The Land
Piedmont is located in northwestern Italy and is composed of a variety of striking landscapes, from the Alpine mountains to the soft rolling hills of the Langhe and Monferrato, to the flat plains that line the Po River. Many people argue that Piedmont is best enjoyed during the autumn months, when the forests are at their most colorful and a heavy fog starts to settle over the land. Torino, the regional capital, was also the first capital of the newly formed House of Savoy. The presence of the royal family is still evident in city’s palaces, wide streets and avenues, piazzas, churches and its18th century character. Turin has been called a “mini-Paris”, due to the city’s French-feeling cafes, antique stores and signs of another era.
The Food
The world’s most prized white truffles come from the providences of Alba and Mondovì. They make the ideal accompaniment to one of the region’s post popular pastas – tajarin, tagliatelli made from really eggy pasta dough. Cardo gobbo, or local “hunchbacked” cardoon, is an essential ingredient of the region’s most convivial dish, bagna caoda. Local custom suggests that bagna caoda, literally “hot bath,” be enjoyed amongst friends since the primary ingredients of the warm dipping sauce are garlic and anchovies. In Piedmont, you will also find exceptional stuffed pastas like agnolotti that, according to the area in which they are made, can be stuffed with anything from cheese to various mixed meats. Do not miss out on the flavorful Piemontese risotti, the plural of risotto, made with local cheeses, freshwater fish, game, mushrooms and full bodied Barolo wine.
In terms of meat, as in nearby Valle d’Aosta, many of the recipes come from across the Alps. For example, la finanziera, is a sort of ragù made with the less desirable parts of beef and poultry. Originally, the dish was considered poor man’s food, but can now be found in elegant restaurants in the area. Other typical preparations include braises – don’t miss the brasato al Barolo – and mixed boiled meats, or bolliti, served with various sauces.
In Piedmont, you will also find a vast selection of cheeses, like Taleggio, Ossolano d’Alpe, also called Bettelmatt, Castelmagno, Robiola di Roccaverano, Bruss (a spicy cream cheese that comes in its own special mold), and small tome, or tomini, preserved in oil and various spices.
During the fall, people head into the cloudy forests and hills to collect autumnal treasures like nuts. Local hazelnuts are used in all kinds of sweets including gianduia, a Piemontese specialty of chocolate-hazelnut cream. Chestnuts appeared candied as the famous Marron Glacés. They are also used in Monte Bianco, a mountain of cream and chestnut paste.
In addition to the numerous regional sweets, the people of Piedmont also take pride in their invention in local breadsticks, or grissini, and commonly referred to as torinesi. Grissini are made from the traditional bread dough for ghersa, a type of long thin bread, which is believed to be ease digestion. Grissini pair well with many traditional Italian dishes and can now be found throughout the peninsula.
And it goes without saying that Piedmont is famous for its wine. Over fifty varieties of grapes are grown here. The grapes are harvested in the late summer and early fall to produce many of Italy’s most important and famous wines like Nebbiolo, Barbera, Barbaresco and Barolo.
Should you require any special regional dish from Piedmont please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Thursday, 29 October 2009
Thursday, 15 October 2009
Discover Italian Regional Cuisine: Molise
THE LAND:
Molise is one of Italy’s smallest regions and was declared independent from Abruzzo as recently as 1963. Molise is almost completely covered with mountains, including the areas closest to the coast. Despite the cold winters, agriculture remains a thriving industry. In addition to wine, olive, wheat, corn and tobacco are all grown in here.
Molise was first occupied by the Sanniti people, and was then taken over by the Romans despite the valiant efforts of the inhabitants. The history of the region mirrors that of Abruzzo and was dominated by the Lombards, the Franks and then by the Normans, who gave the region its name.
Molise was first considered a part of Campania, then Puglia, before becoming a province of Abruzzo. The region has always suffered from emigration, especially in the nineteenth century.
THE FOOD:
Molise was the only region in Italy to come under the rule of Sicily. The Sicilian influence is evident in the region’s gastronomic culture. Sheep are an important to the regional economy, as it is in many other regions in southern Italy. You will find that the lamb dishes are very similar to the recipes of Abruzzo. In Molise, pigskin is often used to make sauces for pasta.
