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Of course, the woman spent her quarantine months in Spain with her fiancé Mantas Rimdeika. While laughing, at this stage he discovered a new talent: he learned to produce.
“I’ve never taken production seriously before. The schedule was very busy, I flew a lot, there was never time to think about cooking. Now the pace has slowed down, I’m not alone anymore, I have someone to cook. The bride turned into a hungry rabbit, tasting my food and appreciating it. It is good that he has always liked everything, I did not receive criticism, “laughed the woman, who was never in a good mood.
Photo of the event organizers / Restaurant opening guests.
During the intensive modeling time, S. Mykolaitytė lived in Italy, therefore, the cuisine of this country is not only close to her heart, but also one of her favorites.
“I really like fish, various pasta, seafood … I make ravioli with mushrooms, cheese or meat at home. I also really like Italian desserts. The most important thing is to enjoy in moderation, not eat everything at once. I don’t think that one or the other dish should be abandoned. It is better to choose what you want, but a smaller portion “, smiles the model.
The illusionist Mantas Žmuidinavičius-Wizard is not only a lover of Italian food, but also of Italy. Mantas had to cast spells in many Italian cities, and ten years ago he became the champion of Italian magic. When asked what impression he had tonight, Mantas praised not only the meatballs, but also the bright interior that made a big impression on him.
“I had a really delicious pizza in Italy, in a small town. I really like Italian cuisine, it is the most delicious for me. I love noodles, pasta … I like to tour in the kitchen, but I have a rule: cook It shouldn’t take more than 20 minutes. That’s why I choose light and quick-cook dishes. During production, I consult with Italian friends. There is no sugar in my kitchen, but there is always Italian pasta, “said the magician.
Event moments – in the gallery:
Makeup artist Deimantė Kazėnaitė also did not miss the event. The girl did not hide that she is not a frequent guest in the kitchen and prefers to go to restaurants to eat. Beauty laughed that she could make the most delicious Italian dish: pasta.
“I lived in Italy when I was 17, so I know the dishes of this country well. I remember eating donuts, pasta and pizza. Until now, I hear rumors that it seems that I don’t eat anything, so I’m thin. I eat healthy and I do I exercise to feel good. When I want, I enjoy an unhealthy meal. If they give me ice cream at midnight, I will eat it. I am genetically thin, I don’t need to follow any diet, “says D. Kazėnaitė.
During a vacation in Italy, Diamond is pleased to enjoy his dishes or desserts. As he says, disappointment is extremely rare: Italian food leaves no one indifferent.
“My favorite dish is beef in tuna sauce ‘Vitello Tonnato’. I tried it for the first time in Vilnius, in an Italian restaurant. I also really like the truffle risotto, and I order donuts for dessert. BTW, I especially like donuts, so I chose them tonight too, “said D. Kazėnaitė.
Photo of the event organizers / Deimantė Kazėnaitė
Food, which has returned to childhood memories, the elegant interior of the restaurant, and cocktails, which have received many compliments, are three ingredients of the evening, ensuring a good time for guests, writes the press release. .
Located in Ogmios, Vilnius, the restaurant offers guests a popular “home cooking” with a touch of Italian cuisine. Traditional dishes in the restaurant have become new and have acquired a playful shape of balls. The balls are not only in food: snacks, desserts or main dishes, but also inside. Even the ice cubes in cocktails are ball shaped.
“This restaurant is a place to have your favorite cocktail, get together for dinner with friends, without having to have dinner with the family. Our main objective is to bring people together to spend time together,” says one of the founders of the restaurant, Jonas Kriaučiūnas .
ALSO READ: Solveiga Mykolaitytė, which was immortalized on the cover of the Bulgarian magazine Elle, sparked a discussion
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