THE TABLE OF CHIANTI - POETRY LEONARDO MANETTI



THE TABLE OF CHIANTI  Leonardo Manetti

Land dotted by castles, rural churches, farms and old mills
protected by a holy exception,
the Sangiovese grapes.
Historical scents and flavours: Wine, Oil and Vin Santo.
Cold cuts such as the well-known Finocchiona.
Cheese, Pecorino or Marzolino.
Excellent the Lord of the Beans,
the Fagiolo Zolfino and its precious yellow spice,
the virtuous Zaffran.
From Florence to Siena, along the road of the Gallo Nero
the elderly farmers’ wives pass on the traditional
cooking.
Crostini with Fegatini, Fettunta with Garlick,
Ribollita with Black Cabbage during the winter,
Panzanella with Basil in the summer,
Pappardelle with Hare Stew,
Pappa al Pomodoro,
Roasted Wild Game,
Bistecca alla Fiorentina,
Sausages and Beans, Florentine Tripe,
Bocca di Dama, Castagnaccio, Zuccotto,
Panforte, Cantucci, Frittelle, Cenci and Ricciarelli.
The desserts and cakes are a joy of different flavours and forms,
Schiacciata alla Fiorentina or with l'Uva,  Africani or Poppe di Monaca.


Glossary
Fagiolo Zolfino – Zolfino bean
Gallo Nero – the Black Rooster
Crostini with Fegatini – Crostini with chicken liver
Pappa al Pomodoro – Tomato mush
Bocca di Dama - Mouth of a Woman
Castagnaccio - Chestnut Cake
Zuccotto - Sponge cake with cream, chocolate and candied fruit
Panforte - Senese nougat-type cake
Frittelle - Crumpets
Cenci - Strips of fried dough
Ricciarelli - Almond cookies from Siena
Africani - Meringue made with the egg yolk
Poppe di Monaca – Meringues


TRANSLATION: KATARINA ANDERSSON








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