by Ristorante del Lago, chef de Cuisine Justin Miller
Treviso was a well-rounded experience and enriching experience. The restaurants there were very common, with the theme of the dishes consisting of: risotto, salami, polenta, radicchio, and baccala. Charles Lazzo, one of our wine reps, was a great help in this region, he got us in touch with Ristorante Terrazze where we were able to work with the chef. We made pasta dough, baccala, and risotto. Below is the menu and images of what we prepared for our lunch.
Tagliatelle e Langoustine Pomodoro
From there we went to the hills of Conegliano where we got to meet Emanuela Perenzin (cheese producer) who owns Perenzin Latteria.
Perenzin Latteria from the store front looks like a small meat and cheese market with a small wine bar attached, but downstairs is a state-of-the-art cheese production facility. She makes Montasio DOP, Castellimo, Ricotta, Robiola and Caciottona wrapped in pepper or walnut, or injected with Prosecco or Merlot.
Her Prosciutto display had Regina di Norcia, which is prosciutto with a pink peppercorn crust from Umbria, is quite nice.
Take-aways and fun facts-
- Menus were small
- Antipasti, primi, secondi, contorni
- All 3 courses average 9-15 euros ($12.50 – $21.00)
- Free snacks were offered with the aperitivo
- White polenta is considered for people from wealth were yellow is considered more for the common man
- Baccala (salt cod) was on every menu
- Dishes were simple in presentation
- Breakfast consists of espresso and brioche or pastries
- Prosecco is the wine of the area
Verona was a short stop. It’s only 150 KM away from Verona, but they have some differences from Treviso. The city is nicknamed “Little Roma,” with its marble streets, coliseum and grand Piazza’s. It is home of Grappa, an area of Bassano del Grappa just outside of the city. Soave arguably the most famous white wine DOC in this, has notes of pinot gris and chardonnay. Amarone di Valpolicella, a dry red wine made from dried grapes, is another popular wine of the region. Not popular in the U.S. but prolific in Verona is horse and donkey as commonly used proteins.
We had lunch in Osteria Dal Cavaliere, which was a small family-run osteria near the main Piazza.
Affeitati Misti- Mixed sliced pork cuts to include-prosciutto, speck, sopresseta which is 50% fat.
Dinner was at Castelvecchio, a ristorante that is right outside the castle walls. The dining room was old fashioned with eclectic dishes from the Richard Ginori collection. The service consisted of a front server, back server and a food runner. The ristorante is big on cart service with one of the famous dishes being Carrello di Arrosti or Trolley of Meat which consisted of roast beef, pork loin, ham, veal breast, pickled veal tongue, boiled beef tongue, veal cheek and boiled sausage-cotechino.
Condiments were salsa verde, horseradish, pear chutney, pepperade-bread, olive oil, beef drippings and black pepper blended in to a sauce.
Dessert was also offered from a cart brought to the table. It consisted of Pandaoro (a common dessert in the area-dense flan w/ plums and vanilla sauce poured over), tiramisu, sponge cake soaked in brand, Chocolate Pudding, and Gelatto with choice of warm cherry sauce or chocolate sauce.
Mignardise- cookies con Amore- short bread cookie with almond.
Monforte di Alba
This is Piedmont at its finest. It’s a little town that is situated around a castle at the top of a hill in Alba. It is most famous for its truffles that are found in the hills in the surrounding area.
The town of Barolo is only 5 KM from where we stayed.
Giacomo Morro is from the area is said to be the king, there was a picture of him in the town holding a white truffle the size of a cantaloupe. The castle we stayed at, Le Case Della Saracca, was a project by Guilio Perrin, he turned a castle into a five room-30 seat ristorante. The majority of the seats went up a spiral staircase with one table per floor.
Take-aways and fun facts-
- Tajarin pasta with white truffle- egg dough noodles much like tagliatelle but thinner, they scale the truffle right before they slice it for you and right after and charge you the difference.
- Black boar culatello- wild boar from the parma region
- Fernet-Branca is a common after dinner drink offered all through Italy. Its taste like a black licorice liquor.
- The biggest breakfast I was served consisted of sliced cured meats, bread, brioche, whole fruit, cereal, and a cheese board with Roquefort, pecorino, brika
- They had a broad selection of snacks with the aperitivo consisting of meats, cheeses, olives, sausage, fried mozzarella, fried olives stuffed with pork, jams and crustinis
Stay tuned for the next installment when they visit Asti and Bersano Winery.