Diary of a Sommelier Student-Tasting Taurasi...Taurasi Vendemmia 2007

I would like to set the scene for you. It was a little cool, a little chilly…A medieval castle…stone walls…stone floors.
Indoors, in the grand hall, over 200 red sacks were lined neatly on a long wooden table….six glasses on the table in front of me
It was silent..a peaceful silence…except for the sound of soft footsteps as our sommeliers refill our glasses…the occasional whisper…the occasional comment…

I began. I began my day in Castello Marchionale in Taurasi. A day, where I and a team of international journalists, sommeliers, and wine critics would try, taste, and rate 28 Taurasis. Paolo De Cristofaro, (Gambero Rosso, Tipicamente), our host, explained our mission. Not only would we need to taste the 2007 vintage, but we would have to answer various questions and give our opinions. Questions such as what types of aromas floated out of the glass at us…what did we sense…mature fruits? Dried? Cooked? Were the aromas mineral…vegetable…spices? I would be asked to give my opinion on the wines structure, its balance. How would I rate the vintage…mediocre? Sufficient? Good? Optimum? Did I find it excellent? And what about its aging potential? What did I think about that? What did I think about its tannins, acidity, alcohol level?

An incredible opportunity for me to participate in, to observe, and learn from professionals who perform this activity on a daily basis. The norm for them…exciting, challenging, and at times a little overwhelming for me.
So I took my time with each glass, observing the color of this young Taurasi staring back at me. Each glass sharing its fragrance. Some intense, others less. Some reminded me of mature cherries, others cherry jam. Some with spices, some not. As I tasted, I was reminded how my aglianico, version Taurasi can be tannic, well structured and elegant. I was also reminded that some Taurasis need time.

I looked at my watch, 3 hours had passed. Time for a quick lunch provided by Marennà (Feudi dei San Gregorio). I took this opportunity to chat with a few new friends. A wine critic from Sweden, one from Poland. A handful of wine writers for L’Espresso, Wine News, Slow Wine, Decanter, Bibenda, and Duemilavini to name a few. Writers who gave me tips, advice, encouragement. That extra push that I would need as I continued the tasting.

After lunch, having finished the Taurasis, I continued tasting the other wines available during this blind tasting. (A total of 50 different wines) Aglianicos from 2009 -2008-2007-2006 and Taurasi Riserva 2006-2005-2004-2003. The tasting room was nearly empty at this point and I enjoyed the solitude, the silence. As I handed in my rating sheet, Paolo handed me a list. A list revealing  the names of the wineries who participated in the tasting next to the number of each bottle. I checked my notes, I checked the list. I saw old favorites, I discovered new ones. I poured myself one last glass from bottle number 31. A glass of wine to enjoy as I looked out the window and saw snow falling. Snow falling silently on the streets of Taurasi. The perfect wine, the perfect moment to reflect on my day.

My day tasting Taurasi.

In a medieval castle…with stone walls…and stone floors.

Italian Version

Il Falo' di St. Antuono at La Sibilla-Food, Fun, and Fire

In Naples they say "Chi festeggia Sant'Antuono, tutto l'anno 'o pass' bbuon". 


Translated that means that whoever celebrates the festival of St Antuono will have a great year.  


Well, this year I decided to check out the Falo' di St Antuono at La Sibilla, a winery located in Bacoli (Na).  I thought it would e a good idea to witness some interesting traditions, learn a little history, try some amazing local food and wine...but most importantly, be treated to some real hospitality by my friends and ownes of the winery, the Di Meos.


A little research and I learned that January 17th is the day to celebrate the festival of St Anthony the Great, known as St Antuono in Naples.He is known as the patron saint of animals as well as healer of skin diseases.  Also the patron saint of butchers and pigs.  Why a bonfire?  In with the out...old with the new, so to speak.  

"sant'Andùon', sant'Andùon', pigli't 'o viecch' e damm 'o nuovo"

(St. Anthony, St. Anthony, take the old and give me the new)

Luigi Di Meo along with his family and friends lit that fire while we watched with a glass of piedirosso in our hands. 

A moment or two of reflection...then time to eat.  A time to try traditional Neapolitan dishes such as la zuppa di cicerchie,  a bean soup served with toasted bread cubes. La pizzella di farinella, a fried pasta and flour dish with a little pig fat for flavor.   La pizza di pisellini novelli, uova e formaggio, pizza with peas, eggs and cheese, and il tortano di cigoli di maiale, a bread made with pork and cheese.  All served warm, all delicious.  

