05/29/2017

Guinea fowl is the protagonist of the June dish for East Lombardy

An old recipe dating back to the time of the Gonzagas, proposed by Romano Tamani, chef of the restaurant Ambasciata di Quistello.

There is all the Renaissance beauty of the city of Mantua on the plate that, throughout the month of June, will be served at Winegate 11, the space within the new food court "Italy loves food" at Bergamo Orio al Serio Airport, thanks to the collaboration with East Lombardy - European Region of Gastronomy 2017.

The creator of the dish is Romano Tamani, chef of the restaurant Ambasciata di Quistello (Mantua), who wants to offer travellers (and the curious) the Vicariate Guinea Fowl from Quistello with grapes, orange and campanine apple and pomegranate seed mostarda, that is always on his restaurant’s menu.

“Both popes and presidents, politicians and gourmands have tasted it. We have served it to John Paul II and Azeglio Ciampi, to Giulio Andreotti and Carlo Rossella and also to Vittorio Sgarbi”, tells Romani Tamani, chef (or cook, as he likes to define himself and his colleagues) who, with his brother Francesco manages the restaurant that opened in 1978.

“Both popes and presidents, politicians and gourmands have tasted it. We have served it to John Paul II and Azeglio Ciampi, to Giulio Andreotti and Carlo Rossella and also to Vittorio Sgarbi”, tells Romani Tamani, chef (or cook, as he likes to define himself and his colleagues) who, with his brother Francesco manages the restaurant that opened in 1978.

Photo by Sonia Santagostino

 

Tamani, why did you choose this dish?

It is a historical dish from the Gonzagas, in which the meat, which during the Renaissance was peacock and today is guinea fowl, is prepared with fruit and sultanas, resting on a sprig of mint and served with the campanine apple mostarda, typical of the Cremona and Mantua area. It is also a glorious dish that I will never leave off the menu for important lunches because it is the symbol of a past that has no equal in terms of culture, tradition and memory.

 

How did the brigade training go for the preparation of the dish?

Very well, Fusari (who is the chef responsible for the brigade) was amazed because you only needs 10min to get it to the table, even if it requires attention during preparation. I like to remember that a long elaboration does not always correspond to an excellent dish, an example is my guinea fowl egg wrapped in zucchini sauce with parmigiano Reggiano.

 

Do you think all the initiatives that revolve around EastLombardy are good for the territory?

For sure they aren’t bad for it. But it is also true that our territory is the cradle for dishes like polenta, stuffed pasta, game and bread. Those who comes to Italy from abroad and who travel around Italy know that we eat well. The Italian food and wine culture, from Palermo to Bressanone, should be rewarded for both the cooking, the ingredients and the genius of the hosts.

 

 

 

Who would like to taste your dish?

I think the best guests are young people because their palate is still clean and open to new things, which in the case of my guinea fowl, tastes a bit like the past.

 

By Mariella Carusco

 

Cover photo: Vicariate Guinea Fowl from Quistello with grapes, orange and pomegranate, by Cristiano Giglioli

East Lombardy is the European region
of gastronomy 2017

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