|

Commensality And The Things You Don’t Share

Byfrancescadzani@gmail.com
PIN IT

One day we will drink together, communally sharing the warm feeling of hot coffee, grappa, and cinnamon in our tummies. LA GROLLA DELL’AMICIZIA is this wooden carafe from Valle d’Aosta that stays true to its meaning of commensality. Its purpose is for all Italian friends or family to pass around and drink from, each from their own spout. What could possibly be more loving than this? Or maybe not so. Whats interesting about this vessel is that you open the top, pour in the liquid, and set it on fire. The alcohol must burn out before drinking, although the residual bit is still good too. 

Fondu of Fontina Valdostana is, without ruining your desire to try it, so stinky. It’s funky and I wish I liked it, really I do but I can’t bring myself to enjoy. It’s an important DOP cheese and it’s made only from the black or red Pezzata cows in the alpines. Along with that, you have over sixteen varieties of bacteria helping aide the aging process for three months and then, whats more, it gets buried in rock with high levels of humidity. I think I have you sold right? It’s a great cheese, truly, and it works well with crusty, fluffy bread to dip. Just in case you don’t like, make sure the pot is in the center of the table.

PIN IT

The Raviolo di Uovo is not for sharing. Everyone gets their own. I get my own. I confess that I had two of these today, and it’s one of the best pasta meals I have had ever. Chef Odette Fada has “perfected” the raviolo after two decades of trial and error. The ricotta so creamy and smooth, perfect saltiness, pasta dough tender and bright yellow, and then the egg yolk that creates a natural sauce had me wanting my second piece before I finished the first. Also, running up to get the second one was a bit sneaky. It’s like a plump pouch of all evil- everything bad for the cholesterol- and I suppose good for my mood. 

Every day we eat these large meals that end with a little something sweet. Baci di Dama (Lady’s Kisses) are petite, delicate hazelnut cookies that have a little crunch and then melt in your mouth right away. Piemonte is famous for its nocciola spread- Nutella- and a little is smeared between these domed shaped baci for a quick treat. When Napoleon taxed chocolate in the 1800s, factories began to add hazelnut flour to their chocolate to stretch the quantity of their product. And so out of this came the Gianduia, the next thing I want to try! Nutella is so unobtrusive to anything you eat it with which is why no one ever wants to share it.

Similar Posts

Crispy Basil Berries with Coconut- Hazelnut- Oat Crumble
| |

Crispy Basil Berries with Coconut- Hazelnut- Oat Crumble

Byfrancescadzani@gmail.com

PIN IT Gather the goods 3 cups raspberries 2 cups blueberries 2 cups blackberries handful of basil, rough chop handful of mint, rough chop 3/4 cup sugar juice and zest of 1 medium lemon splash of vanilla 2 teaspoons cornstarch pinch himalayan salt Crispy Crumble 3/4 cup all purpose flour 1/4 cup coconut flour 1/2…

Chika Hits A Homerun Experience At The Chikalicous Dessert Bar.
|

Chika Hits A Homerun Experience At The Chikalicous Dessert Bar.

Byfrancescadzani@gmail.com

PIN IT I ventured through the lower east side where I came across an all dessert bar. This Small, white walled space housing two tables and a counter with stools, is run by pastry chef Chika. The counter seats watch over the two chefs that assemble the desserts to order each day. Each dessert comes…

116 Comments

  2. Can you be more specific about the content of your article? After reading it, I still have some doubts. Hope you can help me.

  6. 1 star
    References:

    Poliglot http://kisska.net/go.php?url=https://liveangarsk.ru/out?url=aHR0cHM6Ly9kZS50cnVzdHBpbG90LmNvbS9yZXZpZXcvb3dvd2Vhci5kZQ

Leave a Reply

Your email address will not be published. Required fields are marked *