Another fire, this time for the barbecue.  This time for sausages, that were an excellent pairing for piedirosso.


I looked around and I saw smiles.  From the family, their friends, and their guests.


I listened, and I heard laughter.  Genuine laughter of people who were obviously enjoying themselves on this humid evening around the fire.


"Chi festeggia Sant'Antuono, tutto l'anno 'o pass' bbuon".


Let's hope so!

Italian Version

Mise En Place Cooking School Presents Its Course Schedule

Ready Set Go!

Mise En Place has just announced their cooking class schedule for February and March.  Are you ready?


February
1 and 2
Tutto la bontà sul Pane: A course to learn dozens of bread based recipes with Sara Papa

08
Sua maestà la carne: Michelin star chef Agostino Iacobucci takes us into the kitchen to learn his nationally recognized meat dishes

15 and 16
Pasticceria di base e macarons: Pastry and baking lessons with chef Maurizio Santin

21
Il mondo dei lievitati: la pizza Gino Sorbillo will let us in of some of his secrets from his pizzeria Sorbillo

March
1
Sua maestè il pesce: chef Umberto De Martino from Amalfi’s Marina Grande will turn peasant fish into nobility

7
Dolci fritta della tradizioni: chef Claudio Campanile, Le Arcate, will share traditional fried dessert recipes.

All courses start at 1800 and finish around 2200. Each participant will receive a Mise En Place Kit which includes an apron and a recipe booklet. A wine pairing presentation by wine consultant sommelier Marina Alaimo is also included with each lesson. An English interpreter (mother tounge) is also on hand if necessary.

Lessons are held in Vomero at Le Arcate, Via Aniello Falcone, 249 Napoli.

For more information on cost or to signup, contact Mise En Place at http://www.lestanzedellacultura.it/miseenplace/

Or call 08119806236

Touch the Territory with Cantine Astroni, January 28

Friday night wine tasting is back. This time we will be heading to Cantine Astroni in Agnano for a taste of Campi Flegrei.


We will tour the vineyards at sunset with a spectacular view of the Astroni Crater. Then it is into the cantina for a tour of the winery. Afterwards, we will sit down and enjoy a wine tasting with 4 wines accompanied by a small buffet.

The cost of the event is 12 Euro. We will begin at 5pm ish.

Sign up no later than Monday 24, January by email (andiamotrips@gmail.com).

Spread the word...see you there!

Cantine Astroni
Via Comunale Sartania, 48 , Localita' Astroni, Naples

Notes
Please do not bring children.  Bring cash for any purchases you would like to make at the winery.

A Piece of Southern Italy---Pane e Vino, Lorton, Virginia. (USA)

Lorton ,Virginia is a suburb of Washington DC, about 25 minutes from the White House. A suburb full of numerous red brick shopping plazas and townhouse complexes. So when I stepped inside Pane e Vino,I  wasn’t really expecting what met me at the other side of the revolving door. A little piece of Southern Italy. A place where I could enjoy Italian dishes prepared by Chef Antonio Di Nicola, and taste wines from Italy and all over. A place where I could feel like I was back in Italy…if only for a little while.

Pane e Vino is divided into three areas… three areas to experience good ol' southern Italian hospitality...

The first area is the dining room. It immediately brought back memories of southern trattorias. A place where, back in Campania, I would stop for a Sunday lunch. Fried calamari, steamed mussels, pizzas from a wood burning oven were just some of the items that I saw flowing effortlessly from the dining room to ever appreciative customers.

Over to the wine room…a room which features a beautiful mural of an Italian portico overlooking the town of Ciminna, Sicily painted by a Florence born and trained artist, Guglielmo De Molli. It provides a different atmosphere, a relaxing ambiance as you try wines and enjoy a meal.

I wanted to see the wine bar. This area, with its low lighting and rows and rows of wines from all over the world. Choosing a new wine may seem overwhelming at first. Pane e Vino makes it easy for you, though. A biweekly menu featuring a ‘Wine Flight’ special, where you they have selected the wines for you if you don’t know where to begin.

I ordered my wine flight-a Pinot Noir, a Languedoc, and a Cotes du Rhone-each from France…
It was here that I enjoyed my sampling of cheeses and salamis –petite basque, st. andre, Roquefort, prosciutto san daniele, and jamon serrano to name a few.

And it was here that I felt a little ‘Southern Italy’ in Lorton Virginia, 25 minutes from the White House.

