Veglione – New Year 2005

(English → Nederlands) View original
Translators:

I hope y’all had a good run-up to 2005! We are at Albenga on the Italian Riviera with my brother-in-law. For our festivities we hired a beach cabana normally used in the summer as a beachside bar. About 12 families, 40 people in all, seated on beach chairs and tables, with plenty of space for the kids to run about when bored. We all had to take some food, with a central group being the catering organisers, but the final result was an overwhelming abundance of home-cooked delicacies!qchizdj9jk7j2iqpqpmz4nibye18w35d

A whole array of starters was lined up on the bar:dxurz55gxvgpmr1uxjmpb2f5290pe8ni

tortino di verdure (mini quiche with cheese, ham and artichokes)8afzyjwu2gey8nsdfqz4naylznyzxs4w

panizza fritta (deep-fried chick-pea polenta, a dish so ancient you can imagine the roman legionaries eating it during their assaults on the Ingaunum tribe)p2sgii54zk7w904g5pdipdru2becbw4q

insalata di carciofi e gamberetti (salad of thinly sliced artichokes with shrimps)ciwdznh2w8ybchi1ca241yel0aerbmad

Bagna Cauda (a delicious entrée from Piedmont, a warm anchovy, olive oil, garlic and milk sauce into which you dip fresh vegetable crudités)bqbdd1ae1mt16el51piwz98lxjwrh5ji

crostini toscani (chopped liver on salt-free Tuscan bread), Lardo di Colonnata and other salamis, tiny pizza slices and much, much more.ctp2ze0q5diidqznzrbec992f1gruenw

As you may imagine, going through all these starters filled us up nicely, so not much space left over for the pasta course, but still I greatly enjoyed the penne alla puttanesca with tangy olive sauce, and al pesto with the locally made pesto, served plain with no potatoes or green beans.99319j4mptmw2jg336orh9qtnqdssils

By this time, we had rolled on towards midnight, so we suspended proceedings to open a dozen assorted bottles of spumanti and champagne. Obligatory round of greetings, then we continued with the ultra-traditional cotechino alle lenticchie (boiled pork sausage with lentils, supposedly to bring you loads of money in the New Year) and finished off with panettone and pandoro.zduw6q0w5k7xyrf3d36sh5bueyegjzb9

A great occasion! The only off note, as it were, was the music selection blaring from the ghetto blaster in the corner. The self-appointed DJ had stacks of CDs, but these were exclusively of 1970-80s disco music!! Yes, the main public was 40-something fogeys as myself, but at the umpteenth Barry Manilow and Bee Gees numbers and yet another conga-dance routine, I was yearning for something more modern!yvou31q1ru2tv0nd2dfommzz0joxjbh8

(original) View Nederlands translation

I hope y’all had a good run-up to 2005! We are at Albenga on the Italian Riviera with my brother-in-law. For our festivities we hired a beach cabana normally used in the summer as a beachside bar. About 12 families, 40 people in all, seated on beach chairs and tables, with plenty of space for the kids to run about when bored. We all had to take some food, with a central group being the catering organisers, but the final result was an overwhelming abundance of home-cooked delicacies!

A whole array of starters was lined up on the bar:

tortino di verdure (mini quiche with cheese, ham and artichokes)

panizza fritta (deep-fried chick-pea polenta, a dish so ancient you can imagine the roman legionaries eating it during their assaults on the Ingaunum tribe)

insalata di carciofi e gamberetti (salad of thinly sliced artichokes with shrimps)

Bagna Cauda (a delicious entrée from Piedmont, a warm anchovy, olive oil, garlic and milk sauce into which you dip fresh vegetable crudités)

crostini toscani (chopped liver on salt-free Tuscan bread), Lardo di Colonnata and other salamis, tiny pizza slices and much, much more.

As you may imagine, going through all these starters filled us up nicely, so not much space left over for the pasta course, but still I greatly enjoyed the penne alla puttanesca with tangy olive sauce, and al pesto with the locally made pesto, served plain with no potatoes or green beans.

By this time, we had rolled on towards midnight, so we suspended proceedings to open a dozen assorted bottles of spumanti and champagne. Obligatory round of greetings, then we continued with the ultra-traditional cotechino alle lenticchie (boiled pork sausage with lentils, supposedly to bring you loads of money in the New Year) and finished off with panettone and pandoro.

