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Con Gusto - Italy 2001

By Ethel Carter,2014-07-11 11:14
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Con Gusto - Italy 2001 ...

Italia 2001, The First Week

For me personally, this trip to Italia ranks as our best. My command of the Italian

    language has improved dramatically over the last two years and, therefore, I was

    able to communicate in Italian at the level that Terry has always assumed I could!

    Secondly, Terry had done such a thorough job of mapping out our automobile trips

    that I, as navigator, had a relatively easy time doing my job. We had 17 glorious

    days where the biggest decision was whether to drink an ’82, ’85, or ’90 Barolo!

We arrived in Bologna on time, but thoroughly exhausted. Our flight on

    Northwest/KLM took us from Seattle to Amsterdam. Unfortunately, we had a five-

    hour layover in Amsterdam before we headed to Bologna where we picked up our

    rental car and headed to Modena, land of Balsamic vinegar, for the night.

Our hotel, The Canalgrande, is located in the center of town. It was formerly a

    patrician villa and today is a hotel with neoclassical architecture. The foyer and

    salons are done in stucco and beautiful old paintings give the place a cozy

    atmosphere. I liked its faded grandeur.

Dinner on our first night couldn’t have been more perfect. We opted for Osteria

    Francescana. It is chef-owned by a young chef, Massimo Bottura, who did some

    cooking in the U.S., met his American wife in New York and then went home to open

    his own restaurant. He is one of the new breed of chefs in the Emiglia Romano and

    the Veneto regions who are combining tradition with lighter, creative preparations.

    He made our evening very special by coming out initially (most chefs do this in Italy)

    and telling us about the menu. When we told him we really would like to try as many

    things as possible, but with very small portions, he happily “created” our menu.

Osteria Francescana

    Modena 16 maggio 2001

    You are always offered an aperitivo in Italy. It can be champenoise, spumante, white wine or some special concoction. On this night, we have the house special

    which is vodka and orange juice with what tastes like warm zabaglione on top. I’m

    still not sure exactly what it was but as close as I can figure, the foam was some of

    the actual drink with a small amount of egg white that was frothed with some gizmo

    that uses gas. It was very tasty. The combination of cold, warm, foamy and non-

    foamy changed the simple “Screwdriver” ingredients into something quite delicious

    and interesting.

We then must have a glass of white wine to go with our antipasti course and we are

    served a glass of Villa Bucci, 1997 Riserva Verdicchio from Le Marche. It is

deliciously clean and crisp, beautifully balanced and served cool, but not icy cold.

    Very enjoyable and perfect with the appetizers.

    Antipasti was fabulous - slices of smoked salmon on a sweet garlic sauce with a The

    caviar garnish and a pistachio cracker. Then, Baccala (salted cod fish) on crispy

    potato, sautéed fresh spinach, tomato confit and a crispy ring of sweet Naples

    onion. Finally,

    Cappuccino of Asparagus and Langoustine this is a pureed asparagus soup served in a coffee cup, topped with a layer of the frothy foam and a perfect little

    langoustine. Here the foam has no egg whites; just the soup infused with the

    gas???!!!

All three of the appetizers are so flavorful and beautifully presented the

    components of each plate are very distinct and separate, but join to enhance and

    complete the dish.

We chose an Italian Syrah, Poderi Il Bosco Manzano 1996, Syrah Di Manzano, to

    have with the rest of our dinner. It is well priced at about $29. The Primi course

    is usually pasta or risotto. The chef has chosen Squid Ink Risotto made with a fish

    stock using the Langoustine shells, etc. This is topped with tiny little sautéed squid.

    The flavor of this dish in intense but it is not overly rich.

The Secondi, or main course is an unbelievable preparation of rabbit with Balsamic

    and Tomato “Foil”. The “foil” is sheets of balsamic and tomato gelatin. It is served

    with olive oil mashed potatoes. The rabbit is so moist and cut into small pieces,

    including a little “chop” with the rib attached. This dish is incredibly light but so much flavor. Without a doubt, one of the best preparations of rabbit we have ever

    had!

We are exhausted been up for 32 hours now. No coffee, no dessert, just sleep

    zzzzzzzz!

17 Maggio 2001

We head out early in the morning after breakfast. Out destination is 7 km from

    Verona with a stop for lunch on Lake Orta. Two years ago, we had a wonderful lunch

    at Vecchia Lugano. The emphasis here is fish mostly fish from the lake. So we opt for a slightly frizzante, lightly chilled Barbera Del Monferrato La Monella 2000, Braida Giacoma Bologna, which turns out to be an excellent choice with the fish.

They have a fabulous antipasti “bar” here that we remembered from our first trip.

    There are several plates of fishes and vegetables. Most of the fish are grilled and

marinated in olive oil, garlic, herbs, and capers. But each is a bit different. The

    vegetables are grilled, pickled, sliced, slivered. We taste a bit of each dish (there

    must be 10 or 12) and it is delicious. It could be LUNCH, but instead we go on

    asking them to split some items so we can have tastes of several dishes.

We start with a very light risotto with lake fish, prepared with tomatoes and herbs

    Gnocchetti with Crayfish. This turns out to be heavier than before we move on to

    expected. The sauce is made with a crayfish stock and olives and the result is a

    very strong and rich flavor. The gnocchi themselves seem heavy not tiny little pillows but more like blobs (that’s Terry’s description). It’s easy to leave most of

    this on the plate.