Pane e Vino
9020 Lorton Station Blvd Suite E
Lorton, Virginia 22079 USA

Italian Version

Amazing Appetizers-Acquasala by Chef Francesco Rizzuti

Chef Francesco Rizzuti (Antica Osteria Marconi) shared this recipe with me. An amazing appetizer with country roots; day old bread softened in a minestrone made with onions, turnips, or asparagus (depending on the season), fresh farm eggs, and if available…dried Senise peppers, which are fried for a few seconds in hot oil until they are nice and crunchy like potato chips.

Ingredients

400 grams of turnips, 4 fresh eggs(laid that day), 150 grams of white onion, 1 hot pepper, extra virgin olive oil, 200 grams of day old bread, 50 grams of dried Senise peppers (sweet)

Procedure
Cut the onions into thin slices and sauté them in a small pan with some of the red pepper and the turnip tops. Let cook for about two minutes, then add a little hot water and let it simmer for about five minutes. Poach the eggs, one at a time, in acidulated water (water containing a small about of vinegar, lemon or lime juice ). Cut the bread into cubes and place one on each plate. Slice the Senise peppers into julienne strips and sauté for about 20 seconds in boiling oil, then let cool. This dish is composed by spooning the turnip broth on the bread, placing the egg on top, and then adding the fried pepper strips.

Buon Appetito!

Antica Osteria Marconi
Viale Guglielmo Marconi, 233-23

85100 Potenza, Italy
Tel. e fax 0971.56900
Closed Sunday evenings and Mondays.

Italian Version

"Guida alle Piccole Cantine della Campania " - Winery Guide Presentation and Wine Tasting in Capua (Ce)

Caserta like you've never (wine) tasted  before! 

On the 22nd of January, journalist Luciano Pignataro will present his guide, Guida alle Piccole Cantine della Campania at Palazzo Lanza di Capua -Ex-Libris.


The evening begins at 1830 hrs.with Maria Teresa Lanza,  National Councilor, Fisar, Generoso Marrandino, President Agrisviluppo and Luciano Pignataro.  Beatrice Crisci, journalist, will serve as cordinator .

Afterwards, there will be an opportunity to try wines from the wineries listed in the guide from the Caserta area;
ALEPA, BIANCHINI ROSSETTI, BRUNIGI GALCO, CAPIZZI, CARLO ZANNINI, CRAPARECCIA, DELLA SELLECCOLA , MASSERIA PICCIRILLO, MASSERIA STARNALI, PAGANO, PAONESSA, PAPA, PODERE SAN DOMENICO, RAO, REGINA VIARUM, TENUTA SAN BIAGIO, TERRE DEI COLAPIETRO, TERRE DEL PRINCIPE, TRABUCCO, VINEA LI PALDI, VITICOLTORI MIGLIOZZI

The event is free!

For more information contact;
Palazzo Lanza di Capua
Corso Gran Priorato di Malta 25

Tel. 0823.962097 – 333.7570189
http://www.palazzolanza.it/

Cooking Classes at Città del Gusto Napoli

Back into the kitchen.  Gambero Rosso's Città del Gusto has announced its schedule for January and February 2011.

La piccola pasticceria gourmet 12 January 
Learn to prepare all types of small pastries. 65 Euro
I primi di pesce 13 January
Fisrt courses prepared with fish, flavorful, and easy to prepare. 75 Euro
Menù creativo di pesce 18 January
Learn to prepare health, tasty and creative fish dishes.  80 Euro
Torte e crostate 19 January
An evening to learn all the secrets of preparing pies and cakes as well as other desserts.  65 Euro

Tortelli, ravioli & Co 25 January
Here is a class where you will learn all the techniques for creating fresh pasta. 70 Euro

Antipasti di pesce 26 January
Discover how to prepare a wide variety of fish based appetizers 75 Euro

A Tavola con il maiale 27 January
New recipes to prepare with pork. 68 Euro

I primi in tutte le salse 1 February
A must for first course lovers. Learn how to prepare sauces for your favorite first courses. 70 Euro

Oggi per domani 2 February
Dozens of recipes and ideas for your dinner parties with friends.68 Euro

Abc della pasticceria 3-17 February3 appointments to learn everything you wanted to know about pastries;  dalla pasta frolla alla pasta choux , dalla crema pasticcera alla chantilly,semifreddi e mousse da favola, la differenza tra pasta brioche, pasta biscuit and  pan di spagna. 160 Euro