The types of pasta you find here are resemble what you find in the neighboring regions. Cavatieddi and Sagne are two popular pasta shapes that come from Puglia. The Puglian influence is also noticeable in the regional custom of pairing cheese and fish, as in the recipe for stuffed, broiled mussels.
The local cheeses are primarily made from sheep’s milk and include names like Pecorino, Scamorza, Caciocavallo and Provolone. Ventricina, the pork sausage typically found in Abruzzo, is produced in Molise as well. Here is the seasoned with fennel seeds and peperoncino.
In Molise, many of the traditional desserts are made with an intense, aromatic olive oil.
Should you require any special regional dish from Molise please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Molise is one of Italy’s smallest regions and was declared independent from Abruzzo as recently as 1963. Molise is almost completely covered with mountains, including the areas closest to the coast. Despite the cold winters, agriculture remains a thriving industry. In addition to wine, olive, wheat, corn and tobacco are all grown in here.
Molise was first occupied by the Sanniti people, and was then taken over by the Romans despite the valiant efforts of the inhabitants. The history of the region mirrors that of Abruzzo and was dominated by the Lombards, the Franks and then by the Normans, who gave the region its name.
Molise was first considered a part of Campania, then Puglia, before becoming a province of Abruzzo. The region has always suffered from emigration, especially in the nineteenth century.
THE FOOD:
Molise was the only region in Italy to come under the rule of Sicily. The Sicilian influence is evident in the region’s gastronomic culture. Sheep are an important to the regional economy, as it is in many other regions in southern Italy. You will find that the lamb dishes are very similar to the recipes of Abruzzo. In Molise, pigskin is often used to make sauces for pasta.
The types of pasta you find here are resemble what you find in the neighboring regions. Cavatieddi and Sagne are two popular pasta shapes that come from Puglia. The Puglian influence is also noticeable in the regional custom of pairing cheese and fish, as in the recipe for stuffed, broiled mussels.
The local cheeses are primarily made from sheep’s milk and include names like Pecorino, Scamorza, Caciocavallo and Provolone. Ventricina, the pork sausage typically found in Abruzzo, is produced in Molise as well. Here is the seasoned with fennel seeds and peperoncino.
In Molise, many of the traditional desserts are made with an intense, aromatic olive oil.
Should you require any special regional dish from Molise please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Tuesday, 29 September 2009
Discover Italian Regional Cuisine: Marche
The Land:
Marche is a region in central Italy that lies along the Adriatic Sea. Its long, sandy coastline stretches down towards Ancona and Conero, a promontory made of large white rocks, incredible beaches and quaint villages. Heading inland, you will pass through the hilly countryside, which has a rich agriculture tradition. The land is dotted with small picturesque cities like Urbino, an UNESCO world heritage site.
Continue west and eventually you reach the Apennines Mountains that separate the Marche from Tuscany. Montefeltro, located along the northern border with Romagna, is an area full of small towns and castles, which have remained unchanged for centuries. Since the time of the ancient Romans, many different cultural and political factors have shaped the character of the Marche. Both the landscape and the gastronomic traditions of the Marche are a reflection of the region’s long history.
The Food:
The influence of the neighboring regions, particularly Romagna, can be detected in the popularity of fresh egg pasta and the oven-baked pasta dishes in the Marche. Vincisgrassi is a regional favorite and is a type of baked-lasagna stuffed with chicken livers. In and around Ancona, you will find a variety of soups. Minestra di lumachelle is a local favorite and is based on lumachelle, a type of pasta made with egg, cheese and bread crumbs, similar to passatelli. Tripe soup, or minestra di trippa, is also a regional specialty and is served with a battuto, or lard pounded together with herbs.
Along the coast, soup consumption continues but it takes the form of brodetto, or fish soups. Brodetti are prepared with all types of fish and varying other ingredients like vinegar, flour, garlic and saffron. There are also a number of special, regional preparations for the local seafood: in porchetta, a combination of spices and cured pork like pancetta or prosciutto; in potacchio, cooked with white wine, tomato, lemon juice and spices, alla marinara, stewed in tomato sauce; or gratinati al forno, or oven-broiled.
People from the Marche, or marchegiani, are also meat-lovers and will eat everything from pigeon to lamb. Piolotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is Porchetta, a spit-roasted whole, boneless pig that has been stuffed with herbs. Milk-fed veal, on the other had, is often cooked in Chianti wine.
