I had mentioned having a dinner with Maria Giulia that featured the local black summer truffles in an earlier blog. Let me run through the menu for you now.
Word was out that Cinzia loves truffles. Fabianna had given her one large one, then 5 smaller ones, as a gift. Elda had made truffle pasta with the first and truffle risotto with the rest. Maria Giulia was not to be outdone.
Word was out that Cinzia loves truffles. Fabianna had given her one large one, then 5 smaller ones, as a gift. Elda had made truffle pasta with the first and truffle risotto with the rest. Maria Giulia was not to be outdone.
Around the table sat me, Maria Giulia, one of her lady friends, Eugenio, her friend’s husband, another woman who was the personal sectary of her boss – Romeo Conti, the owner of Superconti , and Cinzia. Maria Giulia’s daughter, Antonella, has a young woman (nanny) who watches over their daughter, Ginevra. This woman was in the kitchen, along with her husband, making dinner and serving most of the courses.
We were all seated in the large dining room and the table was beautifully appointed. The antipasto was first and included crostini with a chopped truffle topping, crostini with the traditional chicken liver pâté, bruschetta, tiny marinated artichoke hearts, and small balls of fresh mozzarella. The primo course featured tortellini with truffles. The secondo featured veal scaloppini with chopped prosciutto and arugula and then pigeon stuffed with a truffle dressing and a side of roasted tomatoes with truffles. Next up was salad with baby greens, apples, and walnuts. All of this was followed homemade Zuppa Inglese and a hazelnut cream cake with an apricot glaze. Finally, there was a huge platter filled with a variety of sliced fruits and grapes.
This dinner, which we called “Death by truffles” was delicious as well as way over the top. We love you Maria Giulia!
We were all seated in the large dining room and the table was beautifully appointed. The antipasto was first and included crostini with a chopped truffle topping, crostini with the traditional chicken liver pâté, bruschetta, tiny marinated artichoke hearts, and small balls of fresh mozzarella. The primo course featured tortellini with truffles. The secondo featured veal scaloppini with chopped prosciutto and arugula and then pigeon stuffed with a truffle dressing and a side of roasted tomatoes with truffles. Next up was salad with baby greens, apples, and walnuts. All of this was followed homemade Zuppa Inglese and a hazelnut cream cake with an apricot glaze. Finally, there was a huge platter filled with a variety of sliced fruits and grapes.
This dinner, which we called “Death by truffles” was delicious as well as way over the top. We love you Maria Giulia!