Il calore delle zuppe 8 February
The best recipes to prepare flavorful soups from scratch.  Perfect for winter.  68 Euro

Speciale San Valentino. Due cuori e una cucina 14 February
Bring your Valentine for this class and prepare a full course romantic meal for two.  150 Euro (price is per couple)

La pizza 15 February
All the secrets to prepare amazing pizzas 68 Euro
La carne in tutte le salse 22 February
A class dedicated to meat lovers.  Learn how toprepare tasty creative meat based dishes. 70 Euro

I dolci di carnevale 24/02/11
A lesson to discover how to prepare delicious desserts for the festive occasion.  68 Euro

Città del Gusto
Coroglio 104e

Naples, Italy, 80124
08119808900.
napoli@cittadelgusto.it
http://www.cittadelgusto.it/

Tutti a Taurasi-Presentation of the Slow Wine Guide 2011, January 15

A hot ticket in the heart of Taurasi...

The Slow Wine Guide will be presented in Taurasi (Av) the evening of January 15th in the Enoteca Regionale located at Castello Marchionale.  An evening full of events to include guided wine tastings, roundtable discussions, and the famous banco d'assagio where you can try wines from wineries such as Antonio Caggiano, Salvatore Molettieri, Luigi Tecce, I Capitani, Antico Borgo, Cantina Giardino, Boccella, Michele Perillo, Pasqualino Di Prisco, Rocca del Principe, Colli di Lapio, Quintodecimo, Il Cancelliere, Donna Chiara, Mier Vini, La Molara, Tenuta Cavalier Pepe, Antico Castello, Contrade di Taurasi, Feudi di San Gregorio, and Terredora.

 Cost for the open wine tasting is 10 Euro (which includes entrance/glass).  20 Euro (entrance/glass/Slow Wine Guide)

For more information on the other events going on that evening, click here. Or call Alessandro Barletta at 3385234241.

La Notte dei Falò-Bonfires in Nusco (Av) January 14-17

The Bonfire Night began as a rite in the seventeenth century.  'the Feast of Saint Anthony, patron saint of animals and the farming community. The first bonfires were lit to ward off the plague, which in 1656, Nusco recorded 1200 victims. In the kingdom of Naples, in the late seventeenth century, bread prepared with the purest of the fat of a pig was distributed. It was a sort of ointment to treat herpes zoster infection, known as "shingles." The fires were then lit the places but also to purify the body, citing the miraculous virtues of St. Anthony.


Let's fast forward to January 2011...
January 14, at 1600hrs at the Seminary of Nusco with the presentation of the book "The Castle of Nusco - history and archeology." Afterwards, around 1900hrs, the food stands will open up..

On 15 January, beginning at 10 am at the Archdiocesan Seminary, there will be round table discussion on the theme "Towards the construction of a competitive tourism product: Irpinia and its potential." Speakers; Giuseppe De Mita, Regional Minister for Tourism and Vice-President of the Regional Council of Campania, and the sociologist Domenico De Masi.

From 1700 hrs on - Mayor Giuseppe De Mita will light the first bonfire –and then every area of the village will be lit by a large fire. The ignition of the fire ritual is accompanied by the explosion of fireworks and a lot of beautiful music.

Starting at 1800 "Et Lux Fuit". An opportunity to walk, led by a street light, the charming streets of the village of Nusco enchanted by the beauty of fire, the spirit of the festival and the flow of music.

Starting at 1900, you can taste the typical winter dishes accompanied by fine wines of Irpinia.

At midnight on January 15th "The dance of fire" with music and folk songs.

On Sunday, January 16, news that surely will meet the favor of the many visitors who flock to the historic center of Nusco. Starting at noon, in fact, there will be "The Bonfire Lunch" with food all cooked on the grill. A Sunday lunch in style according to the rhythms and customs of civilization.

Monday, January 17, The Feast of Saint Anthony" The bonfires will be set ablaze at 1800 hrs.

For more information on this hot ticket...

http://www.comune.nusco.gov.it/ -  http://www.lanottedeifalo.com/

Diary of a Sommelier Student-Back to School !!



 Class is back in session!

The 2nd level of my three part journey to becoming a sommelier will begin next Tuesday, the 11th of January. Several months have passed since I completed the 1st level. A three month course that introduced me to the wine world. A course that was quite intensive, and at times, a real struggle to understand my Italian textbooks, all the technical vocabulary, etc, etc. A 15 week class that taught us about topics such as life in the vineyard, the winemaking process, the 3 steps to perform a technical wine tasting, desert wines, beers, and spirits. The 2nd level will focus on the wine regions in Italy and throughout the rest of the world. Each week we will fine tune our wine tasting skills (visual, olfactory, taste) as we get a taste of the world from our seats at the Hotel Ramada.