Among the regional salumi, Prosciutto di Carpegna DOP seasoned with juniper, is a real stand out. Then, there are soppresse, salsicce, or sausages, and a particular salume called Ciauscolo, which has the consistency of a pate and is seasoned with garlic, thyme and fennel. Some of the best cheeses made in the Marche are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slattato and herb-flavored sheep’s milk cheeses. For a special treat, look for olive ascolane, or plump, flavorful olives are stuffed with meat, dipped in egg and breadcrumbs and then fried.
The desserts in the Marche are generally made using popular ingredients, but you may find one or two ancient recipes. Cicerchiata is a dessert made from dough that has been left to rise, then shaped into balls, baked in the oven and covered with honey. Becciate are made with raisins and pine nuts. Adventuous eaters should try Migliaccio, a dessert made with pig’s blood, sugar and citrus peel. If miglaccio is not your cup of tea, try Frustega, a simple pastry with sapa di mosto, or cooked grape must.
One of the most well known wines produced in the Marche is Verdicchio, a white wine from the hills of Jesi that pairs well with fish. The region is also famous for its Anisetta, aromatic liquor that smells, and tastes like anise.
Should you require any special regional dish from Marche please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Marche is a region in central Italy that lies along the Adriatic Sea. Its long, sandy coastline stretches down towards Ancona and Conero, a promontory made of large white rocks, incredible beaches and quaint villages. Heading inland, you will pass through the hilly countryside, which has a rich agriculture tradition. The land is dotted with small picturesque cities like Urbino, an UNESCO world heritage site.
Continue west and eventually you reach the Apennines Mountains that separate the Marche from Tuscany. Montefeltro, located along the northern border with Romagna, is an area full of small towns and castles, which have remained unchanged for centuries. Since the time of the ancient Romans, many different cultural and political factors have shaped the character of the Marche. Both the landscape and the gastronomic traditions of the Marche are a reflection of the region’s long history.
The Food:
The influence of the neighboring regions, particularly Romagna, can be detected in the popularity of fresh egg pasta and the oven-baked pasta dishes in the Marche. Vincisgrassi is a regional favorite and is a type of baked-lasagna stuffed with chicken livers. In and around Ancona, you will find a variety of soups. Minestra di lumachelle is a local favorite and is based on lumachelle, a type of pasta made with egg, cheese and bread crumbs, similar to passatelli. Tripe soup, or minestra di trippa, is also a regional specialty and is served with a battuto, or lard pounded together with herbs.
Along the coast, soup consumption continues but it takes the form of brodetto, or fish soups. Brodetti are prepared with all types of fish and varying other ingredients like vinegar, flour, garlic and saffron. There are also a number of special, regional preparations for the local seafood: in porchetta, a combination of spices and cured pork like pancetta or prosciutto; in potacchio, cooked with white wine, tomato, lemon juice and spices, alla marinara, stewed in tomato sauce; or gratinati al forno, or oven-broiled.
People from the Marche, or marchegiani, are also meat-lovers and will eat everything from pigeon to lamb. Piolotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is Porchetta, a spit-roasted whole, boneless pig that has been stuffed with herbs. Milk-fed veal, on the other had, is often cooked in Chianti wine.
Among the regional salumi, Prosciutto di Carpegna DOP seasoned with juniper, is a real stand out. Then, there are soppresse, salsicce, or sausages, and a particular salume called Ciauscolo, which has the consistency of a pate and is seasoned with garlic, thyme and fennel. Some of the best cheeses made in the Marche are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slattato and herb-flavored sheep’s milk cheeses. For a special treat, look for olive ascolane, or plump, flavorful olives are stuffed with meat, dipped in egg and breadcrumbs and then fried.
The desserts in the Marche are generally made using popular ingredients, but you may find one or two ancient recipes. Cicerchiata is a dessert made from dough that has been left to rise, then shaped into balls, baked in the oven and covered with honey. Becciate are made with raisins and pine nuts. Adventuous eaters should try Migliaccio, a dessert made with pig’s blood, sugar and citrus peel. If miglaccio is not your cup of tea, try Frustega, a simple pastry with sapa di mosto, or cooked grape must.
