Tag: slowfood

Barley ricotta bread with smoked trout

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Icelandic-Italian fusion. Tastes that remind of late summer and autumn. Birch smoked Icelandic trout, barley bread with freshly milled organic barley from Móðir Jörð, Vallanes, Iceland, pomegranate seeds from the amazing autumn fruit, pomegranate, freshly picked in Puglia, sheep ricotta cheese from Staffolo, Marche, a dash of orange Sicilian orange blossom honey and a couple of free range eggs. These fabulous ingredients come together in this “smörrebröd” open sandwich suggestion. The scrambled eggs match heavenly with the trout and the pomegranate gives a great acidity contrast to its slight fattiness. Autumn really tastes good, and this toast is in theme with its beautiful colors as well.

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Authentic mixology in an angle of Paradise

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Authentic is a term deriving from the greek authentikos meaning something or someone being genuine. In this evermore virtual world, being authentic and recognizing it in our lives, has been come a really difficult task. Our senses are more and more occupied in memorizing values, flavors, opinions and feelings that are not real and genuine. I will not go further into definition of the subject, but leave that to you readers to reflect on. I will give you in this article an example of what I consider an example of a highly authentic person, doing a highly authentic thing in – what you may call it – an angle of paradise…….. that maybe makes it easier to be be authentic or as Paolo Marazzi says himself: “I put my soul into my mixology and cuisine and create genuine experiences with authentic products, but I need the sea in front of me to produce that magic”.

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Tagliatelle with goat cheese flakes and pepper

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This is a version of the classic pasta dish cacio e pepe where pecorino romano sheep cheese generally plays the cheese role.
Here we have a version from chef Lele Emmanuele, chef of La Loggia restaurant in Acqui Terme, with flakes of the unique Piedmont goat cheese Robiola di Roccaverano. The pasta is fresh tagliatelle without eggs. The classical fresh pasta base, that is so easy to make, but very rewarding.

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Stroscia from Pietrabruna

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I tasted this Ligurian crispy cake many years a go on a beach picnic with friends. It always has remained in my heart.
This should be near to the original recipe. Its typical crispiness in fact makes it the perfect picnic dessert and it should rigorously be broken with the hands and not cut. Stroscia indicates means literally to break in Ligurian dialect.

 

 

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Growing Miracles in Iceland

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When thinking of Iceland, the first connections one makes (at least that is my general experience when nominating my beautiful island of origin), are usually volcanoes, snow and waterfalls. Then often follows the question: “And what do people eat in Iceland”. I find that a great question to answer, because Iceland is rich of all kinds of ingredients that may come as a big surprise. One of the Iceland’s growing miracles, are the products of Móðir Jörð, originated in Vallanes, an organic farm in East Iceland.

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Slow roast pork belly with a zesty mediterranean twist

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This is a real slow-cooker. Pork belly is uncured, un-sliced and unsmoked bacon actually. By chefs, pork belly is generally considered superior to bacon. It has juicy layers of fat covering the meat part which is quite small in proportion to the fat. During cooking it becomes really tender, not so different from pork loin. I simply melts in your mouth, giving a pleasing contrast to the crispiness of the crust on top.

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Soma d’Aj

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Soma d’Aj is a typical recipe from Piedmont. It’s a quite simple slice of country bread rubbed with garlic and then topped with extra virgin olive oil. In Piedmont dialect aj means garlic (abbreviation for aglio) and soma is related to the load put on the back of a beast. An approximate translation for this gastronomic metaphor could be: “Loaded with garlic”.

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Miascia bread pudding from Lario

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The fruity and comforting cake, Miascia is a classical dessert from Lake Como (which food tradition isn’t all about the fish of the lake). It’s a poor traditional dish (that are often the best) where stale bread is the main ingredient. It’s perfect to use dried up bread and transform it into a delicious cake. This version is based on an antique recipe for the bread pudding. For me it I like to use the word bread pudding to describe the cake, as it remains quite moist, and that is the definition often given for bread-based dessert popular in the cuisines of many countries.

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