recently consumed

just like the very timely nytimes article, carla and emily have found a solution to the oven-less kitchen: the toaster oven.

emily’s chicken with yummy potatoes, zucchini and this mushroom sauce that i wanted to bathe in, it was so good.

at the real castello di verduno last night:

the kitchen

the amuse: peperoni agrodolce. they have very cute garnishes, no?

carne di verduno: raw slices of a special cut of veal, marinated in salt and olive oil

one of the best tortino di zucchini i’ve ever had in the langhe. this was stuffed with something ricotta-like and the sauce was squisita.

under this delicious sauce, there are perfect, tender slices of beef tongue. perhaps my favorite dish.

gnocchi di patate in a fresh tomato sauce. this was pretty so-so, the gnocchi a little too dense. their risotto wasn’t so mind-blowing either.

vitello tonnato, alla maniera antica. which means without tuna — the sauce is primarily capers and anchovies. this is also one of the best vitello tonnato i’ve ever had (and vastly different from the most common style — thin slices of veal with actual tuna sauce, usually puréed). unfortunately at this point i was pretty stuffed. and drunk.

ramassin (also called darmassin and suzine) — those little grape-sized plums everyone grows in their backyards, in gelato form.

castello di verduno actually produces excellent wines, including one from an autocthonous varietal called pelaverga. very unassuming, like dolcetto, and a perfect non-pretentious, non-ambitious wine to go with food.

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