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A Guide to Tartare with Lamoraga

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If you’re a fan of cooking shows like Top Chef you will probably have heard of steak or tuna tartare. The judges love it, chefs love it, but what is it? First off, any tartare is finely chopped, raw meat. So tartare can be any meat: tuna, salmon, beef. The name is actually a shortening of the French term “a la tartare” which means “served with tartar sauce”. Tartare can still mean served with tartar sauce for some dishes like fried fish.

Some tartare recipes call for flavorings like Worcestershire, and other extras like scallions, chives, shallots, and more. The beauty of this dish is in the different ways a chef can take the flavor. Regions as various as Africa and Europe have their own versions of tartare. A creative chef can really put their touch on this dish. At Lamoraga, our tuna tartare includes diced ahi tuna with avocado, mango, and crispy plantain. Our steak tartare includes beef tenderloin, toast points, and a mustard emulsion. Two delicious takes on arguably the most popular tartare options.

Regions across the world use their own culture to inspire their dishes. In Mexico, chefs may marinate the meat in lime juice, in Canada they may use bison meat, while in Nepal they might use buffalo meat. Tartare is truly a world cuisine inspired by the chef’s creative passion and the culture.

Lamoraga features world cuisine at its finest, including items like Spanish tapas, and carpaccio. Enjoy cuisine that will transport you to that country. Bring your friends to enjoy drinks and a great meal at Lamoraga!

 

Lamoraga Cava Guide

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You consider yourself a fan, maybe even an aficionado, of wine. Red, white, sparkling you know the best types. But have you tasted Cava?

Cava is a sparkling wine, typically from the Spanish region of Catalonia. To be labeled Cava, a wine must be produced in a particular way and in particular regions. The popular grapes used to produce this wine include macabeu, parellada, and xarel lo. You may think of Cava as the “Spanish champagne”. This is true, but it is actually not permitted under European Union law to call it champagne as it is not from the Champagne region of France. People get very serious about their wines!

This wine was first produced as early as 1851. It has since grown to become a renown drink throughout the world. The wine is protected by Spanish law to ensure quality. Cava can only be produced in eight wine regions. Although we cannot refer to Cava as the Spanish champagne, it is extremely similar to champagne. This drink is created with various levels of sweetness. Some include from the driest (extra brut) to the sweetest (dulce).

To produce this beverage, you start by harvesting the grapes and creating white wine. Next you blend the wine with licor de tirajo, a mixture of yeast and sugar. This causes fermentation in the bottle, which can last up to nine months. During this stage, bottles are turned, sometimes by hand.

Experience Cava at Lamoraga

Intrigued by this Spanish beverage? You’re in luck! At Lamoraga we carry three varieties of Cava. These include Jaume Serra “Cristalino” Brut Cava, Anna de Codorniu Cava Rosé, and Juve y Camps Familia Cava. All three are truly authentic Cavas from Spain, so be sure to try a glass on your next visit! Cava is a great drink to toast at the holidays or just to enjoy with your meal.

 

Types of Spanish Liquor with Lamoraga Naples

Lamoraga Naples

Every country has some well-known liquor it is famous for. Trinidad and Tobago is known for rum, Russia for Vodka, and Mexico for Tequila. Spain too has its national drinks: Sherry and Sangria. Both involve wine, but each has a distinctive taste. They are produced in different regions and using different methods. Below we will explain more about these national beverages.

Sherry

The word Sherry comes from the anglicisation of Jerez, the area in which the grapes are grown. This is a fortified wine made of white grapes. These grapes are grown in Andalusia. Any wine with the name Sherry must legally come from a certain area of Spain.

For different types of Sherry, different varieties of the white grape are used. For sweet dessert flavors, Pedro Ximenez and Moscatel grapes are used. Palomino grapes can make light and dark versions of Sherry, depending how long they age in the barrel. A Cream Sherry is made by blending Oloroso Sherry and Pedro Ximenez Sherry.

Sherry is generally a dry, sweet wine, because fortification occurs after fermentation is complete.  This drink has a high alcohol content (15%-22%) because a grape spirit is added after fermentation. Sherry should generally be drunk once it is bottled, as further bottle aging doesn’t increase flavor. The traditional serving vessel is a copita, a tulip-shaped glass.

Sangria

Sangria is probably Spain’s most well-known export. This drink is made of wine, chopped fruit, brandy, and a sweetener. The fruit can be almost anything: orange, apple, peach, mango. The sweetener is generally honey, sugar, or syrup. The name Sangria comes from the Spanish and Portuguese word for bloodletting, due to the drink’s dark- red color.