A great occasion! The only off note, as it were, was the music selection blaring from the ghetto blaster in the corner. The self-appointed DJ had stacks of CDs, but these were exclusively of 1970-80s disco music!! Yes, the main public was 40-something fogeys as myself, but at the umpteenth Barry Manilow and Bee Gees numbers and yet another conga-dance routine, I was yearning for something more modern!

Farinata5s31vkl6k48tts4957e5er7p5jhugoybFarinata

(English → Nederlands) View original
Translators:

I’m spending the Christmas holidays in Albenga, on the Italian Riviera on the way to France. Plenty of family occasions, that are naturally a good opportunity for gastronomic discussions. A good example yesterday night when we spent an hour debating the the finer points of the making of the fish soup we will enjoy on New Year’s eve!ql9thauijwq4nnamh04fvi1vjh7ls0r8

Awaiting the foodie treats to ring in 2004, we went to sample a local speciality, namely _farinata_. This is a “poor man’s” dish, eaten all along the Riviera and also in Tuscany. Ingredients and procedure are basic: mix chickpea flour 1:3 with water and let stand for 4-5 hours. Pour the lot in a wide baking tray smeared with olive oil, sprinkle with rosemary and pop in a hot (preferably wood fired) oven. oe9jsyzyqeelnu7rvscxzlf8ch3zuah8The liquid mixture will cook rapidly and a golden brown crust will form on top of a creamy white base. It is then cut up in small chunks. Very simple and delicious served with a glass of local _Pigato_ white wine. Eat in or carry out from *Puppo*, Via Torlaro, Albenga.vme4olc612fi7681utzbycl4yu48xjdi

(original) View Nederlands translation

I’m spending the Christmas holidays in Albenga, on the Italian Riviera on the way to France. Plenty of family occasions, that are naturally a good opportunity for gastronomic discussions. A good example yesterday night when we spent an hour debating the the finer points of the making of the fish soup we will enjoy on New Year’s eve!

Awaiting the foodie treats to ring in 2004, we went to sample a local speciality, namely _farinata_. This is a “poor man’s” dish, eaten all along the Riviera and also in Tuscany. Ingredients and procedure are basic: mix chickpea flour 1:3 with water and let stand for 4-5 hours. Pour the lot in a wide baking tray smeared with olive oil, sprinkle with rosemary and pop in a hot (preferably wood fired) oven. The liquid mixture will cook rapidly and a golden brown crust will form on top of a creamy white base. It is then cut up in small chunks. Very simple and delicious served with a glass of local _Pigato_ white wine. Eat in or carry out from *Puppo*, Via Torlaro, Albenga.

Gastronomic Universitywn6v5j9jdfogd39adrarlu9sa69sida5Gastronomic University

(English → Nederlands) View original
Translators:

No degree yet? Try this one: the first “University of Gastronomic Sciences”:http://www.unisg.it is being launched in 2004 in Parma, a most fitting location! A full course lasts three years followed by a two-year Masters degree. Yum!vvessijyhlwlpw36bdjvnea47f8q5o5q

(original) View Nederlands translation

No degree yet? Try this one: the first “University of Gastronomic Sciences”:http://www.unisg.it is being launched in 2004 in Parma, a most fitting location! A full course lasts three years followed by a two-year Masters degree. Yum!

School dinner!ibjh7miul4gh1ottci48p8imz78zo30xSchool dinner!

(English → Nederlands) View original
Translators:

As you may know, the school year is drawing to an end – in the case of Marco’s school, this is celebrated in true Italian manner – yes, by going out to eat – twice!22xkbcxcjby67s9had2ft434q5j2j24b

First occasion last Saturday evening – the whole class goes to an agriturismo – a local farmhouse that also serves meals as a side line (in many cases this sideline is more profitable than the farm work!). The food is plain and simple, and you can’t get more local than this: Risotto agli asparagi as a starter, featuring the white Bassano asparagus. s6of8jsnz2jqlz9zjr1gbh55hv27s1baAs seconds, a plate of polenta, a few slices of soppressa veneta (a large, rather fatty salame much beloved by the locals but mostly reviled elsewhere..) and fagioli in salsa (brown beans with an anchovy base condiment). A slice of crostata (jam tart) to finish. Large jugs of local plonk, both red and white. Well, I did say it was plain and simple, didn’t I? But on the whole, a suitable place, considering we had 19 kids running around screaming between courses!h07aknmtnnizvhck9yu8t3whienmr4fy

