Menus of Italy Trip 2006
Dinner at Al Garomand, Torino.
Amuse bouche…pureed potato, sepia gelatin and tiny octopus
Prosecco al Valdobbiadene Aostinetto
Insalatina di Gallina all’olio e Noci
(Chicken salad with extra virgin olive oil and walnuts)
Sformato di Cardi su salsa leggera d’Acciughe
(Flan with cardoon and anchovy cream sauce)
Arneis Roereo ’05 Prunotto
Agnolotti del “Plin” Piemontese
(“pinched” ravioli with veal)
Stracotto d’Agnello ai Porri
(Lamb stew with leeks)
Barbera d’Asti ’04 Spertino
Cremino al Gianduia su salsa Moka
(Flan of chocolate and hazelnut with mocha sauce)
Moscato d’Asti ’05 Prunotto
Lunch at “vineria” of Gianni Gagliardo, La Morra
Strudel di Verdure con Crema di Taleggio
(Puff pastry stuffed with vegetables and a sauce of
Taleggio Cheese)
Dolcetto d’Alba
Risotto ai Funghi
(Mushroom risotto)
Batie (80% Nebbiola/20% Barbera)
Brasato al Barolo with Polenta
(Beef pot roast braised in Barolo wine)
Barolo Preve
“Bonet” e Panna Cotta
(Chocolate cake layered with panna cotta and an ammaretti
cookie)
Moscato d’Asti
Dinner at Osteria di Giovanni, Florence
Aperitif: Prosecco
Swordfish Carpaccio served on a
bed of Avocados with a passionfruit Vinaigrette
Farro and bean soup
Piatto del Buon Ricordo: 5
Lobster stuffed Tortelli served with half of a lobster
Melon and Pineapple marinated
with pink peppercorns
Choccolate Cake with Choccolate
Bavarois served on a choccolate pastry cream
White Wine: Vernaccia di San
Gimignano 2005 Panizzi
Coffee, liqueurs
Dinner at Solociccio, Panzano in Chianti
Fried onion rings, sage and
tiny meatballs
“Sushi del Chianti” (raw beef
meatballs, lightly seared with rosemary)
Ragu crostini (crostini inzuppate — slices of bread soaked in the
fiery sugo or meat sauce Cecchino calls fiammi d'inverno (flames
of winter).
Raw veggies with salt and oil (pinzimonio)
Boiled beef with green sauce (Tenerumi e salsa verde turns out to
be the cow's knee, a cut that wouldn't exactly fly out the shop door, so
traditionally the butcher's family has eaten it.)
Roast beef with herbs and oil
Potroast (stracotto)
Tuscan beans (fagioli e olio)
Olive oil cake topped with sugar and pine nuts.
Coffee and digestives.
Grappa infused sweat cherries
from Osteria di Giovanni
We brought wine from Cennatoio winery, Dario's neighbors...
no corkage!
For more commentary from Judy see
http://divinacucina.blogspot.com/2006/09/solociccia.html
