10/27/2017

East Lombardy’s dish of the month: Marubini with walnut sauce

At Orio al Serio the signature recipe by Gianni Fontana from Il Gabbiano in Corte de’ Cortesi (Cr): will be served throughout November with a degustation of cheeses, a bottle of S.Pellegrino and a glass of Franciacorta.

These are “ma rubin”, my rubies, said a pastry chef from the Pasta and Pastry Chef Guild paying homage to Bianca Maria Visconti and Francesco Sforza on their wedding day. This is the legend behind the birth of the typical Cremonese stuffed ravioli that Gianni Fontana, owner of "Il Gabbiano" restaurant in Corte de 'Cortesi (Cremona), proposes as the dish of the month for East Lombardy, European Region of Gastronomy 2017 in partnership with S.Pellegrino, at WineGate 11 in the “Italy Loves Food” food court at Orio al Serio airport.

What are you “marubini” like?

“They are a square shape, filled with braised pork and veal, Grana Padano cheese and spices. Our trusted pasta chef has been preparing them for years, availing our much-appreciated recipe. At Expo 2015 we served over 4,000 portions in the Lombardy stand of the Eataly pavilion.”

In East Lombardy’s dish of the month you serve them with walnut sauce, why?

“It’s a dish we’ve had on our restaurant’s menu for the past 34 years, it has never been removed because it is more than appreciated even if it’s not a typical local dish.”

“Until the end of World War II, extra virgin olive oil was never used in our territory. The condiments were made with walnut oil, so with this recipe we wanted to use the walnuts that we crush with garlic, olive oil, spices and Grana Padano.”

Chef Gianni Fontana during a recording of his video recipe at the Arte del Convivio cooking school in Milan.

 

So how was it born?

“Until the end of World War II, extra virgin olive oil was never used in our territory. The condiments were made with walnut oil, so with this recipe we wanted to use the walnuts that we crush with garlic, olive oil, spices and Grana Padano.”

Can you tell us the story of your restaurant "Il Gabbiano"?

“Actually now it is my children’s, Andrea, expert sommelier and Stefania, honey taster and not only. They are the ones who run it along with the kitchen staff. My wife and I had taken over a bar with the idea of turning it into a tavern to serve snacks and some hot dishes. Within a few years we served meals for lunch and dinner, in fact our tavern was turned into a restaurant. Today it serves revisited local cuisine with a big space reserved for farmyard meats such as guinea fowl and goose.”

What is East Lombardy bringing to the territory?

“In practical terms it is difficult to quantify, but I am always in favour of all those initiatives that value Italian cuisine and that of its territories. Certainly when I talked about East Lombardy last February no one knew what it was, but today many people know what it is.”

By Mariella Caruso

On the cover: Il Gabbiano style Cremonese Marubini

East Lombardy is the European region
of gastronomy 2017

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