The table of chianti - poetry leonardo manetti

PHOTO FRANCESCA DEL GOBBO 
www.chiantipoesia.blogspot.it/francescadelgobbo

THE TABLE OF CHIANTI  Leonardo ManettiLand 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 Nerothe 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 beanGallo Nero – the Black RoosterCrostini with Fegatini – Crostini with chicken liverPappa al Pomodoro – Tomato mushBocca di Dama - Mouth of a WomanCastagnaccio - Chestnut CakeZuccotto - Sponge cake with cream, chocolate and candied fruitPanforte - Senese nougat-type cakeFrittelle - CrumpetsCenci - Strips of fried doughRicciarelli - Almond cookies from Siena

Africani - Meringue made with the egg yolkPoppe di Monaca – MeringuesTRANSLATION: KATARINA ANDERSSONwww.katarina-andersson.com/blog
PHOTO FRANCESCA DEL GOBBO
www.chiantipoesia.blogspot.it/francescadelgobbo