Between walks in the moonlight, architectural masterpieces and wine tastings, Orvieto hosts a delicious event dedicated to good food. From 27 September to 3 October
Art and gastronomy meet in Umbria. It happens to Orvieto where is it, from September 27th to October 3rd, the first edition of Orvieto City of Taste and Art. Target? Enhance small local businesses and typical local products.
The chosen formula is that of the itinerant lunch that will involve 24 restaurants, taverns, cellars through the alleys and squares of the town, famous all over the world for its late medieval cathedral embellished with frescoes by Luca Signorelli, but also for the Well of San Patrizio, masterpiece of hydraulic engineering, and the underground Orvieto, a labyrinth formed by twelve hundred caves, tunnels, cisterns.
Within the event, Orvieto with Art (October 3), in the company of the historian Simona Fanini, Walk with Taste, divided into 4 stages (Palazzina Comando, Palazzo del Capitano del Popolo, Palazzo del Gusto, Palazzo Clementini), Orvieto among the stars, where the wines of the area intertwine with the starred Italian cuisine: from Anthony Genovese to Franco Pepe. There are many exquisitely local recipes proposed in the various menus: from croutons to chickpea salad, from ombrichelli (fresh handmade pasta with flour, water and salt) to guinea fowl in jugged, from rabbit in porchetta to soft egg with truffle and cream of pecorino.
Three places in the historic center of Orvieto anticipate as many recipes to the readers of La Cucina Italiana
Il malandrino bistrot – Tortelli with cheese and pepper with reduced beef and truffle
For pasta: 400 g white flour, 100 g durum wheat flour, 6 eggs, 3 egg yolks, 1 tablespoon extra virgin olive oil, 15 g salt.
For the stuffing: 100 g pecorino romano, 100 g parmesan cheese, 100 g fresh milk, 100 g fresh cream, pepper to taste.
For the reduced beef with truffle: 300 g of reduced cooking stock of beef, 200 g of Orvieto hooked truffle, 150 g of truffle slices to decorate.
Make the cooking sauce (it can be prepared beforehand and frozen) and add the chopped truffle. Mix the filling ingredients in a planetary mixer. Roll out the dough, cut out some circles and stuff them with the cold filling. Place them in the freezer. Cook the tortelli for 5 minutes, drain and serve on a plate sprinkled with Parmesan cheese and seasoned with the truffle base and slices.
Capitano del Popolo Restaurant – Pigeon, breast and jugged
1 pigeon (for two people), half a sweet onion, 1 celery, 1 head of garlic, capers, sage, rosemary, marjoram, 1 anchovy, 3 glasses of white wine, 1 tablespoon of vinegar, 2 tablespoons of extra virgin olive oil olive, salt to taste, pepper to taste, croutons, stale bread.
Clean, wash and debon the pigeon. Brown the thigh, wing, neck and offal in the mixture, add the wine and cook for about an hour. Put the stale bread in water and vinegar. When the meat becomes soft, remove it from the salmì and cook it for another 30 minutes. Let it cool and chop the meat. Place the marinated pigeon breast 24 hours in advance in a vacuum cooking bag with a knob of butter. Cook at 57 degrees for 40 minutes. Sauté it in the pan. Serve it all with toasted bread.
Charlie – Trattoria delli Poggi – Sponge cake and custard
8 egg yolks, 300 g granulated sugar, 100 g 00 flour, 500 g whole milk, 100 g dark chocolate, 500 g ladyfingers, 150 g alchermes.
Wet the ladyfingers with the alchermes and distribute them on a tray. Cover with a layer of cream and melted chocolate. Repeat the same process for each layer until you reach the desired thickness. Serve cold with cocoa powder or whipped cream.