East Lombardy’s dish of the month: Zucchini anoli, agrì di Valtorta cheese and mint with a Lake Iseo sardine sauce.
At Orio al Serio Airport the signature dish by Alessia Mazzola of Osteria Gigianca in Bergamo will be served throughout September with a cheese tasting plate, a bottle of S.Pellegrino and a glass of Franciacorta.
The dish of the month has changed at WineGate 11 in the Italy loves food food court at Orio al Serio Airport. To be served - along with a cheese tasting plate, a bottle of S. Pellegrino and a glass of Franciacorta - in September the dish will be created by Alessia Mazzola of Osteria Gigianca in Bergamo: Zucchini anoli, agrì di Valtorta cheese and mint with a Lake Iseo sardine sauce. “With East Lombardy we chose to present a stuffed pasta as the plate of the month”, explains the chef, who put her education degree away in the drawer together with her job as a teacher, and focused on her passion for cooking and together with her husband they took the risk of opening a restaurant.
THE FILLING – “Our cuisine always respects both the season and the territory – continues Alessia Mazzola – At the moment zucchinis are in season, and so we paired them with agrì di Valtorta, a raw cow's cheese made with whole cow's milk, it is also a Slow Food Presidium. We also use sardines from Lake Iseo, also a Slow Food Presidium and an expression of our territory.” The dish that will be prepared at WineGate 11 under the supervision of chef Vittorio Fusari, is not on the menu at Gigianca. “It’s a dish that does not respect a strictly orobic tradition and I specifically designed it for East Lombardy," underlines the 38-year-old.
The dish that will be prepared at WineGate 11 under the supervision of chef Vittorio Fusari, is not on the menu at Gigianca. “It’s a dish that does not respect a strictly orobic tradition and I specifically designed it for East Lombardy," underlines the 38-year-old.
Alessia Mazzola, Chef at Osteria Al Gigianca in Bergamo
PREPARATION: The anoli recipe is very simple. “First I prepare the egg pasta with my recipe that calls for one litre of egg yolks for 1.6 kg of semolina flour. When the dough is smooth and homogeneous, I roll it. Then I cut the zucchini julienne style, keeping a few apart and blending the others into a puree to which I add the crushed agrì cheese, the julienne zucchinis and a few mint leaves. I fill the anoli with this mixture and then cook them. In the meantime, I prepare a sauce with extra virgin olive oil and sardines from the lake, which will really lift the anoli. I complete the plating with a few pieces of julienne zucchini.”
EAST LOMBARDY: “The East Lombardy initiative is a great occasion to get to know our territory’s products that, are still reasonably unknown – Mazzola explains – many people are unaware that the Bergmasco territory produces many high-quality cheeses, nine of which are DOP, and also about the tradition of eating lake fish. At Gigianca, for example – she adds – we only serve lake fish including sardines and missoltini, except for the salted cod that is part of the gastronomic culture.”
THE GIANT SHEEP: On the menu at Gigianca the casoncello alla bergamascarepresents tradition, the risk of Alessia Mazzola and her husband Gigi is represented in the mutton-based dishes, made with the giant Bergamasco breed. “We prepare appetisers, first and second courses with mutton: we use the meat for fillings, to make sauces, meatballs; we have a slow cooked mutton-based dish. If we have a piece de resistance at the restaurant – it’s the use of our mutton.”
By Mariella Caruso
On the cover: Zucchini anoli, Agrì di Valtorta cheese and mint with a Lake Iseo sardine sauce.