public but we also had significant coverage from the regional press. This week post is dedicated to two new reviews that we would like to share with you:

Jessica Ward from Viva Magazine wrote the day we reopened on May 20th: https://vivamanchester.co.uk/michelin-restaurant-da-noi-unveils-new-menu/;

Jean Hill from His&Hers carefully described the six course taster here: https://www.hisandhersmag.co.uk/da-noi-chester/

Enjoy your reading and see you next week!

Jun 07, 2021

RECIPE: Il Bunet

To shake things a little bit this week we thought about publishing the recipe of one of the most iconic desserts for us. The “Bunet” not only describes tradition, family and taste for us in the North-West of Italy. It also is one of the key dishes constantly featuring on Chef Valentina’s menu!

Like with every passionate Chef, you have to twist Chef Valentina’s arm to get her to hand out a recipe.. but here it is for you:

Ingredients (12 slices):

500g milk

170g sugar

50g cocoa

50g Amaretti biscuits + a couple more

4 eggs

Method:

‎Heat 100g of sugar with a drop of water in a saucepan, until it starts to caramelize. Pour it on the bottom of a 1 litre rectangular pudding mould. Crumble the Amaretti to very fine pieces. ‎

Whisk the eggs in a bowl and add the remaining sugar. Add the crumbled Amaretti and the sifted cocoa. Whisk everything together, taking care not to incorporate too much air, so as to obtain a smooth and homogeneous pudding, without bubbles. ‎

‎Then add the milk and continue stirring. Pour the mixture into the mould; bake it in a bain marie at 170°C for about 1 hour: the mould will have to be immersed in water for three quarters of its height.

Drain and let cool for at least 2 hours in the fridge. Flip the cake over a serving plate and garnish it with whole or crumbled Amaretti.‎

ENJOY!!

To book your table now, click HERE

May 17, 2021