The traditional Piedmontese menu is now a real 'must' in the cuisine of La Darbia. Culture and not just food. History and tradition. That blend the pleasure of the senses.
While I observe the chef Monfrinotti who moves with harmonious safety between pans and stoves, I am enchanted: a ballet of sinuous and decisive gestures, accompanied by a riot of inviting smells. This is how his dishes are born, from the passion for authentic flavours, from the search for the finest ingredients, from the attention to detail.
Do you think he will reveal some secrets of his extraordinary menu to me? I don't think so ... but it is enough for me to be able to stand here and admire him while he takes care of his preparations. Genuine and fine products that are transformed into signature dishes.
So, if you are in the mood for gluttony, follow me: today we will take a journey into taste, to discover the flavors of the Piedmontese tradition. And the beginning can only be entrusted to the famous vitello tonnato, a historic dish, which dates back to the eighteenth century but which only the famous Pellegrino Artusi formalized in his cooking treatise, decreeing the presence of a sauce with tuna, anchovies, capers and lemon juice to accompany thin slices of tender veal. Among the starters, our cuisine often also offers the strong flavour of peppers, seasoned with anchovies and "bagnetto", a green and creamy sauce made with parsley, capers and olive oil.
And what about the first courses? There is something to indulge in ... The undisputed star of Piedmontese tables are the tagliolini, which chef Monfrinotti strictly prepares by hand, using forty egg yolks. The intense color and deep flavor of the pasta are charged with the frothiness of the butter and, why not, with a grated white truffle. And if you love stuffed pasta, you can also try the ravioli with mixed boiled meat inside, always a winning combination.
But we cannot speak of Piedmontese gastronomy, without mentioning the delicious “bagna cauda”, symbol of our tables with its strong and enveloping flavour. Since the Middle Ages this condiment based on oil, garlic and anchovies has accompanied the lunches of peasant families, especially in the cold winter season.
And to conclude «dulcis in fundo» says the proverb. And so let's indulge in the pleasure of a slice of bonet, a creamy delight with amaretti, cocoa and caramel. Or let us be tempted by a sweet mixed fry, made with semolina and enriched with zabaglione.
While the chef continues to cook and give directions to his young kitchen brigade, I take some photos of his dishes.
Dishes with a strong soul. Delicious dishes that taste of home, family, countryside, identity. Dishes to try, at least once in a lifetime!