Year: 2011

Last slots available

Dear Friends, you can still make your reservation for the New Year’s Dinner Party; the last 4 slots available are waiting for you! Also wanted to update the next dinners availability; the dinner party on January 21st is now fully boooked but you can contact us and you’ll be added to the waiting list at musacberlin@yahoo.com. To see more, have a look at The Next Dinners page. Looking forward to meeting you all! Metti una sera a cena Berlin

Private Dinner report 7th December

Here we are after an intense, wonderful, private Christmas dinner party! People was great and we all hanged out till 4 in the morning…; )! We presented a very traditional Menu: as fingerfood there were Sablès with black olives, little cubes of Mortadella DOP and Balsamico vinegar, Tartellettes with thunafish and capers mousse…and Prosecco, of course! It was very pleasant because our guests choosed a supper club to celebrate the first birthday of their young company, they showed their story with videos and pictures during the aperitif and the atmosphere was perfect. The Menu, as we said, was very traditional…but with our contemporary touch; )! Caponata di Melanzane with Almonds and Peas Sprouts, Homemade Lasagne with Radicchio, Taleggio and Cocoa Nibs, Mozzarella di Bufala with bottarga di Muggine and Chocolate cupcake on orange and ginger sauce. Thank you again for coming guys!

Metti una sera a cena on RBB TV

Metti una sera a cena was one of the “Kulturtipps” by the german writer Rabea Edel for “Stilbruch – Das Kulturmagazin” tonight at RBB Tv. Thanks again to Rabea for talking about our project and for joining us in the kitchen! “Rabea Edel besucht ihre italienischen Freunde Chiara und Marco im Prenzlauer Berg. Beide sind Künstler und öffnen ihr Atelier für Ausstellungen und für ihren “Supper Club”. Sie bekochen ihre Besucher und sprechen über ihre Kunst. Heute gibt es ein 5 Gänge-Menü nach selbst erfundenen italienischen Rezepten. Rabea Edel hat es das letzte Mal so gut gefallen, dass sie erst am frühen morgen wieder nach Hause ging.” Rabea Edel, Schriftstellerin “Ich finde diesen “Supper Club” ein ganz besonderes Erlebnis, weil hier die Kunst des Kochens mit der Kunst der beiden Köche verbunden wird und man in einer besonderen Atmosphäre neue Leute kennenlernt, Künstler kennenlernt und ein unglaubliches Erlebnis mit unglaublich gutem Essen hat.” Click here to see the broadcast. Thanks again to Rabea for talking about our project and for joining us in the kitchen! …

Dinner report 19th November + Dinner party on 10th December fully booked

Dear Friends and Foodies,   here we are, the day after a fantastic dinner party: people that attended last evening was great and we kept talking with some of our guests till the 2 o’clock in the morning about food, life, dreams and new projects…we really had a lot of fun! Thank you all for making a perfect, inspiring evening. The next dinner on Saturday 10th December is fully booked, but you can write us and we’ll add you to the waiting list. This is by the way one of the dishes we presented yesterday: “Cod with almonds gratin, pear and truffle cream and pomegranate”   See you very soon! Metti una sera a cena Supper club  / Berlin

Dinner party on 10th December…SAVE THE DATE!

Dear Friends, here we are presenting the new Menu for the “extra” date on Saturday 10th December before the New Year’s Eve Dinner Party. There are still slots available…come and join us! Booking and info at musacberlin@yahoo.com December 2011 10/12/2011 appetizer Baccalà mantecato fatto in casa con crostini Homemade Stockfish cream on croutons * first course Risotto di zucca e tartufo nero Pumpkin risotto with black truffle * Intermezzo Variazione di bufala alla lavanda e bottarga Variation of Buffalo mozzarella, Bottarga and Lavender * second course Composizione di Cotechino, spinaci e crema di patate Composition: Cotechino with Spinach and Potato cream * dessert Mousse di cioccolato al Tartufo Bianco e cremoso alla nocciola Mousse with Chocolate and White truffle, hazelnut cream Moka Caffè

