The
Sunday peppers
a little olive oil of excellent quality, an anchovy, a few capers
and black olives.
With the "bagna cauda" or with a tunafish sauce, when the Sunday
peppers are on the table you will certainly enjoy sitting at
the table.
Fresh parsley sauce for boiled meats
well served with boiled meats, white meat or beef meat alike.
In Piemonte it accompanies the traditional "fritto misto" dish,
a mixed fry of meat and vegetables, and enriches anchovies,
from which salt has first been removed, seasoned with olive
oile.
The Mostarda del Messere, a delicacy dating back to 1527
this is a sweet sauce made with pears and figs, and walnuts,
a scent of orange and a bit of mustard; delicious with cheese
but just as good as a sweet at the end of a fanciful meal.
The sauce of miserable Giacomo, beaten by his wife
what can miserable Giacomo eat if his wife beats him and shuts
him out angry for his coming home early morning and a little
tipsy? He prepares himself a tasty sauce, good with meat but
also on bread alone, or to use as base ingredient to season
a dish of pasta.
Her Majesty the Grapes Mostarda and other rich flavours
of bygone days
a delighting sauce made with grapes must, pears and quince,
with pumpkin and hazelnuts, savoury if Barbera must is used,
delicate if the scented must of Moscato d'Asti is added. Traditionally,
in Piemonte it is always on the table when boiled meats and
"polenta" are served. But a spoonful on the ice-cream or a cupful
to dip a biscuit in are a delicious dessert.
Sweet sauce of green tomatoes and figs
nearly a jam, with a few drops of balsamic vinegar, it goes
wonderfully with game bowls but it is worth a try with cheese
and boiled meat.
Crushed nuts and honey with a taste of spicy
it is a sauce of ancient tradition to have with boiled
meats and cheese.
La vellutata di pomodoro
Fresh tomatoes ready for a drink or to prepare you favourite
pasta sauce.
Mushrooms "porcini" in sauce for tagliatelle pasta
great, and ready, just add, if you like, parmesan.
La salsa dell'Amalia melanzane con il pomodoro
A sunny sauce for pasta, with aubergines, onions, fresh tomato.
I peperoni al brusco
Autumn peppers preserved in wine,vinegar and salt, to
have during the winter with olive oil, anchovies or, the best,
with "bagna cauda". It is a traditional, ancient farmer food.
Sliced aubergines
The good summer aubergines, cut in thin stripes, seasoned with
oil, vinegar, a little anchovy and the scent of garlic. Try
them as an appetizing hors d'oeuvre on hot, slightly toasted
home-baked bread.
The mignon onions in Moscato d'Asti wine
warm them to bring out their delicate flavours and you'll serve
a tasty hors d'oeuvre or a superb side dish for your boiled
or stewed meats.
Soused courgettes
in July and in August, in Piemonte, this is the summer side
dish par excellence; they are served at room temperature or
cool and are also a tasty hors d'oeuvre to open the meal with
a joyful summer fragrance.
Stuffed hot peppers
an hors d'oeuvre, they are gone before the desire to have another
one has been satisfied.
The garden vegetables stewed following the recipe of Tolmino
del Bosco
it can be eaten as it is, at room temperature, as a starter
or for the Piemonte equivalent of the English brunch which here
is a combination of a late afternoon snack and an early supper
going on into the evening, rich with tastings of an endless
variety of tempting titbits.
Fresh peers preserved in a little sugar and spicy wine
Very appreciated as dessert or for an afternoon snack, they
can be used to garnish ice-creams, cakes and tarts.
Le pere con la cioccolata
A tasty chocolate sauce with the small "Martine" peers a delicious
dessert.
Nice peaches preserved with Barbera wine, a little spicy,
are a superb dessert
we suggest to heve them with "arsumā", a zabajone sauce with
Barbera.
Our peach jam
Ideal for breakfast, with the scent of the fresh fruit, , easily
spread on bread or on a biscuit; spread on a slice of bread
they are also a delicious afternoon snack but can become an
inviting dessert if used as base ingredient of your tarts.
Good plums preserved with short sugar and scented by chinammon
to have for breackfast, or to prepare cakes and cookies.
Stewed pears with raisins and cinnamon
Stewed pears, enriched with delicious raisins, inviting for
a relaxing breakfast; a jar in the cupboard is a ready dessert
or a light afternoon snack.
A sweet cream of apples with a fresh scient of lemon
to try for cakes or with a slice of home baked bread.
Le tagliatelle di Nonna Carolina, con il tartufo
Hand made tagliatelle of white flavour and fresh eggs with white
truffles.
Home made biscuits made by mais flavour , sugar and eggs
to be served with a glass of fresh, flavoured Moscato.
La torta di nocciole
Traditional home made nut cake, to have with warm zabajone or
simply with a glass of Moscato.
Il riso, con i funghi ed il tartufo
Ottimo riso giā pronto per la cottura con il suo condimento
di funghi ed il profumo del buon tartufo.
Le acciughe con il tartufo
1) Le nozze felici dell'acciuga con il tartufo
( laying anchovies in olive oil with truffle' slices)
2) Le acciughe arrotolate intorno al tartufo (
each anchovies is turned around a piece of truffle, preserved
in olive oil )
Anchovies and truffles: the gastronomic tradition of Piemonte
makes large use of anchovies which were, in the past, the only
fish, with dried cod, to reach our hilly region preserved with
salt: people liked it and it has become a basic ingredient of
many recipes, like the Bagna Caoda, the Veal with tunafish sauce,
the parsley sauce. Our forefathers discovered an exceptional
combination of this precious fish and their treasure, the truffle.
The most precious: the whole fish well turned all around a piece
of truffle. Taste them with a curl of soft butter and a slice
of fresh, home-baked bread: they are a real deliciousness. .
Oil scented by pieces of truffle
have it with rice, tagliatelle, meat salad or cheese. |