One of the most well known wines produced in the Marche is Verdicchio, a white wine from the hills of Jesi that pairs well with fish. The region is also famous for its Anisetta, aromatic liquor that smells, and tastes like anise.
Should you require any special regional dish from Marche please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Wednesday, 23 September 2009
Recipe From Lombardia: Veal roast with milk
From Lombardy comes a simple, tasty meat main dish. It’s a easy recipe to prepare but one that’s sure to get raves, and authentic connoisseurs will love it.
Ingredients:
Serves 4
* 1 ¾ lb veal rump
* 1 ¾ oz ham
* 1 ¾ oz butter
* 4 cups milk
* 1 ¾ oz all-purpose flour
* salt to taste
Preparation:
20 minutes preparation + 40 minutes cooking
Stir-fry one tablespoon of flour and a few slices of prosciutto cut into strips in the butter.
When it starts to brown, put the veal roulade into the pan and brown it as well over a low heat, and season with salt.
Baste the meat with a glass of milk and repeat the operation as the meat dries out, cooking with the lid on.
Serve with its cooking juices.
Instead of veal you can use beef.
Regional Italian Cuisine: Discover Lombardy
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region.
It is served with cheese, small birds, and butter, of course.
In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Ingredients:
Serves 4
* 1 ¾ lb veal rump
* 1 ¾ oz ham
* 1 ¾ oz butter
* 4 cups milk
* 1 ¾ oz all-purpose flour
* salt to taste
Preparation:
20 minutes preparation + 40 minutes cooking
Stir-fry one tablespoon of flour and a few slices of prosciutto cut into strips in the butter.
When it starts to brown, put the veal roulade into the pan and brown it as well over a low heat, and season with salt.
Baste the meat with a glass of milk and repeat the operation as the meat dries out, cooking with the lid on.
Serve with its cooking juices.
Instead of veal you can use beef.
Regional Italian Cuisine: Discover Lombardy
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region.
It is served with cheese, small birds, and butter, of course.
In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine: Lombardia
THE LAND:
Lombardy is a region in northern Italy and former home to the Lombards. The region is defined geographically by the Alps to the north, and the Ticino, Mincio and Po Rivers on the sides and to the south. Mantua and Pavia, two provinces located just beyond the Po River, are also considered part of the region. The land is primarily flat, but the landscape does include some soft hills and marshlands.
The area leading up to the Alps is dotted with lakes, created by ancient glaciers, which spread across the valley, including Lake Maggiore, Iseo, Lugano, Como and even Lake Garda. The climate along the shores of these lakes is quite mild compared to what you would expect due to their vicinity to the mountains. The moderate temperatures allow for the cultivation of citrus, olives and wine grapes.
Moving south from the foothills of the Alps, between the two branches of lake Como, you will find the fertile, hilly area of Brianza. In the past, Brianza was a favorite vacation spot for wealthy people from Milan. Lomellina is an area sandwiched between the Ticino, Sesia and Po Rivers, and known for its excellent wine. Continuing south along the Pianura Padana, or Padan Plain, the landscapes changes into vast farmlands, interspersed with poplar trees. The trees line the banks of the Po River and lead you to the calm, somewhat sleepy towns and villages of Lombardy.
Milan, the capital of Lombardy, was founded by the Gauls and became one of the four capitals of the Roman Empire. Milan was also a major Christian center thanks to an edict of Constantine the Great and to his bishop Ambrogio, or Saint Ambrose. One can still visit the basilica of San Lorenzo and Sant’Ambrogio. Many other monuments have withstood the test of time and various rulers. Some of Milan’s most impressive monuments are: Castello Sforzesco and the Duomo, the churches of San Satiro and Santa Maria delle Grazie, home to Leonardo Da Vinci’s masterpiece The Last Supper. Teatro alla Scala and the Villa Reale are products of the neoclassical period.
Everyone in Lombardia seems to collect art, of all shapes, sizes and values. This is a sign of the artistic value of the region throughout Italian history. Equally as important and as varied as the regional art and artists, are the culinary offerings of the region.