November Menu

Dear Friends, foodies and fans, we are glad to present the new Menu for the Dinner party on November 19th. It’s a nice composition of warm colours and flavours of autumn time…we really hope you’ll enjoy that! This event is already fully booked, but due to the lot of requests we’ve received, we’ll host an extra dinner on December 10th. Booking at musacberlin@yahoo.com or click here See you there! Metti una sera a cena Supperclub Berlin November 2011 19/11/2011 appetizer Mille foglie di taleggio Do.p.  e radicchio con gelée alla mela Millefeuille of Taleggio D.o.p. and radicchio, apple gelée * first course Ravioli di zucca, gorgonzola e noci, burro di bufala e salvia HomemadePumpkin  Ravioli with Gorgonzola and wallnuts, Buffalo butter and sage * Intermezzo Variazione di bufala alla lavanda e bottarga Variation of Buffalo mozzarella, Bottarga and Lavender * second course Merluzzo  al gratin di mandorle con vellutata di pera e profumo di tartufo Cod au almonds gratin, pear cream and Truffle scent * dessert Tortino caldo al cioccolato con salsa di arance e …

The day after dinner…

Dear Friends,   thank you so much for coming yesterday evening, we really had a great time with all of you and we are happy to know that you enjoyed the dinner! Due to the many requests we have received during the last months, we are planning an “extra-date” on December 10th, before the New Year’s Eve Dinner Party. This is by the way the day after… ; )! We look forward to the next one! Thank you…Danke…Grazie! Metti una sera a cena Supper club Berlin

22nd October and 19th November fully booked!

Dear friend and foodies, the next events on Saturday 22nd October and Saturday 19th November are now fully booked; due to a lot of requests we’ve received, we are planning to schedule the dinner parties twice a month…let us know what do you think about it! We are also already taking reservations for the New Year’s Eve Party…don’t miss it! Thank you all: the phenomenon of the Guerrilla Restaurants is growing worldwide and it’s very exciting to see what’s going on in Berlin… Metti una sera a cena Supper Club Berlin    

22nd October Menu

We are glad to present the Menu of the Dinner Party on Saturday 22nd October. The courses are inspired by autumn colors and ingredients…with some fresh touch! We reccomend you to tell if there’s any allergy, intolerance etc. in order to create an alternative Menu if it’s necessary. There are still 4 slots available; reservations and more info at musacberlin@yahoo.com See you there! Metti una sera a cena Supper Club Berlin   October 2011 22/10/2011 appetizer Schie con la polenta Minishrimps on polenta cream * first course Tagliatelle fatte in casa con Gallinacci, olive nere e Basilico, Parmigiano 20 mesi Homemade Tagliatelle with Chantarelle, Black olives and Basil, Parmigiano 20 mesi * Intermezzo * second course Baccalà  con peperoni secchi e crema di lenticchie Stockfish  with dry peppers and lentils cream * dessert Mousse al Cioccolato Bianco, Matcha e Pistacchi White Chocolate Mousse, Matcha Tea and Pistachos Moka Caffè

NEW YEAR’S EVE 2011/2012 at Metti una sera a cena / Supper Club

NEW YEAR’S EVE 2011/2012 Dear Friends, we are glad to present the Menu for New Year’s Eve 2011 at the Italian Supper Club in Berlin: Appetizer Mozzarella di Bufala con Bottarga di Muggine, fiori di Lavanda e olio al Basilico Büffelmozzarella mit Bottarga, Lavendelblüten und Basilikumöl Buffalo Mozzarella with Bottarga, lavander flowers and basil oil * Cappasanta cotta nella pancetta su crema di Topinambur In Pancetta geschwenkte Jakobsmuschel auf Topinamburcreme Scallop with pancetta and topinambur cream * First Course Cannelloni con Ricotta di Bufala, Bietola e Noci su crema di Zucca con Pomodorini Semi-dry Cannelloni mit Füllung aus Büffelricotta, Mangold und Walnüssen auf Kürbiscreme und hausgemachten halbgetrockeneten Tomaten Cannelloni with Buffalo Ricotta, Chard and Wallnuts on Pumpkin Cream and homemade Semi-Dried Tomatoes * Intermezzo Gelato al Parmigiano Reggiano Riserva 36 mesi con cipolla caramellata Parmigiano Reggiano Riserva 36 Monate gereift mit karamelisierten Zwiebeln Parmigiano Reggiano Riserva 36 Mesi Ice cream with caramelised onions * Second Course Baccala’ cotto sottovuoto su letto di Patate al forno con Misticanza, Finferli e Miele al Tartufo Im Vakuum gegarter Stockfisch …

Dinner report: Saturday 17th September

We want to say thank you again to the great people that attended our dinner party last Saturday for making this evening wonderful: it was a very nice group of interesting and absolutely cool guests from Berlin and abroad. Can we say that it was simply perfect? Yes, we think so! 😉 We are so glad we have met you all and we really hope to see you again! In the meantime, we are ready for the next one and creating the Menu for our October dinner party…don’t miss it! Metti una sera a cena Supper Club Berlin