This drink is especially popular in the summer in Spain and Portugal. It is often served in a pitcher with a strainer to prevent the fruit from going into the glass. Some countries even sell bottled sangria. In the US, a soft drink called Sangria Senorial has become popular. Due to strict guidelines, any drink labelled sangria must come from Spain or Portugal.


Find the finest Spanish drinks and cuisine at Lamoraga Naples


At Lamoraga Naples we pride ourself on bringing our customers the best Spanish cuisine, whether it is wine, tapas, or drinks. We carry a fully stocked bar featuring many of the Spanish liquors mentioned above. Stop by Lamoraga Naples and try our sangria options like red, white, and sparkling, along with our delicious Spanish tapas. And with your dessert, try our Sherry like the Hidalgo Napleon Amontillado from Spain. We hope to serve you soon. Salud!

A Guide to Dessert Wines with Lamoraga Naples

You love having a glass of wine with dinner, but have you thought about what wines to pair with
your dessert? These wines are meant to be sweeter than the average wine. They become
sweet because fermentation is stopped to prevent the grape’s sugar from turning into alcohol.
Dessert wines don’t necessarily have to accompany dessert. There are many great dessert
wines that pair well with cheeses and fruit. There are many dessert wines other than those
discussed below. Head out to your local winery to taste and familiarize yourself with the different
dessert wines.
Ice Wine (Eiswein)
The term Eiswein means ice wine in German and refers to a flavorful, rich wine. Ice wine is
appropriate because the grapes used are frozen on the vine. This results in grapes with
concentrated juices, high sugar, and acid. The best ice wines come from Germany and Canada.
This type of wine is very rare and expensive because vineyard freezes do not happen every
year.

Dessert Wine

Dessert Wine

Sherry
Sherry is a fortified wine, which are wines formed by adding grape brandy to a wine. Fortified
wines tend to be dry or sweet and high in alcohol content (17-20%). Sherry originates from
Andalusia, Spain, utilizing Pedro Ximinez, Palomino, and Moscatel grape varieties. One type of
sherry is Amontillado. It is mostly dry and can take on peanut and butter flavors. Cream is a
sweet sherry, and is a blend of Oloroso and Pedro Ximinez sherry. Pedro Ximinez sherry is very
sweet and has a brown sugar and fig-type flavor. There are many other varieties of Sherry
ranging from dry to very sweet.
Port
This is another type of fortified wine. It is from the northern region of Portugal near the Duoro
river. Port is made from many types of grapes such as Tinta Roriz and Touriga Nacional. These
grapes are stomped daily and left to ferment in open containers. Eventually the wine is blended
with a grape spirit which stops fermentation allowing the grape’s sugars to become more
prevalent. There are many varieties of ports such as the very sweet Tawny variety. Tawny Port
gets more nut and fig flavors as it ages. LBV Ports are best served young and are sweet.

Enjoy the finest world cuisine at Lamoraga Naples


At Lamoraga, we carry a variety of wines to enjoy with your dessert. Wines like Hidalgo Alameda Cream, Quinta Nova LBV, and Cigar Bar Late Harvest Malbec are on offer. Pair one of these wines with our mouth watering desserts like our Lamoraga Delight, a coconut milk laced bread pudding with vanilla ice cream, or A Piece of Heaven, a Grand Marnier laced frozen soufflé on ginger cookie crumble. Come enjoy a meal with us, and be sure to save room for dessert.

Explore Spanish Tapas featuring Spanish Hams at Lamoraga

Lamoraga takes pride in using the finest quality ingredients from around the world. Because we focus on Spanish cuisine, we ensure we use the best tasting hams from the region: Iberico and Serrano. A featured Spanish tapas favorite at Lamoraga is the Roasted Red Pepper Iberico Roll (Flamenquin Iberico). This is a pounded pork tenderloin roll, stuffed with Serrano ham, roasted red peppers and chipotle sauce. With our 5J Bellota Ham dish, you’ll get to sample one of the finest hams in the world. It is aged for a year and a half, and served with pan con tomate (bread and tomatoes). As you read below, you will see the differences between each type of ham, andwhat makes Spanish hams so unique.  There is nothing like tapas tasting at Lamoraga.serranoserrano ham - tapas naples

Spain is known for producing some of the world’s best, high-quality hams. Many factors go into creating a perfect ham: pig breed, how it was raised,feeding, processing. Certification for
quality hams comes from the Denominación de Origin or the Consorcio del Jamón Serrano
Español. Pigs bred for making these hams are generally fed cereal grain and mother’s milk. As
they get older, white pigs will eat just cereal feed. Ibérico pigs, though, have a variety of diets.
Serrano Hams
There are three major distinctions for this type of ham having to do with how the pigs are raised,
fed, and how long they are cured. Cured Serrano ham comes from white pigs raised on farms
generally outside of Spain. They are fed cereal grain and cured for less than 8 months. Gold
and Silver Serrano ham also comes from white pigs, but they were raised on farms in Spain, fed
cereal grain, and cured over 12 months. The final type is made from white or Duroc pigs fed
cereal feed, then cured for over a year in high altitude, dry areas. These include Teruel,
Trevelez, and Gran Serrano hams. If you would like to try Serrano Ham at Lamoraga, try the Jamon Iberico Con Melon (Serrano Ham with melon on baby arugula, sea salt and Port reduction).