    The Secondi Piatti are both excellent. I enjoy a Branzino (black bass) filet, rolled around an herb filling on a tomato caper puree while Terry has the fresh lake pike

    with stewed barlotti beans and polenta. This is so Italian tasting. Obviously not as

    light as the bass, but one of those dishes that seems unlikely for me to duplicate.

    It is, of course, the unique flavor of the pike, as well as the beans and other local

    ingredients and I really can’t figure out what the ingredients of the sauce are. Our

    waitperson has disappeared so I have no one to ask about it which is unfortunate.

    An espresso and our plate of little sweets and off to the Villa Del Quar, our base for the next 4 days.

The Villa Del Quar is about 7 km out of Verona. This is Valpolicella country the

    land of the very special Amarone wine. The hotel is right in the vineyards. The

    building is typical of the region, with three wings around a central garden. There

    are beautiful salons and bedrooms and a one-kilometer walking path through the

    vineyards. Great thing to do first thing in the morning!

    Our first night in Verona, we chose a relatively new restaurant, Trattoria L’Oste Scuro, which specializes in fish and seafood. The owner chef speaks a little English,

    but not much. We ask him to prepare a tasting menu for us and off he goes!

    We are drinking a 1993 Valpolicella Classico Superiore Quintarelli and it goes beautifully with our fish.

    To begin, Simone prepared a plate of raw fish monkfish carpaccio, salmon tartar, Sicilian red prawns, Adriatic scampi. He serves this with a bit of mixed greens and

    drizzles it all with olive oil, fresh thyme, basil and marjoram. Every fish is in

    perfect condition fresh and clean, light and delicious. The BEST raw products; a

    SIMPLE preparation.

Our next treat is grilled shark’s fin with lemon, olive oil, oregano and fresh capers

    followed by seared Tuna and a mixture of cooked carrots, celery, onions, pine nuts,

    raisins, prunes (no tomato or peppers). The veggies are diced perfectly and quite

    Caponata, but it’s small and cooked until it caramelizes together. Simone calls this

    nothing like the Caponata I know.

There are several Sicilian touches to his food and I ask him if he is Sicilian. He

    says NO, NO. Terry thinks I have offended him. He is, after all, Veronese and

    Toscano.

The next course is a plate of very fresh, tiny baby calamari about 1 ? to 1 ? inch

    total length. They are simply fried and are so tender. They come from the

    Adriatic and disappear from our plates quickly.

We really are finished, but a huge platter of grilled Sicilian red prawns with olive oil

    and herbs and a wonderful mixed green salad is delivered to our table.

We think this is it, but Simone disagrees and delivers a Pistachio Parfait (sort of a

    Panna Cotta but lighter) with a Wild Berry Sauce and a glass of a Sicilian Hazelnut

    Liqueur (to which I tell him there are some good things in Sicily.) He graciously

    smiles at my “joke”.

    “Abiamo mangiato molte bene! (We ate very well). I miei complimenti allo chef (our compliments to the chef) before we roll out of there. What a fun experience!

18 Maggio, 2001

We spent the morning in Verona, shopping and walking around and had lunch at the

    Botega Del Vino. Although we had very good food here last year, the reason one comes here is because they have 90 bottles of excellent wine by the glass. We did

    our best to try as many different wines as possible and had a bit of lunch. There

    are a lot of locals who come here to drink the “tap” wine, which we haven’t tried.

For years now, I have wanted to dine at Il Desco and Terry has not! It is a highly

    rated Verona restaurant and is considered by some to be one of the top 10

    restaurants in Italy. So here it is, from start to finish.

The chef’s wife is the person who greeted us and she is quite nice and very

    personable. Unfortunately, that was the last time we saw her until we left. We did

    see her at other tables, but she did not visit us during our meal. The interior of

    the restaurant is a bit formal but comfortable with some modern art on the walls

    a nice room.

We did not even have a chance to look at the menu and our waiter came over and

    niente (nothing). Just, “Ready?. said, “Ready?” Not “do you have any questions”,

    We said we needed some time and he went away.

    The stuzzichini (the tiny little free palate teaser), was an olive oil ice cream on a tomato pure with fresh basil. Sounds weird, but it was quite good.

We finally ask if we can see the sommelier and we order a Joseph Drouhin, 1990

    Clos Des Mouches. This is a very nice wine, but we didn’t come to Italy to drink

    French wine. But the prices on the wine list are ridiculously expensive so we opt for

    the best value. We are already not very happy.

Primi Piatti is Fois Gras with Balsamic, pears and onions served with a sweet

    Veronese wine, Ansemi I Capiteri. Terry says it is excellent. I opt for a Ravioli of Chickory, with Butter, Fava, and “Fried” Breseola. It, too, is delicious.

Secondi is a Wild Norwegian Salmon (it takes me forever to get an answer as to

    where the Salmon came from.) It is served over a lentil stew with spring onions and

    cilantro. My sea bass is served on a potato pure with fennel and baby calamari. We

    end with a nice mixed salad.

Because we have a bit of red wine left, we share an uninspired cheese plate with fig

    bread and squash chutney (the chutney is good).