Sunday – boiling hot today, but another end-of-year celebration beckons, this time at the school itself, with the whole body of parents, teachers and children present! The kids are entertained with games and amongst the hubbub, the kitchens are commandeered by willing parents and a barbecue is organised to feed the assembled masses (about 250 or so). As the evening draws on and the sun finally sets to general relief, tonnes of sausages, veal chops, and spare ribs are laid to cook on the griddle. p0ldidj5ph55j1rrao5ws3ekuy334qwjNo messing about here – the four chefs have a forbidding appearance and anyone proffering “advice” on the cooking is briskly shooed away. The dining room tables are all brought out on the playground and laid out with water and orange juice for the kids and plenty of jugs of vino for the parents.kp2ehck5u581i7rbdbyrp59pvpejswi2

School dinner.jpg

Finally the meal is ready! Again, the cuisine is simple – what can be more so than a plateful of grilled meat, french fries and coleslaw? And a huge selection of home-made cakes and biscuits to follow! The atmosphere was lively and convivial, the wine and spumante flowed freely, and a great time was had by all!2vcuk5qxbbvvwo7lj0wljjc29tg5yxar

(original) View Nederlands translation

As you may know, the school year is drawing to an end – in the case of Marco’s school, this is celebrated in true Italian manner – yes, by going out to eat – twice!

First occasion last Saturday evening – the whole class goes to an agriturismo – a local farmhouse that also serves meals as a side line (in many cases this sideline is more profitable than the farm work!). The food is plain and simple, and you can’t get more local than this: Risotto agli asparagi as a starter, featuring the white Bassano asparagus. As seconds, a plate of polenta, a few slices of soppressa veneta (a large, rather fatty salame much beloved by the locals but mostly reviled elsewhere..) and fagioli in salsa (brown beans with an anchovy base condiment). A slice of crostata (jam tart) to finish. Large jugs of local plonk, both red and white. Well, I did say it was plain and simple, didn’t I? But on the whole, a suitable place, considering we had 19 kids running around screaming between courses!

Sunday – boiling hot today, but another end-of-year celebration beckons, this time at the school itself, with the whole body of parents, teachers and children present! The kids are entertained with games and amongst the hubbub, the kitchens are commandeered by willing parents and a barbecue is organised to feed the assembled masses (about 250 or so). As the evening draws on and the sun finally sets to general relief, tonnes of sausages, veal chops, and spare ribs are laid to cook on the griddle. No messing about here – the four chefs have a forbidding appearance and anyone proffering “advice” on the cooking is briskly shooed away. The dining room tables are all brought out on the playground and laid out with water and orange juice for the kids and plenty of jugs of vino for the parents.

School dinner.jpg

Finally the meal is ready! Again, the cuisine is simple – what can be more so than a plateful of grilled meat, french fries and coleslaw? And a huge selection of home-made cakes and biscuits to follow! The atmosphere was lively and convivial, the wine and spumante flowed freely, and a great time was had by all!

Christmasi0dems0pbneyfcfb74lnyqntk51iu8e2Christmas

(English → Nederlands) View original
Translators:

Christmas has come and gone, with its usual festive cookery. In our family we have a so-called “cena di magro” on the 24th, as well as a main Christmas lunch on the 25th. The Cena di Magro is supposedly lighter fare, based on fish, in expectation of the heavier celebratory meal the following day.yxv0g2yy1lw9ojzhqp7ypdwfukueueuj

We had an assortment of antipasti – prawns with insalata russa, pâté of salmon, tuna mousse in aspic, home-made pickled artichokes, olives and baby onions. As a first course, tagliatelle con zucchine e gamberetti (courgettes and prawns).
Tagliatelle con zucchine e gamberetti.jpg
8htu3cd0mfd05ojwio27xw8c2i2d2xr1

Main course of Scottish smoked salmon and gravadlax, with a side of mixed salad.dkf8494av8aspin3okrz52vjv3z6qjht

Dessert of Panettone together with a delectable Zabaglione alle mele e cannella (with apples and cinnamon).ckuy2x8cwm88nw9qi74fhk6ly4mohgtk

Zabaglione.jpg

The wine was an excellent Gewürztraminer from Alto Adige/Südtirol, namely Feldmarschall von Fenner zu Feldberg 1999, from Kellerei Tiefenbrunner, one of the highest vineyards on the world, located at over 1000 m.!io942bezzbfzd5xo7knnvszhm17j8fyh

