Angela
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I recently came across a menu card from a wedding I attended in the Lunigiana, (northwest Tuscany, but bordering on Parma and Liguria). Like most wedding feasts in Italy, it borders on, no, it actually goes over the line into excess, but it also showcases the cuisine of this area.
The bride was, and is, a great supporter of the Menu a Km 0 movement, or what you might know as the Slow Food Movement, which means that she chose a restaurant, where, as much as possible, they use only seasonal, locally sourced food stuffs. That's why, although today the people in the area normally eat seafood from the Riviera, which is barely a half hour or forty minute drive away, this particular menu doesn't include any, which was a pity, from my point of view.
This isn't Michelin star cooking, although a lot of it is very labor intensive; this is Momma's cooking, if there were four or five momma's in the kitchen and they prepared for a day or two!
ANTIPASTI:
Pagnigacci with home cured pork products: https://www.verdeazzurronotizie.it/wp-content/uploads/2016/11/panigacci.jpg
Local Cheeses: http://media-cdn.tripadvisor.com/media/photo-s/04/a7/9e/f6/selezioni-di-formaggi.jpg
Sgabei,our fried bread: http://3.bp.blogspot.com/-Xu-yO-712uo/UZR48OGRkGI/AAAAAAAAGLk/hrDqBxIsWGs/s1600/IMG_6037.JPG
Foccaccia: http://static.panoramio.com/photos/large/29637810.jpg
Torta d’erbi, savory vegetables and herbs in pastry:http://sostalborgo.it/wp-content/uploads/2017/05/DSCN4194.jpg
Crostini of fried polenta squares sort of like these, topped with pancetta (Italian bacon), cheese, pesto, and mushrooms: http://blog.giallozafferano.it/dolcidiziachicca/wp-content/uploads/2013/10/IMG_7702bis.jpg
Baby onions in honey and vinegar: http://1.bp.blogspot.com/_ZGjJL-c5prc/TP0D1bgLZ0I/AAAAAAAAAAg/NowHAr_tTK8/s1600/IMG_8795.JPG
PRIMO PIATTO:
Ravioli lunigianesi, which is a version of ravioli genovesi, with a three meat and vegetable filling: http://1.bp.blogspot.com/-Bit7Y7idW.../6VKgbrHEddw/s1600/2014-May-04+Nicola+053.JPG
This is my mother's ravioli. If I had a choice, this would be my last meal.
Risotto with porcini mushrooms: http://media-cdn.tripadvisor.com/media/photo-s/02/fb/96/4f/risotto-con-funghi-porcini.jpg
Tagliatelle or home made egg noddles, with cinghale or wild boar sauce: http://www.settimanalezona.com/immagini/20111019060701.jpg
Gnocchi, or potato dumplings, in cream and cheese and walnut sauce (we use a local blue cheese, not gorgonzola): http://fleurdeselsf.files.wordpress.com/2013/03/gorgonzolagnocchi5.jpg
Testaroli al pesto: http://images.tuscany-villas.it/ccontent_page/7767201373537835xx/small/testaroli.jpg
SECONDO PIATTO:
Chicken in umido or “wet” chicken served with pure of potato: http://3.bp.blogspot.com/-cnducUPSy80/SELwrTgHHTI/AAAAAAAAMtU/qH31LO5Qm3E/s1600/DSC00079.JPG
Roasted pork and potatoes: http://4.bp.blogspot.com/-vfI1a9itzjQ/UPfEqTUO1uI/AAAAAAAADiY/rd6tfowukc8/s1600/foto+(60).JPG
Braised rabbit and polenta: http://cucinatavola.files.wordpress.com/2013/10/clip_image006_thumb10.jpg?w=353&h=266
Lamb of Zeri: http://images.tuscany-villas.it/ccontent_page/7767201373537835xx/small/lamb-cutlets.jpg
CONTORNO: Seasonal vegetables sauteed in garlic and olive oil, and salad
FOLLOWED BY; Fruit and cheese, including pecorino sheep milk’s cheese with fruit and our DOP honey.
DESSERT: Desserts are not our forte, but these are very good.
Spongata: https://it.toluna.com/dpolls_images/2017/12/16/c72dc32e-c029-4118-9417-75bd550dc8c8_x400.jpg
Crepes of chestnut flour con homemade ricotta cheese and honey: http://www.marthastewart.com/sites/...ow_photos/5001_5100/5074_011810_crepes_xl.jpg
Chestnut cake:
Torta di riso or sweet rice cake was supposedly brought to us by Sephardic Jews who had fled Spain, (like Spongata). It wasn’t served, because it’s a spring dish, but it’s my favorite, so if I were the bride, I would have insisted:
http://blog.giallozafferano.it/siss...loads/2011/08/Corretta-e-ritagliata-fetta.jpg
At some point in the future I'll do one for memoriable meals in La Spezia and Parma...
