Friday, February 18
22.30
in Concerto_ * ** 2001 ** CorteseRockBand
60 * 70 *
Before the concert 2001CORTESEROCKBAND Enzo Cortese (guitar and voice) will dedicate some songs copyright of De Andrè, Tenco, Gaber, From, Jackson, De Gregori and songs poropri .. soundtracks that accompanied the generation of his Enzo and heritage are still fortunately also the younger generation.
in kitchen **
INN ** SOCIAL ** OTRO MUNDO
February 18_19_20
h. 19.30_22.00
° ° RECIPES FROM THE HEART OF TUSCANY ° °
this weekend offer a truly traditional Tuscan menu from the book ispiratoci
Mauro and Montanelli Licia Lari COOKING FROM THE HEART OF TUSCANY:
a book of recipes but only a book that wants to understand how they are born, their origins, because of a name, interesting, a book that tells the stories of food. Tuscan recipes which have been influenced by other cultures. Toscani for us, "the stranger" was and is greeted with deference and admiration ..... a curiosity question to incorporate new culture, respecting diversity, until one wishes to impose. This trend
hospitality derives from the fact that thousands of years ago, many were the strangers who passed by the Val d'Elsa and follow the directions pellegrinali, bringing new customs and habits, and for people who love art as we Etruscan those who bring new cultures is welcome.
ANTIPASTO ONNIVORO_ € 5
toasted chicken livers *
In Tuscany in every home becomes a custom recipe. But have you ever wondered why you put in croutons, capers and anchovies? Apicius gives us a recipe based on liver, which reminds us of our
flavor croutons, which is added to a sauce liquamem "from the strong taste of fish.
fett'unta fried sage *
dried fig and honey *
in anti-Etruscan or Tuscan meal never fails
fresh or dried fruit and fig tree is the main protagonist pecorino
Mauro and Montanelli Licia Lari COOKING FROM THE HEART OF TUSCANY:
a book of recipes but only a book that wants to understand how they are born, their origins, because of a name, interesting, a book that tells the stories of food. Tuscan recipes which have been influenced by other cultures. Toscani for us, "the stranger" was and is greeted with deference and admiration ..... a curiosity question to incorporate new culture, respecting diversity, until one wishes to impose. This trend
hospitality derives from the fact that thousands of years ago, many were the strangers who passed by the Val d'Elsa and follow the directions pellegrinali, bringing new customs and habits, and for people who love art as we Etruscan those who bring new cultures is welcome.
ANTIPASTO ONNIVORO_ € 5
toasted chicken livers *
In Tuscany in every home becomes a custom recipe. But have you ever wondered why you put in croutons, capers and anchovies? Apicius gives us a recipe based on liver, which reminds us of our
flavor croutons, which is added to a sauce liquamem "from the strong taste of fish.
fett'unta fried sage *
dried fig and honey *
in anti-Etruscan or Tuscan meal never fails
fresh or dried fruit and fig tree is the main protagonist pecorino
salami *
ANTIPASTO VEGETARIANO_ € 5
toasted onions fried sage * *
fett'unta
damn the * honey pecorino
PASTAS
noodle hats on the senator conigliolo * € 6.5 € 5.5 *
carabaccia
this carabaccia or onion soup was taken from Christopher Messimburgo book "Book" Where we teach to make all sorts of food "The name comes from the English Carabaccia" CARABAZADA "which means mixing
COURSES
conigliolo stewed with herbs € 6.50 *
The rabbit was bred mainly for home consumption, excellent cooked in every way but his death was wet because it was bread. The rabbit was skinned and this was up to the kids of the family. clammy skin was then launched strongly on the external walls of the house facing south to be dried and then sold. So were the first earned pennies.
to roll field greens in a sauce of leeks * € 5.50
The Etruscans called fields Winterizing: fallow. It is here that we have to go look for and gather the wild herbs of the field that at times when there is nothing in the garden filling up the appetite of a family. Gathered in the evening vigil in front of the fire and boiled puilvano. ERBI to go to an exercise can be relaxing, healthy, and then the satisfaction of having good harvest herbs for a board of tradition.
SWEET
rags * € 3
with vin santo cake with Vin Santo valance * € 3
ANTIPASTO VEGETARIANO_ € 5
toasted onions fried sage * *
fett'unta
damn the * honey pecorino
PASTAS
noodle hats on the senator conigliolo * € 6.5 € 5.5 *
carabaccia
this carabaccia or onion soup was taken from Christopher Messimburgo book "Book" Where we teach to make all sorts of food "The name comes from the English Carabaccia" CARABAZADA "which means mixing
COURSES
conigliolo stewed with herbs € 6.50 *
The rabbit was bred mainly for home consumption, excellent cooked in every way but his death was wet because it was bread. The rabbit was skinned and this was up to the kids of the family. clammy skin was then launched strongly on the external walls of the house facing south to be dried and then sold. So were the first earned pennies.
to roll field greens in a sauce of leeks * € 5.50
The Etruscans called fields Winterizing: fallow. It is here that we have to go look for and gather the wild herbs of the field that at times when there is nothing in the garden filling up the appetite of a family. Gathered in the evening vigil in front of the fire and boiled puilvano. ERBI to go to an exercise can be relaxing, healthy, and then the satisfaction of having good harvest herbs for a board of tradition.
SWEET
rags * € 3
with vin santo cake with Vin Santo valance * € 3
despite its name the cake in Mantua Mantua is unknown. It seems that the name derives from the fact that a daughter of the Lord of Mantua, a Gonzaga, was married to the lord of Prato and did or did do this cake. Output for the recipe in a roundabout way from the palace, many people were in the house and said it was the cake "as did the valance. From here to call Mantovana the cake was quick step. The recipe was spread by the great gastronome Artrusi Pellegrino.
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