Christmas lunch was a panic start, as once we had lazily arisen, kids opened presents and had our selves dressed in suitable attire, it was already 11:15! Aargh! Rush to switch on the oven and get the roast in! This is only natural, what would a Christmas lunch be, without a panic in the kitchen and the chefette throwing sharpened boning knives at anyone entering her lair? The guests troop in at the appointed time, (well, the guest, my mother!) whist I try to wave away the burning smells with a teatowel. nl7it72w2ioe2rllhqkkoe86jboeltoyI fix her a quick G&T an instruct her to look after the kids whilst I assist the chefette. Finally, we are ready:jqr8zwq8e43yl8a7f4m3437tlcb6zyu8

First course: Consommé with cappelletti (little tortellini) e capellini (little tagliatelle). Wine: Clivi Brazan 1998, Brazzano di Cormons (Collio Goriziano – just on the borders with Slovenia)2psonaz45hvk4x4gniaqir5vpob10was

Main course: Roast veal with olive and shallot stuffing, side of duchesse potatoes, caramelised shallots and grilled radicchio di Treviso. Wine: Teroldego Rotaliano Zeni (an excellent full-bodied red, from an area between Trento and Bolzano)3oslso71eu4644x6cxguvfkgb0bwic7c

Dessert: Bavarese al Vin Santo, more panettone, nuts, chocs. Wine: Vin Santo Antinorido1787fo8o3uhq9h1ypz5xemfd8fpdrs

What can I say – everything was absolutely delicious, hats off to the chefette, not to mention the woman who knows how to make me happy, Luisella!k02kkbrteq1m97d1qmhr404xgvtb5euf

(original) View Nederlands translation

Christmas has come and gone, with its usual festive cookery. In our family we have a so-called “cena di magro” on the 24th, as well as a main Christmas lunch on the 25th. The Cena di Magro is supposedly lighter fare, based on fish, in expectation of the heavier celebratory meal the following day.

We had an assortment of antipasti – prawns with insalata russa, pâté of salmon, tuna mousse in aspic, home-made pickled artichokes, olives and baby onions. As a first course, tagliatelle con zucchine e gamberetti (courgettes and prawns).
Tagliatelle con zucchine e gamberetti.jpg

Main course of Scottish smoked salmon and gravadlax, with a side of mixed salad.

Dessert of Panettone together with a delectable Zabaglione alle mele e cannella (with apples and cinnamon).

Zabaglione.jpg

The wine was an excellent Gewürztraminer from Alto Adige/Südtirol, namely Feldmarschall von Fenner zu Feldberg 1999, from Kellerei Tiefenbrunner, one of the highest vineyards on the world, located at over 1000 m.!

Christmas lunch was a panic start, as once we had lazily arisen, kids opened presents and had our selves dressed in suitable attire, it was already 11:15! Aargh! Rush to switch on the oven and get the roast in! This is only natural, what would a Christmas lunch be, without a panic in the kitchen and the chefette throwing sharpened boning knives at anyone entering her lair? The guests troop in at the appointed time, (well, the guest, my mother!) whist I try to wave away the burning smells with a teatowel. I fix her a quick G&T an instruct her to look after the kids whilst I assist the chefette. Finally, we are ready:

First course: Consommé with cappelletti (little tortellini) e capellini (little tagliatelle). Wine: Clivi Brazan 1998, Brazzano di Cormons (Collio Goriziano – just on the borders with Slovenia)

Main course: Roast veal with olive and shallot stuffing, side of duchesse potatoes, caramelised shallots and grilled radicchio di Treviso. Wine: Teroldego Rotaliano Zeni (an excellent full-bodied red, from an area between Trento and Bolzano)

Dessert: Bavarese al Vin Santo, more panettone, nuts, chocs. Wine: Vin Santo Antinori

What can I say – everything was absolutely delicious, hats off to the chefette, not to mention the woman who knows how to make me happy, Luisella!