See you in the front row!

Fantastic Firsts- Mezze Maniche Taratufi, Basilico, e Melanzane-Chef Vito Bardaro

Here's a quick and easy first course from Chef Vito Bardaro. 

Ingredients for 6:

Mezze maniche (pasta) 500 gr, taratufi 1 kg,500 g eggplant, one bunch of basil, 3 dl of extra virgin olive oil,, 300 g cherry tomatoes, 5 dl of sunfloweer seed oil, 200 gr flour, salt and garlic to taste.

Procedure:
Wash the taratufi, tomatoes and eggplant well. Cook the taratufi with the extra virgin olive oil and a clove of garlic by adding  a little water. Cover and cook until  they open. Once they have opened,  shell them and  keep them in their liquid (which has been previously filtered)  Next, sautè the tomatoes. Cut  the eggplant into matchstick sized slices, flour them and fry.Toss the pasta (which has been previously boiled in salted water until al dente)  with the taratufi,  tomatoes, basil, and eggplant.

Buon Appetito

Vineyard Hopping- Paradise Springs Winery-Clifton, Virginia, USA

While in the states for Christmas, the idea came to me to visit a Virginia vineyard. One that would give me an idea about the different wines available in the state. A small winery with a big spirit.  I found one, about 25 minutes from DC. In Fairfax county. A winery that would introduce me to Virginia wines. So, on New Year’s Eve, I headed to Clifton, Virginia to meet a winery… with a dream.

A dream that Jane Kincheloe shared with her aunt more than 20 years ago. A desire to turn some of their property, located in the heart of Clifton, into a winery. Land that had been passed down through generations since the 1700s. A piece of their family’s heritage. A piece of land that houses a simple log cabin, dating back to the early 1800s. A piece of history surrounded by giant black walnut trees. Northern Virginian history. It was there that I met Kirk Wiles, Jane’s son. Kirk, 28 years old, is a business graduate from the University of Miami. A winery owner who was more than happy to share with me the stories that make up his family’s winery.

Kirk realized that being new to the wine business, they would have to team up with one of the best. And in 2007, along with Virginia winegrower and winemaker Chris Pearmund, Paradise Springs Winery was born. It would be the first winery in Fairfax County, the closest to Washington DC. But it wasn’t easy. Walking through the property, Kirk shared that a year after planting their first vineyard on the property, Cabernet Franc, county officials gave the family some news that they didn’t expect. News that would kill Jane’s dream…According to the county, a winery wasn’t considered an agricultural use, but an industrial/manufacturing industry. And according to the zoning laws, they would have to move. Crazy, but true. The family was not ready to give up on their dream, not ready to let it die. After a year and a half in the courts, their battle was won.

Paradise Springs, a young winery, has a spirit I have seen before in so many of my Campania winery visits. This spirit shined through Kirk as he took me to a construction site that will be their new wine production facility. They were unable to construct any type of facility for wine making until they won their court battle, so in the meantime, they have been producing wines at three other wineries.

Kirk pointed out their vineyard and showed me where they plan to plant others. The winery leases and manages vineyards throughout Virginia. That way they can choose the best locations to grow the grapes that make up their 9 wines.

We walked over to a red barn that dates back to 1956. A barn that was in downtown Fairfax, but had been taken apart, numbered and rebuilt on the property. A barn that held an antique wine press. One of the places where the winery can hold its various wine tasting events on a hot summer day. I could picture the various events Kirk talked about. Wine tastings on the lawn, concerts under the stars. Sitting on a blanket with a picnic lunch, a bottle of wine, and friends relaxing and enjoying the atmosphere.

I was curious about the log cabin, so in we went. First stop, a dimly lit , yet inviting cellar. This cellar was part of the original log cabin. Stone walls held shelves that held their wines. Kirk placed them on the counter for me to see . I looked over each bottle and was curious how each wine would be in a glass. I wouldn’t have long to wait. It was time to go upstairs…upstairs for our wine tasting.