THE FOOD:
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region. It is served with cheese, small birds, and butter, of course. In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Cattle has been raised in the plains since the age of the Lombards, which gave birth to considerable dairy production, perfected by the Cistercians monks during the Middle Ages. Some of these regional cheeses include: Lodigiano, Gorgonzola DOP, Quartirolo, Mascarpone from Lodi, Taleggio DOP. The cattle were and still are used for its meat. Bresaola DOP, or aged beef, is a specialty of Valtellina. Originally it was made with deer or other hoofed animals. Bresaola is not the only notable salume made in Lombardia. In Val San Giacomo, you will find Violino, made with goat and sheep meat; Pavese and Lomellina are home to typical goose sausages and prosciutto.
Pork also makes an appearance on the tables in Lombardy. Pork sausages from Varzi and Milano are typical of the region, so is Cassoeula, a winter dish made with pork skin, ribs, legs, sausages, head and cabbage. Mostarda di Cremona, an Italian fruit preserve, is often served with boil meats and is available in sweet and spicy version.
And last, but not least, the desserts of the region can be found throughout Italy, especially during the religious holidays. Panettone is a soft, sweet bread dotted with raisins and candied fruit found around Christmas and Colomba is a dove-shaped Easter bread sprinkled with almonds. Torrone di Cremona and Amaretti di Saronno are typical Lombardian sweets, loved throughout the world. To accompany these treats, you may be served the highly regarded sparkling wine of the region, Franciacorta.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Lombardy is a region in northern Italy and former home to the Lombards. The region is defined geographically by the Alps to the north, and the Ticino, Mincio and Po Rivers on the sides and to the south. Mantua and Pavia, two provinces located just beyond the Po River, are also considered part of the region. The land is primarily flat, but the landscape does include some soft hills and marshlands.
The area leading up to the Alps is dotted with lakes, created by ancient glaciers, which spread across the valley, including Lake Maggiore, Iseo, Lugano, Como and even Lake Garda. The climate along the shores of these lakes is quite mild compared to what you would expect due to their vicinity to the mountains. The moderate temperatures allow for the cultivation of citrus, olives and wine grapes.
Moving south from the foothills of the Alps, between the two branches of lake Como, you will find the fertile, hilly area of Brianza. In the past, Brianza was a favorite vacation spot for wealthy people from Milan. Lomellina is an area sandwiched between the Ticino, Sesia and Po Rivers, and known for its excellent wine. Continuing south along the Pianura Padana, or Padan Plain, the landscapes changes into vast farmlands, interspersed with poplar trees. The trees line the banks of the Po River and lead you to the calm, somewhat sleepy towns and villages of Lombardy.
Milan, the capital of Lombardy, was founded by the Gauls and became one of the four capitals of the Roman Empire. Milan was also a major Christian center thanks to an edict of Constantine the Great and to his bishop Ambrogio, or Saint Ambrose. One can still visit the basilica of San Lorenzo and Sant’Ambrogio. Many other monuments have withstood the test of time and various rulers. Some of Milan’s most impressive monuments are: Castello Sforzesco and the Duomo, the churches of San Satiro and Santa Maria delle Grazie, home to Leonardo Da Vinci’s masterpiece The Last Supper. Teatro alla Scala and the Villa Reale are products of the neoclassical period.
Everyone in Lombardia seems to collect art, of all shapes, sizes and values. This is a sign of the artistic value of the region throughout Italian history. Equally as important and as varied as the regional art and artists, are the culinary offerings of the region.
THE FOOD:
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region. It is served with cheese, small birds, and butter, of course. In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Cattle has been raised in the plains since the age of the Lombards, which gave birth to considerable dairy production, perfected by the Cistercians monks during the Middle Ages. Some of these regional cheeses include: Lodigiano, Gorgonzola DOP, Quartirolo, Mascarpone from Lodi, Taleggio DOP. The cattle were and still are used for its meat. Bresaola DOP, or aged beef, is a specialty of Valtellina. Originally it was made with deer or other hoofed animals. Bresaola is not the only notable salume made in Lombardia. In Val San Giacomo, you will find Violino, made with goat and sheep meat; Pavese and Lomellina are home to typical goose sausages and prosciutto.
Pork also makes an appearance on the tables in Lombardy. Pork sausages from Varzi and Milano are typical of the region, so is Cassoeula, a winter dish made with pork skin, ribs, legs, sausages, head and cabbage. Mostarda di Cremona, an Italian fruit preserve, is often served with boil meats and is available in sweet and spicy version.
