Monday, January 26, 2015

THE FOOD CRAFTERS ISSUE



PINEAPPLES



ANANAS ( A Pattern Pineapple)
Ana Aponovich
watercolor, 20" x 28"


"Don't play with your food!"
                                                   -Eve ( as told to Cain and Able)


Italians love fruit, strawberries, cherries, figs, blood oranges....you name it. But, I would say that they harbor a particular  fondness for two: watermelon (cocomero) in summer and pineapple ( ananas) the rest of the year. Dessert is often a perfectly ripe piece of fruit to balance the complexity of a meal. Other desserts tend to be simple and not overly sweet. What complicated desserts there are usually have trickled down from France. However, there is one indigenous dish that stands alone.....



" The best tiramisu in the world."
                                  -Aldous Huxley


Think Tiramisu ( trans. 'pick me up') and it may elicit a yawn from you and in general for good reason.
Without a doubt, it has been overused and butchered here in the states......
....tiramisu cupcakes.....tiramisu coffee?




However, there is one restaurant in Italy whose Tiramisu reigns supreme, at Befico family
 owned ( since 1959)  Ristorante Masolino in Panicale. While Bruna and Sonia cook, and Andrea pours wine, Stefania rules the dessert menu. Torta di Nonna, Crema Caramella, Biscotti and her tour  de force Tiramisu compliment one of the best Italian meals you can get.




Bruna, Stefania & Sonia in the kitchen



Stefania
Masolino's Restaurant, Panicale




But, we are here for for fruit, so lets leave Panicle and return to Tuscany and the 
walled city of Borgo Sansepolcro.



Journal Page: Sansepolcro
James Aponovich


Yeah, we were on the Piero Trail ( blog post 21) and spent the night at what I think is the only hotel within the walls, Albergo Fiorentino. For dining, there is the attractive Ristorante Fiorentino in the hotel presided over by the gregarious owner. To start, I ordered the usual affitasi ( mixed local cured meats and cheeses) , but then I saw the most amazing antipasto pass by me for the next table.


THE PINEAPPLE SWAN




"I'll have what they're having."

They serve the swan two ways, for antipasto, various salamis are placed between the pineapple slices, and for the dolci course it is served without meat but instead with whipped cream ( panna). Anyway they showed me how to make one and when we returned home and hosted a dinner party, I made one with salami and was curious to see how it would be received.



It was like kids at a birthday party....within minutes...gone!





(week 22)

Copyright 2015 James Aponovich


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