A wine tasting at Paradise Springs is an opportunity to try 8 of their 9 productions (their sparkling voignier is not available for tasting). An opportunity to bring my nose to the glass and enjoy a wide range of aromas that these Virginia wines could share…

Kirk poured their 2008 Sauvignon Blanc-crisp acidic with a noticeable grapefruit aroma. Next, their pride and joy. 2009 Chardonnay, aged in French Oak. Their chardonnay that shared fruity aromas such as pears and green apples, a full bodied white, a white that  won the 2010 Governor’s Cup proclaiming it the best in white wine in Virginia. The first for any winery of their young age. In fact, as I tasted, I could see their award winning trophy cup on the counter as well as other awards that they have won. Their 2009 Viognier, for example. This lightly sweet wine with an apricot and honeysuckle aroma won the Silver Medal-2010 Governor’s Cup. Then, there was there 2009 Sommet Blanc…a blend of Vidal Blanc, Traminette, Viognier, Chardonnay, and Riesling. Nose to the glass-melon, pineapple. Crisp, clean…Best of Category-Atlantic Seaboard Competition.

It was time for the reds…almost. Paradise Springs has a rosé-Nana’s Rosé named after Kirk’s grandmother, produced with Cabernet Sauvignon, Cabernet Franc, and Tannat. Strawberry fields forever when I placed my nose to the glass…fragole.

Next, a Gold Medal award winner in the Atlantic Seaboard Competion-their 2008 Cabernet Franc . Rich ruby red color, aromas of plum. 2009 Merlot…100% merlot with its dark fruit wafting from the glass as I twirled it. 2009 Meritage-a blend of Cabernet Franc, Merlot, Cabernet Sauvignon Petit Verdot, and Malbec…all combined to make a full bodied, tannic wine. Here I could smell cherry and a light touch of licorice as I performed the olfactory exam.

I took this last glass of wine and walked around a bit. Looked over at their antique living room dating back to the 1800s…all original furnishings. Walked outside where cast iron tables and chairs hosted visitors. I watched the other wine tasters, adventurers like me, who came out to Paradise Springs that day…Some first time visitors, others had been there many times before.

We all, however, had one thing in common. The desire to see Jane and Kirk’s dream. A dream that began many years ago.

A dream in the making.
On their little piece of paradise…
Paradise Springs.

Paradise Springs Winery
13219 Yates Ford Road
Clifton, Virginia (USA)
20124
001 703 830 9463

Italian Version

Amazing Appetizers-Coda di Scampo con Polpettine di Borragine by Chef Giuseppe Daddio

Here is a new recipe for the new year by Chef Giuseppe Daddio of  Locanda delle Trame in San Leucio (Ce) starring fresh shellfish.

Coda di Scampo con polpettine di borragine (lobster tail with borage balls)

Ingredients for 6:

For the shrimp
6 fresh prawns, extra virgin olive ,salt and pepper

For the soup  (for 300 g. of reduced shrimp bisque)
20 gr. Extra virgin olive oil ,500 gr lobster carapace or other shellfish, 100 gr. celery, peeled and diced,100 gr. carrots, peeled and diced ,100 gr. white onion, peeled and diced ,100 gr ripe tomatoes,15 ml brandy, 10 gr tomato paste, 5 gr. carnaroli rice, 10 gr. diced fennel, 1 gr fresh dill,1 garlic clove, 1lt cold water, 300 gr of ice

For the borage balls 
200 gr borage, 90 gr ricotta cheese, 30 gr grated parmigiano, salt and pepper to taste, 10 gr chopped shallot



Procedure: For the prawns
Season the prawns with salt, pepper and oil once cleaned of their carapace. Sear in a skillet for a few moments. Make a bisque with the carcasses which will serve as the base (soup) for the dish.

Procedure for shellfish bisque
In a copper saucepan, brown the vegetables (celery, carrot and onion which have been cut into cubes). Toast the shell seperately. Add the vegetables and then flambe by pouring over the brandy until it evaporates.
Add the tomatoes, tomato paste, fennel, ice and water.
Add the rice and cook for about an hour. Let it rest and then filter the bisque.

Procedure for the borage ballsBlanch the borage, toss in pan with olive oil, chopped shallots and adjust the taste with salt and pepper. Keep tossing until the water dries completely. Cool the borage and ricotta, then add remaining ingredients. Roll small balls and cook in broth. Serve with the bisque on the bottom, the meatballs, borage, and the prawns on top. Garnish with a tempura fried mallow leaf, edible flowers and a drizzle of extra virgin olive oil.


Locanda Delle Trame
Via Fiorillo, 1
81100 Vaccheria Caserta (CE)
tel.: 0823 304055
fax: 0823 303930