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Desserts
Tiramisu
Italy. Veneto.
Speciality made of Savoyard biscuits (Savoiardi) or sponge fingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
Tiramisu literally means "pull me up" (to the gourmet bliss).
Warm starters
Black truffle raviole
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsCheeses
Sofia
United States. Indiana.
Soft pasteurized goat's milk cheese with a natural rind covered with culinary vegetable ash and with an additional layer of ash cutting the cheese in half.
Ripening : 1 week.
Desserts
Cherry gratin with zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsFreshwater fish
Pike-perch and spring garnish with beurre blanc sauce
Spring garnish : carrots, onions, turnips, peas…
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Desserts
Imbrucciata
France. Corsica.
Pastry garnish with brocciu, egg, sugar and lemon peel.
Sheep and Goats
Saddle of lamb with boulangere potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : baked potatoes with onions in broth.
Cheeses
Trappe de Bricquebec
France. Normandy.
Semi-hard pasteurized cow's milk cheese.
Others
Chop suey
Meat (beef, pork or chicken) or shrimps cooked with vegetables (celery, cabbage, bean sprouts) bound with a starch-thickened sauce.
Usually served with rice.