And last, but not least, the desserts of the region can be found throughout Italy, especially during the religious holidays. Panettone is a soft, sweet bread dotted with raisins and candied fruit found around Christmas and Colomba is a dove-shaped Easter bread sprinkled with almonds. Torrone di Cremona and Amaretti di Saronno are typical Lombardian sweets, loved throughout the world. To accompany these treats, you may be served the highly regarded sparkling wine of the region, Franciacorta.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Wednesday, 26 August 2009
Recipe From Liguria: Ciuppin Fish Soup
Ingredients:
Serves 4
* 2 lb fish
* 1 onion
* 1 stalk celery
* 1 sprig parsley
* 1 clove of garlic
* 1 pinch oregano
* 1 carrot
* extra virgin olive oil
* white wine
* salt and pepper
* spice
* 2 tomatoes
Preparation:
Finely chop all the ingredients and then sauté them in oil, except for the tomatoes. When the mixture becomes golden, add a glass of dry white wine, keeping the heat turned up. Reduce the heat and allow to evaporate. Add the tomatoes in pieces, skinned and seeded. Cook the sauce over a medium heat for at least 20 minutes stirring frequently with a wooden spoon. Clean, bone and cut the fish into pieces and lay it in a capacious pan, if possible earthenware. Cook slowly until it is almost breaking up. Sieve the sauce, after salting it, and the fish. The preparation must be nicely dense and then put back into a pot over high heat. When it comes to the boil, pour into individual serving bowls already garnished with toasted bread. Serve hot.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 2 lb fish
* 1 onion
* 1 stalk celery
* 1 sprig parsley
* 1 clove of garlic
* 1 pinch oregano
* 1 carrot
* extra virgin olive oil
* white wine
* salt and pepper
* spice
* 2 tomatoes
Preparation:
Finely chop all the ingredients and then sauté them in oil, except for the tomatoes. When the mixture becomes golden, add a glass of dry white wine, keeping the heat turned up. Reduce the heat and allow to evaporate. Add the tomatoes in pieces, skinned and seeded. Cook the sauce over a medium heat for at least 20 minutes stirring frequently with a wooden spoon. Clean, bone and cut the fish into pieces and lay it in a capacious pan, if possible earthenware. Cook slowly until it is almost breaking up. Sieve the sauce, after salting it, and the fish. The preparation must be nicely dense and then put back into a pot over high heat. When it comes to the boil, pour into individual serving bowls already garnished with toasted bread. Serve hot.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Liguria: Trenette al Pesto
Ingredients:
Serves 4
* 1 lb linguine
* 2 bunches basil
* pine nut
* 1 clove of garlic
* 2 tablespoons grated Parmigiano Reggiano cheese
* 1 tablespoon grated Pecorino cheese
* 3 tablespoons extra virgin olive oil
* salt to taste
Preparation:
20 minutes preparation + 12 minutes cooking
Place into a mortar (or into a modern mixer) well-washed basil leaves, finely chopped garlic and pine nuts; add the necessary oil bit by bit.
Once you have quite a creamy mixture, blend in cheese to bring everything together, and salt to taste. Cook the “linguine” until “al dente” in abundant salted boiling water, drain well and pour into a tureen.
Dress with pesto sauce and, should it be too thick, slightly dilute it with a glass of pasta cooking liquid. Sprinkle with grated cheese and serve immediately.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 1 lb linguine
* 2 bunches basil
* pine nut
* 1 clove of garlic
* 2 tablespoons grated Parmigiano Reggiano cheese
* 1 tablespoon grated Pecorino cheese
* 3 tablespoons extra virgin olive oil
* salt to taste
Preparation:
20 minutes preparation + 12 minutes cooking
Place into a mortar (or into a modern mixer) well-washed basil leaves, finely chopped garlic and pine nuts; add the necessary oil bit by bit.
Once you have quite a creamy mixture, blend in cheese to bring everything together, and salt to taste. Cook the “linguine” until “al dente” in abundant salted boiling water, drain well and pour into a tureen.
Dress with pesto sauce and, should it be too thick, slightly dilute it with a glass of pasta cooking liquid. Sprinkle with grated cheese and serve immediately.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
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