The bride was, and is, a great supporter of the Menu a Km 0 movement, or what you might know as the Slow Food Movement, which means that she chose a restaurant, where, as much as possible, they use only seasonal, locally sourced food stuffs. That's why, although today the people in the area normally eat seafood from the Riviera, which is barely a half hour or forty minute drive away, this particular menu doesn't include any, which was a pity, from my point of view.
This isn't Michelin star cooking, although a lot of it is very labor intensive; this is Momma's cooking, if there were four or five momma's in the kitchen and they prepared for a day or two!
ANTIPASTI:
Pagnigacci with home cured pork products: https://www.verdeazzurronotizie.it/wp-content/uploads/2016/11/panigacci.jpg
Local Cheeses: http://media-cdn.tripadvisor.com/media/photo-s/04/a7/9e/f6/selezioni-di-formaggi.jpg
Sgabei,our fried bread: http://3.bp.blogspot.com/-Xu-yO-712uo/UZR48OGRkGI/AAAAAAAAGLk/hrDqBxIsWGs/s1600/IMG_6037.JPG
Foccaccia: http://static.panoramio.com/photos/large/29637810.jpg
Torta d’erbi, savory vegetables and herbs in pastry:http://sostalborgo.it/wp-content/uploads/2017/05/DSCN4194.jpg
Crostini of fried polenta squares sort of like these, topped with pancetta (Italian bacon), cheese, pesto, and mushrooms: http://blog.giallozafferano.it/dolcidiziachicca/wp-content/uploads/2013/10/IMG_7702bis.jpg
Baby onions in honey and vinegar: http://1.bp.blogspot.com/_ZGjJL-c5prc/TP0D1bgLZ0I/AAAAAAAAAAg/NowHAr_tTK8/s1600/IMG_8795.JPG
PRIMO PIATTO:
Ravioli lunigianesi, which is a version of ravioli genovesi, with a three meat and vegetable filling: http://1.bp.blogspot.com/-Bit7Y7idW.../6VKgbrHEddw/s1600/2014-May-04+Nicola+053.JPG
This is my mother's ravioli. If I had a choice, this would be my last meal.
Risotto with porcini mushrooms: http://media-cdn.tripadvisor.com/media/photo-s/02/fb/96/4f/risotto-con-funghi-porcini.jpg
Tagliatelle or home made egg noddles, with cinghale or wild boar sauce: http://www.settimanalezona.com/immagini/20111019060701.jpg
Gnocchi, or potato dumplings, in cream and cheese and walnut sauce (we use a local blue cheese, not gorgonzola): http://fleurdeselsf.files.wordpress.com/2013/03/gorgonzolagnocchi5.jpg
Testaroli al pesto: http://images.tuscany-villas.it/ccontent_page/7767201373537835xx/small/testaroli.jpg
SECONDO PIATTO:
Chicken in umido or “wet” chicken served with pure of potato: http://3.bp.blogspot.com/-cnducUPSy80/SELwrTgHHTI/AAAAAAAAMtU/qH31LO5Qm3E/s1600/DSC00079.JPG
Roasted pork and potatoes: http://4.bp.blogspot.com/-vfI1a9itzjQ/UPfEqTUO1uI/AAAAAAAADiY/rd6tfowukc8/s1600/foto+(60).JPG
Braised rabbit and polenta: http://cucinatavola.files.wordpress.com/2013/10/clip_image006_thumb10.jpg?w=353&h=266
Lamb of Zeri: http://images.tuscany-villas.it/ccontent_page/7767201373537835xx/small/lamb-cutlets.jpg
CONTORNO: Seasonal vegetables sauteed in garlic and olive oil, and salad
FOLLOWED BY; Fruit and cheese, including pecorino sheep milk’s cheese with fruit and our DOP honey.
DESSERT: Desserts are not our forte, but these are very good.
Spongata: https://it.toluna.com/dpolls_images/2017/12/16/c72dc32e-c029-4118-9417-75bd550dc8c8_x400.jpg
Crepes of chestnut flour con homemade ricotta cheese and honey: http://www.marthastewart.com/sites/...ow_photos/5001_5100/5074_011810_crepes_xl.jpg
Chestnut cake:
Torta di riso or sweet rice cake was supposedly brought to us by Sephardic Jews who had fled Spain, (like Spongata). It wasn’t served, because it’s a spring dish, but it’s my favorite, so if I were the bride, I would have insisted:
http://blog.giallozafferano.it/siss...loads/2011/08/Corretta-e-ritagliata-fetta.jpg
At some point in the future I'll do one for memoriable meals in La Spezia and Parma...
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