Ibérico Hams
This is the other major type of Spanish ham, and includes many varieties based on factors like
feed, location, and more. All Ibérico ham comes from Ibérico pigs. Cebo grade Ibérico ham
comes from pigs that are fed cereal grain. Jamón Ibérico de Bellota comes from pigs that spend
their last few months of life eating acorns in a certain region of Spain. During this period the pigs
will put on about half their final weight. These are likely the most famous of the Spanish hams.
Some refer to it as the caviar of hams. Recebo grade Ibérico ham is also from pigs that feed on
acorns, but they spend less time doing so. They are also fed cereal feed.

A Brief History of Tapas

There are many legends as to the origin of tapas. One claims that King Alfonso X of Spain started the tradition when he recovered from an illness by drinking wine with small dishes between meals. He then ordered taverns to serve wine only if was accompanied by a small snack (tapa). Another origin story is that King Alfonso XIII once ordered a cup of wine in a tavern. Before offering the cup, the server covered it with a slice of cured ham to protect it from the sand since the area was very windy. The king then drank the wine and ate the tapa, and ordered another wine “with the cover”. A common explanation for the origin of tapas is that an item like bread would be placed on top of a drink to protect it from fruit flies. At some point it became common to top the drink cover with a snack. The word tapa actually means lid, so it as appropriate name if this origin story is true.

Whatever the origin may happen to be, it is now a common finding all over Spain and throughout the world. Tapas are small snacks to be had between meals, typically with a drink like wine. In Spain, dinner is usually had between 9 and 11pm and lunch is between 2 and 4pm. This leaves a long break between meals, which is a perfect time for tapas. In some cities and restaurants, a tapa will be served for free when a drink is ordered. Some places, especially northern Spain will call these snacks pinchos, because they have a toothpick (pincho) through them.

Spanish Tapas Lamoraga Spanish Tapas

There are so many varieties when it comes to tapas. Some include seafood or meat, while others may be purely vegetarian. Tapas have changed over the years due to regional influences and invasions. When the North African Moors invaded in the 8th century, the introduced almonds, citrus, and certain spices. The discovery of North America brough tomatoes, corn, potatoes, and sweet and chili peppers. Tapas can be served hot or cold. Inland Spain is found to favor hot tapas, while the southern areas tend to prefer cold ones. The coastlines, much closer to the oceans, will feature seafood.

The three main categories of tapas include cosas de picar, cazuelas, and pinchos. They differ in how easy they are to prepare. Cosas de picar means things to nibble, generally including finger foods like olives. Pinchos means toothpick and these tapas require the toothpick in order to be eaten. Cazuelas means little dishes, which may include foods that come in a sauce like shrimp in garlic.

Spanish tapas Spanish Tapas

If you happen to travel to Spain, be sure to find a local tasca (tapas bar) in order to experience the tapas scene. We can all agree that tapas have become a world-renowned way of eating that is here to stay.

Lamoraga History

The idea of Lamoraga started not too long ago in Andalusia, the Spanish region that covers most of the southern part of the Iberian Peninsula.

The region’s history dates back many 1000s of years. From the Romans, North African Tribes, such as the Moors, to the British and the French, you notice the social influences in the Andalusian cuisine. The mixture of cultures, a great coastline along the Mediterranean Sea, and the indigenous foods to this region offer complex and very unique flavors to its cuisine.There, a handful of chefs decided to create a contemporary lifestyle restaurant, where one can enjoy recipes that are the essence of the Spanish gastronomic culture. Lamoraga was born, with its Andalusian roots loosely translates to: The Barbeque on the beach.

A few years later, in 2013, a small group of well-travelled “foodies and wine lovers”, dined at a Lamoraga in one of the Spanish locations. With roots in the USA, specifically Naples, FL, the idea of offering this concept to the American market started to take course.The process of selecting a location and building one of the finest restaurants in the area began. Nestled halfway between Olde Naples and Vanderbilt Beach, Lamoraga is a freestanding building on Tamiami Trail and wows anyone pulling up to the front doors.