Veronane28r1bkj57v8bjlvoegasboetq23w3gVerona

(English → Nederlands) View original
Translators:

With all the Christmas shopping done last week, we decided for an excursion on Saturday with a visit to Verona, always a lively town and just one hour away from our home.a6n4suukwqp8s1jzpcsamifxpq5eeaie

The weather was fine and not too cold, so we wandered around, with stops at the Arena and along the commercial Via Mazzini on the way to Piazza delle Erbe. By this time it was lunchtime and we decided to stop at La Taverna di Via Stella in Via Stella 5c. mhfm6wy2g6nfeqpyva4zvg826nny565iThis is just round the corner from the family home of the Capuleti (you know, the balcony where Giulietta pined for her Romeo, etc, etc.), so this homely trattoria is frequented by tourists, but also by local office workers and shopkeepers who stop at the bar and have a glass of wine and a selection of the many antipasti offered. ai35mnoqbb99hv9keqjb8mtspgubihyiThe large dining room is attractively furnished with wide benches and tables with proper linen tablecloths and napkins, and friendly and attentive service – most important when dining with kids! The wine list has a selection of a couple of hundred bottles, with a dozen also available by the glass.fx11djdnw0177zfhofg8j9204rcovx80

The menu is decidedly regional, with polenta being the staple, but the quality is quite a few steps above the ordinary trattoria level. I chose the Ravioli della Taverna as the first course, very delicate with a cheese filling and sprinkled with assorted herbs.
Ravioli della Taverna.jpg
exwhtc3s0be4n9nswrr5799nsdopwby1

A glass of Lugana (the white wine grown on the southern shore of Lago di Garda) went very well with it. As a second, I selected the Pastissada de Caval, a typical veronese dish – a hearty horsemeat stew cooked with red wine and juniper berries, served with polenta. Very tasty indeed. Unfortunately I had selected a glass of Valpolicella to accompany it, but this proved to be a wrong choice as the Pastissada completely overwhelmed the taste of the wine. js9devvp1tg5btnwlu5oh77ju51qvts4I should have chosen something decidedly more robust.3ngbnn13vvvgohbqqgah1iqnibdz9ip3

Pastissada de caval.jpg

As a dessert, I chose a Sbrisolona, a crumbly, buttery tart, rather like a large biscuit, another typical dish of the Veneto. Here I felt really in need of a dessert wine, and after a quick consultation with our friendly waiter, I was brought a glass of Passito di Pantelleria – mellow, fruity and just with the right degree of sweetness! Excellent.5daiwh81t0bwcjw84wqxkeob8smkaed6

Highly recommended and excellent value at EUR 95 for five.knbrkgr8g58ulr10fr1dozwa4engavdk

(original) View Nederlands translation

With all the Christmas shopping done last week, we decided for an excursion on Saturday with a visit to Verona, always a lively town and just one hour away from our home.

The weather was fine and not too cold, so we wandered around, with stops at the Arena and along the commercial Via Mazzini on the way to Piazza delle Erbe. By this time it was lunchtime and we decided to stop at La Taverna di Via Stella in Via Stella 5c. This is just round the corner from the family home of the Capuleti (you know, the balcony where Giulietta pined for her Romeo, etc, etc.), so this homely trattoria is frequented by tourists, but also by local office workers and shopkeepers who stop at the bar and have a glass of wine and a selection of the many antipasti offered. The large dining room is attractively furnished with wide benches and tables with proper linen tablecloths and napkins, and friendly and attentive service – most important when dining with kids! The wine list has a selection of a couple of hundred bottles, with a dozen also available by the glass.

The menu is decidedly regional, with polenta being the staple, but the quality is quite a few steps above the ordinary trattoria level. I chose the Ravioli della Taverna as the first course, very delicate with a cheese filling and sprinkled with assorted herbs.
Ravioli della Taverna.jpg

A glass of Lugana (the white wine grown on the southern shore of Lago di Garda) went very well with it. As a second, I selected the Pastissada de Caval, a typical veronese dish – a hearty horsemeat stew cooked with red wine and juniper berries, served with polenta. Very tasty indeed. Unfortunately I had selected a glass of Valpolicella to accompany it, but this proved to be a wrong choice as the Pastissada completely overwhelmed the taste of the wine. I should have chosen something decidedly more robust.

Pastissada de caval.jpg

As a dessert, I chose a Sbrisolona, a crumbly, buttery tart, rather like a large biscuit, another typical dish of the Veneto. Here I felt really in need of a dessert wine, and after a quick consultation with our friendly waiter, I was brought a glass of Passito di Pantelleria – mellow, fruity and just with the right degree of sweetness! Excellent.

Highly recommended and excellent value at EUR 95 for five.